This was my first attempt at making dog food at home. It is a raving success. "Buster," our 7 year old Beagle mix rescue dog devoured it on the very first serving and continues to do so. After several days on it now, I can say that it treats him and his digestive system much better than the very expensive dry commercial dog food we were feeding him. This recipe is a bit time consuming and I will check this site for other dog recipes, but I will make this one again. The only other issue is that he would not eat the kidney beans, so I'll maybe double up on the rice. This recipe made 8 pints and he gets two of them a day. Checking on the calories, this falls within the requirements for a 28 1/2 pound dog, and allows for a milk bone or two a day. I'll do some checking on the need for any additives, but like one blogger said, "Yeah, and where do they come from?" Thanks for a great recipe from me and from Buster- his tail wags constantly while "dining" now!!

Reviewed On: Sep. 23, 2008

This is the BEST fish fillet recipe I've ever done! And, as an old traditional "mackeral snapper" I have many. I scaled it back to three fillets and used seasoned bread crumbs instead of flour. Otherwise, followed the recipe exactly. I used a cookie sheet with aluminum foil sprayed with vegetable spray and it was done in 20 minutes to perfection. The coating was browned, not quite as crisp as deep fried and that's fine. The texture of the fish was perfect- moist and flavorful. Wife usually uses tarter sauce and I usually use liberal amounts of lemon juice. This needed NOTHING ELSE, just fine the way it is. This would probably be a "five" without the seasoned bread crumbs, but I think it causes it to be a "BAM!-kick it up a notch" to even higher. This goes to the very top of my fish fillet list. This is definitely "company good." Thanks Deborah- you rock!!!

Reviewed On: Dec. 21, 2007

This is the first recipe on this site that we were disappointed with. I followed the recipe exactly although I scaled this back to four servings. We like garlic, but this was waaaay too garlicky for us. There was also way too much sage. I had not used proscuitto before and I lightly salted in the two places in the recipe. It was way to salty. If I were to make this again, I would cut back on the garlic, sage, salt and Prosciutto. At the cost of the prosciutto over a dollar an ounce, it is unlikely I would do this again. Wife said to go back to the chicken cordon bleu with the ham, cheese and seasoning. Sorry.

Reviewed On: Dec. 7, 2007