i had no allspice but happened to have a jar of jamaican JERK seasoning,,,so i used 3/4 tsp of that instead. it tasted better than any chili sauce i could purchase. i served it over cocktail meatballs.

I made something similar last weekend and the results from that prompted me as to a few minor changes for this one. I'd use DICED tomato,(it's less liquidy & has alittle more body to it), & add seasonings & 2 cans of chic broth and the wine (no water). Bring to a low boil, then cover and lower heat & simmer for 30 min. While that's simmering, I'd cook the clams in 1 14oz can chick broth & then set aside for later. "Later", after simmering the pot for 30 minutes, I'd add the shrimp and scallops and then the clams including the liquid from that,,,,,cover and continue simmering until shrimps are pink. Then, Stir the pot, recover, and continue simmering a couple more minutes. Then serve with some nice crusty garlic bread.

i thought this was quite tasty and tender but i had some reserved gravy from another pork dish and served that on the side as an option.my husband is a gravy "person".

i just made these and using other reviewers suggestions, i had no problem. But, it lacks some punch. The "olive" flavor kind of overpowered the cheese. A previous reviewer mentioned maybe a dipping sauce,,,i was maybe thinking a jalepeno chedder dipping cheese sauce and not serving the olives for about ten minutes as someone else suggested, but I will have the cheese sauce hot. You know, that jalepeno cheese sauce for taco chips. My olives are frozen right now but i am planning on putting them out on xmas eve. I think i will buy the dip,,, i'll give it a shot and it will give guests a choice...to dip or not to dip

very good, i also added about 3 sliced of cloves of garlic and drizzled lemon over them after steaming. of course we had clarified butter on the side.

this recipe was excellent, somewhat like i had at a nearby restaurant, Tiffanys in Clinton, nj. I butterflied the shrimps, dusted them with flour and refrigerated them for about one hour, then fried them quickly. I served them over ramen noodles adding just a dash of the chicken flav in the packet. I also sprinkled fresh parm cheese on top.Next ime I might even add some good sundried tomatoes diced up for color and flavor. My picky husband even loved this recipe I will make it for guests. june

these were eaten up in a heartbeat. I did add a small chunk of pineapple

the chicken was soo moist and tender.I carried it a step further and used my rotisserie oven to roast the chicken.Going to try the rub on a turkey breast. Not sure about the timing though. I'll roast it at same temp, but have to use a therm to check the timing.

This came out very good, I did add about a 1/2 tsp of honey and when it was almost done, I drained the sauce out and put it in a pot and reduced it, which thickened it without the need of flour. I also splashed in alittle teryakai. Good recipe. I'm always looking for one that is not soooo barbacueeeee. june