I give this recipe a five because the flavor was absolutely delicious..... at first. The only thing I changed was to add a little rosemary to the inside of the fish. Even though I give this recipe a 5..... Me and my family decided we don't like trout. The fish left a strange after taste in our mouths that we can only conclude came from the fish itself. The three huge fish I cooked were fresh caught that same day so I know it wasn't that the fish were bad. It tasted delicious at first. Everyone in the house said the same thing. "It tastes delicious." The flavor was amazing. Actually I was very proud of myself since this was the first time I ever cooked or even TASTED trout and the same was true for my guests. An hour or two after we ate... we all where saying the same thing again... "what is that funky taste in my mouth?" I didn't even want to try trout, but everything I read on this site said it was the same as any other white fish.... It isn't. It's good at first... but even as I am writing this... I can still taste the aftertaste... and I DON'T LIKE IT. Of course this is coming from someone who never tasted trout before so if you already know what trout tastes like then I'm sure you will love this recipe. As I said earlier... I give this recipe a 5 because the flavor was absolutely wonderful and at first bite I thought I discovered something new that I could add to my recipe box. If you already know what trout tastes like then I am sure this will be true for you. For

I give this a 3 because I THOUGHT IT WAS AWESOME!!! Everyone else that I served dinner to that night did not like it. AT ALL. Seriously. They all hated it. I ended up making grilled chese sandwiches for us all later because everyone was still hungry. I, however, thought it was delish!!! I can't think of anything I could have changed to make it better for my guests. I think they all just really didn't like the peanut butter taste. I never told them what it was, the secret ingredient, but they all hated it. They said it had a "burnt" taste and I assure you I did not burn this soup. Anyway... Personally I would give this a 4 or 5..... I loved it. But, when 5 other people all hated it.... I guess I have to take that into consideration when I give the recipe a score. So 3 it is. Sorry to the orignal poster. I loved it.

I give this 4 stars as written. It's an excellent starter for beef stew but it needs a little more flavor. I read through the reviews and used some of the suggestions and it became a 5 star recipe. I added some ketchup, though next time I might just use tomato paste. I also added some worcestershire sauce and some garlic powder. Also, if you want to stretch this recipe... just add more water and boullion or broth and then add more vegetables. Use my tip below to thicken and you can feed an army from 1 or 2 lbs of beef. I also used flour instead of corn starch because it is what I'm used too and I think it just adds more flavor where cornstarch adds nothing but a thickening agent. Tip to those that have problems making gravy or thickening sauces with flour..... Add flour to cold water in a small container, (my dad taught me to use a baby food jar and that's what I still use today :) Then shake, shake, shake. Then you can pour the flour mixture into whatever it is you are trying to thicken. What I like about this method is that you don't really have to measure the flour and water. Just throw a couple of TBLS of flour in the container. Add enough water to shake it up and make a very thin paste. Then you can add a little bit at a time to your recipe until it gets thick enough to your liking. Then just throw the rest away. Perfect gravy, no lumps, EVERYTIME! Anyway... I know people hate it when you rate a recipe but make lots of changes to it. Just so everyone knows. I made

I doubled the spices. Coated roast in evoo and then rubbed. Let it sit for a little while before roasting. Covered loosely until the last half hour then removed foil and basted frequently with glaze. I added balsamic and worcestershire to the glaze and I think a little brown sugar too. Anyway... used a four pound roast and cooked for about 2 hours. Came out PERFECT!. I also made a basic brown gravy with beef stock and after the gravy was done dumped all the pan drippings into the gravy boat and stirred it up. Was delicious!

