Different. Loved it. Made as written except used full 1 lb. ground pork and used full 2 tsp salt, and it was NOT too salty. Recipe made 12 rolls. I loved the tip about stacking two two leaves prior to rolling--great for using the tinier leaves on the inside, never did that before. I stirred the dill directly into the sauce as I adore dill. I missed the vinegar/sweet-and-sour aspect of traditional stuffed cabbage. I added 1 small lemon squeezed into sauce, and it made it, plus a sprinkle of salt--made it similar to an avgolemono sauce. I bet it would have been great with the addition of some tomato sauce as suggested as an option in the recipe. I would love to try it with beef broth next time with a Tblsp of cider vinegar. See pics.

This was just OK. Kids, ages 7 and 1, enjoyed it. My mango was not that ripe, so I'm not sure if that makes a difference. I couldn't even taste the mango. Just seemed kind of plain to me--no spices other than s&p--and some of the spaghetti noodles got crispy dry in the oven, so you may want to cover for the first portion of the baking process. Since it was just tomato puree mixed in, it almost seemed like I was tossing it with ketchup. I will post a photo shortly.

Excellent. Made the recipe exactly as printed. However, I didn't have two loaf pans available, so I made it in a bundt pan, and it came out beautifully with the same bake time.

This cake was delicious. I was afraid there was a mistake with the icing as I had never seen icing with so few ingredients, but it came out perfectly; I just ended up making another batch because I didn't think it was enough to frost the entire cake. Be sure to well-grease and flour the pans. I used non-stick pans and didn't do a terrific job and had some trouble with the cake sticking. The cake was very moist and the icing is sooooo good--nice and yummy, not sweet--more like a ganache with a dark chocolate taste that works great with the moist cake. The filling is sweet. I chilled it while the cake was cooling to make it easier to fill. Fills the house with a terrific chocolatey aroma.

I thought this was just OK. I was leery about green beans cooking, so I used food processor to gently chop the green beans, onion and cranberries, which worked very quickly and easily. I think if you are a fan of turkey meatloaf, you'd like this. I'm not sure I enjoyed the cinnamon and nutmeg flavor in the gravy; if it were a more traditional turkey gravy, I believe the gravy would have appealed more to my personal tastes and helped to make the meatloaf taste more to my liking. It did look pretty, and the pancetta crisped up beautifully on the top. Next time, I'll layer more on the top than the nine slices I used since it shrinks. I followed the recipe exactly. See pics in pan and sliced.

I thought this was delicious, nothing too fancy but a great quick family meal. I followed the recipe exactly, and it wasn't dry at all. I love cottage cheese and prefer it to Ricotta in a lot of recipes, so it was just the thing for me. I like H**D Country Style Small Curd Cottage Cheese in the red box; it is the only brand I ever buy, and the taste is the best. By tossing the hot spaghetti into the egg and parmesan mixture, this cooks the eggs a bit and makes the spaghetti very creamy, almost like the start of a carbonara minus the bacon. I used a traditional sauce, not chunky, which I think helps keep it moist. Does taste like a mock lasagne. This was very easy and delicious. My 5yo son helped me make it, so he also agreed.

This was a terrific base recipe and definitely not difficult or time-consuming. I pounded my breasts (the chicken that is!) just to even them out and salted, peppered and lightly floured them before I browned them in hot olive oil, then allowed them to rest and then sliced them. I also added one finely chopped shallot in with the butter. It was definitely heavenly. I will make this one again. Thanks Holly.

WOW! Kudos to Christine L. who so perfectly wrote out this recipe--it was so easy to follow with the steps so clearly laid out. I followed this to a tee except rather than add the bacon crisps to the sauce (don't enjoy smokey flavors), I served the crisps on the side as an optional "topping" for my guests. I also roasted quartered mushrooms with the shallots because I love mushrooms. I also had trouble finding a small beef tenderloin so had to buy a $65 roast (5#) at Costco and cut it in half, froze the other half. Thank you thank you so much for sharing - - just incredible.

This was so incredibly delicious. So good, I submitted a photo--hope it works (first time). I was surprised how very fast this recipe all came together. I had planned on making a salad but never had the time. The only subsititution I made was to use Italian Bacon (Pancetta) which worked beautifully because you can find it in perfect 4-oz packages in the gourmet section of your deli. I rolled it up and sliced it thinly in seconds, and the edges stayed somewhat crispy in the sauce. It went so fast that sometimes I was using two hands--one to flip the chicken breasts and one to stir in the butter of my sauce. Pounding the full breast before browning makes for such a tender chicken. I like that you brown it whole and cut it up only at the end. Yummy and thanks Urbanchick for a nicely written recipe.

Incredibly tender. Served over extra fine egg noodles. Followed to a tee except used 10 thighs (they all fit in the pan). Great. Thanks for sharing.

I enjoyed this recipe. I didn't love it, but that is just my taste. I still gave it 5 stars because those at the picnic who like a cool citrus dessert enjoyed it a lot. I baked my angel food from a Betty Crocker angel food cake mix because I think it is so much better than store-bought. I used orange juice concentrate (straight from the can, thawed & undiluted; I do this whenever a recipe calls for orange juice if I don't have fresh because I think this gives a great clean orange flavor). I would have enjoyed more pineapple the next time I make it--perhaps tidbits or even crushed. I was leary about folding in the hot custard to the whipped whites, but it worked nicely without any hiccups. The recipe worked beautifully, and it practically dropped out of the pan when unmolding which was a welcome surprise. The cook time on the custard took me about 10 minutes. Thanks for sharing.