I didn't flour the shrimp. For one thing, I'm trying to cut down on carbs,and for another, why bother? Otherwise, this came out really good. I used WAY more garlic than called for (we just love garlic around here) and I used fat-free half and half (thanks Linda) instead of cream. I stirred about a tablespoon of flour into the half and half and that was all I needed to thicken the sauce. The lemon seemed to disappear into the sauce, so I squeezed a bit more in at the end of cooking. I served this over whole grain linguine (which looked awful in the package, but came out okay). I took the leftovers to work for lunch. Very good recipe, DonnaT. Thank you.

This corned beef came out great! I cooked it in the slow cooker for about 9 hours. I wanted to use the cooking liquid to cook the vegetables, but as is, it was a bit harsh. So I de-fatted and strained the liquid, added about 3 cups of water and around 2 tablespoons of brown sugar. And threw in a packet of Sazon just for kicks. This tamed the liquid quite nicely, and it make the carrots, onions, potatoes and cabbage taste great. Thanks for the recipe!

I have been hard-boiling eggs a dozen at a time so I could take one each day to work to eat for breakfast. About a week ago, I suddenly could no longer look a hard-boiled egg in the face. This recipe was perfect to use up the rest of the eggs in the refrigerator. I only had six, so I made up the difference with diced ham and thawed frozen peas. I used non-fat milk (it's all I had) and added a few dried onion flakes to the milk/boullion mixture which I heated in the microwave to take off the milk's cold edge. I also added the tiniest dibble of Worchestershire sauce to the dish. I didn't mash the yolks, I'm way too lazy, but it didn't seem to hurt anything. This was really good and DH said it "hit the spot". Thanks for the recipe!

Believe it or not, I had all the ingredients for this sauce in my house. But my peanut butter never melted, after I stirred in the coconut milk, it turned a dark caramel color and sat there looking lumpily up at me. So I had to whisk in quite a bit more coconut milk to thin it out. I increased the amount of Asian curry powder, garlic and sesame oil. And I added some red pepper flakes, lime juice, cilantro and green onions. The sauce came out great, and I'm serving it with Thai Chicken Balls from this site. Thanks for the post!

I followed this recipe pretty much as written, except I added a bit more cheese. It was good, but not spectacular. I'm not sure the attention it required was worth the result.

Even though I reduced the brown sugar to 3/4 of a cup, this was way too sweet. The breadcrumb coating got soggy too. Luckily my husband has a sweet tooth and will eat anything, so it didn't go to waste. I don't think I'll be making this again. Sorry.

This is an excellent recipe. I've been making it for years, only I leave off the nuts. It was a big hit with my co-workers when I took some holiday treats in to work.

I made this for my card club's annual Christmas potluck and the ladies loved it! As other reviewers suggested, I pre-cooked the mushrooms. I also chopped the shrimp a bit, put mozzarella on the bottom and on the top of the shrimp and garlic butter; minced the mushroom stems in my food processor and sauted them with a little white wine and put them under the shrimp. I topped them off with a light sprinkling of freshly grated Parmesano Reggiano and toasted panko crumbs, then poured all the rest of the garlic butter over the whole thing and broiled it. One lady said it was like a bite of shrimp scampi heaven. Thanks for the recipe, ambibambi!

I dredged the meat in some flour and browned it first. Then I added a tablespoon of tomato paste, browned it, then added the onions and garlic. Then the beer (I used Killian's Irish Red) and about 1/2 cup of water and some beef base. This meat was no where near done in 30 minutes. I had to simmer it for about an hour and a half to get it tender. The cooking liquid had a nice beefy flavor until I added the Worchestershire sauce and thyme. These two ingredients did not blend well together. They gave the dish a sharp, almost piney off-flavor that we did not care for. I used carrots and peas instead of potatoes and I think this would have been good without the W-sauce and thyme. If I were to make this again, and I'm not sure I will, I would put in a bay leaf instead. Thanks for the post.

This was scrumptious! I used parmesan cheese instead of romano, because romano is a bit too strong for me (I know, I'm a wimp). I topped the tomatoes with a little grated mozzarella and then I mixed the breadcrumbs, cheese, seasonings, garlic, oil and parsley all together before sprinkling it all over the tomatoes. This was a big hit, and we enjoyed it very much!

