Absolutely decadent, wonderful and rich! I added garlic and crushed red pepper to the sautee'ing process. I used 1/2 and 1/2 in place of heavy cream. YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

This is easily 5 stars as side dishes go. I made this as a side to turkey burgers. I quadrupled the garlic and cut the EVOO/butter in half and increased the pasta to a pound. I added kalamata's and crushed red peppers. FABULOUS! Will definitely make again!

I thought this was a good base for a pasta salad but in the end I had to add quite a bit of seasoning to make this a full flavored pasta salad. I doubled the pasta (and of course doubled the dressing - but used Good Seasons rather than all the oil mentioned in this recipe). I also added red wine vinegar, a LOT of Garli Garni powder and added salami (instead of pepperoni), provolone cheese and black olives. In the end, the salad was fantastic...but my husband and I tasted it before I jazzed it up and felt it still needed a lot. Will definitely make again. Can alter to your family's tastes and really make this perfect!

YUM! Wonderful! I made this in a single layer and used low fat organic vanilla yogurt, then I layered fresh blueberries and sliced green grapes. I smashed up some cinnamon low-fat cookies. 3 and 5 year old devoured! My son called it his "super special breakfast". ;)

This was very tasty. I took another reviewer's advise and seasoned the eggplant with basil, salt, pepper and garlic powder and then layered the tomato on the eggplant and added the cheese. This got mushier than I would like but was super tasty. Will probably make again.

Absolutely excellent! The seasoning was spot on! I used a lemon garlic olive oil spray to spray both sides of my salmon rather than use the butter and still it was outstanding! The perfect amount of spice! My fillets were kinda thick so I ended up cooking for about 8 minutes each side. Excellent! Thanks for posting!

Really tasty alternative to regular steamed artichokes. I liked it a lot. I had a problem with the artichokes kind of falling apart once they came out of the pot and therefore made it hard to grill. Flavor was great. Will try again and boil less time to get the true grilled version of this. Loved the shallots and garlic in the dipping sauce. Added a few dashes of tabasco to the dipping at the end. YUM!

Thoroughly enjoyed this dish! I added calamari rings to this dish and added them with the shrimp and scallops to cook. I increased the garlic and used all fresh diced tomatoes. I added a splash of red wine and served this over spaghetti. We LOVED it! The calamari was super flavorful in this sauce and just melted in my mouth. This is a nice, bold flavored dish with a bit of a kick to it. Fresh tomatoes really send this one over the top in my book. Great recipe! Will make again.

This was a nice tasting dish. I paired it with avocado quesadillas. I followed previous reviewers' advice and added a can of Rotel that I had drained to the finished product which made this slightly spicy. I found it to be pretty flavorful and if you like black beans and rice, you'll probably agree. I used about 4 cloves of garlic and one medium onion. I'll make this again as a side dish to my mexican dishes. Thanks for posting.

Sue...this is FREAKING FABULOUS! I followed this recipe basically to the letter except I added sliced black olives and I followed a previous reviewers advice to mix the ranch dressing with salsa. AMAZING!!! So amazing that I actually forgot all about the cheese AND tomatoes until I was half way through my bowl. I decided to add in the tomatoes (which raised my review even higher) but didn't even bother with the cheese at all since this was absolutely fabulous without it!!! I hate Catalina and French based taco salads and this totally fit the bill. Absolutely perfect!! Will make this again and again. For my children's version of this recipe (age 2 and 4) I didn't think they'd like a lettuce-based salad only so I made some rotini and mixed the taco salad in with some rotini in their bowls. They both LOVED it! Thank you so much for a wonderful new recipe that will now be a regular in our house.

These are easily the BEST lobster tails my husband and I have ever made. My husband's family owns a lobster/steak house in New York and he grew up working in the restaurant and trying the various lobster dishes they had and he feels this one truly supercedes them all. We did use butter to dip the lobster meat in and I would do that again, however, I feel the flavor in the lobster meat was SUPERB with this sauce. It was truly the best quality lobster meat we have ever had and will be the only way we make this in the future. Thank you so much for this recipe!

