Zippier Microwave Popcorn

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BEAUTIFUL,GORGEOUS,AMAZING,SPECIAL,LOVING,UNDERSTANDING,AND MORE WHO IS SHE? SHES MY BESTFRIEND MY ANGEL MY WORLD!HER NAME GABRIELA ANDRADE

by Juan Carlos Garcia
(Grandview,Wa,United States)

MY BESTFRIEND

MY LOVE!

BEAUTIFUL!

GOOD TIMES WITH MY LOVE!

MY SWEETCHEEKS MEANS ALOT TO ME FOR SO MANY REASONS SHES MY BEST FRIEND.SHE HAS THIS BEAUTIFUL AMAZING PERSONALITY AND SHE UNDERSTANDS ME AND SHE KNOWS ME. SHE HAS ALWAYS WANTED THE BEST FOR ME AND HELPED TO POINT ME IN THE RIGHT DIRECTION IN LIFE. AND BABY FOR THAT I THANK YOU.THANK YOU FOR JUST PUTTING UP WITH ME AND FOR ALWAYS HAVING MY BACK. EVERYDAY I FALL IN LOVE WITH YOU MORE AND MORE. BABY U MEAN EVERYTHING TO ME AND NOW WITH OUR LITTLE JAYDA BRIELLE ON THE WAY, IM GONNA WORK ON BEING THE BEST DAD AND BOYFRIEND.

TO THE GUY WHO TAUGHT ME LOVE UNDER STARS <3 21.11

by Madonna G
(Cairo, Egypt)

To MY WONDERFUL BOYFRIEND, AND FUTURE HUSBAND RAMY <3

I LOVE YOU BECAUSE YOU TAUGHT ME HOW TO EAT SUSHI
I LOVE YOU BECAUSE YOU TAUGHT ME HOW TO USE VIBER
I LOVE YOU BECAUSE YOU TAUGHT ME ALL ABOUT STARS

I LOVE YOU BECAUSE YOU HELP ME IN MY STUDIES
I LOVE YOU BECAUSE YOU TAUGHT ME DIRECTIONS
I LOVE YOU BECAUSE YOU TAUGHT ME TO STOP WEARING BLACK

I LOVE YOU BECAUSE YOU TAKE ME TO VERY ROMANTIC PLACES
I LOVE YOU BECAUSE YOU LOVE ME EVEN WHEN I HAVE SHORT HAIR
I LOVE YOU BECAUSE WHEN YOU SEE ME YOU START SMILING

I LOVE YOU BECAUSE YOU HUG ME TILL THE MORNING
I LOVE YOU BECAUSE YOU ALWAYS SMELL REALLY GOOD ESP IN WOOD
I LOVE YOU BECAUSE YOU HELPED ME PUT NAILPOLISH ONCE

I LOVE YOU BECAUSE YOU DREW ME PERFECTLY
I LOVE YOU BECAUSE YOU TAUGHT ME TO WATCH HIMYM
I LOVE YOU BECAUSE YOU HAVE A GREAT TASTE IN EVERYTHING

I LOVE YOU BECAUSE YOUR FUNNY
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I LOVE YOU BECAUSE YOUR ALWAYS THERE FOR ME
I LOVE YOU BECAUSE I CAN TALK TO YOU ABOUT ANYTHING
I LOVE YOU BECAUSE YOUR NOT ONLY MY LOVER BUT MY EVERYTHING

I LOVE YOU BECAUSE YOU TAUGHT ME WHAT LOVE REALLY MEANS
I WILL ALWAYS LOVE YOU FOREVER :)
HAPPY VALENTINES BABY 21.11.2012

Making a Pastry Crust for Cheesecakes

Prepare crust according to recipe directions. Remove the bottom from a springform pan. Pat about half of the dough onto the bottom of a springform pan. Or, if recipe directs, roll out half of dough, then place on bottom of pan and trim to fit. Bake as directed.

Cool completely. Attach sides of pan and grease sides. Pat remaining dough 1-1/2-in. up the sides of the pan and press onto the bottom crust along the sides of the pan.

Seafood in Tomato Sauce

Seafood in Tomato Sauce Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Subscribe Shop Taste of Home Free Newsletters Digital Editions Share Your Recipe Log In Join Us Subscribe > Digital Edition > Give a Gift > Customer Care > Recipes Advanced Search Course Ingredients Holidays Top 10 Recipes More... Healthy Recipe Makeovers Healthy Menus Special-Diets Comfort Food Diet Live-Well Healthy Cooking Plus Community Forums Groups Cooks Who Care Videos Playlists Search Videos Submit Videos Taste of Home Videos Cooking Schools About Us Find a Show Meet Our Staff FAQs How to Cook Contests Hide & Seek Sandy’s Wand Carrie’s Carrot Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Healthy Cooking Plus My Recipe Box All Saved Recipes Add Personal Recipe My Grocery List My Newsletters [X]

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We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does! —Jeffrey MacCord, New Castle, Delaware

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[X] Rate Seafood in Tomato Sauce RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Seafood in Tomato Sauce Recipe Prep: 20 min. Cook: 45 min. Yield: 4 Servings 20 45 65 Ingredients 1-3/4 cups sliced fresh mushrooms1 garlic clove, minced3 tablespoons canola oil, divided1 can (14-1/2 ounces) diced tomatoes, drained1-1/2 teaspoons dried oregano1 teaspoon sugar1 teaspoon dried thymeSalt and pepper to taste1/2 pound lump crabmeat or imitation crabmeat1/2 pound bay scallops1/2 pound uncooked small shrimp, peeled and deveined1 cup cooked long grain rice3/4 cup shredded Parmesan cheese Directions In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab. Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted. Yield: 4 servings.

Originally published as Seafood in Tomato Sauce in Country October/November 1991, p49

Sponsored by:Recommended Wine for this Recipe

This recipe pairs well with Gallo Family Vineyards® Sauvignon Blanc or Pinot Grigio. To find these wines in your area, click here.

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(1-3) of 3 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Oct. 21, 2012 by sharonkaym48

I found this recipe years ago and enjoyed it immensely. Somewhere along the way the recipe was lost. Thank you TOH for publishing this again. As for the lady worried about expense of the meal, I've used canned crab meat and only used the lesser expensive shrimp for the combination of scallops and shrimp. I fixed this last night as written and it is a DELIGHT!

Reviewed on Oct. 21, 2012 by Fernflower

We tried this last night and loved it. It is definitely a keeper .

Reviewed on Oct. 20, 2012 by mellen2001@cox.net

It sounds wonderful, reminiscent of some New England restaurant dishes that I've experiences. I think most of us can't afford it though. I can't buy scallops, shrimp, and lump crabmeat because the cost would take most of my week's food budget! However, if you are lucky to live close to seafood docks and warehouse outlets, this surely would be great!

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