I was looking for a fun informal way to serve up lobster meat, and this is a good one. We used chunks of frozen lobster tail meat instead of whole lobster tails. It was very sweet and very good. I don't like spicy food, so I substituted regular pepper instead of cayenne and added a little garlic salt for flavor. It was a bit on the bland side, but still absolutely delicious and complimented the delicate flavor of the lobster meat perfectly. A keeper recipe for sure.

Reviewed On: Mar. 11, 2005

This came out wonderfully, but I'm at a loss as to why it needs to be simmered for more than 40 minutes. I didn't have basil on hand, so I substituted with oregano and followed the directions to the letter otherwise, and I have to say, it came out divinely. Very flavorful and rich without being too heavy. It's now officially my favorite meatless sauce recipe.

Reviewed On: Jun. 2, 2004

This is by far the easiest, heartiest, best recipe for whole wheat bread I've ever seen. I totally screwed up the recipe on first try, and it STILL came out delicious. On second try, I got it right, and it was honestly the best bread I've ever had. Following the other reviewers' recommendations, I used all brown sugar and wheat flour instead of white flour and white sugar. It took a grand total of 15 minutes to prepare (minus the wait time for the rising, of course.) I don't think I'll ever have to buy bread again.

Reviewed On: Oct. 15, 2003