I thought the fish was good, and I thought the sauce was good... but it was not good together. The dill flavor really doesn't complement the Cajun seasoning's spices - it's like they are both completely separate and competing against each other. The sauce basically tasted like a variation of a Greek (Tzatziki) sauce. I did enjoy the flavor of the fish, so I'll probably make it again, but I won't make the sauce with it.

Reviewed On: Nov. 9, 2009

Very good, but I had to bulk it up a bit to make 4 main dish-sized servings. I changed four things, and I think it made the overall meal better. (1) used 1 lb of shrimp. (2) I subbed out the bean sprouts in favor of some diced pre-steamed carrots and zucchini. It's not as authentic, but made it a bit healthier. (3) I left out the salt and used reduced sodium soy sauce. It was the perfect taste, and much better for anyone watching their sodium intake. (4) I used long grain brown rice instead of white which I cooked in a rice cooker and just let sit out for about an hour to cool before cooking. My husband and I both thought it was the best homemade fried rice we'd ever had, and I'll definitely make it again. Thanks!

Reviewed On: Oct. 15, 2009

Very good! The texture is PERFECT. I thought the dough was too crumbly at first, but I realized I was trying to roll it out too thin - once I did the 1/4 inch thickness the recipe calls for my problems were gone. There is a *slight* taste of fake butter, but unless you're looking for it you won't even be able to tell. Even with that, this will be the recipe I use for all of my cut out cookies. Didn't bother with the frosting.

Reviewed On: Oct. 11, 2009