Delicious!! I made it pretty much as written however I doubled the recipe and didn't have creamed corn. So I used one can of mushroom soup and one can of whole corn, drained and then I covered the corn in the can with milk until it came to almost the top of the can and then added a little sugar. Does that make sense? LOL! Anyway, I figured it would make up for the liquid that would be in the creamed corn and I didn't want to use 2 cans of whole corn because I thought it would be too much corn so I used a can of mushroom soup instead. I browned cubed pork sirloin in EVOO then removed it from the pan and threw in my veggies and sauteed them as well before adding to the mixture. I really thought that this was going to be dry. It didn't look like enough liquid to cook the noodles but after reading the reviews where other people thought the same thing but it came out OK, I decided to go ahead as it was. It came out perfect!!! I doubled the recipe because it was my turn to cook dinner for my husband and a couple of our friends and I didn't think it would be enough for all of us. Once I started putting it together I realized it would have been fine as written, but it was nice to have some leftovers anyway because everybody LOVED it!! My friends asked for the recipe and we will all be making this again! I forgot to mention that in the last few minutes I sprinkled cheese on top and p

Easy to make yes. Good peanut butter fudge. NO. I followed the recipe to the letter at first, but as I was mixing it. I noticed the color was almost white. What kind of peanut butter fudge is white? I took a quick taste and realized that it barely tasted like peanut butter. It was more like marshmallow with a very slight hint of PB. I ended up addinG ALOT MORE peanut butter just to get the slightest taste of peanut butter in the final product. It WAS quick. It DID set up good and it was not bad for a quick "candy type" treat. Mine was not "taffy like" as others have said but I think it's because I added so much extra peanut butter. It is not creamy, it was more sugary and the color was way off. I have made "quick, no mistake fudge" type fudges before and everytime I make a peanut butter one it actually LOOKS the color of peanut butter and is smooth and creamy. I will not make this again. It was definitely NOT fudge. Candy, yes, FUDGE, no. As a "candy" it's not bad. I should add that it did all get eaten in my house, but everyone who ate it said it's definitely NOT fudge. One reviewer mentioned using evaporated milk instead of regular milk. That would probably definitely help with the smoothness of this candy as most good fudge recipes call for evaporated or condensed milk, even the ones that use fluff. Anyone who has never made real fudge before though would not know this. Anyone looking for a true fudge recipe, this is not it. I give this recipe 3 stars only because it wa

I made this recipe because it was almost the same as one I usually make. My family loves it, but I decided to look here for something different this year. I guess pot pies are pretty much timeless and the recipes don't change much, so I just went with this one. This isn't really that different from mine ... LOL, so I kinda followed it but used my years of experience to make it more to our liking. :) The things I changed where... I did dice and cook one medium sized potato first. Cooked, drained and then put it aside. I cooked my celery with the onions in the butter. then stirred in the flour (way less than the suggested amount) and then chicken stock. I added about a 1/4 to a 1/2 of poultry seasoning,(Bell's seasoning, actually) to the gravy mixture. I then added the chicken and frozen veggies and simmered just until heated through. I let the mixture cool slightly before pouring into the bottom shell. The biggest complaints I've seen about this recipe is the dryness. In my opinion that's because there is way too much flour being used for the slightly more than 2 cups of liquid. I reduced the flour to about 2 1/2 or 3 TBLS and I had no problem with the recipe coming out dry. I did not have to add extra liquid. I just reduced the flour. Lastly... I made this in a 13x9 pan. I can't say how long it took to cook. I just kept an eye on it. Maybe a 1/2 hour to 45 minutes??? I just cooked it until the crust looked done :)

I have been making the same cole slaw recipe for years and everyone in my family loves it and actually requests it for any family gathering. I decided to look for something new because even though my whole family loves it my hubby never really cared for it and I wanted to find something he would like too. When I saw the ingredients I thought to myself "No way." Honestly it ended up being my only alternative for that day due to the ingredients I had available. I decided to try it. I changed the original recipe a little. I used mayonaise instead of creamy dressing and I used 1 cup of whole milk instead of 1/2 cup of buttermilk and 1/2 whole milk. Because of that I also added more vinegar. Look up substitutions on google and you'll see why. The recipe turned out awesome!!! This is the first time in over 35 years of marriage that my hubby actually liked cole slaw. He even asked me to save him some for his lunch the next day! The recipe calls for buttermilk.... you don't need it. Just use whole milk and then add vinegar to taste. There is a formula to substitute whole milk for buttermilk but trust me, just add vinegar to taste. The only other person who had anything to say about this recipe was my Dad who thought there should be some horse radish added. I hate horse radish. My Dad thought it would have been PERFECT with a little "smidge". All in all, I give this a 5. I will use this recipe from now on BTW.. it tastes even better the next day.

