This was really good, and unlike other reviewers; we didn't have a problem with the middle of the casserole being goopy (although I did bake it for longer than suggested; 60 minutes). I changed the recipe only slightly, instead of adding 1 1/2 cups of milk, I added 1/2 cup of egg nog, about 1/4 cup of half and half cream (just to finish up what I had on hand), and topped it up with milk to equal 1 1/2 cups. The egg nog gave this dish an excellent flavour, next time I will add 1 cup of egg nog and the rest milk or cream.

I really liked this dish, but I did change a few things. As suggested by other reviewers, I used about 5 cups of chicken broth and 2 cups of water (I omitted the salt altogether). I followed the recipe directions for the beans and they turned out great. I increased the amount of vegetables though and would probably increase to about a cup of each in the future. Once the soup was done, I removed about 1.5 cups of soup and pureed it with my hand blender, added about 1/4 cup ketchp and added that back to the soup. The ketchup added really great flavour and the puree gave the soup a really nice consistency. Apart from adding more vegetables, I will increase the liquid for this soup next time as we did find it a bit more "stew" (rather than soup) like. Great recipe, thanks!

Well I made this recipe tonight for dinner....and I only have one question. Why hasn't anyone mentioned the OVERWHELMING amount of salt in this batter?!?! This was my first attempt at frying fish and while I did forget to coat the filet's in flour (so the batter mostly fell off), the batter was almost inedible because it was so salty (and I'm a salt lover!). We may try this again making sure to flour the fish and I will reduce the amount of salt by at least half.

I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut the recipe in half as there were only 3 of us eating it (and one of them was a 2 year old). I sauteed the onions in the butter and while they were cooking, I put the cubed squash in the microwave for 3 minutes to par-cook it. Then I added the squash to the pan with the onion, added 1 Tbsp of brown sugar, salt, cayenne pepper and some craisins. Cooked that for a few minutes covered then added the toasted pecans and served. The end result was really, really good and we will make this again for sure.

I made this for dinner a few nights ago and we thought it was pretty darn good. It was my first attempt at country fried steak and I think I did a pretty good job, even though I did change the recipe a little bit. I used buttermilk and one egg and I seasoned the flour more than the recipe called for (with garlic powder, salt, pepper and paprika). After dredging in the milk and flour, I let the steaks sit for about 20 minutes, then I heated canola oil (instead of lard) to cook the steaks in (I also used a cast iron skillet). The only other change I made was to the gravy. I doubled the sauce for starters...here's what I did. After frying the steak, I poured the oil out of the pan, but reserved 1/4 cup and added it back to the pan. I then whisked in 4 Tbsp of the flour which I'd used for dredging - cooked that a little to cook out the "floury" taste. Then I added 1 cup of 1% milk and 1 cup of whole milk, then I seasoned with about 1 Tbsp of fresh crushed peppercorns and about 1/2 - 1 tsp of salt. I think the amount of peppercorns was a bit too much, (I would use probably 2 tsp next time). It was still very good and I will likely make this dish again. The gravy was fantastic and I intend to make it for fried chicken as well.

I've made these twice now over the holidays and they were a hit both times. I did follow the recipe exactly and it's a very quick and easy appetizer to put together. I few things to mention though...you do have to cook them longer than the recipe states (about 45 minutes for us) and it's important that you use a really big (preferrably shallow) baking dish to allow the sauce to spread out. If your dish is too small, the chestnuts will just boil in the sauce resulting in limp bacon.

I eat sweet potato fries at my favourite restaurant all the time, and while these didn't taste bad, they were not the same as a french fry - so if that's what you're expecting, you probably won't get it with this dish. I used only two sweet potatoes because there were only two of us, and I used about 2 tbsp of olive oil, salt and pepper (no paprika). I baked them at 400F, but they were done long before the 40 minute suggested time; it only took about 20 minutes to cook them.

I made this dish last night for dinner and changed the recipe considerably; here's what I did: I followed the recipe by slicing the pork and pounding each piece out, I salt and peppered each piece also. Then I dredged the pork in flour, then in egg mixed with a large clove of garlic and about a Tbsp. of water. Last, I dredged each pork slice in bread crumbs mixed with parmesan cheese, garlic powder, Italian seasoning, salt and pepper. I added butter and olive oil to my pan and cooked it until golden brown. I skipped baking the pork as the pieces were so thin, by the time they were done browning, they were cooked. I skipped the "breadings" part too. I served the pork on a big platter sprinkled with chopped Italian parsley and some lemon wedges....our dinner guests loved it and so did we.

Yum-o! I love this kind of baked rice pudding. I followed the recipe exactly with exception to adding about 1.5 tsp of pure vanilla extract right at the end and I added the raisins right at the start of the cook time. Everyone in my family really liked it served with fresh whipped cream! Next time I make it, I don't think I will bother stirring it every 15 minutes though...it would be just as good and less bother. The only point worth mentioning is that when I took the pudding out of the oven after 1 hour, it was still pretty soupy so I was worried that it wouldn't set...but as it cooled it set perfectly.

This recipe will teach me once and for all to make sure I read everyone's reviews before starting to cook!! I made these into drop cookies and followed the recipe exactly. They were quite good, but as other reveiwers suggested, the amount of corn flakes does need to be reduced significantly. So this time around, my cookies are a bit dry, but next time I will reduce the corn flakes to 8 cups.

