Hahahaha! I ate this in college when I was too broke to buy much of anything else. I didn't realize back then that it had a "fancy name", but I still make it to this day - especially when hubby is out of town and I'm on my own for dinner. Just make sure you use your napkin for a bib! Delish and simple!

The best bleu (not blue, but bleu) cheese recipe I've ever tasted. I did cut the mayo back to one cup and added a bit of buttermilk to thin. It gave it a bit of an extra tang, but not that vinegar tang which you find with jar blue cheese "wannabe" dressings. I add a tsp of MSG which makes the flavors "Pop" a bit. No need to increase or "up" anything. I love serving this on an iceberg wedge with some sliced tomato.

Out of this world. I bought a roasted chicken from Costco and had alot of spare meat left over. I pulled the meat off the chicken and boiled the carcass and seasoned bits of the skin in organic chicken broth. Draining the broth and reserving it I then adding my fresh veggies and cooked them up to a crisp-tender stage. I also added potato and doubled the sauce - so glad I did!! I think I made it slightly thicker than it should have been.. bubbled up while baking but quickly dried out when cooling down. Next time I'll cut the flour for thickening in half. I prebaked the bottom crust for 7 mins. Brushed the top crust with egg white and it turned out beautifully. I also added some poultry seasoning and a touch - maybe a 1/4 tsp of garlic powder. No salt - the chicken broth had enough after the boil of the roaster chicken. So yummy and out of this world. Could even do this without a bottom crust at all, but my family loves the crust. Oh... I didn't buy the pre-made crust as I prefer to do my own, but if you don't mind the flavor or texture, it's definitely the way to go if you're in a hurry. Home made crust was a delightful plus for this dish.

I'm with the other reviewers, I like to boil mine (in the oven) for a few hours on low heat (250F) before roasting. It makes a big difference in the salt content and I can save my broth to par boil my veggies then add to the beef as it roasts at a high heat with the glaze. I cut back on the soy and added a touch of stone ground mustard instead. It was just delicious and I added my parboiled potatoes, carrots and cabbage to the roast for the last 30 minutes or so. Perfection! Thanks for sharing. Just as a sidenote, rinsing the corned beef of the brine coating does not reduce the salt volume that much. A brine is an absorption into the meat, so rinsing the outside only takes off so much of the salt. You really need to rely on a bit of water cooking to draw alot of the salt out.

This recipe was hailed "best I've ever had" by my son, the tartar sauce junkie. I did embellish to make it unique. I put in a bit more pickle relish, didn't have lemon, so I kept my fingers crossed and it was fine. I added green onion and a few finely chopped fresh chive. Also, I have a beautiful mix of Green Goddess dressing mix from Penzey's Spices - I added a tsp of that. WOW!!!! Sooooo good, I must admit. A great basic recipe to create your own signature tartar sauce. Thanks for sharing!

I'm trying to figure out why everyone came running for this recipe. Seems pretty common and nothing special. Dissappointing.

I tried another Pavlova recipe that turned out much more to my Aussie husband's liking - and I must admit to mine as well. I used 4 whites, vinegar (not lemon juice - there's a reason for this) a bit less corn starch, about 1.5 tsp. and I put my 1 cup of sugar in my food processor to create a castor sugar - a fine blend, which mixed easier into the meringue by adding it 1 TBS at a time during the whipping process. The recipe called for drawing a 7 inch (not a 9 inch) circle and simply mounding it (no fancy piping) onto the circle with edges as straight as possible, then creating a small well for the cream. It then said to bake it at 250 degrees for 1 hour and 15 minutes and after it's done baking, turn the heat off and leave the oven door cracked slightly open for at least 30 minutes, or until cooled enough to handle the pan without oven mitts. If it cracks, that's good and if it weeps it's over cooked and that's bad. It was a golden brown and incredibly tender and sublime. The crunchy light outside of the cake melted in your mouth, while the interior filled it with light delight - much like a marshmallow cream center. I topped it with lightly sweetened whipped cream and used strawberries and blueberries. Next time I might use a tart fruit like a black or boysenberry and raspberries to offset the sweetness of the meringue. My husband had thirds and said it was the nicest Pavlova he's had anywhere in Australia. The recipe came from an Aussie chef, Stephanie Alexander

Too salty and did you know that there is no such thing as an Australian Toaster Biscuit in Australia? Stick with traditional crumpets - far more authentic and available in Australia.

What, no garlic? I don't like mine rolled in bread crumbs, but simply egg wash and flour to fill the seams so the butter doesn't leak. Just before cooking, try rolling them in eggwash again and roll in Panko. Yum

SO PERFECT!! Best I've ever had! Thinned my batter down just a bit and used 1/2 cup of beer on top of the full calling of milk. Delish! I also added a half tsp of garlic powder to the batter which gave my halibut a slight lift. Finally, I rolled my battered fish in Panko bread crumbs for an extra crispyness. My family loved it. Kept them warm at 200 and used the Tartar Sauce recipe on here and WOW!! Best chips and fish we've ever had. Will never go out and buy them from the soggy fish shop again! If you're fish are getting soggy, you're doing something wrong. Lots of good advice on this recipe! Follow it!

