This recipe was very good. I hadn't ever cooked salmon before so this was a great recipe to start. My roommate and my 7-year-old daughter both liked it also. The sauce was more of a "dipping" or condiment sauce rather than the creamy topping sauce I imagined but it was still very good. I thought the cooking time might have been a little long but I didn't mark off since it could be oven error. Still, I would check it earlier next time. I made a few substitutions based on what I had on hand: 1) shallots in the sauce, rather than onions 2) wasabi rather than regular horseradish and 3) I didn't have lemon slices for the top of the salmon so I dipped all of the onion slices in lemon juice.

Reviewed On: Jul. 10, 2009

This was a good basic recipe. I would suggest turning the chicken during cooking, to get it crispy on both sides. I used legs rather than mixed pieces. There aren't actually any "herbs" in this herb chicken, but that's easily fixed. You can add spices to your own taste (I added paprika and pepper). The breading became slightly mushy on the bottom - and more so during reheating the leftovers. But especially on the first night, my daughter and roommate both liked it.

Reviewed On: Jan. 10, 2006

First, in answer to the previous poster – no, 2 cups is not equal to 16 oz with light things like noodles. The noodles are measured by weight, not volume. So 2 cups egg noodles would probably be closer to 8-10 oz. It’s a very easy mistake to make, though. I really liked this recipe. I changed a few things, mostly due to necessity. I went to the cupboard and realized I was out of egg noodles, so I used pasta shells. I added a generous pinch of dry mustard to the milk/egg mixture. I coarsely shredded the cheese, rather than diced it. And I did not sauté my onions first because I like the sharper raw-ish onion flavor. I didn’t use a whole cup, though. It did have a slight “eggy” texture, but that didn’t bother me. I liked it. I eat a breakfast pasta at a local restaurant that is very good and it reminded me of that. In fact, I may doctor this next time to get it a little closer to that – adding crumbled sausage, an extra egg, and some chopped peppers. But it is a very good recipe as it is. Very simple and filling. If you wanted some color, you could easily add some chopped broccoli or peas before baking.

Reviewed On: Dec. 29, 2005