Excellent. Although a little too thick. Sized the recipe for two of us and had to add about 1/2c milk to thin it a bit. It was absolutely delicious though, as my husband commented 3 times while eating. I will make it again although next time I'll increase the amount of liquid at the start and I'll use 10% cream rather than the heavier cream, or even mix in some regular 2% milk. A reduction of fat is never bad.

excellent. I prepared a whole fillet of salmon, using the entire amounts listed and following instructions to the letter. Our guests really enjoyed it. The recipe contributor is quite right in that the heavy load of spices is lost when served cold. It was part of a cold buffet dinner. I've been requested to provide the recipe to a number of people. I will make this again.

Excellent soup. Rather disconcertingly, the color changed to a light tan, instead of staying green. I used skim milk powder, reconstituted (to re make it lower calorie), and omitted the bacon.

Great! I, too, used salted crackers. I made an easy recipe easier: I melted the butter and sugar, then added the chocolate chips, stirred until smooth, AND added the broken crackers (about 50 in all)- mixed it all together, spread it out on a foil lined tray. Didn't bother to spray the foil - not necessary. The pan is in the fridge now and I've been sampling. Delicious. Will make again.

Excellent recipe. Very moist cake and not too sweet. I made it this afternoon and served it this evening. Everyone enjoyed it very much. Very easy to make. Cooked it on parchment paper, turned the cooked cake out onto a tea towel sprinkled with powdered sugar. I did add more spices: doubled the cinnamon, plus added 1 tsp each allspice and ginger; and added allspice and cinnamon to the filling as well. I will be making this roll again this weekend.

These had great taste and texture but the reason for only four stars is that I could not get the ingredients to come together where I could form a ball, let a lone a "snake". So I added about 1/3 c of soya margarine to the mix and it came together perfectly. I also added about a tablespoon of Dijon mustard for some extra flavour. Everyone enjoyed them very much. I will make this again but probably use half and half margarine from the start.

This produced 4 medium (perfect size for us) loaves of bread. Nice texture and good flavor. I started off following this recipe to a tee but decided to use only one half cup of honey - I don't like a sweet loaf of bread. I found there was too much flour for the quantity of liquid. I had a very stiff dough to work with and still had another cup of WW flour to go - which I had to leave out. In my experience, it's better to incorporate all the whole wheat flour first: it's easier to incorporate white flour at the end than WW. However, next time I'll start of with at least one half cup more liquid. I didn't put the butter on the outside of the loaves either. We love the crisp crust of a freshly baked loaf and after storage, the crust softens anyway.

The taste is Fantastic. Although next time I won't bother stuffing the steak with the cooked shrimp - I really didn't care to be putting the cooked shrimp inside a raw piece of meat. And for some reason it took longer to cook the steak with the shrimp inside. Next time I will double the sauce (it's SO tasty) with the shrimp; cook the steak and then assemble the dish with all the shrimp and sauce on top of the meat. I served this with rice. Great meal. I believe this will become a 5 star meal with my little change.

These are the best Oatmeal cookies ever. Light and crispy and delicious. Decided not to add the choc. chips, but otherwise followed the recipe to a tee. I don't think the cookies lacked anything without the choc chips, they stand on their own. I finely chopped the pecans. They flattened out but to a nice thickness. It's important to let them sit on the baking sheet for a few minutes otherwise they're too soft to hold their shape. I won't be using any other recipe for Oatmeal Cookies in future. Thanks to the poster. Made 72 nice sized cookies.

Followed the recipe to a tee, except for hot sauce (I had only 1 tbsp left). Way too salty. Chicken pieces don't need the seasoning in addition to the soy sauce. If I was to make this dish again, I'd use half the soy sauce with chicken stock. My dish came out nowhere near as light as the dish in the accompanying picture. I won't make this again.

I had some baked potatoes left over from last night that I decided to use in this recipe. Of course it was more difficult to get the potato flesh out, and hard to mash but the finished product was still very good. I omitted mushrooms and crumbs and reduced red pepper. I probably used more bacon than called for as I don't measure bacon, or cheese for that matter. Just eye-ball how much I want to use. Baked at 400f for half an hour. We really enjoyed this for lunch today and I will prepare it again.

This was delicious. The spices suited us fine. However, I would like to point out something. The recipe as is, is supposed to make 12 servings. I believe it should say 6 servings - two slices per person. I adjusted the recipe to serve my husband and myself for breakfast this morning. The resulting egg mixture barely covered two slices of bread. However, knowing that, I will make this again, we really did enjoy it. Not soggy at all.

