This has to be one of my favorite recipes on this site; we'd have it more often if it weren't so expensive and if halibut didn't have such a high mercury content. It is delightfully elegant and yet deceptively simple. It took some practice to get accustomed to working with phyllo but the results are worth the effort. The phyllo is light and flaky out of the oven and soaks up the sauce wonderfully. It also holds all the fish's moisture it, so the end result is very moist. Unless you allow the dough to start getting very dark, I think this one might make it almost impossible to overcook. I've made this several times as written, but I've recently started exchanging the heavy cream for evaporated milk. The texture is not quite as creamy, but the amount of fat in the meal is significantly reduced, which I think is worth it. I also reduce the lemon juice very, very slowly. I've boiled it down too fast already and the result was a bitter sauce.

Wonderful. This is the first time my husband and I ever had lamb and we found this recipie for be an excellent introduction. I served it with roasted red potatoes, rice pilaf. It paired wondefully with a rose wine from our local winery.

Amazing cake! I made a few changes due to personal preference. First, I used cake flour rather than all purpose flour, margarine in place of butter, and added two teaspoons of International House suisse mocha drink mix. I also beat the egg white separately until it started to form peaks, though not to the point that it was as stiff as meringue and added to the batter just before pouring into the pan. I made a single bunt cake rather than three round and had to bake it an additional twenty-five minutes. There was just a little too much batter for the bunt pan and I had to remove about an inch off the top when it was finished before turning it over. This is the best chocolate scratch cake I have ever had. It has just the right amount of chocolate flavor and is irresistably moist; so much better than box mix.

This recipie was very good, though I'm not too experienced with making fried chicken and the batter made a mess of my deep fryer basket by causing the chicken to stick to it. I also couldn't find chile paste at my grocery store so I had to ommit it, but I don't feel like the final product suffered as a result.

Lovely cookie. I added 1/4 tsp orange extrant for a tropical tast.

I made these because my husband likes pork chops but I have never found a way of preparing them that I personaly like. These are hands down the best pork chops I have ever had. They were extremely moist. I used fresh sage rather than dried and did not use the bullion but rather served it with a light gravy. Excellent.

Excellent. My husband requested this soup but I've never had it myself to know what to expect. He was quite pleased, and so was I. The bacon and parsely as garnish added a wonderful flavor.

Awesome. I've been using a store bought mix for my pizza crust for the last couple years and my husband started asking for a completely homemade crust. This recipie got two thumbs up. It certainly takes more time, but if you're not in a hurry it's definitely worth it. It was as close to authentic pizzeria pizza that I've ever come.

I highly recommend this recipe for a nice light dessert. Since I'm rather fond of the combination of orange and chocolate flavors, I added orange extract to really bring out that flavor. I also drizzled the chocolate rather than spread it for a more elegant look.