The salsa is TOO SALTY!!!! It totally killed it. Anyone who knows their way around a kitchen, knows that once you add salt, it's a bit difficult to fix if it's too salty. Follow my advice - add half the salt, stir and taste and do it at the end of making the salsa. I added fresh mint to the salsa and the sweetness of this did help the taste.(But not enough, sorry. My kids who love mango rated this 2 1/2 *. I had two mangoes, lots of fish and doubled the recipe. I also dipped the fish in flour after rubbing with curry rub and this made a nice, curry, crunchy coating on the outside and the rub was worth 3 1/2*. Overall, I'd try the rub again, but the salsa was salt overkill.

Fan-freakin'-tastic!!! I made the sauce and put it aside (I used approx 600ml of reduced salt real beef stock for the Aussies out there) and all purpose flour. I made the patties, using my food processor for the crumbs and onion and fried them with the lid on (helps to steam the insides). When brown, I took out, drained the fat, added some cubes of butter, some fresh chopped mushrooms and one of those small cans of sliced mushrooms in butter that I'd been trying to use up. After frying until the mushrooms soaked up the juices, I added the sauce liquid and simmered on high for about 5 mins. Turned it right down, added the meat and simmered on both sides for about 10 minutes. My child, who hates mushrooms, totally begged me for more.

I have made these Cheese Cakes numerous times for Birthdays and My Nieces Communion and they always turn out beautifully

this was decent, not the best but worth having when you want meatloaf but dont want just regular meatloaf.. it tasted like it was missing something.. salt probably. will make again

i was originally going to follow jamies suggestions of completely changing the recipe to try it out but then i read another review saying that it was perfect as is so i left it alone.. and boy am i glad i did. the ONLY thing i changed was i added a little bit of lemon pepper seasoning to my chicken before i baked it and a little lemon pepper in the broth and on top and some parmesan cheese sprinkled on top. this dish is so freaking good. i dont know why it doesnt have a 4.5 rating at least. will definitely be making this in the future.. it'll give me something different to do with my chicken breast other than alfreado all the time. yum yum!

This was fantastic! I didn't use nuts, citrus or cherries, just mixed fruit and some prunes diced the same size as sultanas (just went by eyeballing the prune amounts). Took it to my Father's house for Christmas Day and everybody went back for seconds, we served it warm with brandy custard or thickened cream and it was so delicious. I didn't cook it the full time as I checked it about 15 minutes before and a skewer inserted in the middle showed it was cooked. I then smeared about 1 tblspn of bourbon over the top and just trimmed the non-stick paper so it was level with the cake and wrapped in foil which helped to soften the top of the cake (it steams) so that it's like the commercial types with the soft, smooth top and not rock hard. I put it in the fridge overnight, next morning left the non-stick paper on, double wrapped in plastic wrap and once in foil again and stored in fridge for five days and it traveled in an old biscuit tin. Seriously wonderful and can I say it blew all the other plum puddings and celebratin cakes that I had bought from the supermarket out of the water? It did. No sooner had I cut a slice, then someone would grab it. Oh yeah, boil the ingredients in a sort of larger style saucepan because the baking soda makes things bubble up.

Delicious though a little sweet for our tastes. (I'll delete the honey and sugar next time and increase the garlic)

Made this stuffing for Christmas and it was good but I needed to add more salt and spices. Otherwise, it is a very good stuffing.

Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure!

Wonderful base recipe that you can modify to your tastes. I added raisins, cinnamon, and all spice and it came out wonderful. I also used 1% milk and lime juice in lieu of buttermilk. Only suggestion would be to reduce the sugar a bit.

My first time making biscotti was triumphant! I added chopped almonds though next time I will chop them smaller to make for easier slicing. I replaced the anise with lemon essence.

This bread is fantastic! I followed the recipe exactly and I let it mix in my bread machine and rise twice but baked it in the oven. How I did this is, I put the dough on a non-stick sheet on a tray in the middle of a cold oven and put a tray of boiling water beneath the dough to help it rise while I was out of the house. I was gone for a little too long and it over rose, collapsed a little to a foccaccia bread style, but I turned the oven on at 170 degrees C, kept a good eye on it (even kept the water on the tray beneath it) and it was wonderful. Not real keen on the olive oil and black pepper, to serve it with, I think I'd prefer a ranch sauce. Fantastic taste, just perfect as written. You could take this bread to any dinner party, friend's house or gathering and everyone would love it. Oh yeah, I let the yeast sit in the water for 10 mins until frothy.