I tried this recipe as a more healthful way to make one of my favorite breakfast dishes (and to also use some leftover smoked salmon I had). I loved the idea of using yogurt in place of butter for the hollandaise sauce, and I didn't miss the extra fat at all! Overall, a great recipe, but I think I'll stick to whole wheat english muffins instead of rye. Also, don't forget to put a teaspoon or two of white vinegar into your poaching water. It will help keep the egg whites intact while cooking. Make sure the water is at a gentle boil rather than an all-out rolling one.

If you're a huge fan of salmon, avoid this recipe. I tried this recipe thinking it would be a new and different variation on my favorite fish - boy, was it! Wayyyy too sweet, and like another reviewer said, the sauce completely masked the distinctive flavor of the fish. Now I know that sugar and salmon were not meant to be. Not to completely trample over Yvonne's submission, I DO think this might be good for someone who hates fish or to maybe convince finicky-pallated young children to eat fish. I'd say it's a recipe for fish-eaters on training wheels.

LOVED THIS! I've been dying to try this recipe (which brought a few snickers from the snotty Tex-Mex fans in attendance), and the beer batter made them irresistable. 100% hit!!! However, I had a TON of the sauce leftover. It's pretty potent, so wasn't sure what to use the remaining portion on. The next time I made this, I tried it unbattered like one other reviewer suggested and halved the sauce. Great as well! Can't wait to bring this around again once margarita season is back! Thanks Tanya!

Great recipe! The dark rye is oh-so-essential, but it's tough to gauge the degree of browning. Keep an eye on this fellow in the pan ;-)

Great recipe and so easy to throw together! However, I used flour tortillas because I can't get the tender fresh corn tortillas like I could in Texas, and it was just as great without being soggy. Thanks for another tasty and more healthful recipe Sunset!

What a great twist on an original! A bit of white pepper sure did the trick too. I made these for my boyfriend several months ago. He didn't like them at all. This recipe has stuck around... he got the boot!

I was very excited to try this recipe because of the interesting combination of ingredients, all of which I love. However, it just didn't have the OOMPH I expected from it. The recipe called for way too much dressing, and was too sweet but still bland. I can't put my finger on what this salad needs, but I would definitely try it again with some alterations.

This really IS the world's best lasagna! Every person who has sampled this has gone nuts! The only thing I changed is that I cut the salt by half and the sugar by half. The salt/sweetness in the sausage more than makes up for this omission. I also used whole wheat lasagna and you couldn't even tell the difference (no graininess or chewiness) and it added a lot more fiber (for those of you Atkins/SouthBeach dieters wanting an indulgence). The second time I made it, I added some drained and thawed spinach to the cheese mixture and that made it even better. Thank you for this masterpiece!

Good flavors, but I had trouble cutting the goat cheese into nice round circles for battering and broiling. Maybe the cheese should've been frozen lightly first before slicing and handled quickly while battering? I couldn't find any herbed goat cheese, so I rolled the round over a light sprinkling of herbs de provence. My parents, who are usually afraid of odd pairings of flavors, really liked it. It's unique and exotic and made my hors d'oevres spread look very exotic. Ooh la la!

Perfect! Quite possibly the best tomato bruschetta I've ever made. The fresh tomatoes and the sun-dried tomates were the ideal balance. Like the other reviewers said, follow this one to the letter and you can't miss.

I made this vegan with vegetable bouillon and omited the cheese for my vegan sister and added a minced shallot to the onion mixture, but it was a hit with the carnivorous memebers of my family. I served it with a few other bruschetta recipes and they agreed it formed a nice companion in contrast to the other tomato and olive-based tapanades. Will definitely make again (but with the REAL stuff in it next time)

I made this for my boyfriend the first time I cooked for him, and now he's convinced I'm a master chef. Perfect flavoring and it makes for a very impressive presentation. I reduced the sauce a bit more than what it called for. Next time, I'm going to substitute the heavy cream with evaporated milk and cornstarch to cut out the fat, which has proven to be a great alternative in my experience. I'll definitely be making this again for him when I need an extra special favor ;-)

A permanent entry in my recipe box, this roast cooks up perfectly every time I make it. Nice and perfectly rare. I even add extra pepper to the outside and then slice the leftovers for tasty sandwiches later!

A good premise and a nice balance of spices, but way too mayonaisey and a bit too salty. The Worcestire sauces provides enough salt without having to add any extra. A keeper, but I think I'll adjust my proportions of mayonaise to sour cream next time.

Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems to burn off. I also added couscous instead of the bulgar, and it seemed to be just as good. I added a little extra cinnamon, too. The raisins added just the touch of sweetness to compliment the dish, but my boyfriend hates raisins, so I drizzled a bit of honey over the top of his dish, and he said it complimented the flavors very well. I'm definitely keeping this to make again, and I'm eager to find some sides that will pair up well with this main course. Perhaps something a bit spicy?

Way too sweet. It's good for kids, but not for grown ups with a more discriminating pallate.

Great recipe! I added lots of basil, which seemed to punch it up to my liking.