Came across this recipe when searching for something to do with the scallops and shrimp in my freezer. This recipe hit the spot! A few modifications (out of necessity for what I had on hand): Monterey Jack instead of Swiss, all dried herbs instead of fresh, used minimal pepper to satisfy the kids, and I added a bit of garlic while sauteing the seafood before adding it to the sauce when the sauce was ready. Next time I will try to have fresh parsley on hand and will definitely try with Swiss, though the Jack cheese was great. This was very rich, so perhaps half and half would be just as good, but not so rich. Thanks for the inspiration!

This was a hit with the entire family! I did drain off the bacon grease and left a tablespoon or so in the pot before adding the onion. With the onion I added some minced garlic. I poured in a tiny bit more of the drained bacon grease when I added the cabbage. I like spicy food, and this was perfect with some Sriracha Hot Chili Sauce. Thanks for the recipe!

We had leftover red cabbage from fish tacos so I came here looking for something to do with it. Based on other reviews, I decreased the salt significantly, but stuck to the recipe otherwise. I used a crisp Granny Smith apple which added just the right amount of tart/ tangy flavor to the dish. My 4 and 7-year-old daughters thought it was "ok", but my husband and I liked it. Served it with mashed potatoes and asparagus and of course, Sriracha hot sauce on the side. We eat many meals with Sriracha ;-) Thanks for the recipe!

Made this tonight for the first time. Since I was trying to use ingredients I had on hand, I used Rigatoni instead of Linguine and used two cans of diced tomatoes instead of fresh. As with other reviewers, I used around 1/2 cup wine. The taste was GREAT, but it is definitely chunky with the tomatoes. I will definitely make this again, but perhaps blend half of the tomatoes first.

These were great, but to make them more healthy I used Olive Oil in place of the margarine and cooked until very crunchy. Perfect consistency and taste!

We have been loving this recipe! We did bake it without the foil for the last half as we like a crunchy top. Will make again and again!

For years we have made "Exquisite Pizza Sauce" which is very tasty... but we were in need of a switch for our Saturday night pizza night and gave this one a try. It is great, but I do add garlic powder and onion powder to taste.

I have made this several times and love it every time. I made it for a SuperBowl party one year on a snowy day and everyone raved- also good for vegetarian friends since you can use vegetable broth instead of chicken broth. I do serve it with shredded cheddar, bacon bits, and green onions so guests can garnish as they desire. Great recipe!

We've tried a lot of recipes for Pot Roast and this one is the best. I add fresh, quartered mushrooms the last hour or so of cooking. They are tasty and help make a nice presentation.

I made these along with other kabob recipes from this site (Pineapple Chicken Tenders, Asian Beef Skewers, Mushroom Kabobs) for a big potluck this summer. They were definitely a crowd pleaser. Thanks!

I made these along with other kabob recipes from this site (Pineapple Chicken Tenders, Asian Beef Skewers, Mushroom Kabobs) for a big potluck this summer. They were definitely a crowd pleaser. Thanks!

These are very tasty. I made these along with other kabob recipes from this site (Pineapple Chicken Tenders, Chili-Lime Chicken, Mushroom Kabobs) for a big potluck this summer. They were definitely a crowd pleaser. I was asked for the recipe numerous times and referred everyone to allrecipes.com! Thanks!

These are wonderful as they are; don't change a thing! I made these along with other kabob recipes from this site (Yummy Honey Chicken, Asian Beef Skewers, Mushroom Kabobs) for a big potluck this summer. They were definitely a crowd pleaser. Thanks!

The name "Yummy" says it all! I made these along with other kabob recipes from this site (Pineapple Chicken Tenders, Asian Beef Skewers, Mushroom Kabobs) for a big potluck this summer. They were definitely a crowd pleaser. Thanks!

Too chunky- I was looking for a smoother arrabbiata sauce. So after ingredients were combined, I put them in the blender to puree them into a smooth consistency. I then added a splash of milk to make it a bit more creamy,and simmered as directed. Without these modifications I would give this recipe 3-4 stars, but after making the creamy version, I definitely give it 5 stars! Spicy, creamy. and even better the next day! Thanks!

Yum!! My family LOVED this cornbread. My husband even had the leftover for breakfast! I disagree with other reviewers that it was too sweet, we thought it was perfect. I did have to bake it much longer than suggested- about 15 minutes longer- probably due to the smaller pan I used. This one is a keeper, and I can't wait to make it again! Thanks!

Very tasty! I didn't have the onion soup in a can, so I added Lipton Onion Soup mix, 1 1/2 cups water, and a little beef boulion. It smeeld great and tasted even better. Thanks!

This was EXCELLENT! I added garlic powder to the recipe and it smelled great while cooking. Tasted even better. Thanks!!

I expected this to be a bit more tasty. It was rather bland, although my husband liked it. I think the key is in the type of bread crumbs you choose. I will experiment with that next time. Thanks!

Very easy and tasty. The key is the type of pasta sauce you use- it's best not to skimp! Great with angel hair pasta and garlic bread. Thanks!