And to think I almost gave up on homemade french fries. These are not the best fries I have ever had, but they are easily the best fries that I have ever made at home. This recipe is quick, simple, and a definite keeper!!!

I found this to be a pretty good dish. If you are having trouble finding shiso leaves, then go to any half way decent sushi restaurant, offer to buy 4 leaves, and they will more than likely give them to you. Basil and/or mint do not make good substitutes, you would be better off simply omitting the shiso. The sauce is basically a beurre blanc sauce with a Japanese influence. Muscadet is the traditional wine used for beurre blanc sauce, but any dry acidic white wine will do. I usually use a Sauvignon Blanc with a very nice acidity to it, and I never use a wine for cooking that is not good enough to enjoy on its own. I like my beurre blanc to have a very high acidity to it, like this one does, but for those who don't like a very acidic sauce, I might recommend cutting back a tiny bit on the lemon juice. Next time I will try cooking the mahi mahi in olive oil, instead of canola, as I think that will improve on the flavor.

Was not impressed with this fish taco. Not nearly as good as most other fish tacos I have tried.

Awsome recipe. I have made it a number of times. Didn't change a thing.

I was a bit skeptical about this recipe because of a few of the ingredients. I gave it a shot because I know that people in San Diego know whats up when it comes to fish tacos. I was pretty stoked that I tried this recipe. The batter was a bit too thick for my liking, but that was probably my fault for not draining it off of the fish for a long enough amount of time. It had a great flavor all the way around. I used Heineken for the beer, which I normally don't drink. I used white corn tortillas instead of regular ones. I also switched out the Jalapeno for a half of a Habanero pepper. I also used fresh cod instead of frozen. Will definitely be making again!

Not impressed. Will not waste a Filet Mignon on this again. Did not tatse bad, but I expect a much better taste that melts in my mouth when I cook Filet Mignon. Very bland.

Followed directions as is. Nothing special. I would have no problem making them again, but they did not stand out from other candied yams. Giving them four stars because they do not deserve three.

Was pretty disappointed with this recipe. It was not very cheesy at all. It seemed very dry to me. Followed the directions the full way through. It made a ton of food, and the leftovers did not reheat nice at all. But I guess thats expected with mac and cheese. The only reason I am giving it three stars is because some people in my family seemed to like it a little bit. Will not be trying this one again.

I was very torn when deciding how many stars to give this recipe. I don't like to hand out five stars very easily. This was very tasty, and when it came down to it, this recipe deserves five stars because after all, it is only green bean casserole. And for how good it tasted for green bean casserole, it earned it. My family made me make a second dish of it the day after Christmas, because that was the first dish to go, and even with all the other leftovers, they still wanted more of this one.

I have only been making pies for a short while now, but this was by far the best pie crust that I have ever tasted in my life, not to mention that I have ever made. No other recipe I have tried comes close to this. I did substitute 3/4's of a cup of shortening, for 3/4's of a cup of butter, for taste. But leaving a cup of shortening for flakiness.

Very good apple pie. I made this with "Ruth's Grandma's Pie crust" from this site, which I strongly recommend. I added one teaspoon cinnamon, and a half teaspoon nutmeg, from the advice of another reviewer. Get as much of the caramel on the lattice top as possible, you will not regret it.

This was a great steak. I did make one change. I didn't have ripe olives on hand, but I did have Kalamata olive tapenade. I spread a thin layer over the steak after the lemon juice, and before the feta. It didn't have the aesthetics that ripe olives would, but it most likely added a better flavor to every bite. I have made this twice, the first was grilled on my gas bbq, rubbing the steaks with oil and spices. And the second was on the stove. I preferred the grilled one a little better.

Was some of the best Salmon I have ever had. I cooked this recipe for my folks when they came to visit. My dad said it was the best Salmon that he ever had, and not to tell my Aunt that he had a knew favorite.

These were alright. They reminded me of an apple pie from Micky D's without the crust, which isn't necessarily a bad thing. I might mess with the recipe, and see what happens.

These are some great pancakes, and so easy too, I will never go back to pancake mix. I always oil my pan with butter, and put some on top of the stack. I didn't even want to ruin them with maple syrup they were so good.

I live in Santa Cruz California, and have tried clam chowders from up and down the west coast, this rivaled any chowder I have eaten anywhere. I did make a few changes. First I cut up four thick slices of bacon and fried them up adding the potatoes a few minutes before the vegis and clam juice. I replaced water with more clam juice, to cover the vegis, and left out the carrots. I also switched flour with corn starch. I used one pint half and half, and one pint heavy whipping cream. Next time I might use just a quart of heavy whipping cream. I can't wait to try it again, next time I am going to make some home made sour dough bread bowls, instead of store bought ones.