This recipe was really good. I used salmon filets without any skin so I completely coated the filets with the dijon mix and crumb topping. I actually didn't have enough crumb topping to cover all the filets completely, so I will double the crumb topping next time. I used crushed garlic croutons instead of bread crumbs since that's all I had, but it turned out great nevertheless.

Wow! I prepared the marinade as stated (only thing I added was a few leaves of fresh basil)... I left my steaks marinate in a ziploc in the fridge for 24 hours and it was delicious. Definitely a keeper!

My boyfriend and I really liked this marinade. I didn't use the liquid smoke, but I followed everything else. I left the steaks marinating for 24 hours or so (which I find was enough). Will be doing this again... super easy, not too many ingredients and delicious!

I'm only giving it 4 stars because I modified the recipe. Modifications: -I used 2 packages of cream cheese, with the sugar, vanilla extract and 1 container (1 L) of cool whip (thawed). -I did not make the strawberry sauce. Instead, I used my homemade strawberry freezer jam and fresh sliced strawberries. It turned out delicous!!! Can someone please explain how the ladyfingers stand around the pan? I always have a hard time making them hold before pouring in the mixture!!

I changed this recipe a little... I only used 2 tbs of Parmesan cheese, I added 1 pinch of red pepper flakes, 1/4 cup italian bread crumbs and 1 tbs of dried parsley (didn't have it fresh). I didn't grease the casserole dish. I placed the olive oil, garlic, salt, pepper and red pepper flakes in the dish and tossed in the cauliflower. Topped it with bread crumbs, Parmesan cheese and parsley after cooking for 25 min., and broiled on low until golden brown. My bf who doesn't like vegetables liked this recipe. I will try it cold (as a salad) with a bit of vinegar...

I rated this recipe a 4 because I modified it a bit. I doubled the seasoning for the cube steaks, and added about 2 tsp of garlic powder. I also added 1 can of mushrooms. First, I mixed the mushroom soup, the onion soup mix, with 1 can of Sprite and 1 can of mushrooms in the slowcooker. Then I added the seasoned steaks. Next time I will cook it longer so the meat is tenderer. I thickened the sauce with cornstarch mixed with water. I served this on a bed of couscous (Tired of having rice, pasta or potatoes). It was delicious!!

I used 3 eggs and 1 cup of milk, next time I will reduce the quantity of milk. I omitted the 1 tablespoon butter at the end. And I used a frozen deep dish pie crust, which I baked for about 5 minutes prior to adding the mix. I had to cook it for 45 minutes because the middle was still liquid after 30 minutes. Delicious quiche nonetheless. Next time I will add bacon or ham.

I was looking for a recipe to use my limoncello and I found this. I served it as a shooter and everyone liked it.

WOW! Probably one of the best cheesecake I ever made and it looks gorgeous! The only things I did different was to add about 1 tsp of vanilla in the cheese mix, I sprayed the pan with canola oil so it wouldn't stick and I cooked the cake covered with foil over a cookie sheet filled with water. The cake didn't really looked cooked after the recommended time so I left it in the oven (after turning it off) for about 30 minutes to let it kool. It still didn't look ready after that, but I still took it out and it turned out great! I made it for my boyfriend's birthday and everyone couldn't get over how beautiful it looked. It's delicious too!

It's a pretty strong drink but delicious. I thought it tasted like blackforest cake.

Wow! This martini is delicious! I was serving this at a party and everyone loved it. I doubled the pineapple juice so it wouldn't be too strong and added some ice in the shaker so that it would be cold. I'll definitely be making this again!

My boyfriend looooooves lamb so I thought I'd try this recipe, he didn't care for it whatsoever. I won't be making this recipe again.

This recipe is amazing! Definitely cut the breading mix in half. I ommited the thyme because I don't like it. The butter could probably be cut by half too. I doubled the sauce mix as suggested by some reviewers, used cooking white wine and omitted the fresh parsley, capers and lemon zest. I also thickened the sauce with corn starch and served it on a bed of rice. Definitely making this recipe again! It's a keeper!

I prepared the sauce and cooked it in a slow cooker on low for six hours, then I added the meatballs and cooked for an extra hour on high. I found the sauce a bit bland (It needed more seasoning, although I did add some tomatoe juice to it in case it became too thick in the slow cooker, and a can of mushrooms because we like them) but the meatballs were really good (I added a couple of dashes of worcestershire sauce and hot sauce to the mix). Overall a good recipe but needs a bit of modifications for my taste.

Very good! Tasted alot like soja sauce though, would probably be great for chicken in a stir fry.

This pie is delicious. It tastes similar to an apple pie but the pears add a great flavour! The only thing I changed was to mix the sugar mixture with the pears as others have suggested.

This pie is very sweet but DELICIOUS! I used 2 cups of frozen blueberries and 2 cups of frozen raspberries, and a deep dish pie shell. It turned out a bit liquid (although I served it before refrigerating it) so next time I would thaw the berries and drain them, or use fresh ones. I didn't have lemon peel so I used 1 tsp of lime juice instead. I also covered the bottom of the pie crust with about 1/4 cup of the dry mix (hoping that it would absord some of the liquids from the frozen berries), and it turned out great!

This is one of the best soups I've ever made. It's simply delicious as is. It's awesome for cold winter days!

This is the best quiche I ever made! I used plain feta and added about 1 tsp of italian seasoning and I also added some ham. There was plenty of filling to make two deep dish quiches. This is definitely going in my recipe box!

I made this recipe with salmon filets with the exact mesurements and it turned out great! I didn't find that the salmon absorbed much of the "broth" flavour but the sauce was a great compliment. Prepare the sauce just before serving because it does become quite thick after a while.