This looks great I usually make enough brown rice for two meals. This would make a great way to reuse the second half of rice. I'm going to use some shredded chicken this time around but I don't see why you can't use pork either. My husband only likes cooked tomatoes so I'll use canned for speed.

Ok running through this recipe it's a very delicate balance between dry and liquid ingredients that can be thrown off by a number of things. They type of salmon, the size of eggs, butter vs margerine, dry herbs vs fresh herbs, fresh bread crumbs vs dry bread crumbs, even the size of bread crumbs and chopped herbs. Here's what I did. Using 3 small cans of boneless, skinless sockeye salmon undrained, adding all 2 cups of dry bread crumbs(didn't bread them), 2 large eggs, 1 tsp dried dillweed, 1tbl dried parsley, 1tbl dried onion powder, 1tbl lemon juice, 3 tbl margerine. Really work these into a patty. I browned them in a frying pan. When you drop it in the pan push it around alot so they don't stick even with oil in the pan. I finished them off in the oven on parchment paper for 10 minutes at 350 degrees. My 2.5 yr old ate these and enjoyed it. Next time I will try some sort of dill sauce for them for the adults.

Ok running through this recipe it's a very delicate balance between dry and liquid ingredients that can be thrown off by a number of things. They type of salmon, the size of eggs, butter vs margerine, dry herbs vs fresh herbs, fresh bread crumbs vs dry bread crumbs, even the size of bread crumbs and chopped herbs. Here's what I did. Using 3 small cans of boneless, skinless sockeye salmon undrained, adding all 2 cups of dry bread crumbs(didn't bread them), 2 large eggs, 1 tsp dried dillweed, 1tbl dried parsley, 1tbl dried onion powder, 1tbl lemon juice, 3 tbl margerine. Really work these into a patty. I browned them in a frying pan. When you drop it in the pan push it around alot so they don't stick even with oil in the pan. I finished them off in the oven on parchment paper for 10 minutes at 350 degrees. My 2.5 yr old ate these and enjoyed it. Next time I will try some sort of dill sauce for them for the adults.

This has great flavour!! With or without the cashews. I ate mine with cashews and my husband and son ate them without. Just add them when you plate your food. Here's the thing my 29 month old boy ate all his broccoli tonight and half of mine. Next time I'll chop up two bunches of fresh broccoli. Now I had a problem when adding in the corn starch the butter separated from the rest of the sauce. To fix this I added a small amount of milk and it worked great. This is a recipe I will definately do for family dinners and when company comes. Right beside the honey butter glazed carrots and garlic roast potatoes.

My husband and son just love this and have had me make them three more times.

My husband and son just love this and have had me make them three more times.

This is a good recipe but I would like to add a few revisions of my own. 1) Use quick cook oats not large flake oats. 2) Add 1/2 cup of apple sauce, sweetness and moisture without the processed sugar and it won't change the flavour. 3) Try changing the raisons by using saltana rather then golden. They have a stronger flavour.

I use a similar recipe but what I do is while making the apple pie for thanksgiving is make up an extra pie crust or two. Making sure that I actually cook enough extra vegatables and then the next day is making up the turkey pot pies, one for dinner and one or two for the freeze. These pies really freeze well for emergency dinner solutions.

This is similar to what I do with my salmon or shark fillets. It's fast and easy with great results. I love to wrap up individual portions in different pieces of tin foil and just transfer the whole package to the serving plates. Then watch my guests faces when they open their packages at the table.

Don't use butter instead of lard.

This is a great recipe but instead of rice cereal I add 1/4 cup salted crushed peanuts. I've never had anyone complain and kids love to take a rolling pin to a zipper bag of salted peanuts. I also make this over a double boiler but will try the microwave instructions next time. Because I have found in the past if the stove is on too high the oil in the peanut butter separates.

This is a great recipe I remember it from Christmas' past. It was one of my mother's specialties and now it's mine. But a quick tip. Once the chocolate on top is hardened, take it out of the refridgerator and let stand 30-60 minutes before cutting into squares. This softenes the chocolate just enough so it won't crack under the pressure of the knife. Chill after. Also if you want to make to impress, double the custard icing and add a drizzle of white chocolate(melt 1/2 cup white chocolate chips with 1 tablespoon butter/margarine) on top while chocolate is still warm.

Here's what I did because I have a diabetic in the family and from my experience in the kitchen and my mother sharing hers over and over. I've figured out where some people have gone wrong. 1) It's too sweet! Even though I cut the sugar. Watch the chocolate and butter. Don't use sweet or sweetened butter. Cut back the sugar by 1/2 cup if you are using semi-sweet chocolate. This recipe is for unsweetened chocolate. Not enough salt, watch out that you use salted butter rather then unsalted butter. If you do end up with unsalted butter don't panic it's not ruined use 1/2 tsp of salt in your recipe per half cup of butter. As for my recipe I cut back on the sugar to 1 1/2 cups of splenda instead and it came out fine. I also added 1/2 cup of milk and increased the flour by a 1/2 cup. I realized after 10 minutes into baking that I forgot to add my 1/2 cup of walnuts and simply pressed them into the warm batter with the back of a mixing spoon. It was hidden by the chocolate icing. Note: For those using splenda in icing, use half icing sugar and half splenda, add a tablespoon of corn starch to increase bulk. Note: Corn starch is what gives icing sugar it's light loose feeling and it's bulk.

My family just loved this but with feeding a diabetic I used olive oil and Brown Sugar Splenda. I just tossed everything into a pan and stirred once or twice. Nothing stuck to the glass baking dish and you couldn't tell it wasn't pure brown sugar. Note: Always use half the brown sugar splenda to what a recipe calls for.