The only changes I made were to omit the capers (I hate them), and I used a combination of apple juice and Marsala wine as that's what I had on hand. This is such a delicious dish, and so easy to make too. Don't skimp with the Parmesan - it absolutely makes it! Thanks so much, Michelle!

I'm terrible at marinating fish - without fail, I either let it sit too long, and the marinade overwhelms the fish flavor, or I go too far the other way, and I can barely taste it. With this recipe, I underestimated the marinate time (I did it for 6 hrs. Should have doubled that). The marinate itself is delicious - next time I'll make more, and use it as a sauce. Nice recipe though. Thanks! Oh, and Happy New Year!

Unbelievably good!! I made this with snowcrab legs and fresh shrimp (they're SO cheap atm). The only things I did differently were to make the omelettes with milk instead of cream, I used extra-Sharp Cheddar cheese (upped the amount a bit), and I omitted the nutmeg. Also sprinkled some sliced green onion over the top. What a delicious and decadent Christmas Day breakkie. Thanks, Jennyw!!

I wanted to make soup for lunch at work tomorrow, and saw today's review of this recipe. All I can say is YUM! The only things I did differently were to use veggie stock instead of water, and I pre-cooked the potatoes before stirring them in. I'm not gonna add the bacon until tomorrow because I don't want it get soggy. If I were to make this again, I think I'd throw in a can of clams too. Thanks, Ellen!

This was my first time cooking with orange roughy, and I'll definitely be cooking it again. I loved the delicate flavor and firm texture. The only changes I made were to increase the oj as I thought it was way too tart (take care tasting the sauce if you've got chapped lips. OUCH...). I decided to stick with the parsley even though I'm not a fan. It was good but I think cilantro might be a better choice. All in all, this was a really easy and flavorful meal. Thanks, Karen!

What a waste of time. My medium-large spuds took well over 90 minutes to soften, and even then there were a couple of hard spots near the skin. The skin is my favorite part of baked taters, but they turned out soggy, wrinkly and inedible. I'll stick with my usual method of nuking the potatoes for 6 minutes, then finishing them off in the oven at about 450 for 30 mins. Not recommended.

I omitted the mirin as I didn't have any, and used finely diced fresh onion instead of dried. With a a pinch of sesame seeds and some sliced green onions sprinkled on top, this was a pretty and delicious meal. Well worth the effort. My only minor complaint is that it's kinda stunk out my kitchen. Oh well. Thanks!

I couldn't find fresh pigeon peas and I don't like the canned variety, so I made this with regular frozen peas. We didn't care for it much - the beef and coconut milk just tasted really weird together. Also 25 minute cook-time for stewing beef?? I cooked mine for a couple of hours before adding the rice and veggies. Thanks anyway.

The only changes I made were to use a combination of Queso Fresco and five cheese Mexican blend; also, Chipotle powder instead of the canned stuff. I had to double up on the amount of topping too. These turned out really good - the perfect combination of crispy, spicy and cheesy. Thanks!

Apart from adding quite a bit more extra-sharp Cheddar cheese (in the mixture, and sprinkled on top), I made this pretty much as written, and it turned out great - very quick and easy, and great for a freezing cold Winter morning. Next time I make it, I'll take the previous reviewer's advice, and broil it for a few minutes to crisp up the top. Thanks!

I was a bit skeptical about making this - seemed like an odd combination of Hot and Sour meets Tom Yum meets Egg Drop soup. I was right! Apart from omitting the parsley, I made it as written initially, and it was pretty decent (not too sure about the cabbage though). Then I added a Tbsp of Tom Yum soup paste which really gave it some oomph. I really liked other reviewers' suggestions of adding cilantro and grated carrot too. Thanks!

This is the kind of thing my mum would make for me and my brother when we were kids. It's simple, no-frills, hearty comfort food, and pretty inexpensive too. That being said, I think a lot of people are going to find it very bland. I added garlic and onion powders, and made it with homemade chicken stock, and it was still pretty blah. Husband sprinkled hot sauce over his. Not bad, but it needs some tweaking.

Ok so Husband's a big eater, and I made it just for him with a medium-sized salmon steak, but 5oz of salmon for 4 servings? Eight ounces of pasta? Those are pixie portions! I seared the salmon on both sides in olive oil in a skillet but kept the rest of the ingredient proportions the same. It turned out very fillings and delicious. Maybe if you made it as written but included a green salad and some crusty bread, it would be ok. Otherwise, my dude would have been starving hungry. Thanks though. He enjoyed it.

SO delicious! I made it with frozen peas, and added a little garlic in with the shallots. Also used chicken broth for more flavor. I had an enormous bowl of it for lunch along with buttered and toasted French bread. Amazing. Thanks so much, Lizz!

I made this with Andouille sausage as that's what I had on hand. I also threw in some finely-diced jalapenos. By the time I'd added the pinto beans and canned corn, I already had way too much for the both of us (including leftovers for lunches) so I didn't bother with any additional veggies. I also added some onion powder for a little more flavor. I served it with corn bread as suggested, and it was a hearty meal for a chilly Winter night. Thanks!

Mine didn't crisp up either which was disappointing. The flavor was good but the texture was not. I would shallow fry them if I was to try this recipe again. We're not big sweet potato fans, so that's probably not going to happen. Thanks anyway.

It's rare that my grocery store has boneless lamb meat, so I was excited to try this recipe. I made a couple of changes due to personal preference, and also for the fact I was making this a day ahead for Husband who'd been out of town, and I was going to be at work when he got home. First, I left out the celery and turmeric as he isn't a fan. I also chose to omit the beaten egg and vermicelli so that he could just heat up the stew, and serve it over rice (He knows how to make rice. He's awesome like that). Despite these changes, this turned out great! What a wonderful combination of spices. Very flavorful. Thanks, Usman!

The only things I did differently were to use canned corn instead of kidney beans, and I sprinkled the shredded lettuce on top. I served it with Chicken Flautas from this site. A nice meal! Thanks!

I think, as written, this would have been pretty bland, so I spiced it up a bit. First, I boiled the chicken breasts in water seasoned with Adobo, garlic, and Chipotle powders. I added a finely-diced jalapeno to the chicken mixture, and I used a combination of queso fresco and a Mexican four cheese blend. I found the tortillas difficult to roll up - they tended to crack really easily. This turned out ok, but it was rather a lot of work.

I love soup and I love cauliflower. I'm also a fan of simple. The only thing I did differently was to whizz it up a little with an immersion stick blender. I know it's not terribly healthy but if I were to make this again, I would mix in a little heavy cream for richness. Some fennel root wouldn't hurt either. Thanks!