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Very good recipe and very adaptable. Didn't have whole allspice so used ground. No Grand Marnier so subbed brandy/orange juice with some zest from the orange to boost it. Used canned tomatoes (Muir Glen 14.5 ounce, 1 each diced and crushed fire roasted). Only had a pound of shrimp so added a pound of andouille sausage that I browned first. Great flavor and will definitely make again (husband's request!).

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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Jan. 5, 2011

This is a wonderful recipe! Very good as written and adaptable if you need/want to substitute things (e.g. I like the meatballs with a ground beef/sweet Italian sausage combo). My secret ingredient that I add to the sauce while simmering is the "rind" (outer) end of a Parmesan cheese wedge - simmer until it melts into the sauce. You'll thank yourself for taking the time to make this from "scratch" rather than just opening a jar!

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Homemade Black Bean Veggie Burgers

Reviewed: Jun. 18, 2008

Oh my ... these are really good! I, too, was wary of the spice level but it was perfect. I used fresh bread crumbs (as opposed to dry) and added about twice the amount called for. To help the patties keep their shape, I chilled them for about an hour after shaping before cooking. Given the spices, I topped the cooked patties with a squeeze of fresh lime, salsa and a dollup of sour cream. WOW!!!

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