Wow, this was excellent! It was my first time trying a seafood au gratin recipe and I'm so glad I did. Like most home cooks, I kinda changed the ingredients a bit. I didn't have any crab meat or mushrooms, so I left both out. I added minced garlic to the sauce as well as diced pimiento peppers for a bit of color, also added a couple pinches of oregano, herbs de provence, and dried chives. I seasoned the shrimp and bay scallops with cracked black pepper and Old Bay seasoning. I used a Pinot Grigio for the wine because it's what I had on hand, and used an Italian six cheese blend (shredded) for the cheese topping. My guest and I both had 2nd helpings. I'll definitely make this again, thank you Jeli!

I just finished eating dinner, and was so pleased I had to review this wonderful, quick, and easy recipe! This was fantastic! Yes, I was raised in a polish household, and maybe that's why this tasted so good, but I urge everyone to give it a try. I used regular instant potatoes, to which I added a bit of a garlic/herb seasoning, as well as some snipped chives and fresh ground pepper. I used a 4-cheese Mexican blend for the cheese topping, and it worked fine. I'll be making this dish as often as my boyfriend wants it, can't wait! Theresa, thank you so much!

I just finished dinner and couldn't wait to review this wonderful and easy recipe. I had scaled the recipe to 2 servings. The only minor change I incorporated into the recipe, was to add 1 clove of minced garlic instead of the garlic salt, and a couple pinches of paprika. I love lemons, and next time I might add a bit more. This meal was so yummy, and easy to throw together! I served it with a mix of long grain and wild rice. Thanks Paynes!

Anyone who reads this, do NOT be afraid to try this easy and wonderful recipe! I'm not a huge fan of ranch dressing, but decided to try this anyway, (and in spite of some of the negative reviews). This was sooo tasty! Yes, I did make a few personal additions though. I used whole breasts, which I seasoned with a salt-free garlic/herb seasoning. To offset the lack of color noted in reviews, I spread sliced black olives and sliced pimiento peppers over the breasts too. I only had peppercorn ranch dressing in the house, so I used that over the breasts. I used another reviewers idea of sprinkling bread crumbs over it all too. I used monterey jack for the cheese during the final 10 minutes. I garnished the meal with snipped pieces of green onion and served it over egg noodles. The end result was a very tasty, colorful, and easy meal! Thanks for a wonderful recipe Jan!

The name and description says it all...this is an easy and fun recipe. It was deliciously surprising(or surprisingly delicious)! I decided to try this because I had some orange flavored gin in my pantry, and I love olives. Since I had the orange gin, I seasoned my chicken breasts with freshly grated tangerine zest(I had no oranges), milled peppercorns, and salt-free chicken seasonings. I added some finely diced shallots with the garlic too. I also added sliced black olives in with the green olives. In addition to the gin, vermouth, and lemon juice, I added the juice from half of the tangerine I had just zested. I garnished the meal with finely sliced green onion and chopped fresh parsley. I served this with simple, buttered egg noodles, and fresh, crusty bread. What a wonderful meal! Thank you Jen for a great, fun, and easy recipe!

Dan, this recipe was not only delicious, but creative too. My boyfriend and I were both very pleased with this wonderful dish! I only changed the ingredients a tiny bit. I only had yellow peppers to use, instead of the green. Since I had no white wine handy, I had to use some vermouth. I also added a Tblsp. of sliced black olives because I wanted to use them up. They actually added a bit of extra color to the dish too. Before browning my chops, I seasoned them with premixed Italian spices. The end result was a delicious meal. I served this over a bed of tricolored pasta and sprinkled fresh minced parsley over the whole dish. Thanks for a wonderful recipe Dan!

What a wonderful dish this was! The taste was delicious. This is a definite keeper! My boyfriend and I thought it was better than most thai restaurants. I put my chunks of chicken in a bag and poured the cornstarch in with it, shook a bit, then added the chicken to the skillet. Followed the recipe from there, and was so happy with the end result! Thanks Rebecca!

What a nice change for kielbasa! We loved this! I added onions and mushrooms, sauteed along with the kielbasa. I used a sun-dried tomato alfredo sauce, and it seemed to add an extra nice taste. I had no egg noodles, and ended up using tri-colored rotini pasta. The dish came out yummy and colorful too! Thanks Kitram!

This was just fantastic! I am of Polish decent, and couldn't wait to try this. I'm so glad I did. I made a few substitutions though. I had no apples in the house, and decided to try unsweetened pineapple chunks instead. They really complimented the dish. I rinsed and drained the sauerkrout because my boyfriend hadn't eaten any since childhood. Instead of all chicken broth, I added the juice (about 2 tblspns)from the canned pineapple to offset the sauerkrout taste. I also added 2 oz. of mushrooms because I needed to use them up. Since I had no caraway seeds, I went with some fennel seeds. I put fresh ground black pepper over everything too. The end result had my boyfriend raving and saying he would eat sauerkrout, and this dish, anytime! Thank you Michele for a wonderful recipe!

