"Love this recipe. I've made it three times. Each time I found it to be too soupy even after 10 minutes of mixing (I use my KitchenAid ice cream maker attachment). I throw the bowl back in the freezer for about 10 minutes and that does the trick. I think because of the alcohol in the Kahlua, it never gets totally frozen, so it stays almost like"

"It's been a long time since I've had such a hard time with a recipe. These would not hold together! I finally added some flour and an egg to the mix and that helped but only slightly. I finally gave up and put the rest of the chicken mixture into a ramekin, topped it with panko and put it in the oven for 15 mins at 350 as a dip. I can't figure out""

"This was okay. I felt the mustard chive sauce, while really good, over powered the fish. Tilapia is so extremely mild that the sauce was a bit much, I felt. I'm giving this 4 stars because it's super fast and easy and the sauce is really good, just maybe better on something else more flavorful and sturdy.""

"Loved this! The only change I made was adding 2 cloves of garlic to the meatballs, a couple tablespoons of chopped parsley and using breadcrumbs instead of torn bread. We served it over egg noodles.""

"I make a lot of pies but this one has got to be my all-around best. The crust was fabulous. I've been experimenting with lard crusts, half shortening/half butter crusts, but this was my first attempt at all butter. I'll never do anything else.
I'm not a huge fan of maple, but it's surprisingly subtle here. The filling was perfect and not runny "