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"This is very good. My son thought their were too many veggies in it. I think the fennel was a bit much for him. I think I would have liked it better with three 14 oz cans of diced tomatoes instead of 2 28 oz cans. I loved using the broth made from the shrimp shells. And I think the white wine is a good choice. A lot of the recipes call for..."
"Another five star review! I loved telling my mustard and horseradish hating family the secret... after the raved about the pot roast! "HORSERADISH?!?!?" :) The flavor was very mellow and almost sweet."
"A big hit at Thanksgiving. Easy to prepare the day before and then reheat in the oven or microwave. I think we could get away with using a little less butter. But then..it is the holidays after all!"
"This was a big hit at Thanksgiving! I carried it to my nephew's house in the crock pot. I let it heat up while visiting and then added the cream shortly before serving. This is excellent with a little sprinkle of dried cranberries on each serving."
"Very good! I think this is best with only shrimp. The scallops are a bit overpowering to me. I would loveto try it with some clams as well. I like the idea of letting the pasta sit for a little while to soak of some of the sauce. This was well received by my finicky eaters."
"Yummy! Altered a bit by using 2.75 c skim milk with 2 t chicken bouillon instead of the 2 c chicken broth and 3/4 c cream. I didn't have any cream. I think that may be a way to reduce the calories as well. We are big eaters. This served four not eight. :)"
"Excellent! Small changes I made.. I didn't use any oil. I drained the kielbasa after cooking and before adding the onions. When adding the onions, I had to add a little water to scrape up the browned bits of meat. I added the garlic 30 seconds before the tomatoes so it would not burn. AND I added basil instead of parsley because that is what ..."
"Absolutely delicious. This gravy has a lot of depth to it. I could drink the gravy as a soup. To reduce the fat quite a bit I trimmed excess fat from the ribs, removed the ribs from the broth after cooking and chilled until the next day and I strained the broth and chilled it until the next day. I was able to remove a very large slab of beef f..."