mmmm...this was good on steak. It needed something still, maybe a better wine than the one I used.

This was very good! The coating didn't stick as well as I'd hoped. I admit that I didn't soak my corn first, since I didn't see that direction until we already had the grill fired up. I will try that next time.

These turned out to be really delicious. I didn't have red wine vinegar, so I used balsamic vinegar instead. I skewered them and cooked them on the grill with some onions, pineapple chunks and tomatoes. My husband added some bell pepper to his kabobs. I never marinated shrimp before but I will be sure to use this again!

This was good. Didn't have the canned tomatoes so we just skipped that part. It could have used a little more flavor, so I'll experiment next time, but I will use this recipe again!

These were wonderful! I made two large onions on the grill for a cookout. I used a little less butter, only about 1 TBSP each. Wow what great flavor! I got rave reviews from everyone and I think we'll make one of these everytime we grill now!

These biscuits were good and hearty. They would go good with gravy in the morning. We had them with honey-butter at dinner and they were delicious that way too.

This was a pretty good rub. Like other reviewers, I ended up scraping off a lot of the rub before eating, but the flavor was good. I still wanted a little more flavor, maybe even a sauce or something to liven it up a little bit.

I didn't care much for this recipe. My pie spilled over quite a bit while cooking, and I was even using a deep-dish pie shell. Thank goodness I had a cookie sheet under it, because the mess would have been unreal otherwise. It made a very sticky pie that was difficult to cut and serve. It did have a good flavor, but because of the presentation, I don't think I will use this one again.

I came back to change my rating. I tried this one again and it was wonderful! Last time I made it and put it on tilapia or some other fish, and it wasn't very good. This time I used it for salmon steaks and it was wonderful! I think I'd make a bit more next time, since I ran out of glaze and didn't have any to put on them after they were done cooking. I will definitely use this recipe again!

This turned out really delicious. It lasted 2 days in my house. The only change that I would make is to add more of the glaze, but that is my personal taste. My sister thought it was perfect just how it was, and said "why mess with a good thing?"

This is a pretty good pumpkin bread. I followed the recipe exactly and it turned out very moist. I think next time I will add more pumpkin and a little more of each spice for more flavor.

Wow this is a delicious recipe! I absolutely loved the flavors of the herbed goat cheese and the salmon together. My husband added some parmesean cheese to the dijon/mayo mixture. He also broiled it for a couple of minutes at the end. I can't wait to try this one again.

This is exactly what I was looking for! I remember eating these at school as a kid. I bought some at the store the other day, and they were not good. So I found this recipe and made my own and this is perfect! I followed the recipe exactly and I will be making this a lot more often. My family has almost eaten the whole batch in less than a day!

These were really good. I cut the recipe in half to serve 4. I used 1 lb. ground buffalo instead of beef, to cut down on fat and cholesterol. I used italian seasoned bread crumbs. And lite salt. Jack Daniels Hickory Brown Sugar Barbecue sauce was great with these. My family sure did love this recipe and I will make this one again and again.

Delicious! My family's very first swordfish and what a hit! I will make this again and again. Also my first time cooking with Rosemary. I seasoned the swordfish steaks with light salt, pepper and seafood magic seasoning. I added about 2 tablespoons of Low Sodium soy sauce and 1 Tbsp of lemon juice to the marinade and marinated for about an hour. Then, since I don't have a grill, I poured the marinade over the top and baked at 400 for about 15 minutes, then turned over, added the lemon, olive oil, rosemary sauce, and baked for another 15 minutes. Then I broiled for about 3 minutes just to brown the top a tiny bit. Not only was it delicious, but my house smelled wonderful while it was cooking. Served with long grain and wild rice and side salad.

This was a really good recipe. I followed the recipe, except I didn't have pineapple juice, so I used blood-orange juice instead. I marinated my tuna steaks for just over an hour. I don't have a grill, so I pan seared them for about one minute on each side. Then I baked them in the oven for about 20 minutes, in the leftover marinade. It was good, but I wished the flavor of the teriyaki was stronger. Maybe it was because of how I had to cook them. Still, a big hit for dinner!

This recipe was pretty good. I did make a few changes of my own. First, I used Blackened Seasoning instead of Creole, and added a little Garlic Herb Mrs. Dash. I chopped one clove of fresh garlic and added that, next time I will probably cut that in half. I used a Blood Orange for the juice. I also added about 3 Tablespoons of low sodium Soy Sauce to the orange juice. I baked in the oven at 350 for about 10 minutes before adding the orange juice and soy sauce mix. Then I baked for about 15 minutes more. Next time, I think I will just pour the orange juice on before the whole baking process, as the blood orange flavor was very light, almost not there. I like my flavors to really pop. Served with plain mashed potatoes and lemon herbed asparagus spears. This was a hit with my family!

I only had the giant Sea Scallops available. After reading the reviews, I opted to saute mine. They were wonderful! Fast, simple, and wonderful. My picky 4 year old even ate them. I did add a little bit of Old Bay seasoning before cooking.

My family has been making a variation of this recipe for years. I use hashbrown patties and Cream of Chicken soup. We also crush corn flakes and sprinkle over the top, the more you use, the more crust you have. Then butter to make the flakes crispy...and voila. Delicious!

This is a pretty good recipe. I read some other reviews, so I used the breadcrumbs in my cheese mixture, but I used 1/2 cup, and I think that was too much, as my crust didn't get crispy all the way down to the fish. I also added some paprika and a little garlic powder. My precocious 4 year old who doesn't care for fish, told me "This fish actually isn't bad mom. I think you cooked it right this time."