Brought this to a bbq and got tons of raves. I tried to put them away a few times to clear up space for the main meal, but was attacked by friends who wanted me to leave them out. I also marinated the cheese a bit. Made my first balsamic reduction to drizzle over the top and I'm hooked. These were beautiful, too.

We have access to tons of great salmon, so we're always looking for the next best thing. This is a really nice marinade/glaze because it lets the salmon flavor come through. I was worried it would taste like teriyaki, but it did not. Very subtle. Fresh ginger tip: freeze your fresh ginger in a baggie and grate it frozen, peel and all. The peel comes off on the front side of the peeler and doesn't get into your dish. You also don't need to bother with putting it in the tinfoil boat to marinade. We did it in a baggie. Tonight we're going to plank it after marinading instead of cooking it in the sauce.

Made a total variation of this recipe, so I'm leaving a rating just to let you all know that if you have the majority of these ingredients in your pantry, it turns out just fine if a few things are missing. I wasn't in the mood to assemble so many ingredients after making crab cakes and other side dishes, so I left out quite a bit. (Here's what I did not add: celery, capers, olive oil, olives) Subbed spicy brown mustard for Creole mustard. Added a healthy dash of Old Bay. Didn't measure anything - just eyeballed it and it was fine.

Great use of fresh Dungeness crab from Puget Sound! Followed the recipe fairly close, but did not bother with measurements - everything by eye. I did thrown in some Panko crumbs with the bread crumbs and added the requisite Old Bay. Sprinkled the tops with extra Panko and sprayed with Pam. DON'T broil for 10-15 minutes as recipe calls for, or at least not on the top rack. Mine was starting to over brown on top in 3 minutes. Followed another reviewer's suggestion and set the oven to broil, but used the middle-low rack for all but the last 2-3 minutes. Served with a variation of a Remoulade sauce from this site.

My family loved this. I agree with other reviewers that the coconut flavor was not huge. I didn't try any of the suggestions to boost the coconut flavor, tho. Made in 9x13 glass pyrex, only used 1/2 the sweetened condensed milk, let set overnight in fridge and frosted at the party. Oh, and I agree that it definitely ony needs 1/2 the cool whip called for.

I did this in the crock pot for St. Patty's. Don't make the mistake of making only 1 corned beef, because they shrink like crazy, and mine was super fatty. Make 2 like the recipe says. It was in the crock pot from 8:00 am to 6:00 PM, and was from the fridge when I started it.

Good, but chili powder is not spicy, so don't expect a spicy taste. This will be so much better with some added cayenne pepper or chili flakes. Also, my brown sugar really carmelized in the pan, almost to the point of burning, and I was being really careful knowing what the sugar would do on direct heat. Did not even taste the basil. This one will be worth playing with to get it right for my tastes.

Addictive. I was asked for this recipe over and over. I used only 1 can of beans and doubled the dressing (except I didn't really double the oil). I'm planning to make this many times this summer to pack for lunches. Great with a bit of leftover chicken.

This was mostly helpful for the basic idea of using up leftover tomato juice as a soup base (found using the ingredient search function). Worked out well. Used a bag of frozen veg in lieu of canned. Really thick - had to add auite a bit chicken broth to thin out. Barley is great in this, too.

The smell while baking and of the finished product is amazing. I added the crumbs at the start of baking with no problems. They were candied and wonderful out of the oven. I left on the counter over night (others said not to put in a covered container or the crumbs get soft). The crumbs softened anyway, but they were still good. The final product was beautiful, but a little bit dry for me. I used the butter, so next time I'll try the oil like many have, or go to my applesauce substitution trick. It made exactly 10 muffins filled 3/4. To go through all the trouble, you should really double this.

Used frozen blueberries and added at the start of cooking time and that seemed fine, and one less step! Used "artisan" bread with a heavy crust. Finished product was not mushy at all. It was 2-day old and I let it sit on the counter with no wrap for that time. I did stir/flip bread in the morning. I did not find it overly sweet and we did use syrup.

This worked out well for a Mother's Day brunch. I took a suggestion and used "crispy crowns" - (the flat tater tots) in lieu of hash brown patties. I also browned them in the oven first. The extra step of pre-browning did not have any effect that I could tell. I also did not layer the ingredients - I mixed them all together and dumped on top of the tots. Served with sour cream and fresh salsa, which was a huge hit.

This is a healthy staple in our house - hubby likes to go halibut fishing. I omit the tomato and mushroom and double the zucchini. It is amazing how much flavor comes from these simply sauteed vegetables. We also use red bell pepper, and use less oil.

I've made this a few times for summer parties. The sweet/salty combo is irresistable. The bacon and sunflower seeds need to be added pretty close to serving time or the bacon will get soggy and the seeds lose their crunch. I used light mayo and sour cream.

This was awesome as a side dish at a summer party. Fresh corn made it great. I diced all ingredients to be just slightly bigger than the corn. I used Newman's Own Restaurant Recipe Italian for the dressing. The leftovers do get watery because the salt draws the liquid from the veggies. I poured it off and added a bit of fresh dressing when I wanted to eat the left overs. I used only a fraction of the recommended amount of red onion. One whole red onion sounded like way too much. And too strong for my tastes. I also added a chiffonade of fresh basil.

This was oddly addictive. I used swiss and cheddar cheese with left over cob-smoked ham from Easter. Broccoli is a natural choice for a side dish.

Made for Father's Day dessert, and used all the tips from previous posters to make the recipe lighter - sugar free, fat free pudding, SF FF Cool Whip, SF jello mix and I also subbed applesauce for the oil. Used strawberry jello mix and topped the "frosted" cake with sliced fresh strawberries. Dad asked for the recipe, so a big hit for Father's day.

I've made this twice with blueberries only when my husband brings home fresh wild blueberries from a summer camp out. I love the chewiness from the oatmeal. Vanilla ice cream is a must.

I honestly preferred this to regular bean chili. Something about the smaller lentils... Loved this one because it was cheap to make and really healthy. Froze several portions and reheated for lunch and it held up great.

This got good reviews at my Christmas Eve party. I put sausage on top of the cheese layer in 1/2 the pan. I doubled the recipe, and subbed one tub of ricotta instead of doubling the cottage cheese (i.e. one tub of each). Some relatives missed the party due to weather. I actually stirred it all back together 2 days later and added a new sauce and cheese layer to serve to the stray family and it was still great.