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"This recipe originally came from McCormick. The dried herb McCormick's version is pratically perfect but recently, I tried substituting fresh herbs for the dried version and it was amazing. My children don't like shrimp, but they love the pasta tossed in the sauce from this dish. I've substituted chicken for the shrimp also which they love."
"My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens."
"A splash of juice and an orange marmalade brush-on gives these garlicky chops a burst of flavor. For an extra-special treat, use blood oranges in place of the regular ones."
"I experienced the most wonderful broiled shrimp dinner at a local restaurant and created my version which is pretty darn close to their recipe. You will absolutely love these! Prep time includes cleaning and butterflying shrimp."
"Another one of my clippings. Found this one on a jar of Prego spaghetti sauce. I haven't tried this yet, but it sounds good and really easy (a big plus!). Kind of like chicken parm. I am guessing at prep time."
"Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!"
"Another recipe from Cooking Pleasures that I am putting here for safe keeping. Serve these with some jasmine rice and green beans for a lovely meal. Feel free to adjust the amount of jalapenos you use ot suit your taste."
"Flavorful pork, different, along with a refreshing salad. Easy and satisfying!"
"This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done."
Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.
"I got this recipe from a friend in a Ya-Ya group. Everyone raves when I fix this."
"My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut...either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips."