My husband and I loved this really easy recipe! It's one of those recipes that leaves a lot of room for adjustments according to taste. I used the suggestion of others to bake the fish in tighly sealed foil. I also used 1 tbsp of melter butter and 3 tbsp of olive oil instead of 1/4 c butter and as the others had suggested, mixed in freshly chopped garlic and dill in the oil/butter mixture. I found that the juice of 1 lemon is more than enough for 1 lb of salmon, I also used the lemon zest in the oil/butter mixture. I served with a side of steamed broccoli and rice pilaf (from the box).

Reviewed On: Jun. 8, 2008

I loved this recipe even though there really aren’t any short-cuts to this recipe and it can be time consuming. Like some other reviewers, I boiled the chicken the night before and made the soup the next day—it was much easier to skim off the fat since the broth was refrigerated over night and also much easier to pull the meat from the bone when the chicken isn’t hot! Also, I cooked the soup using a slow-cooker the next day so it really took me a while! After reading the reviews it appears some people are confused about the use of celery and carrots twice. It’s better to think of this recipe in two stages—making of the broth and making of the soup. You add celery and carrots at first to make the broth (boil the chicken) and discard everything except the chicken and the liquid after you are done. Later, you add chopped (bite-sized) celery and carrots to the broth to make the soup. I read almost all the reviews and I used the following suggestions: 1. Cooked the noodles separately (if you cooked it in the broth you would end up with chicken noodle casserole as noodles soak up a lot of liquid) 2. Used ¼ cup of “Better than Bouillon” chicken base paste (the broth itself is not strong enough without the base). 3. The broth is just as delicious without the lemon grass (depending on the time of the year, it’s hard to find lemon grass even in Asian grocery stores). 4. Used couple of cloves of fresh garlic and few sprigs of parsley for the soup.

Reviewed On: Jan. 27, 2008

It is a solid recipe if you like your cranberry sauce on the tart side. I usually only add ¾ cup sugar (1 cup can be overwhelming if you don’t like your sauces too sweet). Also, I juice a fresh orange for the 1 cup juice and use the orange zest as well.

Reviewed On: Dec. 2, 2007