MS33W Recipe Reviews (Pg. 1) - (18291912)

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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Mar. 21, 2013
I have been making this dish for over 5 years exactly as stated. Oh, I've been tempted to add more sausage but haven't. I usually try these recipes as stated the first time, unless prior reviews indicate some changes would be beneficial, i.e.: way too much butter or way too much cream, etc. This is one of those I won't be tinkering with. On occasion I have forgotten to add the vodka and didn't really notice a difference. This dish is like American Chop Suey on steroids. Oh, and it's easy! Thank you Star Pooley!
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Dinah's Baked Scallops

Reviewed: Feb. 3, 2013
This is excellent! We dip the scallop in the sauce mix and then in the cracker mix. We only coat the top surface (just as pictured). The remaining sauce is drizzled around the scallops as to not disturb the topping. You will need a bigger dish to allow for this. We broil at the end if needed.
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Scallops with White Wine Sauce I

Reviewed: Dec. 22, 2005
I have made this many times. I only use 3 or 4 tbs of butter. The sauce is excellent and I use it on many different things. Try tossing butternut squash ravioli in this sauce. An earlier picture posted with this recipe showed the scallops and sauce with a filet mignon. That was great as well. I'm better at pan searing the scallops than doing them in the oven, but it still works as writen. Thank's for this recipe, it's a keeper.
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5 users found this review helpful

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