The basic idea of this recipe is great, but I modified it to take advantage of what I had in my 'fridge, and to reduce the quantity to serve just two. I sauteed a small chopped onion in olive oil and added ground cumin, ground coriander, and chili powder. I let it simmer until the onions turned translucent. Next I added a can of drained black beans and half a can of drained corn. Then a large chopped tomato and about two tablespoons of freshly cut cilantro. After tasting it, I added some tobasco to give it more "zing". I let the mixture simmer on low for about 25 minutes, to give a "refried" texture. Then I compiled the casserole in a meatloaf pan -- using two 6" corn tortillas on the bottom of the pan, topped with half the bean recipe, then about half a cup of low fat "4 Cheese Mexican Mix", and I repeated it with another two 6" corn tortillas, the bean mixture, and about a cup of the cheese. I covered the pan with tin foil and backed for 30 minutes. If I were to do this again, I'd add a little tequila to the bean mix and a little bittersweet chocolate.

Thanks to earlier reviews, I used one cup of cut scallions (rather than a yellow or white onion), and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one can cream of celery soup. I used 2 tblsp. olive oil and 1 tbsp. butter to sautee the mushrooms, onion, and pepper in, and it was plenty (you don't need all that butter). The dish was coming along just great until I added the chicken broth. It diluted the flavors to the point where I had to add more soup! Definitely avoid adding liquid to this dish. The soups will carry it just fine. I also used low fat cheddar cheese and about 1/4 c. dry sherry. Next time I make this, I'll probably make my own "soups" to bring the calorie, fat, and sodium counts down. The celery adds a nice flavor though, so if you stay with the recipe as it is (sans liquid) I recommend replacing one can of the mushroom soup with a can of celery soup. The scallions and red pepper also add a unique touch that I prefer over onions and green pepper. This recipe points you in a good direction, but it needs refining to make it "zing".

This was one of those recipes I had to wrestle with before it gave me the flavor I hoped for. Thanks to previous reviews, I knew the dish would need some "boosting" so I sauteed a diced carrot, 2 diced celery ribs, 1 small diced onion, and one red pepper for about 10 minutes, then added 8 oz. sliced mushrooms. Then I sprinkled about 3 tblsp. of flour over the mix and poured in a can of low-fat evaporated milk (stirring quickly to avoid lumps). After tasting what I had (which was disappointingly bland), I added about 1 c. leftover mashed potatoes and 1/2 c. low-fat sour cream. Then I added about 2 oz. of dry sherry, a tsp. of dried thyme, and some salt and pepper. Better, but not there yet. I had an appointment, so I added about 1 c. of turkey, turned off the burner and left the dish in the pan on the stove (covered) for about an hour, hoping for a miracle. Miracle didn't happen, although letting it sit really did help. After reheating it, I added 1 tsp. of chicken bouillon... and that finally brought it up to a dish I feel okay about. It seems unlikely I'll be making this again, but it was fun trying.

I made it exactly as written except I browned the sesame seeds in half sesame oil and half olive oil. Once it was all put together, I tasted the result and the flavor of vinegar was overpowering. I added more olive oil and sesame oil to the mix and I added half a red bell pepper for color. Can't say I'll make this again, but that doesn't mean others shouldn't give it a try.

Great basic recipe. A tip: peel the eggs immediately (the shells come off more easily then). I added curry powder (always a "must-have ingredient" for egg salad in our house), and I went lighter on the scallions. I also added a bit of tumeric, which heightens the yellow color and adds a valuable nutrient. (Tumeric is an antioxidant, an anti-inflammatory, and an anti-carcinogenic).

This is a great recipe with a dressing that's too much, and too sweet, for my taste. I dropped back the oil to 2 tbsp., the vinegar to 1 tbsp., and the jam to 1 tsp. I also added a pinch of salt. Then I used about half of the dressing and tossed well. For my taste, the changes were just right. My husband says "it's a keeper."

