Very delicious. I opted to use olive oil drizzled on the bottom of the pan versus butter. Butter would have probably given it more flavor, but it tasted lacking so I sprinkled Old Bay Seasoning over the top and it was perfect! I also decreased the Mayo by at least half. I just added mayo by rounded cereal spoon fulls until it was moist. Thanks for the great easy recipe.

LOVED this dish. Can't give it 5 stars because of the needed modifications, but I would give it 5 stars with the following changes. I seasoned the chicken breasts with a little salt, pepper and garlic powder. I added 1 clove of fresh minced garlic to the green pepper mix. I also used curry PASTE versus powder. I used 1 tbsp because I love curry, but less would be good also especially if you don't like a lot of spice. Paste adds a lot of flavor. Curry paste can be found at most grocery stores in the ethnic food section or for a lot less money at an Asian market if you have one nearby.

So delicious! I also left out the water and used lo mein noodles from the Asian market, but I kept everything else the same. Great recipe.

With a few additions this is a 5 star meal for sure. First off, I used Gyoza wrappers (round potsticker wrappers instead of rectangle wonton wrappers like you use on egg rolls). I used 4 green onions, added ginger sprinkled twice over the mixture generously. I also add 1/2 tsp salt and 1/2 tsp orange zest. I doubled the recipe and had lots of leftover filling (used all 45 wrappers and had about 1 Cup+ of the filling still leftover). My husband said they were the best potstickers he has ever had. I think the orange zest and ginger made the difference. I was worried about putting water into oil, but it is such a small amount of oil it was just fine. Good recipe, thanks Mersi.

This turned out nicely and came right of the bundt cake pan without problem. I planned on substituting the pudding mix with the dry ingredients from the "Hasty Chcolate Pudding" recipe on this site because I wanted to make this and had no pudding mix. I also went to put in the sour cream and my sour cream was bad, so I substituted 3/4 milk, 3/4 tbsp lemon juice (to make buttermilk) and 1/3C butter as found on substitutions list on this website. The cake still turned out great! (Next time I will have to check my ingredients better before I start)

This was an excellent recipe. I doubled the recipe and turned it into muffins so I had something to grab on the go, and it worked great. With doubling the recipe it made about 30 muffins, cooked at 350 for 25 min. I only had 4 bananas and it still tasted great, but probably would have been better with 6. I also didn't have dates and omitted them and used all flax meal since I didn't have any flax seed - which worked just fine. I might try adding some cinnamon next time. Yummy and will definitely make again.