In the hole of the squash I scooped out, I put (real) butter and sprinkle w/cinnamon and nutmeg. I bake it at 350, covered, cut side up. After 30 min, turn it over and let it cook in the juices and baste occasionally. Absolutely delicious!

Great recipe, BUT do not brush glaze you put over raw fish on the cooked fish unless you've boiled it for at least 2 minutes.

I agree w/the others who enjoy reading how people tweak the recipes. This is my favorite part and I always read the reviews before trying it. I can't have dairy, so I substituted soy, mozzarella cheese. Great recipe - thanks.

Don't know why some people get so upset about reviewers suggestions. This is my favorite part and I always use the helpful tips. 4 stars b/c it did need tweaking, but very good if you use others suggestions.

My favorite way to fix these is w/soft taco shells. The mayo is the best part. Mix mayo w/cilantro and finely diced tomatoes. Have side of pico de galo (not sure of spelling). Breaded halibut works great. Frozen is fine.

Soooo excited to find a recipe for chicken pot pie that doesn't use any dairy (can't have). I have missed being able to eat chicken pot pie for years! Thanks so much! PS: I saute mushrooms and onions, then add frozen vegetables and cook briefly w/the herbs and then add the chicken.

Don't understand why people get upset when people make suggestions and changes to recipes. This is what I enjoy the most. Great recipe - esp. using other's suggestions.

Great, easy recipe when you don't have time for something fancy. Love the capers, but agree that you should only add them at the last minute - they don't need to "cook" only warm up a little. I always put onion powder, salt & pepper and garlic powder on the salmon and then saute it.

Best to saute mushrooms first, then add.

Don't have a grill, so used a G. Foreman grill. (Wish more recipes would offer this as an alternative). Mixed fresh, crushed garlic w/olive oil, salt and pepper and brushed onions and jarred, roasted peppers and then grilled them. Did the same w/the mushroom. Love garlic, so added more to the mayo. Guldens mustard on the mushroom side; garlic mayo on the lettuce/tomato side. Delicious!!

I took other reviewers advice and used a boneless, pork loin roast. I cooked it on low for 6 hrs. and increased the sauce. It turned out dry w/not a very good texture. The sauce, however, tastes great. I did have to add 4 tbs. of corn starch (mixed w/little water) to thicken it on the stove top. Will not make again.

I always brine pork chops for at least an hour - makes them tender and juicy. Also, for a much easier version, use Oven Fry for Pork (in a box). Great flavor and only takes 20 min. in the oven. I turn them over after 10 min.

I love turkey burgers and never thought I would. I would modify this recipe as follows: I only make 6 and cover them in plastic wrap and then put in a freezer bag for later use. Mine is simple - use plenty of diced onions (almost a whole small onion) - they keep the burger moist - and half of a small green pepper chopped fine. I add about 2 tbs. of Worchestershire sauce; a few drops of Texas Pete; a few drops of olive oil; sprinkle of Montreal Steak Seasoning; and salt. I then form them into FLAT patties w/a hole punched in the middle so they will cook evenly. They freeze beautifully and defrost quickly. Moist and delicious as a "faux" burger.

I find it amusing that some people get so upset when reviewers change or add to the recipe. This is what I enjoy the most - hearing how others tweek the recipe. I've fixed these before and they were so soupy. Now that I've read others remarks, I know why and how to correct it. So, please, all you others, keep on making suggestions and telling how you make a recipe better!

These sound wonderful. Unfortunately, I don't have a grill and wonder if they would be as good with a grill pan?

Maybe I used too much butter, but mine turned out soggy and not crispy at all. Also, a little over done and dry per the time given. I prefer to use Oven Baked Crispy Chicken mix - very flavorful and always crispy and moist. Only 20 min. at 450.

I do mine a little differently. I marinate them in Texas Pete Hot sauce for several hours, then place them on a rack sprayed with PAM in a pan lined w/foil. I then brush them w/melted butter, garlic salt and pepper and some onion powder. Bake at 450 for 45-60 min., turning once. They fall off the bone and turn out very crispy since all fat has drained off due to being on a rack. They're not the least bit hot or too spicy. If you like them hot, then pour hot sauce over them after they're cooked.

The recipe sounds good, but spareribs are not country style ribs - totally different cut of meat.

I don't know why some reviewers are annoyed that others give their own suggestions and modifications for a recipe. This is the part I like the best - reading others suggestions for making it even better.

Not as good as the way I do them. I marinate the wings in Texas Pete Hot Sauce in a plastic bag for several hours. Then, melt butter and dip them and bake at 450 deg. on a rack over a foil lined pan for about 40 minutes or more, turning half way through. I baste w/hot sauce during cooking. They come out crispy and all the fat drained in the pan.