Based on all the rave reviews, I was really shocked and disappointed at how this dish turned out. My husband and I followed all the directions except we did not have scallions, but scallions would not have saved this dish. This dish is just *way* too sour! It was unedible. Even after we tried to "fix" it, it still tasted like Key Lime Fish. So unless you really, really love lime, use maybe 1/4 the amount of lime juice that is specified in the recipe. You can always add more if it's not enough for your taste.

I made a lot of changes to this recipe based on what I had in my kitchen, but I think I still stuck to its original intentions, and it turned out wonderful. I used macadamia nuts instead of walnuts or pecans, two slices of white bread for each 2 inch slice of French bread, whipping cream, and Smucker's strawberry jam instead of apricot preserves and orange juice. I had no trouble keeping the slices of bread together because the cream cheese mixture was sticky. This turned out really delicious and really filling, and it took about 30 minutes to make. I will definitely make this again. Thanks!

I could not find thick pork chops, so my husband and I sandwiched the filling between two thin pork chops instead. We skewered them together with toothpicks and put more filling on the outside of the "sandwich" because we had so much filling left over. We also used chicken broth instead of beef broth as some of the reviewers suggested. Then we cooked it as specified, and it was wonderful! Thank you!

Since I don't have a grill, I baked this in the oven at 350 for 15-20 minutes like the other reviewers suggested. It turned out great!

It does not say this in the recipe, but make sure that you put the sauce over the veggies, because otherwise the tomatoes and mushrooms are totally tasteless. The fish turned out and was good, but it was not spectacular. Then again, my husband and I have had lots of amazing, authentic Chinese fish dishes, so we are probably too spoiled. :)

Wow, this was so easy, and it turned out fantastic! I never need to buy BBQ pork again! I used 4 lb of pork butt, trimmed the fat and bones, and cooked it for 5 hours on high. After shredding the meat, I took another reviewer's suggestion and put it back in the slow cooker with the KC Masterpiece BBQ sauce and 2 ladles of broth. Then I let it cook for 1 hour on low, and it was scrumptious! Thanks! I will definitely make this again.

Hmm, this dish is pretty good, but it is missing something. I doubled this recipe and made everything as specified except that I rubbed salt on the pork chops along with the cayenne. The sauce was very tasty, but the pork chops themselves were bland. Even though the sauce is poured on the chops and the sauce is flavorful, it's not the same as having flavors infused in the meat. I think the chops need to be marinated in salt, cayenne, and probably something else. This dish also did not come out as tender and juicy as I like, and I think it's because the pork did not cook in a sauce. So I'll make it again, but I will make some changes next time. Still a good recipe though. Thanks!

I made this dish exactly as stated, and it came out quite delicious. I think next time I will add red grapes and cherries to make a prettier presentation.

I made no changes to this recipe, and it turned out great! Lots of good flavors. Will definitely make again.

I don't know what happened, but this did not turn out for me. The dressing just tasted oily. I did really like the sugared almonds though. Those were fabulous. I probably won't this again. Sorry.

I made this pie without the topping, and this was my first attempt at making a pumpkin pie. This pie tasted really great even though I did not have ground ginger on hand. It had just the right amount of sweetness and was refreshingly light, not dense. I would rate it a 5 except that the pie came out looking like a monster, and the random pockets of custard (whipped egg whites) are really odd. The reason this pie looked so awful for me was because of two things. I made the mistake of using a shallow pie crust, so the filling almost overflowed. I also folded the whipped egg whites as specified, but the whipped egg whites didn't settle, so the pie had weird bulges on top that burned while baking. So the burned bulges on top of the pie made it look horrible, but it still tasted very good. I think next time, I will whip the egg whites less and actually mix it into the pumpkin filling so everything is smooth and consistent.

We had some trouble with this recipe at first because the squid we bought was frozen in ice, so the batter wouldn't stick. We ended up scaling up the batter to use 3 cups of flour, and then it worked. This turned out really tasty, but I would use a little less salt next time. Also, I'd recommend you do a test batch to see how long you need to cook the squid, cause our first batch came out too hard. We served this with "Best Marinara Sauce Yet" as a reviewer suggested, and it was awesome. We will definitely be making this again. Thanks!

Um, I have to disagree with everyone's rave reviews. I used frozen sugar snap peas, shallots, and dried thyme. The shallots were great, but the sugar snap peas tasted one-dimensional. I also found that I don't like baking the peas. They're much better stir-fried.

We made this with cod, omitted olives, and used Marsala wine. It turned out very bland. However, we fixed it with salt, MSG, pepper, and red pepper, and then it tasted pretty good. It tasted even better the second day as left-overs. We served this over rice as the author suggested, but pasta would probably be a lot more appropriate.

This was tasty. The patty mixture was too thin, so we added more bread crumbs to make it stick together as patties. I think next time I'll pulverize the eggplant in a blender cause it didn't mash too well. Thanks!

Um, I hate to be the one with the dissenting opinion, but my husband and I hated this dish! I was so looking forward to a good vegetarian pasta dish, but this just wasn't what I was expecting. It came out looking like green goo, which just didn't look very unappetizing. It was also bland as could be. No amount of salt and spices could fix it. I ended up washing off the somewhat expensive mushrooms for use in another meal and threw out the pasta. Sorry, but I will not be making this again.

This was really good, though it needed a lot more salt. I also added red pepper flakes to give the flavors a boost. I would definitely make this again. Thanks!

This recipe really saved me the day I had very limited supplies on hand, and most recipes called for stuff I didn't have. We used .8 lb of chicken breast, cut each breast in half to make them thin, and pounded the breasts. Then we made the batter as specified and baked for 40 minutes. It was really tender and juicy, and I would definitely make this again. However, next time I'm going to put melted cheese and pasta sauce on it to make it more like the Chicken Parmesan that I'm used to. Thanks for a great recipe!

I followed most of the suggestions for making the paella authentic, and it was turned out to be absolutely amazing. I used a tiny bit of saffron instead of oregano and tumeric, halved the amount of shrimp, used chorizo instead of Italian sausage, and peas instead of green peppers. I did not have white wine, but I'll use that next time as the reviewer suggested. I'll definitely be making this again! Thanks!

Wow! This was incredible! This is better than restaurant quality. I followed this recipe exactly except that I substituted balsamic vinegar for white wine vinegar. It was so tasty that I could drink this dressing. I will definitely be making this again. Thanks!