Although I cut down on the butter in the glaze and used part applesauce for oil in the cake itself, I still found it too oily and not as flavorful as the last Carrot Cake recipe I tried.

I used light sour cream in place of 3/4 of the mayo and low fat evap milk. I added garlic, a little whole grain mustard and hot sauce. Overall it was very good. Next time I may try adding some curry powder. It's really an adaptable recipe. I haven't cooked much w/ evap milk but I think it really made it creamy. Think I would like it w/ panko topping better. The saltines just didn't thrill me

It was delicious. I followed others advice and used 450 rather than 500. I did have to cook it about 20 min longer than I anticipated but think it was because the meat wasn't truly room temp when I put it in the oven (although it was out of fridge an hour) If you have a Whole Foods nearby, I would highly recommend getting some of their truffle butter. I served the meat with a little pat on top and it was unbelievably good combined with the garlicky meat. I literally bought $2. worth and it was more than enough.

I may be doing something wrong but I thought they were too heavy. I followed the recipe (except used Smart Balance rather than butter) and did not lift the lid on the pan. Overall everyone liked them but I would have liked a lighter, fluffier version!

It's very good. I used lime juice instead of lemon and used toasted walnuts. I also wanted a tiny pinch of salt on mine at the table (I'm not really a salt fan either but it brought out another dimension)but the family gave it great reviews!

Very easy, different and very good. I used dried tarragon, which was fine and a mixture of hazelnuts and almonds and low fat mayo. I almost forgot the orange zest but I'm glad I remembered. It added a complexity that no one could quite pinpoint. Because I used wild salmon, the fillets were thinner, so I only cooked it 10 min. It's a keeper.

We really liked this when it was hot. It didn't fall apart but was nice and juicy but there are other recipes that I like better cold. Grilling the slices made a decent sandwich though!

I used 1/2 brown sugar and topped it with a thin layer of raspberry jam and vanilla flavored whipped cream. Easy and Yummy!

I used the recipe as a foundation but sauteed the (uncooked in shell) shrimp w/ chunk lobster meat (from Costco...already had it in my freezer)w/ 3 cloves garlic, 3/4 c roasted corn (frozen from T Joes) and olive oil. I then peeled the shrimp and cut them up and broke up the lobster pieces. The lobster left about 1/3 c liquid, which I added to the sauce. I used a combination of (land of lakes)reduced fat mexican blend cheese and asiago/mozzarella/garlic blend cheese. I also added Cilantro to the sauce and garnished w/ it along w/ the green onions. Next time I would get the thinner tortillas and skip the sour cream. The corn worked well though