This recipe was great. I can have eggs, so I used one extra large egg instead of the egg replacement, and part gluten free pantry baking mix, part millet flour. I also used organic non-hydrogenated shortening in place of the butter, which I feel makes a much better cookie than butter.

Reviewed On: Mar. 7, 2009

This was a great chili recipe. It even received rave reviews from my very picky husband! I used country style pork ribs. I didn't have an onion, so I did without. I also used a few cloves of fresh garlic rather than garlic powder, and added a can of kidney beans. I will definitely be making this again.

Reviewed On: Dec. 29, 2008

I made a few changes, and my family liked it just fine. It was not scampi as I remember it at a restaurant, but it certainly tasted fine. I decreased the wine to about 1 cup, added 4 cloves chopped fresh garlic, decreased butter to 1/4 cup and added 3 tbsp evoo. I also used fresh basil. I simmered it long enough to evaporate the alcohol from the wine, closer to 8 minutes. I also mixed in 1/2 tsp cornstarch to thicken and added salt and pepper to taste. Since my shrimp was pre-cooked and frozen, I added it at the end just long enough to heat it through. I also used brown rice pasta because I am gluten intolerant. All in all, it turned out fine and I would make it again.

Reviewed On: Dec. 17, 2008