Delicious! I gave it 4 stars only because I made a few changes to suit my taste but the idea is still great! I would have never thought of using cream cheese. I changed the proportions a bit because of what I had on hand and the fact that the amount of servings indicated didn't look right to me. I used one pound of ziti, 1 large pkg frozen broccoli and left out the other vegetables. I used 5 cloves minced garlic. As for the sauce, I used one 8oz pkg cream cheese and 1 stick of margarine then I added milk until it got to the consistency I preferred. I'm not sure how much exactly, but I would guess about 1 cup. I added the frozen broccoli to the pasta just before the pasta was done. I let it cook a couple of minutes more and then I drained it and tossed with a little olive oil. I placed some pasta and broccoli on the plate, laid a sliced chicken breast on top, (I just roasted those in the oven) and then poured the sauce on top and finished it off with a sprinke of fresh parmesan cheese. EXCELLENT!!

Very good and very easy! I used this for the filling for a dark chocolate, double layer cake. I used about 1/2 for the filling and then frosted the cake with dark chocolate frosting and used the rest of the pb frosting to decorate the cake with. The frosting was yummy! I added a splash of vanilla and only needed a little splash of milk. Came out perfect!

I loved this recipe. I've been making the same meatloaf recipe for 20 years and my family loves it. I personally never really liked it...LOL I decided to try something new and this recipe was exactly what I was looking for. When I saw the lemon juice I thought it was kind of odd, but it actually was great in this recipe. It's very subtle. Just a hint of lemon and it made the meatloaf very tasty. I used regular white bread and I tore it by hand into very, very, small pieces. The only complaints I got were from my husband who thought the sauce on top was too much and too sweet. He didn't complain about the sauce in the meatloaf, only on top. Myself, I thought it was awesome. I will make my meatloaf from this recipe from now on. Just next time I will not put so much sauce on top.

OK, I made these and they were very good. My family loved them. They weren't a brownie type thing that I was looking for, but they were very good. Changes I made were... I used more peanut butter because i really wnated the peanut butter taste. It didn't help. The oatmeal overpowered the peanut butter. They were good though, just not as peanut buttery as I would have liked. I did use semi-sweet chocolate chips, and omitted the peanut butter frosing as suggested by other people here, because it did seem too sweet for me when I read the recipe. They were very good, but next time I will use milk chocoalte chips instead of semi sweet and I will use the frosting. BTW.... everyone who tried them absolutely loved them. My husband was glad to have something different and he liked them alot also. I will definitely make them again. I will make them again, but make some minor changes next time.

I thought this recipe was delicious. I just made a few changes... I did cut down on the salt since the soy sauce has a ton of salt already and the grill seasoning I use has salt also. I did not have steak sauce so I substituted ketchup. Lastly I used sirloin steaks, but upon opening the package it wasn't the best sirloin I've ever bought and i thought it could really use some tenderizing, so I added a splash of lemon juice for the acidity to tenderize. I didn't taste the lemon juice at all and in fact after testing it I added another splash just to be on the safe side. I don't think it affected the taste at all. I marinated the steaks overnight, threw them on the grill the next day. Everyone loved them. The marinade was just enought to season and tenderize without overpowering.

