This recipe may have potential. I used the suggestion of posters to coat with 2 tablespoons mayo and 1 teaspoon lemon juice instead of egg. I added 1 teaspoon refined white sugar to the coating. Always do that when using lemon juice to keep the sourness down. That turned out to be the main flavor that I got out of eating this, and was the best part. The topping browned nicely and was starting to burn, but the fish was still raw. By the time the fish was cooked, the topping was burnt and added crunch to the meal, but very little flavor. Suggest baking the fillets for 5 minutes before sprinkling the topping over them. Another "cure" for this might be to coat the fish, bake it at 350 degrees until done as tested with a fork, and then add the coating and broil until the topping starts to brown, which is does very quickly.

Reviewed On: Feb. 25, 2009

BW says best stuffed peppers she has ever had. Made exactly as the recipe specifies, except that I cut the peppers in half lengthwise instead of cutting off the tops. Cutting in half keeps the peppers from falling over while baking, and also wastes less of the pepper than cutting off the whole top. Since this also exposes more of the meat to oven heat, they also cook faster. And it took an extra tablespoon of grated cheese to cover the peppers. I also microwaved each pepper for 3 min instead of blanching. I had to sprinkle mine with salt to bring out all the flavor. BW says perfect without added salt. Recommend that you make these with just the salt as specified in the recipe. Diners can then salt to their own tastes. A keeper.

Reviewed On: Feb. 25, 2009

Made this recipe by the book. Pre-tasted before putting it on the ham. It was too bland. I added another teaspoon lemon juice, two teaspoons sugar, and another 2/3 cup raisins. The sauce became rather yummy at that point. My wife loved it. But be aware that it masks the taste of the ham with a beefy flavor, rather than complementing the ham the way that pineapple or brown sugar do. Great recipe for people who don't normally like the taste of ham.

Reviewed On: Jan. 25, 2009