Wow, was this ever good! Hard to believe that it's light (but you have to use the light coconut milk). To lighten it up further, I used olive oil spray rather than the oil; didn't miss it at all. A double bonus was how quick it was to put together. Some of the other reviewers said it needed a bit more heat (plus I like heat), so I added about a teaspoon of red curry paste to the vegetables and spices while they were sauteeing. I also added about a 1/4 teaspoon of salt, which really made the flavors pop (amazing what a little bit of salt does for that) and perhaps a tablespoon of minced fresh ginger. What it didn't need was the cornstarch, as mine thickened beautifully all on its own. I used jumbo shrimp (13-15 count) and served it over brown and red rice with wheat berries with roasted broccoli and onion wedges on the side, with a salad dressed with 1 tablespoon of marmalade (melted) with a splash of rice wine vinegar, to which I added a tad bit of chopped mint and freshly ground pepper; very fresh. Guess what...having it all again tonight!

Fresh, fresh, fresh! Even two days later, the leftover salsa pops in your mouth. I had to substitute water chestnuts for the jicama as the one I bought must've been in the store shelf too long. Loved the spice on the fish, gave it a nice zing. Rather than topping it with sour cream, I drizzled the sauce from Breese823's Fish Tacos over it, adding a combination of jalapeno and red thai chili peppers but no cayenne (didn't want to make it TOO hot!), greek yogurt and fresh dill that I had growing like crazy. That, coupled with the salsa and a small handful of coleslaw mix on each taco, and you had a winner. I think I'm going to do the same thing this weekend for a bbq, but mix the grilled, cooled fish with the salsa as a salad, then offer Scoop tortilla chips on the side along with the sauce to drizzle. Definitely different!

A friend of mine recommended this recipe as one that her non-fish-eating husband would eat. I had it as one of the entrees for Christmas dinner and it was great. Also...I kept it in the marinade far longer than the recipe instructed (24 hours, forgot it!) and it really didn't matter, it wasn't "cooked" by the marinade. I had leftover uncooked filets and froze them. They tasted even better once thawed and baked. Almost candied. Tastes great on its own or topping a salad.

I took this to Thanksgiving dinner at a friend's house and it got stellar reviews. I assembled it the night before then baked it just 30 minutes (or maybe a little more...it got kinda crazy during the last minute prep!). I used craisins and they added just enough of a zing to balance the sweetness of everything else. Thanks for a great recipe!

Trying to figure out what to do with some colossal shrimp I had in the freezer, I happened upon this recipe. Am I glad I didn't save them for grilling! Loved, loved, loved it, particularly with the big shrimp. I think they probably worked out better as they take a little longer to cook, and so wouldn't get overcooked in the process. I didn't have cognac so substituted dry sherry, and because I love them, I added capers to the mix. Also, just because I had some on hand, I threw in a handful of grape tomatoes right toward the end. That way they just warmed and didn't pop from the heat. I served it over egg noodles. Thanks for the great take on shrimp!

This was amazing, and I'm not even a chili lover! It was a chilly (ha ha), overcast day, perfectly suited for something like this, so I searched for something I figured I'd like, and this was it. Granted, it has lots of ingredients, but it goes quickly and doesn't need to cook all day. I added just a couple things to suit my taste, that being a few chopped chipotle peppers for that smoky taste and a tablespoon or so of barbecue sauce to give it a little sweetness. I'm now officially a chili fan!

Yum, yum, yum. I'm a huge fan of chicken marsala, but had never thought to add sun-dried tomatoes and spinach. What a great idea! I didn't have fresh spinach, just frozen, so added half a box of chopped frozen spinach...squeezing out all of the excess liquid. I also just had chicken thighs, so I used them (skinless)...no need to pound as they're more tender than chicken breasts. Also had it over garlic mashed potatoes...another first, as I usually have this with pasta. I really loved it. Thanks, Shannon!

