Served at my daughter-in-law’s birthday dinner - these were a big hit - I made a few changes - partly because of what I had on hand - did not have any cereal so used some ½ bread crumbs and ½ shredded cheese. Added some of the black pepper but could not use the red pepper due to allergies - I gave them about a minute or two under the broiler to give them a bit more brown - they were tender, moist and oh so tasty. Even a couple of picky eaters who tried them really liked them.

I made this recipe for my mother (new to a restricted sodium diabetic diet), who is missing her salt. I followed it exactly with the 3 following exceptions: 1. I used no salt at all 2: I cut the olive oil to 3 tablespoons (re: comments in other reviews) 3. I marinated the salmon for 3 hours (see above). I cooked it at 375 for 30 minutes - next time if I marinate that long, I will check it at 20 minutes. We both loved it and neither of us felt it needed any additional seasoning. This was easy and while salmon has been one of my lesser favorite fish, I certainly will fix this many times again. Thanks, LADYBLADE.

I cannot believe how easy – and my mother loved it – even though she turned up her nose when I told her how I made it (the beer freaked her out) but she loved it (and had no complaints about beer flavor) when I served it for lunch and then gave her the leftovers. I followed the recipe with a few minor but tasty exceptions – first off I used a crock pot liner (just don’t cook without them anymore – hate clean up) I used the broth, Campbell French onion soup, and one 12 ounce of Milwaukee’s Best Light beer 9so no you don’t have to use anything fancy), 2 cloves med to fine chopped garlic, 2 small cans of drained mushrooms {would have added fresh if I had had them} I was thinking of the left over broth and nothing doesn’t taste better without mushrooms), and 1 teaspoon of dried rosemary. I cooked for the full 7 hours (don’t know why so many complained about toughness when they did not cook for the full time stated) and then sliced and left in broth over night (it was just due to when I started). I did some as sandwiches, some over mashed potatoes (this is where I dug down for the mushrooms) – this is such any easy and awesome recipe – will add it to my favorites – love it because so many of my family are “meat and potato” men. Thank you Robyn

I followed a number of suggestions and made a couple of changes – but mostly used recipe (adjusted for 12). I made a day ahead because of my schedule and so many said it was better the next day, but would feel good about serving the day it was made only would simmer about 10 minutes after adding clams and such. I sautéed the celery and onions in EVOO, added potatoes, juice from 4 cans of whole baby clams, 2 bottles of clam juice, aprox 2 tbs. black pepper and let that simmer until potatoes were tender. I then melted 1 cup butter and 1 cup of flour {called for 1 cup plus 2 tbs. of each} let cook until flour totally blended and cooked – nice and golden, then I added 4 cups of half and half and 2 cups of low sodium chicken broth (called for 6 cups of h&h and I only had 4) and whisked until thickened. Added veggie mix, aprox 2 tbs. of sea salt, and 6 drops of Tabasco and simmered until all nicely blended. I took the pan off the heat, stirred in the 4 cans of clams, 1 pkg of tiny shrimp, and 6 slices of precooked bacon cut into small pieces, covered for 1 hour and then put into the refrigerator. Next day I put into crock pot and let it heat up gradually and then took crock pot along for lunch – I took along the red wine vinegar along for each to add. Next will substitute either 1 bottle of clam juice or 1 extra can of clams for part of the chicken broth. I love all the reviews and suggestions this will go into my favorites.

Only second time I ever had a Martini - only change was I used olives stuffed with onions - awesome