Decadent! I served this for a dinner party and everyone absolutely loved it. BUT a word or warning -- this is not an easy recipe. I would say it is at least an intermediate recipe. Some reviewers have reported consistency problems and there are many ways I can see that having happened, even following the instructions, because there are a few details the recipe leaves out. First: to properly whip heavy whipping cream, start with a chilled mixing bowl and whip it until it is a very fluffy, almost buttery consistency. Do not stop mixing too soon. We used a hand held electric mixer to do this. Second, the proper way to melt chocolate is *slowly*! If you don't have a double boiler, I recommend using a saucepan on the stove over low heat. This will take a while, but the microwave can actually be a harder way to melt chocolate because you have to be careful not to do it too quickly and you have to take it out many times to stir. I also want to emphasize the importance of getting the temperatures right...try to follow these to the letter. I highly recommend having a candy thermometer to get the eggs, sugar, and water to exactly 160 degrees. Finally, I just thought I'd mention that we added some chunks of high quality milk chocolate and a sprinkle of powdered sugar for a nice presentation and a good compliment to the dish.

Loved it...wouldn't change a thing! The mix of textures and flavors was perfect. The brown sugar made it a little sweet, the salsa and red pepper flakes a little spicy, the cheese did not overpower the other flavors. I will definitely be making this one again.

This was just ok. It tasted fine, maybe could have used a bit of spice in the cheese/egg mixture. I probably won't make it again, mostly because my husband and I were both still hungry after having second and third helpings of this.

I've made this bread twice now. The first time I followed the recipe exactly and it was very good. The second time, I added more honey (abou5 1/3 cup) because I really like a sweet wheat bread. The thing I like about this bread is that it's very adaptable. You can make it more or less sweet, add sunflower seeds, add oats...it's a great base for a wheat bread and it's the one I plan to use from now on.

Very good recipe. I have to disagree with the reviewers who say there is too much mayo. I started out using half because so many said it was way too much and I could just tell that it was too dry, so I added the other half and it was excellent. I wonder, though...the recipe tripped me up for a minute because it said 1 12-oz can of tuna fish. I have never bought a 12-oz can of tuna fish in my life. I didn't know they were sold in anything but 6-oz cans. So at first when I thought I read 1 cup of mayo for 1 (6 oz) can of tuna my eyes popped. I did use light mayo to cut calories and added a dash of garlic salt. Will make again.

If I could give this 4.5 I would. It is excellent and very close to perfect as is, but I added mushrooms just because I had them leftover from another recipe and wanted to use them before they went bad and I think that without the mushrooms, it really would have been missing something. Otherwise, I highly recommend following the recipe as is. I noted some people adding soup or other liquids right off the bat but the chicken browned beautifully in just a little butter and seasoning. It was so tender and moist!

This was an amazing dish! It smelled wonderful all afternoon and the taste was incredible. It is easy to make, even though it takes half a day to make (most of the time you don't need to tend to the dish). I followed the instructions exactly and wouldn't change a thing!

Tilapia is a cheap, flavorless fish but is one of the few ways that my family can afford to have the recommended 2-3 servings of fish a week. I have decided that the primary goal of any Tilapia recipe is to provide volume and flavor despite the fish. This recipe manages to do that. I did throw in a few veggies I had on hand and needed to use -- mushrooms and spinach -- as well as some basil and oregano. I served it in a bowl over rice to soak up some of the liquid. It worked, which is all I can ask.

I did as the other reviewers suggested and marinated this overnight. It was quite good. Simple. Easy. Will definitely do again.

I only thought this was ok. I could probably add extra spices to make it better, but I'm not feeling particularly motivated to do it for this recipe.

I didn't care for this. It had remarkably little flavor, which isn't something I'm prone to saying since I'm not into super spicy foods. I read the other reviews and decided to add some rice, which made for a nice texture. I tried adding sour cream and salsa and that made it better but it just tasted like sour cream and salsa -- not like beans or artichokes. It wasn't inedible or anything but I won't make this again.

As writen, I have to give this a 4....maybe even a 3.5. I was specifically looking for a manicotti recipe that used cottage cheese since I'm not fond of ricotta. This was good base, but to really get that exceptional taste I'm looking for I will be doing a lot of tweaking. Right off the cuff, I added onion, garlic, and basil. These ingredients seemed to really be missing. Next time, I also plan to cut the beef in half. The biggest problem I had with the recipe is that it was too beefy. A little beef adds interest, a whole pound overwhelmed the flavor so that I could scarcely taste anything else. I also plan to add spinach and mushrooms just for fun. I think I can turn this into a 5 star recipe after a couple more tries.

This was good and I'll give it high marks for speed and simplicity!

Good -- will make again. I think that this recipe will make a good base that can be modified based on whatever veggies I happen to have in the house.

This is good, it just isn't as good as another similar recipe I make. My 2-year-old didn't care for this at all and chicken strips are usually a sure way to get him to eat dinner. So I probably won't make it again. The coconut and pecans were what made me want to try this and they were good -- I think the yogurt was the biggest problem with this recipe. It does make this healthier than the recipe I usually make (which uses a combination of mayo and vegetable oil to stick the topping), but it is a little too sweet in combination with coconut and pecan.

Wow! This is the best bread I have ever made. It was perfect -- texture and flavor. It smelled awesome while rising/cooking. A fresh slice doesn't even need any butter. I did use well rounded spoonfuls of all the spices, but then again I always read herbs and spices as "to taste" whether a recipe says so or not. I plan to make this bread often. I'm making my own sandwich bread now and while the distinctive flavor won't work with every type of sandwich, when it does work it works well.

While it was certainly edible, this just didn't turn out to be a hit. I can't put my finger on the problem, but I think it was the tomato sauce. It was bland and soupy. If I spent enough time thinking about it or reading the other reviews I could probably tweak this until it worked, but I'd rather just hunt around for another enchilada recipe.

I've made these several times now. The whole family loves them. We add a few Mexican spices to the turkey (not too much because we have a toddler). I really like the texture of the corn and refried beans. (On a side note, I used regular refried beans. There is almost no fat in them anyway -- half a gram per serving. There is no calorie difference at all between fat free and regular refried beans. I didn't really see the point of making a low fat version.)

This was quite good. I'd give it 5 stars if it didn't take so long to make. I served it over Orzo and it had a wonderful flavor.

I've never tried German pancakes before so I had no idea what to expect. I only thought they were ok -- too eggy for my taste.