I used this recipe as a guideline to duplicate a dish my Husband and I had in a restaurant in Baltimore, Maryland that we LOVED! I did make changes, so the 4 star rating is for that reason. I used a lg. bag of fresh spinach ( approx 9 oz. ) and sauteed' it with 3 cloves of sliced garlic til the spinach was 'just' wilted and drained well in a colander. Also blotted out as much liquid as possible between paper towels, chopped and added 1/4 cup grated Parm. cheese to the filling. I followed the Bernaise Sauce to the letter with the exception of 1/4 of Parm. Cheese, and Smoked Paprika. In a baking dish coated with Olive Oil, I placed each fillet and filled it with the Spinach/garlic mix and rolled the fish gently around the stuffing. After all the fillets were rolled, I topped with the Sauce and baked according to the directions in this recipe. 20-25 mins. I think this presentation is alittle nicer to the eye and it was very close to the wonderful dish we enjoyed in Baltimore. The only thing I might try next time, is to add Lump Blue Crabmeat to the Spinach filling. Overall a very delicate dish and has many possibilities for variation.

Reviewed On: Oct. 10, 2009

Very good cake...Moist and certainly Heavy in density. I gave it a 4 star rating, only because I added afew suggested changes. Walnuts, afew Choc. Chips and vanilla. I think the best added suggestion was to add cocoa to 1/3 of the batter, and marble it into the banana batter. It gave the cake a very interesting flavor, and not at all too sweet. I would not consider this to be a "bread" at all,,,more of a pound cake. Well worth trying.

Reviewed On: Sep. 5, 2009

This is a DELICIOUS salad...and the only reason that I gave it 4 stars is due to the revisions that I made. The best advice I can give anyone looking to try a new recipe, is to read the reviews from other cooks who have tryed it first. Very valuable and well worth afew extra mins to do some reading! I used Rice Wine Vinegar rather than the much stronger suggested Red Wine. I cut back abit on the sugar and added one minced Garlic Clove and alittle Celery seed as well. I cut the seeded Cukes in chunks and salted them in a colander in the frig for about an hour to draw out some of the water. Other reviews mentioned that the Red onion was over-powering. As a result I used only 1/4 of a red Onion;sliced very thin and steeped it for 5 mins. in hot water and then drained to 'soften' the sharpness,then added 5 Green onions; sliced to make up the difference lost in the amount. One other thing that was unclear is WHAT KIND of Mint to use. I have 3 different kinds growing in my herb bed. I used Peppermint in this recipe and minced it finely ( again a suggestion from another review )Peppermint was brighter in taste than the Spearmint I sampled in the garden. Top with Feta Cheese if you have some..yummy! Overall.VERY GOOD salad. Both my Husband and I really enjoyed it with Rosemary Salmon and fresh Corn-on-the-Cob. Well worth trying and adjusting to your own personal tastes. :)

Reviewed On: Aug. 22, 2009