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	The Original Fettuccine Alfredo by Evelyn Scott Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.	1 vote 2199 views
	Chicken Parm by Carolinaheartstrings Chicken Parmigiana is a favorite of The Husband. He always orders this particular dish at any Italian restaurant we visit. Since we are trying to eat healthy in the New Year this was one of the favorite classic dishes that I wanted to rework a little. This recipe was so easy and turned out to be very tasty!	1 vote 2484 views
	Shrimp Scampi Pasta by Sean This recipe originally did not have any pasta, but I modified the sauce to be more robust to accommodate that addition. This dish is light and tart, but has strong flavor.	1 vote 7941 views
	Spiced Steak with Minted Couscous by Hungry Jenny You should ideally leave the steaks to marinade overnight but if you don't want it saturated with spice, just leave for 20 minutes or so instead! http://hungryjenny.blogspot.com/2010/04/three-things-to-do-with-beef.html	3 votes 1 review 1375 views

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