St. Simons Island
Member since Jan 2010
"Fantastic! I used regular pork Italian sausage, 32 oz. diced tomatoes, half cup of red wine (box variety) and parsley instead of basil (it was growing in my garden) and served it over gluten free fusili. Mama Mia! We topped it off with fresh grated Romano cheese and served with a nice Chianti. Better than anything we could have had at our loca"
"This was a great people pleaser at the 60th Anniversary party I made them for in the summer. I am making another batch tonight for a Christmas party! Easy and delicious and GLUTEN FREE! I used Girardelli semi-sweet chocolate chips and added a tablespoon of unsalted butter to both the dark and white chocolate. It worked better to squeeze the wh"
"Wow! I would never have thought to make an antipasto trifle, but it was such a great way to serve it as a dinner side dish. What I love about antipasto is you can use whatever you have on hand and play around with it. We had pepperoni and hard salame instead of the suggested meats and it was very tasty."
"These tasty bites were a bit hit at our house last night! I added a crushed garlic clove and halved the recipe to serve 2. I will be making this recipe many times as I am severely sensitive to gluten and was looking for a stuffed mushroom recipe that has the flavor and texture I miss...Even non-gluten free folks will enjoy the salty-sweet flavor "
"This was the perfect salad for Easter! I substituted crumbled feta for the goat cheese and put it on top (Paula does not put it on the bottom in the episode I watched). My neighbor asked for the recipe--high compliment from someone who is an outstanding cook!"
"This was excellent using boneless thighs! I did add a little more maple syrup to the original recipe. The juices created during baking are divine...While we did not serve with rice, we certainly will next time and tonight I am trying the recipe with boneless breasts for friends. Thank you for a simply delicious chicken dish!""