My husband hates macaroni salad. My family loves the one I make and they ask me to make it at every family function. I decided that I would try something new to make for my husband so he might finally decide he likes mac salad. It took every ounce of energy for me to not take a big bowl for myself and eat it right there and then. I followed the recipe almost exactly. I realized I only had a little bit of relish left, so I decided to dice up a pickle. I filled each TBLS with the finely diced pickle and then filled the rest of the spoon with the pickle juice. I did this twice, the recipe called for 2 TBLS of relish. I decided to add 2 diced eggs to the salad and I boiled 4 more and made deviled eggs as a garnish. I had to add a litte more mayo and I think the reason is because I had a 16oz box of macaroni. I guessed at the 12oz measurement, but I may have been over a little bit. This recipe is perfect. I can't wait for my hubby to try it tomorrow. I think this might be one that he finally likes :) I will post again tomorrow and give his opinion. I think it is absolutely delicious. *edited to add... My husband LOVED IT! I finally asked him what he thought. "I like it. It's pretty good." That's a 5 star rating coming from him. I promised to make this mac salad from now on. He hates Macaroni salad so if he liked it, well you decide from there. BTW everyone else raved about it. It was really good. This is gonna be my signature mac salad from now on.

Well I thought this sounded good. I love sour cream and had some pork chops so I gave it a try today. The sauce was delicious, though I added mushrooms and extra sour cream. The pork chops, however were like tire rubber. I followed the instructions exactly. I don't know what went wrong, but I won't be making these again because of that reason. The sauce was delicious, but it was basicly nothing more than a simple beef stroganoff sauce. Next time I'm in the mood for sour cream, I'll just make that. I only gave it a 3 because of the sauce.

These were really tasty, but were kind of cakey which was still good, but not what the name implies. I read the reviews before i made them and saw some people say they were cakey so i decided to try and make a couple of changes. First, I reduced the baking powder slightly and second I beat everything by hand. They still came out cakey, maybe slightly less than the others, I don't know, but still cakey. That said, they were VERY DELICIOUS. Next time I make them I may add a little more cinnamon or maybe some ginger. They could have been just a touch more spicey for my liking, but they were still good. I also baked them in a 13x9 glass pan because it is all that I had. As a result I needed to bake them for almost twice as long as the suggested time. They still came out moist though. Anyhow, I would recommend this recipe and only gave it 4 stars because of the cakiness. I was looking for something more brownie like.

This recipe is just like the one I made years ago and I could never find it again. It came out perfectly. Nice and chewy, not too cakey, not too sweet. I doubled the recipes and I did cut down on the baking powder some. It seemed like a lot to me. I think I used about 3/4 of the recommended amount maybe a little bit less. I also used brownulated light brown sugar. Ya know, the one that pours ;). Oh, yeah, I cooked them in a 13x9 glass pan and did spray the pan lightly with cooking spray I also cooked them for slightly longer than the suggested time. My oven is brand new so I know the temperature is correct. They needed an extra 10 minutes or so. They came out excellent. Perfect.

I was looking for a swiss steak recipe and this came up in my search. It was very delicious. My husband loved it and he is the biggest critic of them all :) Skipped the tomato sauce because I didn't have it on hand. Added a little bit of sliced green pepper and some garlic. The steaks came out nice and tender, and I hate cube steak, the sauce came out very tasty. I will make this again.

The meat was way over cooked and the gravy had no flavor. The reviews I read said the onions caramalized. No. What happened is the onions turned to onion soup on the bottom of the pan. I added flour to try to make gravy, but it was awful. No flavor at all except for onion. I managed to salvage the meal by adding some boullion (sp?) and some spices and a little more flour to the "gravy". I sliced up the roast, poured the "gravy" over it and served it with mashed potatos. My husband hated it and I wasn't very impressed either. I won't make this again.

Absolutely delicious! I added some carrots and used sweet italian sausage. My family loved it! I just want to add... It's been a year since I first made this and it has become a regular meal in my house. We have it at leat once a month. We all love it and it comes out perfect everytime. Very eay prep. A long cooking time, but hey, it gives me time to do other things since it is basically set it and forget it. You really can't mess this up and it is soooo tasty. Makes it's own gravy too. The only thing I might suggest since I do it in the oven id to take the foil of for the last 15 or 20 minutes to let the top brown. It is a little too much food for my small family but I still make the full recipe, in fact I might even increase it a bit, but it freezes well, so I don't mind.