I didn't think 11 to 14 minutes was long enough to get fresh breadcrumbs as crisp as I would like, so I used panko and toasted them in a non-stick skillet with 1 tablespoon of butter until they were golden brown. After they were cool I mixed in some parmesan and used them to top the scallops. Also I sauted the garlic and shallots in 1 tablespoon of butter (just to get rid of the raw taste), added a little white wine, let it reduce and then added the rest of the butter. I'm not a big fan of nutmeg, so I just used one scant pinch and tossed in some tarragon. This dish was delicious, and we enjoyed it very much. Thanks for the recipe!

This was a real tasty little dessert. I added golden raisins and a tsp of vanilla along with the almond extract. I sprinkled the top with course sugar and it came out great and crispy. My husband was standing behind me with the pie server in his hand when I took it out of the oven. He ate two pieces before dinner! We enjoyed this very much. Thanks, Jean!

Last week I sent my husband to the store to get me 4 leeks which I needed for a recipe. He brought home 4 POUNDS of leeks. So since I had an overabundance of them, I used leeks instead of onions in this recipe. I also added celery, carrots, zuccini, cut up green beans and spinach. I squeezed the innards out of 1 large, fresh hot Italian sausage and browned it before I put in the vegetables; just for a bit of meaty flavor. I threw in 1 Tablespoon of tomato paste to brown with the vegetables. I used one 15 oz can of tomato sauce and one 15 oz can of fire-roasted diced tomatoes. Instead of grated Parmesan, I put in a couple of pieces of Parmigiano Reggiano rind that I had hanging out in the freezer. Oh, and I also threw in a bay leaf and fresh parsley instead of dry. As per other reviewer's suggestions, I only used 1 1/2 cups of pasta, and I used whole wheat elbows (that's all I had). This was scrumptious! My husband added it to his list of my top 7 soups (which is now up to 10) Thanks for the great recipe AVALERIO!!!

I love peas and I thought this recipe sounded scrumptious, but I wanted more of a main dish salad to take to work for lunch. So I added about 8 ounces (dry) of cooked teeny-tiny whole wheat (gotta get those whole grains in) pasta shells and some already diced ham they sell at the supermarket. I used half mayo and half Miracle Whip because I wanted the slight sweetness and tang Miracle Whip provides. I also added a few diced onions. In addition, I grated the cheese instead of dicing it (because I'm lazy). This was a very good salad, Joa. It kept me fed all week. Thanks so much for the recipe!

I just tried this recipe and I have to say that these were pretty good. My husband raised his eyebrows at me when he saw me making them, but now he won't stop eating them. Even though he says they won't replace peanuts as a snack. The garbanzo beans in the can I had in the cupboard were very tiny; about the size of peas, and I wasn't thrilled with the way they shrunk up. I'm going to the store tomorrow to buy a couple of name brand cans (not the Walmart in-store brand I used) and give this another try. I'm hoping they'll be bigger. Thanks for the post. This recipe has some real possibilies!

I took the advise of other reviewers and sauted the onions, garlic and mushrooms prior to adding them to the pot. I also increased the garlic and doubled the mushrooms. This was quite tasty but I couldn't really taste the Marsala even though I doubled the amount (we really like Marsala). Next time I may use a less expensive wine. Otherwise this came out delicious and the gravy was yummy. Thanks for the recipe!

Guess I'll add my 5 stars to the other 1,400 reviews. This was scruptious! I took it to a card party and several of the ladies asked me for the recipe. I used Splenda instead of sugar for the cinnamon sugar, and whole wheat tortillas to make the chips. I also used Splenda in the salsa, and added mangos. DH tried a taste before I left for the party, and I had to pry the bowl out of his hands. Great recipe!

I also did not make the syrup. I'm on South Beach, and the syrup has too much sugar for me, but I'd love to try it eventually. The pancakes were wonderful. I took the advise of another reviewer and added 1/2 tsp of baking powder to make sure they rose, and they did. I also added a little cinnamon and vanilla to the batter, and sprinkled some golden raisins over the uncooked side of the pancakes before flipping them. Served with Smart Balance and sugar-free syrup, these made a healthy breakfast for me and my husband. Thanks for the post.

This was excellent! The only changes I made was to add an extra clove of garlic to the pesto and cut the lemon juice to 2 tsp because I didn't want it to be too tart. The garlic rubbed on the meat didn't do much good; it burned off while the meat was cooking, but that's a small quibble. My husband and I loved this. I served it with sliced tomatoes and roasted cauliflower. Thanks for the recipe, desi!

Both my daughter and I felt the braising liquid was thin-flavored and missing something. I added some Worchestershire sauce, minced garlic, salt and a bit more thyme to the sauce, and that seemed to perk it up. This was okay, really just mediocre. We ate it, but no one was wowed. I don't think I'll be making it again. Sorry, but thanks for the post.