Excellent. I changed it up a bit: used butterscotch instead of chocolate chips, and added pretzels and salted peanuts to add a little saltiness to the mix. Just add a bit more of the mixture and powdered sugar and it covers the extra ingredients. I handed out portions to people in the office and got rave reviews. Quick, easy, delicious - excellent for the holidays!!

This recipe offered a great start, but I also made some modifications to give it more flavor. First off I had to use celeriac since I didn't have celery...it was my first time using this root (got it from our farm co-op) and I think it worked really add to add flavor and consistency and it blended very nicely. I also put in some carrots and a couple of cloves of garlic. For spices I added a half a spoon of cumin seeds, a couple of teaspoons of curry powder, paprika, and a splash of caribbean hot sauce. Once blended, I added half and half and a little brown sugar. It turned out absolutely delicious and I will probably serve this again during the holidays.

This was my first time making "authentic" Spanish rice- it's usually out of the box. I made a vegetarian version- I used vegetable stock and omitted the bacon. It turned out very nice, but needed some salt and I threw in some hot sauce to spice it up a bit. Also, because I didn't have bell pepper, I added peas. Turned out good.

Absolutely wonderful! I left out the onion powder since I didn't have any, and topped off shredded parmesan at the end. Also didn't have dried parsely so I substituted dried oregano. I also took another reviewer's advice and dipped each scallop with butter, then into the bread cumbs mixture, and then placed them into the casserole dish. Leftover butter and bread crumbs were added on top. I served this over a light risotto with peas mixture and it turned out wonderful. Thanks for sharing the recipe!

This is a fantastic recipe, and so easy. I had grey sole instead. I sauteed mushrooms and spinach in olive oil with garlic and sprint onions and added feta cheese once the mixture cooled. I had some seasoning mix that I added to the fish, and sprinkled italian bread crumbs on top. The outcome looks like something out of a fine restaurant. Will absolutely prepare this again. Thanks!

What a wonderful recipe for tilapia. I varied it slightly by reducing the amount of lime (after reviewing other users' comments) and did not use lemon zest since I didn't have any. Also, I sauteed the mushrooms separately in olive oil, onions, garlic and white wine, and added a couple of tablespoons of tomato sauce to the mushrooms right at the end. When the tilapia was finished (only took a few minutes on each side), I piled the mushroom mixture on top of the fish. The light tomato flavor blended really well with the light lime-flavored tilapia. Served on a bed of sauteed kale with mashed potatoes and a mushroom gravy on the side.

This turned out fantastic, but I made some slight variations. As someone else suggested, I marinated the fish in italian dressing for a couple of hours. I also reduced the amount of olive oil. In the tomato paste mixture, I used grated garlic instead of the powder, and poured in a couple of teaspoons of the extra italian dressing leftover from the marinade. Because oven types are different, my baking time was slightly longer and I broiled at Lo for about 12 minutes (did not use butter). I also garnished with rosemary right when I broiled the fish. This was my first time making this dish, and definitely not my last. Thanks!