Chowder was wonderful--some of the best soup I've ever made! Used cod as called for (diced when partially frozen)and did add some diced carrot (for color), dash of dill, and some Minor's clam soup base for extra flavor. Shared with a friend who absolutely loved it. Can't wait to make it again for company.

Reviewed On: Dec. 11, 2009

Tonight's liver & onions entree was the best I've ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect--absolutely delicious for liver lovers and a special taste treat for those who say they don't care for liver.

Reviewed On: Oct. 17, 2007

Used this recipe (with a few tweaks listed below) and received rave reviews and requests for recipe from everyone at our birthday dinner. Because timing for marinating was limited, I peeled 2 limes and put the flesh into my VitaMix along with 6 cloves of garlic, 2 T dried onion, olive oil, 3 T oregano, salt, a splash of dry sherry, and a tablespoon of peach jam (to cut tartness a bit). Marinated for about 3 hours. The meat was especially tender and juicy and the flavors wonderful. Superb recipe which is adaptable to whatever tweaks cook may need to make.

Reviewed On: Oct. 4, 2006