This was absolutely delicious! Now the end result will depend on where you get your fish and how fresh it is. I was lucky enough to pick up some very fresh local flounder from my local farmers market and it made this dish spectacular. Remember, if it smells like fish don't eat it. Fish is meant to smell like salt water if you can imagine that. It should have a very clean almost fresh scent that doesn't make you pull back or scrunch your nose upon taking a good whiff. I also recommend getting your hands on local spinach and mushrooms. I sautéed the sliced mushrooms for about five minutes with a tablespoon of butter and a nice sized garlic clove mined. I added the spinach,salt and fresh cracked pepper to the mushrooms and finished cooking it down. Afterward I drained the liquid from the pan and set it aside. I took the fish and soaked it in cold water for about five minutes. I took it out of the water and patted the filets down then rolled them over the mushroom spinach mixture. I used two toothpicks and actually baked the filets seam up. I couldn't fit all my veg in the filets so I stuffed the remaining mixture into the filets from each side making sure to pack the fish with the mushrooms and spinach mix. I saved a little of the butter from the sautéed pan and I poured that over each filet and then baked it following the recipe above. I served it with baked/broiled red potatoes and it was one of the best meals I've ever made. You'd pay a fortune for this at the beach. Great!!!

You really should use Swiss Ementhaler or a Gruyere for the cheese and FRESH Thyme and Parsley. I also used the more traditional Red Wine and I used one and a half cups of just a middle of the road red, you could also use Marsala. This version should be called the Canadian onion soup.

This is only a five star because I modified it. First I used a whole spanish onion and a tablespoon of cumin. I also used four Garlic cloves, minced, a jalepeno pepper,chopped, and a can of organic diced tomatoes with chillies. I used four cups of chicken stock, low sodium, salt to taste, about four handfuls of tortilla strips crushed to thicken and for a one of a kind flavor. I love cilantro so I stirred in about a cup of chopped cilantro. I topped my delicious soup with shredded Jack cheese and some chopped avocado to cut the spice. This soup was as authentic as when I went to Mexico and may be my favorite recipe yet!

OMG!!!!!! Pulled this off sooo nice for the girlie! Im the man, yes, yes, I know. Delectable. Im gettin some. Thanks

Awsome!! I added a cup and a half of choc chips cause I like a lot of chocolate throughout. My local coffee shop just fired their banana bread baker. And it was so good that none other compared! I figured I would take it upon myself to try making a few different ones to see if I could come up with something as awsome as my coffee shops product. This was it!! I mean really good. I barely mixed it after I added the flour and remaining ingredients. Just enough and added the chips as I mixed the flour to avoid over mixing, which will kill your bread!! I baked it for 65 minutes at 350. It had a wondefully crisp texture outside and the bread itself was rich, moist and chocolatety. I had a slice with some milk and I was truly delighted. Very dense and filling!! Beware of the size piece you take! ENJOI

This was great! I cooked the chicken on a G. Foreman grill. Which I was a bit nervous about. It turned out perfect! I used only TWO teaspoons of salt in the whole dish and that was plenty!!!! One in the marinade and one in the sauce. I really dont understand how they could call for over 5 teaspoons of salt in the dish. It must be a typo!! Wow. I usually go by my own judgement with salt. I usually salt lightly when its called for. Then I salt to taste.This was a really fun thing to make as well. Awsome with Naan! ENJOI

YowZerrr!!!!! Sooo Good. I am a huge indian food lover. And I have had my fair share of curry's. Especially in New York City and Philly, where I reside. I made this because it sounded pretty good. And I didnt feel like getting indian take out from some buffet style college campus indian food restaurant.Let me tell you it was really solid and very tasty. Use half a lemon though. And I used 5 tablespoons of curry powder instead of three. Also I added cooked peas and cooked, diced red potato's (large) to the skillet when close to done. That kicked it to a whole different level!! Try it you cant go wrong!!!!!

Verrry Nice. Just have to play with it a bit. eg. Soak eggplant slices in salted water for around 20 minutes. And make sure you realize this is meant for 9 people. One large eggplant was perfect for me and my girlie. Nice and simple nothing hard at all. perfect for the amateur