This did not get thick enough, which made me sad because the taste was really good and would have went well with my chocolate cake with raspberry filling :(

This was better than I expected. I baked it at 425 for 15 minutes in a foil packet. I wish I had a grill, I'm sure that's the best way for maximum flavor. Next time I will take the foil off at 12 minutes and broil for 5 minutes like other reviewers suggested... or buy a grill and do it right!

Not bad but not peachy enough. I used half peach juice and half milk. If I ever make again I would use all peach juice. It also was very cakey and not like bread, but I did make muffins so that was alright. I also would try what another reviewer suggested, that is to add a little butter to the topping to hold it together and it would have a little richer taste.

I was afraid this wouldn't come out crispy enough so i added about 10 minutes cooking time. I used tilapia because I recently developed a disgust for catfish (bad experience...) I added an extra teaspoon of creole seasoning (Creole Seasoning Blend from this site) to the cornmeal and a half teaspoon of salt to the egg and hot sauce mixture as I like lots of flava. I rate this excellent, and so did my family, even my husband who scoffed at the idea of 'oven frying'. I will try it out next on company, I believe it's worthy!

This was really good. I used teaspoons instead of tablespoons and it still made a lot. I used it to make southern-style oven-fried catfish from this site. Just enough of everything, IMO, and I especially liked the onion and garlic powder and black and white peppers.

I wanted to make this low fat, so I took another reviewer's advice and used low fat yogurt instead. Only I didn't have plain yogurt so I used lemon and omitted the lemon juice. It is pretty good, I'm sure mayo would be better (but isn't everything that's fattening?) I added a little salt, pepper, parsley and white vinegar to cut the sweetness a little. I think this would be best with dijon or a spicy mustard, but that's just my preference. Overall, great recipe. I love when I can make something with ingredients on hand vs store-bought dressings.

This was very good, but I did double the spices and added garlic, diced green chiles, a can of jalepinto beans, and a bottle of beer, which all helped the flavor even more. I also drained and rinsed the black beans before adding them to the slow cooker. I will definitely make again, I appreciated how simple it was to make and the colors of the black beans, white onion and red pepper made the presentation awesome as well.

This deserves an extra 5 stars for being so easy. I cut my chicken into cubes while it was still mostly frozen and just threw them in with everything else and it came out fine. I cooked on high for 3 hours and added the shrimp (also frozen) with one hour left. I cut down on the cayenne just a tad because I used half andouille and half LA Hots hot links, which are super hot IMO. I like my jambalaya more dry, but I don't want to change anything with the recipe. I will just drain some of the juice with a slotted spoon before dumping over my rice. Excellent, I can't wait for my family to try it.

This is the one! I will not buy Cajun spice in a bottle anymore. I cut the salt in half and did not use the red pepper flakes. Next time will try half black pepper and half white pepper.

I thought this was pretty good but seemed to missing something, not sure what... I added 4 cloves of crushed garlic and used whole baby carrots and two celery sticks, though I will add more celery in the future. I also added a bottle of dark beer and then 1/2 cup of chicken broth because it seemed like it needed more liquid. I seasoned the roast with low-sodium montreal steak seasoning, garlic powder, onion powder, paprika, and dried parsley and lightly dusted with flour before browning in olive oil. I will make again and try to figure out what I'm missing.

The only change I made to the ingredients was to use butter instead of margarine. I took another reviewer's suggestion and baked it in a springform pan. It was easy to remove from the pan that way, but it made an unattractive pattern on the fruit :( The taste and texture, however, was awesome. I served it warm with ice cream. Next time I will serve with fresh whipped cream. Very impressive. ** Update** This time I made it with peaches instead of plums, and I did make fresh whipped cream. Very good again. My son told me that I should've made two, as he ate 3 slices in one sitting...

My family loved this marinade on chicken breasts. The only change I made was to add a little vegetable oil to the marinade. I do not have an outdoor grill so I used the George Foreman grill. the sugar carmelized and stuck to it really bad, and it also came out a little dry. Next time I will try putting it in under the broiler.

Due to my fear of undercooking things, I think I overcooked it... nevertheless, it was easy to prepare and didn't smell up the house the way fish usually does, so I liked it. I added bread crumbs and parmesan cheese and doubled the butter-lemon sauce. I also used cajun seasoning instead of salt.

I wonder why people had such a hard time with this one. It worked fine for me, and I even used mostly 2% milk. I had a TINY bit of evaporated milk left over from making sweet potato pie, so I used some of that as well. I also added 1/2 tsp vanilla extract. I did have a hard time melting the sugar, it started to burn before it was melted so I had to throw it away and start over, adding a little bit of water like I usually do. The only thing I would do different next time is to mix it better, it came out really ugly. Everything else is fine. I think I will use this one from now on so I don't have to buy condensed and evaporated milk.

YUMMY. I used it for shepherds pie instead of mashed potatoes; therefore I did not mix in the cheddar cheese, but I put it on top of the whole dish. I omitted the chicken broth, because I was worried it would be too salty and runny and I didn't have any on hand anyway... I simply steamed the cauliflower in the microwave and it was a nice texture.

This had a really good flavor, much better than another clam chowder I've made. I'm doing low-carb, so I used cauliflower instead of potatoes, and I mashed some of the cauliflower up to make it a little thicker. I added chopped celery and red bell pepper, used three cans of minced clams with their juice and I added 2 tbsp of red wine vinegar at the end. I will definitely make again, but use less water and butter and more caulifower, as it was a little too soupy.

I didn't measure anything, but went with pretty much the same ingredients, except I used celery seed instead of parsley and powdered garlic and onion instead of minced. I also added a packet of splenda. It was really good, I don't think I will buy bottled again, this is so easy and I like knowing (and being able to pronounce!) exactly what's going into my tummy.

I really hate the taste of tilapia, but it's cheap and easy to prepare, so I usually look for recipes that cover up the taste of the fish. I could still taste the tilapia's fishy, dirty flavor in this one, but I still give it 5 stars for ease of prepration and cost of ingredients. Plus my husband liked it, so that makes it a keeper. I'll just add more garlic and lemon next time and that will probably help, for me.

I did not follow the recipe exactly because I forgot to print it out at work and I don't have internet at home. But queen of improv that I am, I made it work with what I remembered, what sounded good, and my favorite - what I had on hand. I used frozen chopped spinach (the kind that comes in that hard little square box) 1/4 of an onion, (chopped), 2 large crushed garlic cloves, a dash each of nutmeg, crushed red pepper flakes, salt and black pepper, and an Italian blend of 4 cheeses - provolone, mozzarella, parmesan and romano. I fried the onion in about 2 tablespoons of butter, and added the crushed garlic when the onions were soft (but before the butter burned!). I free-handed the heavy cream and cheese until the consistency was to my liking, then added the drained cooked spinach. It was so awesome.

Since I think I pretty much have the hang of making quiche, I almost never follow instructions exactly. But I wanted to say that the addition of dry onion soup mix made the quiche phenomenal. I used 6 oz of chopped cooked chicken breast, about a cup of lightly steamed chopped broccoli, only 1 cup of cheese (cheddar), 3 eggs, 1/2 cup sour cream and 1/4 cup heavy cream. I only used half the package of onion soup mix, which was perfect. I also seasoned it with a dash each of: sea salt, black pepper, nutmeg, mustard powder, paprika and cayenne pepper. It was really awesome. Oh, yeah, I didn't use a crust because I'm doing low-carb.