I used tilapia instead of catfish because that's what I had, so I reduced the temperature to 325F. Otherwise, followed exactly as written, this easily makes my top ten! Thank you for a simple, delicious recipe.

These are, hands down, the best cookies I have had the great good fortune to eat in a very long time. The recipe was easy, the cookies are amazing, and I couldn't be happier. I doubled it and got right around 9 dozen, using rounded teaspoons rather than tablespoons (the smaller size changed the baking time to 15 minutes). Definitely one for the keeper file, and they'll be a highlight of my Christmas trays this year. Thank you so much for a fabulous recipe!

Talk about melt in your mouth delicious! I'd never made lamb before, so I tried to find the simplest recipe. Not only is this easy, it's so darn good I have to admit I ate three slices at Christmas dinner even with everything else! Mine was just shy of six pounds, so I used 5 cloves of garlic and let it roast a little over two hours, and it was divine.

This is one of the tastiest and easiest fish recipes I've ever run across, and it's diabetic-friendly besides! The combination of flavours gives it just the right tang without being overwhelming, and the parmesan mix browns very nicely under the broiler. I've even baked it (due to a non-working broiler) at 400F for about ten minutes, 5 more after adding the parmesan mix, and it gives the sauce a nice crunchy edge that we really liked. I usually use tilapia, but I've also made it with cod and and haddock and been equally happy.

This seriously almost didn't get to be cakes...the batter was so darn good I almost just sat down with the bowl and a spoon! But, I promised a friend a birthday cake, so I overcame the temptation. I also took Kitten's suggestion and substituted 3 tablespoons Kahlua for the vanilla. It was to DIE for!!! My friend wanted a chocolate cherry cake, so I used tart Michigan cherry preserves between the layers, cherry frosting, drizzled Hershey's special dark syrup over it, and decorated with chocolate-covered cherries. There wasn't a crumb left.

This was an incredibly easy and incredibly tasty side dish! I also had a couple of turnips, so I added them. Definitely a keeper, and a new favourite. Thank you!

Oh my goodness, but this was RICH!! No way we'd get as many servings out of the pan as stated, but then we didn't serve anything with it. I did find it a touch bland, though, so I added about a half teaspoon each of onion powder and garlic powder. I also skipped the crumbs and just topped it with cheese, but it was almost burned by the time it was done baking, so I'd recommend waiting until about 15 minutes before it's done to add it on. Definitely glad I made it, and definitely all the cheesy richness I could ever have hoped to want. Just needed a bit of tweaking to be perfect for us.

What an incredibly tasty and easy way to prepare fish! I used tilapia, and the cooking time was spot on. I also used all peanuts instead of panko (I try to cut down on breads of all kinds whenever possible for the carb count), and added a teaspoon of Italian seasoning instead of salt and pepper. Definitely one to add to the fish rotation!

This tasted amazing, but either I let the sauce thicken too much or I was expecting it to go too far. I used only one pound of peas and there was barely enough sauce for them. Definitely tasty, though, so other than that it would have been a five-star rating!

Made exactly according to directions, this was so thick I had to add almost 1/2 cup of milk in order to be able to mix in the cracker crumbs. Even then, it was so thick I had to cut it with the side of my fork for each bite, so I have no idea how it could ever be used as a dip. The taste is very good, though, and I'll be making it again with some tweaking. EDIT: Made this again, using 1 1/2 cups of milk and 2 extra tablespoons of butter, and it was perfect! The taste is definitely good, it was just too thick for me as written.

My mother thought this was wonderful! I had a couple of issues with the flavour and method. I used boneless, skinless chicken breasts, and luckily only cut them in half crosswise rather than cubing them. By the time they had cooked in the liquid they were so small I had to add another pound of chicken. The taste of vinegar pretty much overwhelmed all other flavours and broiling the chicken dried it out quite a bit. Both of these things are my fault...it takes too long to click and wait for the popup to eventually open, so I didn't read the entire intro or I'd have known that ahead of time. I will be making this again because mom liked it so much, but I'll use less vinegar and more soy sauce, whole chicken pieces, and skip the broiling entirely.

This was really easy and very, very tasty! However, the temperature and time are obviously for much thicker asparagus than what I had. I roasted mine at 400F along with a chicken dish I was making, and after ten minutes the spears were incredibly well done and not at all crisp. Still good, but definitely more cooked than I would have liked.

This gets a solid ten for flavour, but I had to knock a star off for time. 45 minutes is incredibly optimistic, and I can only assume that time would work if you used pre-cooked chicken. Me, I used raw, and it took well over an hour to make this (pretty close to 90 minutes, in fact). But, it's definitely a keeper! It's got just enough heat to be interesting, but not so much it hurts. I served over brown rice.

This was FANTASTIC!! Instead of serving over rice, I doubled the asparagus and carrots. The dressing mixture is the absolute perfect combination of sweet and hot, and goes really well with all the other flavours. Definitely going to be making this one again, and equally definitely going to be using the dressing mix for other things as well.

I've been making this for years, and it is always a huge hit. I usually do seashell pasta, add diced ham, skip the eggs, and use half mayonnaise and half sour cream. I also opt for the dry mustard instead of the prepared. Whenever I need a go-to dish for a potluck, this is right at the top of my list. The sweet pickles give it a little extra something that my family loves; the one time I didn't add them I was told it didn't taste as good as usual.

I am addicted to this stuff, and this is the recipe I grew up on. We prefer the onions chopped rather than in rings, and I now use Splenda instead of sugar, but this is by far a family favourite for summer side dishes.

Wow, talk about salty! I used just under half the packet of ranch, but between that and the olives it tasted more like salt than anything else (we couldn't really even taste the ranch). These sounded really good, because we love everything in them, but it was just entirely too much salt for us. Maybe just the cream cheese and olives would be better, skipping the ranch altogether.

I can only say...Oh, yum!! I made this yesterday for a family party today, and it is amazing! The combination of colours, flavours and textures is just beautiful! I wouldn't change a thing, which for me is practically a miracle. Thanks, Dissie, for a wonderful recipe!

This just didn't work for us at all. After 10 minutes, the fish was still raw. I ended up baking at 425F for an additional 20 minutes, then I had to broil for almost ten more minutes. By then, the topping was dried out. I am glad I mixed up the topping and let it set for an hour as well, since the dried onion and garlic flakes were still pretty crunchy when we ate it (although that could have something to do with having to more than triple the cooking time). The flavour was not to our liking, either...the only real taste that came through was the Tabasco. Sorry!

These were very tasty, and very easy! I did use a bit more honey (probably another 1/2 tablespoon), but I don't think I needed to. Halfway through the hour, I turned the onions upside down so the cut sides were resting in the balsamic mixture, and then I basted them twice while baking. Amazing!