I made this wonderful dish for dinner tonight and was pleasantly surprised. It was delicious! I added extra lemon juice, and a couple pinches of cilantro and basil too. I made penne for the pasta. Since I had no marinated artichokes, I substituted marinated mushrooms. Yumm! I also used canned, diced tomatoes since I had no fresh ones on hand. I used the idea of adding a few slices of kalamata olives, and was glad I did. It added a nice extra taste to the dish, as well as another color too. My boyfriend loved all the flavors in this dish too and said it was a keeper! Thanks Lalena!

The recipe title says it all! This was indeed, super! The only changes I made were to substitute garlic powder for the garlic salt, and I added a bit of dill, and a bit of salt-free lemon pepper to the spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I baked the grouper for 10 minutes @350, then broiled for about 5 minutes to finish it off nicely. My fillets were thick. I loved the mayo/paprika topping too, and added some fresh chopped parsley over the fish. My room mate loved this dish too. Thank you Shirley, this one is a keeper!

I thought this was fantastic! (so did my room mate!) I made this for dinner. I added sliced onions, sliced mushrooms, diced red bell peppers, minced garlic(1 huge clove), and diced celery. I had no cream of mushroom soup, so used cream of chicken to which I added the milk, a couple of good shakes of cajun-style seasoning, some corn starch (to aid thickening) and about a tblsp. of marsala cooking wine. I followed the temp. and cooking time exactly. What a great dinner we had! Served it with some fresh, crusty bread and chilled merlot. Can't wait to make this again. Thanks Geneva!

John, what a great recipe, thanks for sharing! I was a bit afraid to try a fish casserole, but this turned out wonderful! I used fresh basa (Vietnamese catfish) and pretty much followed the recipe from there. Yummmmm! I served a fresh spinach salad with this and got rave reviews from my boyfriend. Thanks again John!

This was my very first time making corned beef. What a wonderful and delicious result! The hint of orange was great. Didn't have any apples, so just did plain cabbage. It didn't matter, everything was absolutely yummy. My mother would be so proud to see me cook this meal. Thanks BETHRACHEL!

Yummmmm! This recipe was wonderful! I simply sliced, lengthwise, my chicken breasts instead of pounding or flattening. It worked beautifully. I, too, added garlic to my mushroom saute, in addition to some fresh spinach (for added taste and vitamins). I opted to leave the nutmeg in, and thought the extra flavor was nice. I also put the whole mushroom mix in my food processor to make it easier to "spread" the mix on the chicken. My boyfriend loved it and asked me to make this again when his parents visit! Thank you Jennifer!

This was extremely easy and quick to prepare, and the end result was soooo tasty! My boyfriend even said to make it again soon! After browning the pork, I added a bit more sherry(didn't have port wine) to the skillet to deglaze it and then added that in with the olive oil/vinegar that I tossed with the pork pieces. Didn't have fresh cilantro, so used dried, and still tasted wonderful! So quick and easy, thanks Marlies!

I've been a fish lover since childhood, and this recipe has become an all-time favorite! What a wonderful recipe, as well as a wonderful and mild fish. You have to try this! The taste reminds me of a baked schrod dish I used to get at a Boston restaurant, called Legal Seafoods. The only thing I changed was to add a bit of lemon pepper and a couple of shakes of dill to the bread crumb mix. Thank you Tonya, 5 stars for this!

Thank you Cathy! This was as wonderful as every review I read before trying it. The only slight change I made was adding a bit of minced garlic to the onion before sauteeing it, guess it's my old Italian habit. I also used 1 percent milk and "lite" sour cream to cut down a few calories. The soup was absolutely tasty anyway! I served it as my entree, with a fresh baked, sun-dried tomato bread. Mmm, Mmm, Good! Thanks for the great recipe!

Don't let some of the reviews scare you away from trying this wonderful recipe! I almost didn't make this because of many reviews complaining about "the sweetness". I'm glad I did! I started by seasoning my chicken breasts with some white wine vinegar and lemon juice. I used the vinegar to offset the sweetness "problem". I then sprinkled black pepper, garlic powder, and onion powder over the breasts. I pretty much followed the rest of the recipe as written. I used a fresh peach(with white flesh though) and used a "light" brown sugar to save calories. For the sauce, I used a combo of half cold water/half chilled white wine(Pinot Grigio) mixed with the corn starch. I sprinkled a bit of fresh parsley leaves over it all too. The end result was just fantastic, and even my boyfriend said he couldn't wait until I made this tasty dish again! And, the whole recipe was very quick and easy too. What more could I ask for? Try this, you'll love it! Thank you Lor for a delicious recipe!

My boyfriend and I just finished eating our salmon and I couldn't wait to sit down and give it a full 5 stars! We both loved this recipe. It was more than just a nice change of pace for our twice-weekly salmon meals. I baked my salmon in the oven, since I have no grill. I served the salmon over the Onion Rice recipe (made with red onions) found on this site. The sauce mixed in so tastily with the rice. I can't wait to try the sauce over chicken, and might even try it over beef. Thanks for another great recipe.