I followed the recipe almost exactly except that I didn't have any chicken. I used up left over pork roast meat. There really is little difference when it's cooked up this way. I also used fresh tomatillos. And after sauteing the onion and garlic, I put everything into the crock pot for 6 hours. The taste of the dish, while pretty good, tasted too hot without enough compensating flavour and I felt it should have a bit more body - it was too soupy. I ended up adding about 3 cups of homemade baked beans and a tbsp chili powder. We thoroughly enjoyed this, served with rice and grated cheddar cheese. It made a huge amount - I will freeze the rest. I won't hesitate to make this again.

This was very good. I followed the recipe exactly - EXCEPT - I forgot to pre-cook the carrots and didn't remember until it was all assembled except for the peppers. So I put it in a covered pot, brought it to the boil, turned off the stove and let it cool, then I added the peppers and onions and refrigerated it all. For serving, I drained the excess liquid off the salad. Everyone enjoyed it although they were certainly surprised at the flavor. Could easily serve at least 12 people.

This was just excellent. And very easy - although I simplified the recipe even further. I soaked the fish as per directions, salted it, and sprinkled a little flour over the fish (so the margarine would stick); then spread margarine (could easily be butter) over the fish and then simply sprinkled the panko/coconut mixture over that. I also drizzled a mix of melted butter and brown sugar over that. I baked it in a heavy pan in the BBQ, no cover or tin foil over the dish. It baked perfectly. I will indeed make this again. Not a single crumb left on any of the 8 plates at dinner. Thanks for the recipe. I served it with red parley potatoes and Rainbow Pasta Salad from this site.

This was excellent. Thanks to JDVMD, rather than use this as a dessert, I served it with lamb chops cooked on the grill. I had only small peaches so for the two of us I used two whole peaches. One caveat - the recipe makes way too much glaze. I hate to waste Balsamic vinegar - next time I'll make half the amount of glaze. My husband and I really enjoyed the flavor. As another reviewer did, I baked the peaches further after sprinkling on the bleu cheese. Kind of melds the flavors. I will definitely make this again for ourselves and for company. Will even try it with fresh pears as another reviewer suggested. Thanks for the recipe.

Excellent recipe. It caught my eye and even though I didn't have all the ingredients, the base was there. I had only plain Orange Juice; I had no cherries, I used dried cranberries. I marinated pork cutlets for about 90 minutes. I had no canned oranges (or fresh) so I used cut up mango. Other than those really minor exceptions, this came together as an excellent meal. For a side dish, I par-boiled bite-size chunks of potatoes, tossed with a couple of tbsp veg oil and parmesan cheese, and browned them on the BBQ (in a tin foil plate for easy cleanup). The grill marks on the meat looked prefect. Excellent meal. I could have have used a shake or two of salt, but my husband, who always is reaching for the salt shaker, pronounced it perfect. The next time I may add feta cheese to the dish. The only thing that left me wondering is why the recipe descriptor started off "All is not lost".

Excellent recipe. I ended up adding a bit more red wine vinegar to the dish as it tasted too oily for me. Next time I will use the listed amt of vinegar but use less oil. I had only 3/4 of one pepper but with all the other ingredients, it was fine. I ended up using over a cup of Feta to get more more flavor - I really like what it does to a dish. The salad was a hit at the BBQ I took it to.

Thanks to the all recipes for posting this as the Recipe of the Day over the weekend. I made these bars for dessert yesterday. Delicious and decadent. I didn't have graham crackers crumbs so I used Digestive biscuits which might not have produced the best texture for the base but took nothing away from the taste. I will buy graham cracker crumbs just for this recipe. I added peanut butter and a bit of butter to the chocolate while melting so that the chocolate wouldn't break up when cutting into squares. I have to still work on the right amount as the chocolate was still a tad hard. And I did as others suggested, used parchment paper to cover the cookie sheet - easy to lift out to cut up. Very easy, very quick. Will make many times.

Absolutely Amazing. I used a pork loin (abt 4lbs - it filled the slow cooker) and the ingredients as listed with only perhaps about 2tbsp garlic in total, inserting some in slits in the meat. I cooked it about 7 hours in total as it was still partially frozen. It infused my kitchen with a wonderful aroma while cooking. The gravy is wonderfully rich and tasty -I thickened it with 2 tbsp cornstarch. Don't be afraid of the amount of Dry onion soup mix - it works. The meat was so moist, so tender, and so delicious - I don't think I'll ever cook a pork roast in the oven again.