This was spectacular. I halved the recipe (not using the tool here, but just winging it), so I don't know exacty how much of the curry paste I used, but it was deliciously spicy, and the tingle didn't leave my lips for a good long time. That's the sign of a good dish! I agree that it's not enough chicken, so I'd increase that a bit. I used skinless, boneless thighs rather than breasts; for this sort of dish I like the texture better. I also used lite coconut milk; doesn't make any difference to the flavor. Thanks for an excellent recipe that I'll make again and again!

I saw this recipe in someone's list and had to see if it was the one I know as "Cheesie Poofs". My best friend makes these at all her parties and they're always the favorites and first to go. Her recipe, though, uses crescent rolls. That can be a bit time-consuming as you have to cut the triangles. Making them with the biscuits sounds perhaps a bit easier...with the phyllo cups probably even better, crispier I'd think. Have to try it. In any event, these are GREAT! Make 'em, you won't be sorry!

It's a good thing nobody else in my house likes split pea soup...means I get to have it all to myself! Finally got to use the ham bone in my freezer. I thought it was great, so easy, and with the high fiber content, great if you're on Weight Watchers (or watching, period). I increased it to two potatoes and used herbs de provence as I didn't have marjoram (HdP contains it) and I really liked the texture difference between the silky peas and chunks of carrot and potato (didn't use celery, didn't have it). My bag of peas said you didn't have to soak, so I didn't. Still came out beautifully smooth and creamy. Think it needs a bit more salt & pepper, though, but that's a personal preference. Thanks!

Made this tonight and had to force myself not to get seconds! Great way to use up leftover Easter ham. Really good, but I can't wait to try it with some of the suggestions from others as well...ginger, oyster sauce, scallions at the end. I'd also suggest some chopped water chestnuts for crunch. For fried rice, it's always best to make the rice earlier in the day or the day before so that the kernels separate. Really looking forward to leftovers for lunch tomorrow! Thanks, Lynda!

Made this a couple nights ago to rave reviews, so much so that my husband wanted it again the next night but we were all out of chicken! Served it over rice so that we could enjoy all of the great sauce it made. Some tips to improve it would be to ensure that you pound the chicken breasts...that always makes them fork-tender. Maybe a bit more lemon juice in the sauce, as I found most of the lemon taste came just from the zest. The capers gave it great zing. If you're so inclined, you could make it a little healthier by using low-fat cream of mushroom soup and less butter. Since it was my first time making it, I used what was called for, but don't think it really needs that much. Thanks, Valerie!

Because of the way I made it I'm only giving it 3 stars, but will make it again and will most likely revise it as it's really a good recipe. I forgot the oregano so that left out some of the flavor. I also put it over too much angel hair pasta so the sauce got sucked up. I do think, though, that there's not quite enough sauce, even if I had used the right amount of pasta. Kramnodrog had a great suggestion about butterflying the shrimp and refrigerating them, but you also need to really make sure you knock off the excess flour or else the sauce will be much too thick. I added sun-dried tomatoes and threw some broccoli into the pasta pot just before it was done, both of which added a nice dimension and color. I really want to try it again but somehow increase the sauce without adding a whole lot more oil...perhaps using chicken stock.

My friends raved about this (oh yeah, and I thought it was good, too). I scaled it back to six servings, used one package of cole slaw mix with carrots and added celery seed as I love that taste with cole slaw. The amount of vinegar made it very zippy (but not overly so) and of course, as with all good cole slaw, it was even better the next day. Definitely not a bland slaw recipe.

Really good. I've made this about 4 times now over the past few weeks, and that's saying a lot for a non-cake-making person! I think the best one, though, was when I made it in mini muffin tins as I wanted individual bites for a Christmas party. Baking time was shortened to about 10-12 minutes, and best in a light pan (dark pans make the bottoms too dark, tops too light). I made it a few times with regular dark rum, then upped it a bit with Meyers rum. Thought it'd be too much, but it gave it just the right punch and flavor. Also added coconut to the batter...one time toasted, one time not, didn't taste a difference, so don't waste your time toasting it. For the mini cakes, I used the same technique as suggested initially (pour glaze into the cake pan) and brushed the tops. Wow...they got soaked! Made them taste like the Baba au Rhums that I remember as a kid...rum-soaked and delish. You might wanna keep 'em away from the kids, although my 15-year-old thinks they're illicit treasures! Thanks so much for something I'll make often!

