Shari

Been making these for over 65 years! White bread (now prefer sourdough) , lots of mayonnaise, thick slices of ripe tomatoes and salt & pepper. Mouth watering just thinking about next one🥰🥰🥰

very good, but I cooked with skin on, skin side down 1st until crisp..turn and cook just until you can see a bit of opaqueness on top and bottom but still pink in middle! So completely delicious…not flaky and dry at all ❤️. Most fish cooked this way is wonderful BUT Salmon reigns supreme for us‼️

I adore poutine. Had a lot all over Montreal. Best (so sad I can’t remember the name of the place 😩) had extra, extra crisp fries so really held up to to the super rich, hot gravy and melty cheese curds.So sad none near me now😩😩😩😩😩

Made this with what I had on hand..1/2 a left over squash,approx.3/4c sweet potato,mashed together..lg spoon of vegan mayo, 1 egg,smoked paprika,ital herbs,onion & garlic powder, handful of leftover rice for texture. Crushed seasoned triscuit,butter and grated Romano cheese. YUM ! Gonna do this again,it's so versatile.

I don't care for Swanson broths, not much flavor and the salt and/or msg just dosn't get it for us. Used 'Imagine' chicken broth 1st time and only 1/8 tsp cayenne, used a squeeze of dark honey instead of sugar and added a bit of lemon juice at the end. 2nd time used 'Wolfgang Puck' chicken broth and used Jonagold apples instead of Granny Smith. WOW to both! Now I make it often and either way and just keep trying different spices and amounts.