Killer! I opted for a little sour cream to spruce em up!

This was really excellent. I used some oregeno and basil with the parsley and also they didn't have ground veal at the store so I used grond pork. I made for my wife and I and even just using 1/2 pound of each I had way too many meatballs (over 30 ping pong ball sized) and had to save some of the meat for another time so you really don't need a lot just for one meal. Broiling went very fast and they didn't dry out.

This recipe was really good as it stands and the Rack of Lamb was easy for anyone to cook. Mine was rare at about 13 minutes in the oven at 450 as prescribed at 135 degrees. I ended up making a currant sauce from another recipe on Allrecipes and they went together great. I think for next time I would use less breadcrumbs, maybe just a little bit like less than 1/4 cup, the crust was tasty but I would go with less as it was too breadcrumy, and I would also consider searing AFTER putting on the breadcrumb mixture as opposed to before to cook the breadcrumbs a bit. I really liked the breadcrumb / rosemary mixture and would consider using it for home fries or breakfast potatoes as well.

I've been cooking duck breast frequently after finding this recipe. It's so easy to cook that I would suggest anyone try this one. I would do 5 minutes on the fat side for a nice golden brown and 12-15 minutes of cooking time once it's in the oven. I found my digital thermometer at 160 was really well done and I think duck breast should be medium to medium rare. Also if you're going to use the sauce i would go minimal to no salt on the bird before you start cooking as it will get too salty and you can always add once it's on your plate.

I made this for St Pattys and overall it was pretty tasty. I used 1 pound of ground beef and one pound of ground lamb. I would suggest cutting the cinnamon as it really took over the dish I thought especially with the inherent nuttiness of the lamb. Despite all of the ingredients i found it a little bland and may go with some cumin next time to give it something extra but overall it was pretty easy to make and the guests I had over went back for seconds.

This was very tasty. I used just the frozen brocolli and some condensed mushroom soup instead and used a little poulty seasoning and cumin on the chicken and a 1/2 cup of parm and 1 1/2 cups chedder and mixed in. Came out great!

First off the sauce is amazing and I will definitely be making again for fish tacos or other Mexican dishes as outside of the yogurt and jalapeno everything is usually in my kitchen anyway. The recipe is easy to make and very tasty. Cilantro if you like it should be included in any Mexican dish I think as it ads a very fresh flavor and I'll be adding it to the sauce next time as some suggest. I've only made this once and my only complaint really is that the breading turned out too thick and heavy. It really puffed up so it looked more like fish and chips but I think next time I'll drop the amount of flour a little and probably not whisk it as much, but otherwise it's decent batter and easy to make as well as a lot cheaper then the store bought.

Really enjoyed this reciepe. I changed some things based on what I had in the house and effort :) I only marinated for about 45 minutes and thought that worked fine. Lime Juice actually cooks the fish so I wouldn't leave it too too long as it firms up the talapia making it easier to keep together in the pan which can be a problem. I also just pan cooked not grilled and they turned out great. Let it cook up in the juice for a bit before turning. The fish turns this amazing deep red color that really pops against the red cabbage I used and got oohs and ahs so i'd use that instead of green. I subbed Some regular grilling seasoning for the old bay and used saracha (sp) instead of the chipootles because I usually don't go that spicy as my lady doesn't like her food too hot...The lime dressing was a bit like Lime yogurt and would probably pass on that next time and just have some sour cream and fresh limes on the side instead. I'm stilll on the hunt for the perfect fish taco sauce. Anyway, I'm looking forward to making this again and thanks mabcat for the recipe!