This was FABULOUS!!!!!! I do love clams so I may be a bit biased. I used garlic peeled tomatoes and doubled the amount of garlic called for and also doubled the amount of clams (minus the juice on the doubling portions). The flavours in this sauce were wonderful!!!! I would rate this in my top 5 pasta dishes ever. I rate this a 10 star recipe and my husband rated it a 4.5 star recipe. We would both want this again on our regular rotation. I served this with a salad and some garlic bread. I also served the dish over spaghetti with feta cheese. When I make this dish again (which I definitely will!) I will use all fresh tomatoes in place of the canned. I think with all the spices in this dish...the fresh tomatoes would be an amazing enhancement. This was a GREAT one!! A MUST try...especially if you love garlic and clams like we do!!! Thank you!!!!!!

This pork dish was crazy good! I didn't have access to a grill due to the cold so I opted for the baking it for 40 minutes on 400 degree method and it was fabulous. I followed the recipe to a T but added in minced garlic to the marinade. We thoroughly enjoyed this and enjoyed the sauce it made served over white rice. Thank you for another great one!

Holy Cow this was EXCEPTIONAL!!!! I did make a few changes...added 3 cloves fresh minced garlic and doubled the curry and decreased the butter to 1/4 cup. I covered this for the first 30 minutes and then baked uncovered for 20 minutes. The taste and flavor mingling was un-freaking-believable! I served the remaining sauce over white rice and it was absolutely incredible. This deserves 10 stars in my book! Thanks for sharing! I served this with a side of cauliflorwer, garlic and rosemary. Exceptional dinner!

This was a seriously great pasta salad! I used 1 lb of pasta and just increased all veggies and the dressing. I added black olives as well and I used a lot more tomatoes than the recipe called for (because I LOVE them!). My husband HATES pasta salads without meat or cheese chunks in them. He took one bite of this and said "wow - this is great!". I truly love that this isn't the same old-same old pasta salad with italian dressing thrown over it. You could probably add any veggie you want to this one. It would be hard to ruin this one. GREAT recipe!!!!!

I really enjoyed this dish a lot but didn't make it the way the recipe states. I made this as a filler in a tortilla and pureed an extra can of white beans and mixed it in at the end to make it nice and thick. It was super in tortillas! Looking for a flavorful change of pace when it comes to tortilla filling? This is it!

This was my very first attempt at both eating and making oysters. I have to say, I was very hesitant but THRILLED when I finally tasted them. I cut the quantity way down and made 10 large oysters. I cut the filling in half and just barely filled my oysters so perhaps this recipe is meant for smaller oysters. Nonetheless, I followed the recipe to the letter (except I increased the garlic significantly and added a shake of red pepper flakes) and omitted the mozzarella as others recommended and served it with fresh squeezed lemon and Tabasco on top (the way we eat our baked clams) and it was crazy good! Thanks for helping make a great anniversary dinner for my hubby and I!

This is a really good dish that does taste a lot like a white castle hamburger. I add LOTS of extra pickles, diced tomatoes, worcestershire and I use a frozen deep dish pie crust rather than making my own, which I prebake for 10 minutes before filling. I also use Cheddar cheese rather than Swiss. My husband loves this dish and asks for it frequently. He likes it a bit more than I do. I think it's good...but more of a comfort food. My kids are split on liking this. One likes it, the other could do without it. Overall, it's a really good recipe and one I make pretty often at my husbands request.

This was a decent base but I found I was really scrambling to doctor this one up to give it more taste. I pretty much followed this recipe exactly as stated and felt it was rather bland. I hurried and added a packet of Good Seasons Italian dressing mix and lots of crushed red peppers to "liven" it up but still was not impressed. I'll stick to another recipe on this site "slow cooker italian beef for sandwiches" which uses the same type of meat but with MUCH more flavor. Not a bad meal...just not really packed with the flavor I thought it would.

I'm really digging this recipe! I was burned out on different ways to make fresh spinach and decided to give this a go. I am SO glad I did! This is my new favorite way to prepare spinach. I go heavy on garlic and shallots and use quite a few splashes of balsamic vinegar. I use WAY more spinach than the recipe calls for and believe it or not, even my kids love this method of preparing spinach. Great recipe! My new fav!