Member since Jul 2010
"I first made these in the last 70';s and had forgotten about the recipe. This is so good it melts in your mouth. Messy to make, but well worth it. Make sure you get the tomatoes evenly sliced and not more than 1/2". I found the recipe in an Benson & Hedges "Recipes from Great American Inns" cookbook. I did not use panko - I used real bread..."
"Does not live up to Guy's view! Stood at the window for 10 minutes - waitress walked by and said hello, didn't wait on me; other waitress looked at me didn't wait on me. So I walked away and swore I wouldn't go back, but I did. Again, I waited to give my order - 1 taco. Waited 20 minutes for the ONE TACO finally went up to the counter and they"
"I used my homemade chicken broth and added a red pepper that I had on hand that needed to be used. Good flavor. Be careful with the chili flakes - mine was very toasty. I also added kosher salt. Overall, I'd make this again.""
"I made this because I saw it on the front of the magazine, and it looked so yummy! It is! I used Roasted Chicken & Prosciutto Borsetti and 4 Cheese Tortellini instead of meat ravioli. I also used more peas. LOVED IT! Only thing I would do differently is mix it and let it sit longer to absorb all the flavors."