This is my recipe, so let me add this to what I originally posted. Ground bison emits a "juice" that isn't familiar to me with other ground meats. I don't know what it is. I DO know that I skim it away from the meatloaf and once that's done, it doesn't appear again... not even during reheating. For those of you who've added to the recipe, I suspect the additions altered the chemistry. If the results were tasty, excellent! If not, you might want to try to recipe as posted, and alter it later, once you know what the original tastes like. The quick summary is the ground bison behaves differently when baked than ground beef. I should have mentioned this in my original posting of the recipe. Sorry 'bout that.

Too sweet and spicy for my taste. I used the proportions as a guideline and adjusted too much to give an honest review of this recipe. My version is saved as "Mom's BBQ Sauce, Recreated by ellen".

Great recipe. I followed earlier reviewers suggestions to lightly coat the bread with olive oil before putting under the broiler. I also dropped the dried tomatoes 'cause I didn't have any. The result was still excellent. Lots of compliments.

Great basic recipe. I skipped the oil and drizzled with balsamic vinegar instead. Lower calories, and just as tasty.

I cut the recipe in half since the meal was just for my husband and me and I needed to add more liquid to give me enough to adequately cover the fish... so I added a little more butter, and even then I was cutting it tight. If I were to make this again, I'd use the recipe for 4 to serve just the two of us, since adding more butter altered the balance of flavor. I tasted the sauce before adding the extra butter, and I'd have preferred that blend to what I wound up with. The sauce is really great in the proportions of this recipe.

This is heavenly.

The marinade is perfect, but when I tasted the sauce I knew something was missing. You MUST add 1 tbsp. Garam Masala to the sauce. Without it, it lacks depth. Otherwise, great recipe.

The marinade is perfect, but when I tasted the sauce I knew something was missing. You MUST add 1 tbsp. Garam Masala to the sauce. Without it, it lacks depth. Otherwise, great recipe.

A duplicate of a recipe used by one of the best Mexican restaurants in Southern California.

Great appetizer... the water chestnuts and pimentos make a nice difference with this. I used low fat cream cheese and it worked just fine. Thanks for sharing this little beauty.

If you use Empire apples, you needn't add any sugar.

Note: in Greece, you won't get lettuce in your Greek salad.

It breaks my heart to give a bad review of a recipe someone took the time to post. But even though I followed the recipe (which took me closer to 40 minutes with the chopping and shredding), and rather than "cakes" I got "mush". The "heat" in this recipe comes from "spicy mayonnaise"... for which no recipe is given. I used a spicy mayo recipe I found elsewhere on the web but the "heat" disappeared in the mix. The "bunch of sliced green onions" turned out to be 2 cups worth. The same with the parsley. Once I mixed everything together, the mixture was on the runny-side, but I though it might gel in the 'fridge. But when it came time to cook them, the cakes began to fall apart on my spatula so I lifted them by hand and reformed them in the pan. I cooked them in two batches of 6, letting them cook a little longer on the first side, hoping for some cohesion. It didn't work. The end result resembles a crab-like stew, with flavors that overpower the subtle flavor of crab. I plan to add the mix to a salad or maybe a pasta dish. Were I to try this again, I'd increase the crab to 16 or 18 oz., add another egg and some flour, use just 1 c. sliced scallions and 1 c. chopped parsley. I'd also use regular mayo and add chili and/or cayenne and Tobasco sauce until the flavor reaches "spicy", and I wouldn't bother with the black beans. Unless something is missing from what's posted here, this recipe (unfortunately) doesn't make crab cakes worth the price of the crab.

First, a disclaimer: I'm gaga for rosemary. So much so, that I misread the recipe and added rosemary both to the butter as well as the steak. But not to worry: it's one tasty dish. I used T-Bone, rather than Porterhouse, because that's what they had at the market. I overcooked it a bit but even at that, this is a lovely way to BBQ steak. The papaya adds a subtle, but definitely wonderful, flavor to the mix. This is one of those home-run recipes that you might expect to get at a restaurant. In other words, exquisite. A comment about grilling the papaya: I simply cut half a papaya into four long slices (about 1" thick/slice). Even after coating the grill with oil, the papaya wound up sticking a bit. So keep your eye on it. But don't leave it out! It's the real hero of this recipe... although my beloved rosemary surely carries its weight.