I really liked this recipe, but I did make a couple of changes. I used two 6-oz cans of boneless, skinless salmon, and it was plenty (I wonder if the "16-oz" can size is a mistake?). Also, I only used 1/4 lb. of cheddar instead of 1/2 lb., to help lower the fat content. It was very colorful and tasty. I'll definitely make it again.

Delicious! I didn't even bother with a crust at all - I just made the filling and dumped it into a 9" square baking pan. It was much lower in fat, calories and carbs that way, and my boyfriend and I both enjoyed it a lot. I had a large pumpkin already, so wasn't sure how much to use in the recipe. I ended up using about 1 pound of cooked pumpkin, and about 1 1/2 pounds of potatoes - it was just right for the 9" pan. The thyme really gave the dish a great flavor, and it was nice to have a non-sweet use for pumpkin!

I thought this was pretty tasty, although I would perhaps have preferred it with a little less brown sugar. I would call the texture more of a souffle than a quiche, though. (Not a complaint - just a comment.) I did think that perhaps it was a little more time-consuming to make than it was worth. I'm not sure I'd make it again, although I would certainly eat it again if someone else made it. I did like the green and orange marbling, it was very colorful.

Quick and easy, but I thought the seasoning would be better suited to a different fish than salmon. Trout might be good.

Delicious! I didn't know what kind of chile paste to use, so I used some Thai red curry paste that I had instead, and it was quite spicy. I only used a few green onions, because I thought 2 bunches sounded like way too much for my taste.

Turned out great! It sounded like an enormous amount of marinade, so I only used 1/2 cup teriyaki sauce and 1/4 cup olive oil, and it was still more than enough to marinate four 6-oz tuna steaks.

Very tasty, but my sauce separated when I added the mustard, and turned out a bit goopy. I didn't really understand the purpose of letting the chicken sit on a warm platter for 10 minutes while making the sauce, then in a warm oven for another 10-15 minutes after pouring the sauce on it. I preheated the oven (with the platter) while cooking the chicken. When the chicken was cooked, I put it on the platter and left it in the oven while preparing the sauce. After I topped it with the sauce, I just left it in the oven long enough to make a salad, and I thought it was fine. I'll certainly try the recipe again.

I found this recipe by looking for something using canned salmon and spinach, since that's what I had on hand. I happened to have all the other ingredients too, so I made it. Overall, I thought it was pretty good, although my "patties" didn't want to hold together so I eneded up with part patties and part hash. That may have been because I needed to use two 6-oz cans of salmon instead of one 14.75-oz can. Although I liked it, and I ate it, I'm not sure I would make it again - mostly because I don't usually have couscous on hand (and I wouldn't buy it just for this), but also because I like my other salmon patty recipe better. But this was nice for a change of pace, and if the ingredients sound good to you, then give it a try!

Easy and tasty - a great side dish for company.

Very good! I left off the green onions because my boyfriend doesn't like them, and I needed to cook it longer - about 35 minutes (but it was a thick fillet).

Very tasty (I used fresh basil), but it was REALLY soupy. I might have had too many tomatoes--they were pretty big--or maybe I should have let them drain a bit. Would try again, though.

Very good! I used a 9" prepared graham cracker crust, and the filling was just right for it. I did follow some recommendations and used 1 1/2 cups of "plain" cheesecake filling in the bottom instead of just 1 cup.

Excellent! I only used 1 cup of sugar, and used a mixture of both kiwi and strawberries. It was a big hit, and the texture was perfect.

Delicious! I didn't have as much butternut squash as called for, but I had some freshly cooked pumpkin in the fridge, and just made up the difference with that. I also used less onion for my personal taste.

I only used about half the olive oil, but it was very good and everyone liked it - I served it as a "dip" with chips. If you want it even lower in fat, I don't think you'd miss the oil at all if you just left it out.

Very easy, and you can easily add items to suit your tastes - cheese, onions, seasonings, etc.

Excellent - one of the best white clam sauces I've tried. I was serving white wine, and added just a splash to the sauce, but I'm sure it would have been just as good without it. The basil is a really nice touch.

I have this exact recipe - except that the recipe in the book uses a jar of Alfredo or Roasted Garlic Parmesan sauce rather than a tomato-based sauce. It's KILLER with the Alfredo sauce.