I thought this recipe was the most awful thing I have ever tasted. I go to Mexico every year and this was a far cry from the 'real thing'; absolutely nasty, I definitely do not recommend this!

I made this for dinner the other night and it was really good; but as always, I did change some things. First, I added a lot more onion than the recipe called for (probably 1 medium) and I added a large clove of minced garlic as well. I made the white sauce and added grated cheddar (1/2 cup), grated swiss (about 2/3 cup) and a good sprinkle of fresh nutmeg. Lastly, instead of using just cheese for the topping, I mixed more grated cheddar/swiss with some buttered Ritz crackers. We really enjoyed this dish and it heated up really well the next day for lunch.

This was really good, but I did alter the recipe slightly. I sauteed a medium sized onion along with 1 clove of garlic and added that to the cheese sauce. The only change I made to the cheese sauce was to add 1 tsp of dry mustard powder. I cooked 4 cups of macaroni as suggested by other reviewers and I also added about 1-1.5 cups of diced leftover ham. Lastly, instead of breadcrumbs for the topping, I crushed up some Ritz crackers, mixed with some shredded cheddar cheese and dumped a few tablespoons of melted butter of the top; this is a fabulous topping that my mother uses when she makes mac & cheese. The dish turned out really, really good...but I think next time I make it, I will add 3 cups of macaroni only, DH and I would like the cheese sauce a little more moist, but this is only a personal preference.

My DH and I made this for supper last night, and the end result was pretty good, but we did change the recipe quite a bit; here is what we did. We were only cooking for 3 people, so we cut the recipe in half for starters (using only 1/2 lb of linguini). We cut the bacon into small pieces and browned; about halfway through the browning process, we added a half a large onion, diced (it could have used more though). Once the onion was cooked and a bit caramelized, we added 1 clove of garlic, minced (should have used 2 cloves). We cooked that together just until the garlic was fragrant and meanwhile we cooked the pasta. In a small bowl, we whisked together 2 eggs, 1/4 cup freshly grated parmesan cheese, 1/4 cup whole milk (we didn't have any cream on hand), 1/4 tsp freshly grated nutmeg and pepper. Once the pasta was done cooking, we added it to the pan with the bacon and onions, piled it up high and dumped the egg mixture on top. Working quickly we folded the egg mixture into the pasta so as not to cook the eggs. Once thoroughly mixed, we removed it from the heat, tossed in some fresh flat leaf parsley and ate it (topped with more fresh parmesan and pepper). It was very tasty and we will make it again (with my suggestions) for sure.

This was really good spaghetti sauce. I am unable to follow recipe directions without changing a few things, so this is what I did. I used 3 oz of pancetta in place of the bacon and I used 4 cloves of roughly chopped garlic. I sauteed the pancetta along with the olive oil until crispy and then I removed it from the pan. Then I added the onions, carrots, celery and garlic. Once soft, I added the mushrooms and about 5 minutes later, I added the meat. I cooked this until the meat was cooked through, then added the pancetta back to the pan. I added 400 ml of tomato sauce and a large can of San Marzano plum tomatoes along with the wine and broth. I cooked this for about an hour and a half and added about 1/3 cup of ketchup (you'd be surprised how many professional chef's rely on ketchup to make a classic bolognese taste 'complete'). The end result was really delicious spaghetti sauce that I won't hesitate to make again.

As a major cheese lover, I can't believe I am even going to bring myself to type this, but this recipe just had too much cheese. The scallions bring a really great flavour to this dish, but we easily could have cut down on the fontina cheese. I will try this dish again, but next time, I will use 6 oz of fontina cheese and 1/2 cup cream. On a side note, try a bite before adding additional parmesan cheese on top!!

This was really good - I only made one minor modification to the recipe, and that was to add cayenne instead of the red pepper flakes. Next time I make this, I will not use the cornstarch/water mixture because after reducing, the sauce is thick enough without having to thicken it further.

Mmmm great recipe! The only reason it did not receive 5 stars is because we did find it a little sweet for breakfast. I will definitely make this dish again for brunch, but I think next time I will use McIntosh apples instead of apple pie filling, I think the brown sugar gives it enough sweetness. I also want to mention that I cut this recipe in half and it turned out great!

We did not enjoy this salmon at all. I consider myself an above average cook so I believe this was the recipe, not a result of something I did wrong. I boiled the onions in the vinegar/brown sugar...waiting for the "sauce" to reduce...it doesn't. So after about 45 minutes or so, I just spooned some of the liquid over the salmon along with the onions. The sauce which pooled around the bottom of the salmon burned onto my pan creating a lot of smoke; we couldn't taste the garlic butter at all (just added calories IMHO - you could omit this and I'm surprised nobody else mentioned it); and in the end, the onions were very chewy/sticky...not a nice meal in the least. We will not be making this again.

I followed the directions exactly with exception to adding the lemon extract; I didn't have any, so I just left it out. This dessert is just delicious...not too sweet and very quick to put together. Only one other point to mention is that I used frozen blueberries (which I didn't thaw first) and as a result, the cake took about 65 minutes to cook.