This recipe has great, great potential, as you can tweak it to just how you like it. I made it tonight with all the fresh ingredients from my garden and farm market. I added about 8 oz. sliced fresh mushrooms, 1 chopped onion and half an eggplant, peeled and cubed. We're also watching fats, so I maybe used 2 tablespoons of olive oil, max. Didn't miss the extra. I only used the 3 cloves of garlic as indicated, but I feel it needed more. I also agree with Tanya93 in that there wasn't enough sauce to match the pasta (I used cappellini). It was only enough for about 1/2 pound of pasta. Oh yeah, the other change was that I didn't have scallops but I did have tilapia, so I placed the fillets in the vegetable mixture for the last 5 minutes and covered the pan. They could've probably used some additional seasonings, such as garlic powder or some Emeril's. We really liked it...very fresh tasting, and fairly "guilt-free"!

We made this last night and loved it. Used london broil and sliced it partially frozen on the meat slicer so as to get those paper thin slices. Didn't have leeks but don't know as they would've added anything. As suggested, we rolled each one up in a red lettuce leaf, along with about a tablespoon or so of rice that had been cooked with chicken broth and asian seasonings. Using the lettuce made it very refreshing. Although the beef was tender having been sliced so thin, it may benefit from adding a tablespoon of water and 1/2 teaspoon of baking soda to the marinade. This will give you beef that'll melt in your mouth! As for the heat, I thought it'd be too much, but after cooking it really mellowed and even my low-heat tolerant husband agreed that it could be bumped up a bit. All in all, great. Easy, quick cooking, very tasty.

Very tasty. I thought about making this about 3:30 one afternoon so didn't have the time to marinate it overnight. I'm sure that'd make it even better, but since I didn't have the time, I sprinkled the meat with about 2 tablespoons of meat tenderizer and popped it along with the marinade (adding a few tablespoons of balsamic vinegar) into a ziploc bag for about 3 hours. We ran out of propane, so cooked it in the grill pan on the stove, basting it with the marinade. Loved it.

Absolutely delicious. This is a great "pantry" meal since most everyone has these items on their shelves, or almost everything. I had to chop up a 28 oz. can of peeled tomatoes rather than the 2 14 oz. chopped tomatoes. Worked just the same. Other reviewers mentioned that it was watery, which I noticed while putting it together, so I didn't use all of the juice from the tomatoes, and only about 1/4 to 1/2 cup of clam juice. I also added about 2 tablespoons of tomato paste to bind it together just a bit more. Must not have read the directions all that closely as I thought it called for fresh parsley so I added that with the basil, but it did nothing but enhance it. Also added a few shakes of parmesan cheese and a pinch of salt. I used the anchovies but didn't tell my husband who's "anti-anchovy" but LOVED the dish. For an extra flavor boost you could use kalamata olives. Actually, with the fresh herbs, olives and hint of heat, it reminded me of pasta puttanesca. One other thing...as the recipe states, make certain not to add the clams until the very end or you'll get chewy, overcooked clams. I used one can of chopped (larger) clams, one of minced for variety in the texture. This one will be made again and again!

I had a version of this cake at a graduation party and it was delicious...had no idea that this was classic "dump cake" until I did a search for some of the ingredients and once again, AllRecipes came through! This is a delicious cake, and although we're typically not cake/dessert eaters, everyone asked me to make this again just two days later. I substituted pecans for the walnuts, but it probably doesn't make much difference which nut you use...whatever you have on hand works! Thanks, Barbara.