Wow, this is really yum-yum! Only thing I changed was to all Old Bay seasoning instead of dill, fresh garlic instead of powder and added a can of whole corn.

I would NOT recommend this recipe unless you LOVE yellow mustard as it tastes more like that than anything (and that was with using part dijon). Swapped out part of the mayo for yogurt as many suggested, put everything else as the recipe stated. After completely covering the almost 2 lbs of salmon I still had over 1/2 of the topping left, which ended up going down my sink.

This was really good. I did increase the amount of potatoes to almost double, to make more for a family gathering. I increased the mayo and added a little milk to thin and get it to stretch. I also put extra bacon on the top as a garnish.

The pancakes were very yummy (didn't make the syrup).

I'd like to address a few concerns from the reviews: This was a recipe passed to me from my mother-in-law and is one of those that doesn't list measured amounts, being made "from memory." The dumplings vary from batch to batch.I have remade them several times with measurements and have found that two large potatoes equal approximately 2 cups of 1" cubed peeled potatoes and you will need around 2 cups of white flour. You may want to put in 1/2 cup at a time. Depending on the moisture content of the potatoes and/or the size of the eggs, you made need more than 2 cups. The last time I made, 2 cups was enough. The most recent batch I needed 2 1/2 cups. I always make a few dumplings first in the pan of boiling water. If they start to fall apart within a few minutes of cooking, you need to add more flour. It is not unusual to see some small pieces break from the edges. Take a dumpling out to taste--should be a little chewy in the middle and softer on the outside. To address the "blandness" that has been described, I realized there was no salt in the dough. I have started putting about 1/2 teaspoon of salt in the dough. Also, you will get a lot of salt from the bacon. If you aren't cooking with bacon and onions, plan on gravy or sauerkraut on top, or just add some butter to melt on. I hope this helps anyone willing to try my recipe.

This was yummy even though I used beef stock and evaporated milk because that was what I had on hand. I liked it so well I would probably just use the beef stock next time I make it. It was very rich, despite using the evaporated milk.

Just wanted you to know I really enjoy this recipe and to thank you for it. As a child of the 70's, now a 40-something year old watching sodium and avoiding MSG, I try to avoid bottled, store bought dressings. I loved the 7 Seas Green Goddess when I was a child, this is such an improvement!

Love, love, loved this salad dressing recipe! As someone who is sensitive to MSG, I started making my own dressings. Now, even when I CAN eat store bought, nothing is as good as the home-made recipes I've found. This one is a keeper and I will make over and over. Thanks so much for it!

This salad is deeeelish! I made it while on a camping trip three years ago and my husband's family still brings up how good it was. :)

All I can say is I am HAPPY to have found this recipe, it is wonderful! Very well balanced and flavorful, not to mention easy. The sauce is incredible! I will be making this over and over. Here's a hint though, you can also make it with boneless chicken breasts, sliced into bite size pieces. If you like mushrooms, they are a great addition. Thanks so much for this one!!

I'm sorry to say, I didn't actually use the sesame in this recipe as my family didn't want it. Despite this, it was delicious. The lemon and butter made it so flavorful. It was also very quick and easy.

This is absolutely delicious! I have never in my life had such moist and tender boneless chicken breasts and will be cooking chicken this way always, with or without the sauce. Wasn't sure what I would think about the tarragon sauce but it was delectable! We increased the sauce by have but more than doubled the fresh tarragon; it had a wonderful flavor. My thanks for such an incredible recipe~

Incredibly delicious! The only change I will make next time would be to decrease the dijon mustard a bit. The shrimp were "like butter"... Yummmmmmy!

Very good easy dressing/dip recipe. The only change I made was to add a couple tablespoons of milk as it was a little too thick as a dressing for my taste.

Wow - This recipe is awesomely yummy! I made a few changes like adding 1/2 pkg Pace taco seasoning into the flour the chicken is dredged in (I also put a little into the rice mixture), only used 1 can black beans (this is to compromise with my non-bean loving husband) and cutting back on the tomatoes (for my non-tomato loving daughter). I used white basmati rice instead of the rice mix. I served with a little grated Colby-Jack melted on top. Thanks so much for this recipe, I'd give it 10 stars if I could!

All I can say is YUMMMM! I probably ate 1/2 the recipe myself, I liked it so much. My husband and daughter, who like more basic, plain foods, didn't really prefer it. Which worked out really well for me and my son! I used a 14oz package of frozen baby green and yellow beans and they worked perfectly. Crisp tender, mmmmmm!

I've made this soup several times and it's a hit, with a few alterations: I added cauliflower and celery and would have added carrots had I not been out of them as I prefer a vegetable cream soup rather than broc. alone. As someone who has to watch the intake of salt, I substituted the processed cheese for the real thing-that stuff has more than twice the sodium of real cheddar. This time I had shredded co-jack on hand and it tastes just fine. I also like a richer tasting soup without all the fat so I substituted 1 1/2 cups of the milk with non-fat evaporated milk. I also reduced fat by sauteeing the onions and celery in 2 tbsp. olive oil. Good stuff!

This recipe is easy and so much healthier than commercially made breakfast sausage (no preservatives or MSG). I mainly use in the "Bill's Sausage Gravy" recipe here at allrecipes (cooked loose instead of in patties). Served over the "JP's Big Daddy Biscuit" recipe and you won't be sorry. Yummy!

I normally use this recipe served with allrecipes "Bill's Sausage Gravy" (made with the "Breakfast Sausage" recipe in the gravy). Fluffy on the inside, crunchy on the outside and soak up the gravy perfectly. Really yummy biscuits even just to serve them buttered!

This recipe is awesome, especially when made with the "breakfast sausage" recipe here at allrecipes (cooked loose instead of in patties). I know this recipe calls for maple sausage but I don't add maple to the sausage recipe and it is not missed. Serve it over the "JP's Big Daddy Biscuit" recipe and you won't be sorry. If I could give it all 6 stars, I would! Fantastic!!