I had reservations about using soup - yuk. Sorry, next time I'll adjust and make my own sauce.

We enjoy this with yellow zuchini squash and some chopped tarragon (fresh)

This is a good basic recipe and luckily, some of the other reviewers gave some great advice. I too added 1/3 cup cream cheese and it made it nice and creamy. Also, didn't have canned mushrooms, but always have fresh ones at the ready, so I sliced and sauteed some. Nice addition. I also added 1 tsp garlic powder, a TBS of paprika at the very end and a dash of Worcestershire sauce to pick up the flavor. My family really loved it. I used leftover prime rib from our New Years Day dinner, so I didn't have to simmer as long - about 40 minutes. I actually didn't pay attention and put in the sour cream and cream cheese at the beginning of the simmer and it still turned out delicious.

Savory means full of flavor and these didn't have it. This time, I cut the bread crumbs in half and added all the cheese to the mixture. I topped them with finely grated paremsan reggiano. I also added two small cloves of finely chopped garlic - upped the green onion to include the green tops to 4 TBS. Fresh ground pepper and a dash of hot tabasco. And NEVER EVER substitute with fake Krab - that's blasphemy. If you're going to all the trouble to make these make a lasting impression and use the real McCoy. My mother-in-law makes a similar recipe but uses brie cheese and no bread crumbs in hers. They are a buttery delight! This is a good basic recipe to begin, but there are way too many bread crumbs in it for filler when you really don't need them. The mushroom cavity holds the stuffing together.

Delicious, but needs more zing. Try fresh basil instead of Oregano. Also finely chopped roma tomato and serve with a handfull of green onion tops chopped fine. Squeeze of lemon and good to go. Use small, sweet and tender clams. Larger clams might be easier to eat, but this dish is not intended to be anything but an appetizer or light meal, so who cares if the clams are massive, Lizzy! Yuck, they are way too meaty for this delicate recipe.

Cooking with a pressure cooker is a lost art. I never see anyone using one anymore - it's a shame. People don't know what they are missing out on! The ultimate fast food when rich, hearty beef stew takes only 30 minutes from beginning to end! I use a similar basic recipe such as this, but add a TBS of tomato paste to the beef broth base. I don't use bouillian because of the salt factor. I don't bother to parboil potatoes and add the carrots and taters at the last 5 minutes of cooking. Comes out perfect every time. If you par boil the potatoes it removes the "stick to your ribs" factor that's so devine about stew! Try the School Lunchroom Rolls recipe on this website with this stew. VERY nice together and oh, such sweet memories!

Try rolling your chick breasts in egg (beaten) and then flour. Place in the refrigerator for at least an hour to allow the sealing to take place - otherwise your butter oozes out and the seal helps keep it in. After you pull them out of the refrig - roll in buttermilk and I used plain corn flakes. I agree with the other reviewer - parsely (even dried) in your butter stuffing mixture makes this more traditional, beautiful and palatable. In addition, I used minced fresh garlic instead of powdered - just my personal preference.

Way too much salt with the chips and chili, but comfort food nonetheless. I always made this in individual bowls on Halloween for the kids before trick or treating. Heating up the chili and pouring it over crunchy chips, topped with cheese and other things. We prefer our chips to be not so soggy when it is baked. Watch the salt though - between the chips, chili, and cheese there's alot!

This could be an excellent base for your own pie. First - not enough mashed taters! Double it, plus the cheese (mix in the cheese with the taters and make sure you add milk and butter when you mash. Heavenly. Secondly, there is no gravy with this recipe. I usually add beef broth thickened with a roux to the meat and veggies. Also, the meat is bland so I added a bit of garlic powder and a couple teaspoons of worcestershire sauce and it really made a difference. We're Australian, so this pie is daily fare in Oz. Sometimes I've even added a couple teaspoons of horseradish to the potatoes - a little goes a long way, but it sure adds a lovely taste. Good basic recipe.

I too "upped" the spices a bit in the meat by adding pepper, garlic and a tablespoon of brown sugar, which with additional ketchup gave it a slightly sloppy joe taste. I blended the cheese into the potatoes rather than having them lay on the top, sprinkling a touch of paprika to the top to give it some color. I sauteed some mushrooms with the beef too. A pre-baked crust worked really well and I didn't want the juice of the corn sogging the crust, so I followed the advice of the other reviewers and put my corn on top of the beef - although I don't know why you couldn't just mix it in as well. It was a nice, hearty winter meal that my meat and potatoes family really enjoyed. I served it with the recipe for Sweet Dinner Rolls and it was a hit!