Just made this tonight. I used 1/2 lb. vermicelli (instead of 1lb pasta) and 2 tbs. lemon juice instead of the lime because I didn't have lime. I also added about 1/2 tsp crushed garlic to the butter after taking the shrimp out and before added the white wine and lemon juice. I can't imagine this being enough sauce for a whole pound of noodles. I did like it though I think I'd like it better with a bit more sauce. Not butter, but maybe more of the wine/lemon. I think a sprinkling of cheese would have really made the dish. I'll try that next time. I'll make this again because it was so easy.
Just made this and I loved it! I used Splenda instead of sugar for boiling. I then used Pam Butter spray and 1 small pat of butter on 3 fillets when broiling. when browned I sprayed the pieces with 'I Can't Believe it's not Butter' fat free spray. I really enjoyed it and could taste the resemblance to lobster. I'm sure using melted butter would make it taste even better, but watching my fats. It was still very, very good. I just used the fat free spray while eating instead of dunking it in melted butter. I will make this again!
FANTASTIC!! I made this exactly as noted and it was wonderful! I was so tempted to add other things and decided not to so that I'd really know what the recipe would taste like as written. (Well, I didn't measure the soy sauce - I just held my finger over the top of the bottle and shook it over the 2 portobello mushrooms). I will definitely be making these again! Add'l Note - I have since altered the recipe by seasoning the mushrooms as noted and then stuffed with a mixture of chopped mushrooms(I buy 4 mushrooms, chop one up and stuff the other 3), 1/2 of a chopped onion and 2 links of turkey sausage (either Italian or Cajun). I cook them about 20 min in a 400 degree oven. Topped with the bleu cheese at the end. The are absolutely delicious!!
Outstanding! This is the 3rd spaghetti squash recipe I tried this week, and it is the best, hands down. It has a taste of lasagna - but with vermicelli noodles. I reduced the amounts of the recipe because I'm only cooking for me. My changes - bottled sauce (1/2 bottle of TJoe's 18oz tradional marinara) with 2 tbls Splenda and 1 cup thick sliced mushrooms with the onions and garlic. I cooked the onions, garlic and mushrooms down for a few minutes then added the sauce. I layered in a 1 qt casserole dish, 1 cup or so squash, 1/2 sauce, 1/4 cup mozzarella and 1 tbls shredded Parm, repeated. Baked uncovered for 25 min at 400. This is very WW friendly! Excellent!
Excellent! I doubled the recipe and made it as written, except used a medium-large chopped onion instead of onion powder. (I did not double the oil and butter.) I will definitely make this again. One of the best recipes I've made from this site. And very, very easy!
Outstanding is all I can say. I had a 3.5 lb. sirlion tip roast. I put 1 can of cream of mushroom, 1 packet of Lipton Onion soup, 3/4 can water and 1 onion coarsely chopped in my crock pot (it's an oval one with a removable crock - maybe a 5 qt?). I sprinkled garlic powder on the roast and then submerged it in the gravy/soup. Turned it onl low at 7am. Come home at 7pm. Took roast out, sliced it. Combined 2 tbls. corn starch with about the same of water and poured into gravy and thickened it. Put the sliced roast in the gravy and let it cook on low for about 15 min while I cooked the rest of dinner. It was WONDERFUL. Definitely will cook again. Thank you very much!
Great recipe! I used pre-cut apples slices from Sam's that I had in the fridge. For the topping, I used 1/2 stick butter (all i had), white sugar (didn't have brown), 2 packets of instant original oatmeal, and the 1/2 cup flour, allspice and cinnamon. Microwaved about 15 min because it is not a high powered one. Was very good in a little time with things I had on hand. ....love when that happens!
I finally bought japanese eggplant and wanted to make Basil Eggplant that I get at our favorite Thai restaurant. I decided to use this recipe and add basil. Recipe is outstanding! Don't be tempted to overcook the eggplant in the beginning. I mixed all of the sauce ingredients in a little bowl and added all at one time to the pan, increasing the sugar to 2 tsps instead of 1. Added chopped basil (3-4 TBS of chopped) at the end. It is the very first time I cooked a sauce in a recipe that actually tasted like a sauce in a restaurant. Definitely a keeper for us. Next time I'm going to add chicken or shrimp...or both. Served with white and brown rice (choices) and sugar snap peas.
Delicious! I usually don't follow recipes exactly, but for this I came close....except for 2 things, I added 1/3 cup sliced baby carrots just because I had them on the fridge, and 1 extra TBL flour in the butter when making the sauce because of reviews that the soup was thin. This is a keeper. It was even better a couple days later.
I bought a 5 lb. boneless half pork loin. Cut it in 3 pieces and seasoned it with salt, pepper, onion powder and garlic powder. Put it in the crockpot (tight fit). Added about 1/2 cup water. Covered and cooked on high for 1 hour, then low for 7 hours. It made a lot of gravy/broth that was delicous and I didn't really want to throw it out. So after taking the pork out onto a platter to shred, I emptied the broth into a measuring cup that allows fat to separate. I shredded the pork and added back to the crockpot and about a cup of the broth to moisten it a bit. Added a 24 oz bottle of Sweet Baby Ray's BBQ sauce and cooked together until hot again about 1 hour. Simply delicous! It was just enough BBQ sauce to flavor but not over power it. Served it on Hawaiian slider rolls. Yum! Only thing I did differently was add back some of the broth instead of throwing it away. Will definitely make again!
