I tried a variation of this on a George Foreman grill. Instead of shortening, I added three tablespoons of olive oil, left out the butter and added only half an onion. What a wonderful turnout! After 6 -7 minutes, I had perfectly cooked, savory and delicious salmon cakes! Thank you for this recipe, it turned out great!

This recipe is so easy and cost-effective! First time making baked mac & cheese, I used tri-colored rotini (personal preference) and cheddar (half-mild, half sharp) instead of American. I'm thinking shredded American can only be found at a butcher or deli; I couldn't find it. I messed up and added five eggs instead or four; no biggie. This was a requested side dish to take to a barbeque. It was ALL eaten up in an hour and many raved on how good it was. I made a second batch for myself last night; this time using all the correct quantities. I also used half mild cheddar and gouda instead. Unfortunately, I forgot to add the salt. This time, it came out rather bland and not as well-cooked. I should have gotten smoked gouda. I think from now on I'll be using five eggs for 12 servings, and using half lb. sharp cheddar, half lb. something else. Also, I have a gas stove, so 350 for 1 hour on electric = 350/1 hour 45 minutes on gas. Still, gotta tell ya, it was easy easy easy and a hit at the party! Thank you very much for the recipe!

For my first time ever making salmon patties, what a fantastic starter recipe! I changed things around a bit after I read some suggestions other people had made; I used low-sodium saltine crackers instead of bread crumbs, added 1 tbsp Old Bay seasoning, a pinch of sugar, 1/2 tbsp black pepper (I like a little kick), 1/3 cup of shredded fresh Parmesan and a dollop of sour cream. The mix held perfectly; the results were just YUM (though a bit salty for my taste, can't figure out how that happened). Next time I'm going to bake them for 20 min at 375.

This sauce was creamy, but didn't have much flavor. It all depends on the quality of Parm cheese used. Next time I'll add nutmeg and see if it comes out tastier.

This was my first chili-making experience. I didn't follow the recipe exactly. I substituted the habanero pepper with scotch bonnet, used fresh tomatoes instead of canned, and used one can of black beans; two cans of kidney. I also used an entire pound of Italian sausage. This chili is goooooddd! Following the order of recipe exactly was a bit of a pain (four tablespoons of oil divided and such). Also, next time I think I'll just put the chilies in directly. I thought cooking them separately was kind of pointless (and generated extra dirty dishes). The chili wasn't as hot as I expected, but that's probably because I wussed out and took most of the seeds out of the peppers.

I set out to make my boyfriend a meatloaf he would like, plus last more than one of two meals. I've never made this dish before, either. I was confused as to what constituted "pork sausage". I just grabbed a pound of Italian sausage, took the meat out of the casing and combined it. Wow! I'm still getting compliments more than a month later, and true to its title it didn't crumble! I will definitely make it again!