This quickly became one of my favorite salmon recipes. The topping is creamy and yet crispy at the same time, and the tanginess of the feta and balsamic vinegar really complements the flavor of the fish. Previously, my favorite salmon recipes all had asian flavors, but this one has totally different flavors and works well with more traditional side dishes, so it's easier to plan a menu around it. It's also really quick and simple to prepare. A definitee 5-star!

Yum! Very easy to prepare and great flavor. I'll make this whenever flounder goes on sale. It's such a light, delicate fish and the sauce is PERFECT with it!

I'd give this 4 and half stars if I could. I used light cream cheese to cut down on the fat and calories a little, but otherwise made no changes. Cabbage is actually a sweet vegetables as long as it's not overcooked, so I made sure to steam until cooked but still a little crunchy. Even the teenagers liked this!

I might make this again if I want something very easy to prepare. The recipe is fine, but has no special flavors that I would really crave. (The name kind of says it all - it's salmon with crumbs on top.) You will like this best if you like thyme a lot, since that is the most pronounced flavor in the crumb topping.

I thought this was fantastic prepared exactly as written. I served it was Feta-crusted Salmon from this site and it made a marvelous combination. However, as a word of caution, there is no camouflaging of flavors in this dish. If you don't like spinach, mushrooms, or wine on its own, then you probably won't care for this.

I followed this recipe exactly the first time I made it, but thought the chili powder was a bit overwhelming. Since then, I halve the chili powder and it's perfect. I often use this dip as a filling for vegetarian tacos.

This is a definite 5 star for me. It has a little heat from the red pepper flakes, a touch of sweetness from the brown sugar, a light crispiness from the pan-toasted tortillas and a rich creaminess inside from the melted cheese. It's just a perfect balance all around. I prepared this almost exactly as directed except I skipped the butter and just sprayed a non-stick skillet with butter-flavored cooking spray. Also, I added a little diced green and red pepper along with the onion. I topped with extra salsa but wished I had sour cream on hand too, so I'll get some for next time. By the way, the ingredients and directions as stated would make 4 whole quesadillas, so the serving size assumes that half a quesadilla is a serving. I ate a whole one and doubt I would ever want less. It's too good!

I would give this 3 1/2 stars if I could. The basic recipe is decent, but bland. First of all, to make it healthier and cut down the richness that so many other reviewers mentioned, I used Neufchatel cream cheese and 1% milk. I also used whole-wheat tortellini and a bag of fresh spinach instead of frozen. I included the mushrooms which I sauteed briefly with the onion. Then, since so many other reviewers mentioned lack of flavor, I added fresh chopped garlic (about a Tbsp) and diced canned tomotoes with jalapenos instead of the fresh cherry tomatoes. Even after all this, I ended up adding garlic salt and black pepper to make the flavor stand out more. I will make this again, but only with my modifications.

I made this for my daughters since I'm a vegetarian, but it's so good that I keep picking out tortellinis and mushrooms to eat myself. This almost makes me want to go back to eating meat! Just from the flavor that's soaked into the pasta, I can tell that the meat sauce is rich and delicioius. It was also very easy to make. The only work involved was browning the meat and opening a few cans. My daughters gave this 5 stars and so do I.

My daughter said she would rate this 3 1/2 stars based on taste. She thought the gravy had too much wine/herb flavor and would have preferred something more "chickeny". However, I bumped my rating up to 4 stars because the recipe is so easy to make. You do need to be careful to add the gravy/flour mixture very slowly and stir hard to prevent lumps.

This is literally my daughter's favorite recipe. I snatch up chicken legs when they go on sale and make this almost every week, but she probably wouldn't mind if I served it to her every night! The sauce is just wonderful over rice, and the recipe is extremely quick and easy to prepare.

Healthy, easy, and good flavor, but just not ENOUGH flavor for me as written. I'm not sure if I'll try this again.

Four stars as written but five stars with my changes. I used a red onion and about 8 seeded Campari tomatoes. I also added a 4 oz package of crumbled basil & tomato feta cheese and a tablespoon of red wine vinegar. I served this in whole-wheat pita bread with romaine lettuce. Delicious!

This one ia a winner on all counts. It's quick, light, and healthy with great flavor and tastes much richer than it is. Try using a 14.5 ounce can of diced tomatoes with roasted garlic.

I had high hopes based on other reviews, but I actually found this to have an almost complete lack of flavor. Sorry, I won't be making this again.

This was wonderful! I ended up with no leftovers because I kept picking at the piece I'd planned to put away. I'm a sushi-lover, which is probably why I liked this dish so much. The tuna will definitely still be red if cooked 30 seconds on each side, and any longer will char the sesame seeds. Also, I used Japanese plum wine as I couldn't find mirin.

This is easy to make, but isn't very exciting for my family. I've tried it a few times exactly as instructed, and it is eaten, but no one touches the leftovers or asks me to make it again. This last time was probably THE last time.

Everyone seems to have liked this but me, so I have to believe that it is just a matter of personal taste. However, there were a number of things that I really didn't care for in this recipe. First of all, I didn't think the hard-boiled egg and olives were spectacular combinations with the pasta. It was "okay", but nothing I was enthusiastic about. Second, the vegetables were too crunchy baked inside the casserole (even though I chopped them fine) and the cheese just got lost somehow. Most pasta dishes feel like comfort food to me, but not this one. Sorry, but I don't think I'll try this one again.

Yummy, but I cut back the celery to 2 stalks for this amount of pasta and left out the peas altogether. I've substituted light mayonnaise, 1% milk, and white wine vinegar with good results.

I'd give this 4 1/2 stars with the modifications I made. I used 1 red and 1 yellow sweet bell pepper, 1 tomato, 1 onion, and about 1/2 tsp crushed red pepper. I diced all the vegetables and sauteed for a few minutes in just 1 Tbsp. of olive oil. To this, I added one cup of chicken broth, simmmered for 5 minutes, and then added another cup of chicken broth mixed with 1 Tbsp. cornstarch. I removed this from the heat as soon as it thickened and served over 20oz. of fresh cheese ravioli. It had very good flavor, including a nice bite from the crushed red pepper, and the vegetables were tender without being mushy. Parmesan cheese sprinkled on top would be a nice touch.