This dish was very easy to prepare and cook and packed with flavor. After reading the other reviews, I decided to cook this on the stovetop. I made the following revisions: I used 16 oz. hot Italian venison sausage and sauteed the onion and garlic with the meat. I added 1 chopped cubanelle pepper, an 8 oz. pack of fresh mushrooms, a 28 oz. can of diced tomatoes, 1 teaspoon red pepper flakes, 1 can of chicken broth and 1 cup uncooked rice. After bringing to a boil, I covered the pan and simmered for 20 minutes. The rice was still not done, so I needed to cook for an additional 10 minutes. I found there to be way too much rice, so next time I will scale back to 1/2 cup and 1 cup of broth. Thanks for the recipe and all of the helpful reviews!

Reviewed On: Apr. 15, 2009

My hubby gave this the "Totally Awesome Rating". My tweaks, based on the reviews - I used 1/2 cup of white wine and 1/2 cup of chicken broth. I sauteed the garlic and shrimp in 1/2 cup of butter. I then removed the shrimp and put in the oven on Warm. I added the wine, broth, 2 TB of lemon juice and a sprinkling of corn starch for a thickening agent, stirring constantly. I put the shrimp back in the pan to absorb the flavors while I prepared the angel hair pasta. Topped it off with freshly grated pecorino romano cheese. Definitely a keeper!

Reviewed On: Mar. 16, 2009

These came out so darn cute!! Thanks for the photos - I never would have figured out how to assemble them. As it was, I first laid the cookies on top of the cupcake instead of inserting them vertically - DUH! Much less time consuming than the spider cupcakes I've made in the past. Thanks for sharing!!!

Reviewed On: Oct. 30, 2008