Karen, You did it! You are one of the few that have gotten a 5 star rating from my husband. He said these were the best I have ever made. I marinated thick cut butterfly porkchops for around 24 hours. Browned them on both sides in a skillet and then baked them at 350 until done. I did add lots of chopped garlic and dried red pepper flakes to the marinade. I, like others, thought these would have a dill pickle, vinegar taste but they didn't. Just a tiny hint that made you say HU-M-M-M what is that flavor? Good, Good, Good. Thanks!

Reviewed On: Jul. 31, 2009

MARBALET, M-M-M-WAH!!! This is great stuff! I'm on my second bowl since I made it this evening. I chopped four large garlic buds and sauted them in the olive oil. About half way through I added my red pepper flakes. When that was done I added parsley, basil and the butter. I stirred this until the butter was completly melted. I then poured this over the drained pasta, tossed it. Topped off each helping with salt and parm cheese! I just can't get enough. Thanks so much, this will be a staple at my home.

Reviewed On: Jul. 10, 2009

My hubby does not like chocolate so I was quite surprised when he ate 2 of the 12 graham crust tarts that this recipe made. I actually made them for our Priest. He only got 6 of them though. He said with a little whipped cream on top he was in heaven. A friend had 2 of them and raved. Thanks for a great recipe. I used 8 oz. cool whip instead of whipping cream and 12 individual graham cracker tarts. They were very light and were just the right serving size.

Reviewed On: Feb. 22, 2009