Salt cod fritters are found throughout the Caribbean, with each island having its own variation. This recipe is the Jamaican version called Stamp & Go. Be sure to use the best quality salt cod you can buy and, if possible, the kind that is already skinned and boned…the boning process is extremely tedious. Prep time does not include soaking time. This recipe is from Caribbean Cooking by Judy Bastyra with my own tweeking. Add any or all spices to taste. — posted by LadyPalm

This recipe is from kraftfoods.com. It is easy to fix and a great weeknight meal for 2. I made a few changes for my personal taste. — posted by PaulaG

Definately comfort food, quick & easy to prepare. — posted by Smurfetta Chef #427781

Bit of a different way to enjoy oysters. Use fresh grated parmesan for this one not the dried grated parmesan from a jar. The quantities are what I used but no need to measure carefully and you can judge by eye and alter to taste. — posted by Peter J

From a McCormick/Shilling recipe card, 1988. Simple, but I didn’t think of it! — posted by Oolala

From a newspaper clipping from Cooking for Jack (Nicholson, the actor) by Tommy Baratta,1996. The blurb before the recipe says "you have to like the tart taste of lime and the pungent flavor of cilantro to enjoy this dish. It’s very quick and easy to make." — posted by Oolala

I cut the out of a magazine and had it saved where no one could see it. — posted by Oolala

I have always liked anything Teriyaki but so many of the marinades were just to sweet for my taste. This is not. I hope you can find the rub as it is excellent! I have outlined this for a single serving. — posted by Tonia B