I thought this was great - really tasty, very simple. However, because it has honey, it's not truly vegan. I used agave nectar instead. I also subbed lemon juice for the vinegar, olive oil for the vegetable oil, used the optional onion powder, and omitted the optional cayenne pepper. This was a wonderful recipe - exactly what I was hoping for!

This bread is so easy and delicious. I substituted unsweetened applesauce for the oil, and poured the dough into a loaf pan - it seemed way too "wet" to form a ball of dough. I was a little uncertain of how it would come out, but it came out perfect - I followed the time and temperature instructions. I also didn't grind the oatmeal - I like the texture it added and it was one less step. I served this with a little Smart Balance butter spread and homemade soup. This bread is so easy and healthy and I will definitely be making it again! Thanks for the great recipe.

These pancakes were awesome!! Only change I made was to substitute whole wheat flour for the all-purpose flour, and add a dash more milk. The key for me was to measure out the 1/4 cup servings, pour them into the hot skillet, and then use the side of the measuring cup to gently spread the batter out. Then, after they cooked a bit on one side, I flipped them over and gently pressed on them with the back of a spatula to flatten them a bit more and ensure that they cooked through. They came out terrific and I topped them with a bit of sugar-free syrup, butter spread, and chopped pecans. Yummy!!

Truly excellent and super healthy. I omit the brown sugar (honestly, with the raisins, it doesn't need it) and I also add 1/2 cup sliced almonds to the mix. I have 1/2 cup of the mix every morning, topped by 1 cup of plain lowfat organic yogurt and 1/2 cup frozen mixed berries (defrosted). This breakfast cannot be beat - all the fiber from the muesli and the berries, plus calcium from the yogurt. I call this my "breakfast of champions!"

I love these muffins. They are a great way to add fiber to your diet. Only change I made was to substitute ground flax seed for the barley flour. These do make 12 muffins - just use a regular 12-muffin pan and really pile the batter in there! Let them go over the top - they don't rise at all when they bake, and when you are done, you'll have the perfect bakery-type muffins with the big tops. Trust me - I thought the same thing and made 24 muffins with this once, and they were like hockey pucks. I was dubious but my husband kept saying, just make 12 and pile it on! He was right! :) These also taste better, in my opinion, if you store them in the fridge. I like them much better cold! Thanks for a great healthy recipe!

This is super delicious. I think the Craisins make all the difference. I serve this over red leaf lettuce and it is just excellent. Thanks!!

This is really good - however, it does make a TON of sauce!! (and really, what else can you use it for?? :) However, what really dismayed me was the cost of this meal!! It's a great meal but is definitely a "special occasion" meal! I made this along with Goldys Special Salad and I think I spent over $30 for the scallops and salad (for 2 people). I would probably try with smaller (cheaper) bay scallops next time and reserve half the papaya in the fridge to eat later.

I really liked this salad with Seared Scallops with Spicy Papaya Sauce. Only changes I made were to substitute rice wine vinegar, and omit the mushrooms - somehow I could not stomach the idea of mushrooms with mango and avocado! Different and delicious, will make again!

What a great recipe! What is great about it (besides the taste :) is that it can be eaten immediately. Sometimes it is inconvenient to have side-dish salads that have to sit overnight or for a few hours for the flavors to meld. This one is fantastic the minute you finish it AND it tastes exactly the same the next day! I forgot to buy a red pepper so I made it without it, and I omitted the salt. Also - this is good to know if you are trying to cut down on the fat and calories - I only used 1/4 cup of the olive oil. Now, I haven't made it with the full 1/2 cup so I can't compare it, but I think it was great with just the 1/4 cup, so give it a shot! I served it with homemade burritos (whole wheat wrap, ground turkey, red beans in sauce) and it was a super healthy, high-fiber meal. Thanks a bunch!!

I completely agree with one of the earlier reviewers, and I wished I'd taken their advice! :) I prepared this for dinner recently and ate it right away. My husband and I did not care for it because the mustard taste is absolutely overwhelming - and we both like mustard just fine. I had prepared it as directed, except I reduced the sugar to 1 teaspoon, and served it over red leaf lettuce. We were not impressed at all, but I made enough for lunch the next day, so we gave it another shot. Well, after it sat overnight, the mustard flavor became much more muted, and the salad was delicious! I was ready to write it off the night before, that's how much we didn't like it. My advice - make this salad BUT don't eat it until the next day!! Sounds crazy I know but it is a really good salad once the flavors meld a bit. If you do eat it right away, at least give it another shot the next day - you'll be surprised! :)

This recipe is excellent and deserves 5 stars. However, if you want to have an equally delicious dish, try another recipe on this site - Sea Bass Cuban Style - it has a lot of the same flavor, but with a less expensive fish. I actually prefer the Sea Bass dish but this one is good, too!

This dish is so amazing. You will feel like a gourmet chef when you eat this. I have made it several times - not once with sea bass, mind you, since I can't find it around here - but it doesn't matter - I've used red snapper and grouper, and it comes out fabulous each time. It's terrific with whole wheat couscous or brown rice pilaf and green beans. Thanks for a simply amazing recipe!

I marinated the salmon for 6 hours and I don't know why, but I could barely taste any of the marinade after I cooked it. I thought this recipe was just okay. I love salmon and enjoy many other recipes from this site (grilled salmon kyoto and baked salmon fillets dijon are two faves) but I was really disappointed with this. I don't know what happened.

I really liked this chili the first few times I made it, but now...I think maybe the sweetness is turning me off of it. Next time, I will substitute red kidney beans for the veggie baked beans. I think the baked beans make it a little too sweet. This is good with cornbread.

This soup is my husband's and my absolute favorite soup to make on cold Sunday afternoons in the fall and winter. Even better, this soup is even more delicious the next day, because the soup thickens a bit and the flavors meld. We always make a loaf of honey wheat bread in our breadmaker and sit down to a simple supper of fresh bread and butter, and a bowl of this soup. It doesn't get any better than this! And don't forget the ham hock, it does add a wonderful smoky flavor to the soup. This soup also freezes very well, just reheat on your stove in a big pot. A BIG thanks for this recipe!!

This is a tough one to rate. On the one hand, it came out exactly as you would expect. However, I think this dish would be best for those who don't like or aren't that crazy about fish. The salsa, cheese, avocado, and fritos do a good job of "disguising" the fish. However, if you're like me and you love fish, you will probably be disappointed. I gave it 4 stars because, to be fair, the dish tastes fine, but I'd call it more of a fish nacho dish than a seafood dinner. And some reviewers have said this is a healthy dish, but I don't agree, necessarily. Fish is much healthier without fritos and cheese!

Sooooo easy and delicious! Tastes even better the next day. I served it just as it was, without any whipped cream, and it was great.

This recipe is amazing. This is the first time I've made grilled shrimp and this was delicious. Only change I made was to use dried basil instead of fresh, still came out great. Awesome!!

This is a quick, easy, and delicious way to have baked salmon. I make it even easier - I don't measure out the dijon mustard or the bread crumbs - I just squirt some mustard on and spread it with my fingers, then shake some bread crumbs over it. Also - I tried drizzling melted butter on the first time I made it, and it basically ran off the salmon and pooled on the tray. The next time, I used Smart Balance butter spray and sprayed the top of the bread crumbs, it seemed to stick much better. Great easy recipe, thanks!!

This is my absolute favorite salmon dish. The only changes I made were to omit the tomato sauce (the first time I made it, I used the tomato sauce, the second time, I didn't use it, and I didn't notice a difference) and to use regular OJ rather than concentrated OJ. This dish is terrific with brown rice pilaf and green beans. Thanks for the great recipe!