Wow, really liked the spices in these, especially the cilantro. The mashed potatoes make a great binder and liked that there was no mayo in these. I made the full recipe and froze half to neat up for lunches later.

This makes a fairly mild curry powder. I used on some shrimp that I sautéed. I will up the amount of cumin next time. I am also going to mix it in coconut milk and cook it with chicken and serve over rice soon.

10 stars! I prefer Red chowder to white. I spent a couple of days at my sister’s place on Whidbey Island so we got fresh clams at a local seafood market. Neither of us, or my BIL like green pepper so we skipped that, but other wise made as written. My sister is the bread expert in the family, so she made a delicious loaf of crusty bread to go with it.

Love these eggs. I first had a similar recipe about 50 years ago while living in Portland, Oregon when a friend made them. I don’t like dill, so subbed tarragon. Served with rye toast, as suggested.

10 Stars. I love that this is baked and not fried. I only used 2 salmon fillets but made the full amount of sauce to serve over rice. I love the flavor of hoisin. This is first entry in my Best of 2025 book.

Going into Best of ‘25. Tastes like a very rich Mexican hit chocolate. Just the right amount of heat. I will add some pecan pieces next time.

Loved this and love the fact it is lower in fat than the bisquick version. I made one change—added 1/4 teaspoon ground nutmeg.

Great way to use leftover ham. Easy to make. I served it over mashed potatoes. I think I will add some sliced mushrooms while sautéing the onions next time. Having ham for New Years so there will be a next time.

Delicious. Spicy but not too hot. Easy to make, too. Will be serving these during the holidays.