Excellent recipe with a few modifications. I used 1/2 TB garlic powder (NOT garlic salt). You can use fresh garlic too. I also added 1TB of vermouth. I think adding wine to scallops makes it so much better when cooking, so use what you have on hand. Also sprinkled fresh pepper on top, with a thin layer of parm cheese. Broil about 6-7 minutes near heat and be careful to not overcook scallops. If you are cooking past 10 minutes, you are overcooking. Scallops should be opaque in middle (medium rare). Serve over couscous and drizzle extra butter sauce. Yummy.

Reviewed On: Jun. 30, 2010

I liked these crab cakes and they were pretty simple to make. I did think it was too spicy in the end, so I will tweek a bit next time.

Reviewed On: Apr. 26, 2010

Chuck you rock! Best mac and cheese ever. I even preferred it the next day because it was bit more dry. Kids wouldn't touch it because they only eat real mac and cheese from box. Ha. Anyway, can't go wrong with how easy this is to make. I didn't use all of the topping, but that is something you can easily adjust. Anyway, will be making again when I feel like some comfort food.

Reviewed On: Apr. 20, 2010