I, too, believe it is unfair to rate a recipe you have not tried in its original form first. However, that being said, I will say that this is, for my family, a 5 star recipe. Salisbury steak as my dad makes it has always been my "most favorite meal" and I beg him to make it for me every chance I get. I tried this version (on my own, without that pesky begging business) and thought it was very, very tasty. I may post my dad's version and then everyone can rate that separately. (His is very close to a lot of the "fixes" many posters suggested) I will not go into how he does it differently here because it is a somewhat different recipe. I loved this one too and believe it is worth 5 stars!

We live in salmon country, and I've cooked it many ways . . .this is by far the one recipe my family requests over and over. Regardless of what others have said, I think a longer marinade (more like an hour if the salmon is thicker) in the fridge enhances the garlic flavor in the recipe. And as others have pointed out--every piece of salmon should be checked thoroughly--maybe less than 20 minutes, maybe more. Thanks for the recipe--it's a keeper!

I used white vinegar as that is all I had along with chopped garlic from the jar (fresh tastes wonderful, I'm sure) and used 3 heaping tablespoons of the garlic. Marinated for four hours and it was delicious. I also used freeze dried chives in the butter, and it worked fine--although I'm sure fresh would make it even better. Company worthy and I'll make it again!

Great recipe . . . as previous reviewers have stated, be sure to use large bananas and/or 4 if they are medium to smaller in size. I always add chopped pecans and bake in a metal pan--this does not bake well in glass loaf pans in my opinion. I learned from my grandmother that banana bread needs to sit overnight--always tastes better the next day. Don't know if there is any cooking logic behind it, but it works for me!

Exceptional flavor--a keeper. I would recommend several things: be sure to grease and flour the pans well otherwise the loaf will crack in half coming out of the pan as mine did! Secondly, the chocolate chips sink to the bottom of the loaf. To prevent this, I tossed them in flour before lightly folding into the bread dough, and that helped.

This fudge was so good! All of my family just loved every bite.

I loved this recipe! Very adaptable. Also, I added spinach to mine just to try it--delicious!

I LOVE sliders. In our family however, we make it with pork. We buy a fairly inexpensive pork roast and "stew" it like you do a chicken, with onions, celery and chicken broth. Then, make the sliders and continue as with the chicken recipe. It is SO yummy!!!!!!

This cake is so moist that I can't ever get it out of the pan. That's the only real drawback. I love this recipe. I make the coffee fresh and put two squares of unsweetened chocolate right away, so that they melt. I also throw in another dash of cocoa powder because I find that there is no such thing as too much. I also combine all of the wet ingredients together so that it is actually a two-bowl methods. Having tried greasing, greasing and flouring, and even more greasing and flouring, I say just anticipate that this cake is going to stick to the pans (I use 2-3 9" pans). Very good.

This is a very delicious, adaptable recipe. I used 2 cups whole wheat pastry flour and less than 2 cups AP flour. I use 4 cups of flour overall, including that sprikled on the counter. The longer you let the dough rise without getting that skin on top, the better the pretzels, in my opinion. Be sure not to roll them out too thin if you like soft pretzels. It only took 4 minutes to brown the pretzels (This could be because I live at 7200 feet above sea level), any longer than that, and they get more chewy than soft. I used canola oil and sea salt, which was good, after I realized that sea salt is much more salty than kosher salt, and adjusted accordingly. I also made cinnamon sugar with cinnamon, sugar, and a dash each of nutmeg and ginger. Definitely a keeper.

Really good cakeness. Reducing the white sugar to 1 cup and adding 2/3 cup brown sugar was a great suggestion. Whole wheat party flour worked great and I left out the walnuts. I forgot the salt, so I just added some to the glaze, which turned out really well. So moist and delicious,

These were okay, but I made a few alterations. Instead of yogurt, I used coconut milk, diluted. The whole wheat pastry flour may have been too much. Needed more lemon juice, and alot less sugar. Blueberries worked great and kept them moist.