In praise of allrecipes.com

I will say that you usually have to read a dozen on the reviews to find out what changes need to be made.

And the best compliments around the site seem to be "even the kids loved it, and they're picky eaters!" and "the husband asked for seconds!" I only ran across one review that said, "my wife loved it! will make again!"

A quick skim of it looks pretty good, although I suspect I have too many books to use it as it's intended (although I note your "what changes have to be made" caveat).

The only thing I'm short of book recipes for is fish, so they're the only ones I tend to look up online.

I have to say that the best fish chowder I've ever made was this Alaskan Salmon chowder.

Several of my co-workers are having babies like there's no tomorrow and we started this "meals for moms" things, where you have a certain day that you go over with food. I brought this and my co-worker still hasn't stopped talking about it (and that was, like, a year and a half ago).

Oh man, that totally sounded like one of the allrecipes reviews. "Everyone couldn't stop RAVING about it! Everyone asked for the recipe!" Sheesh.

Might have a bash at that, although I'm no salmon fan (noting though that it can be made from canned).

A friend of mine is one of the editors there. I agree it's a useful site (although perhaps a bit too midwestern in slant? so many recipes involving ranch dressing or velveeta, it seems).

My favorite entry is the one for "Funeral Potatoes". Read the recipe, gag, and then read the comments.

I have never cooked with "process cheese sauce" and never plan to. Yech. I wish allrecipes had a "best of the worst" section...

That's what makes you Vermont Girl instead of, like, Ohio Girl.

"(although perhaps a bit too midwestern in slant? so many recipes involving ranch dressing or velveeta, it seems)." That's not just mid-western, that's church supper universal. Today at work, a teenager was telling me about her mother's incredibly good yummy green enchiladas. Then she says "She uses cream of mushroom soup..." but at that point my ears shut down. I'm not a food snob, I've used those ready to go bases and will again, but to desecrate green chile that way!

What in the blazes would someone be using cream of mushroom soup in an enchilada recipe for? [shudder]

I regularly use cream of mushroom/broccoli when I make my tuna noodle casserole, but I haven't found many recipes I enjoy that use them. If you hear about this "slow cooker/crock pot" pot roast thing, where you pour it over a roast and vegetables and let it stew all day- don't do it! It was the most rancid thing I've ever made. I feel sick just thinking about it...