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“Without the olives and capers, you don't have Veracruzana.....”
“I posted to another comment that without the olives and capers you do not have Veracruzano..................”
“Try seasoning the tilapia prior to sauteing, I use a little Adobo salt. Perks it right up.”
Wednesday 2 days ago on FoodNetwork.com
“Excellent. It's now added to 4 other recipes for Tilapia I have. ”
Monday, Aug 18, 2014 on FoodNetwork.com
“Made this to go with braised lamb shanks. I made it simpler by using only the shallot and mushrooms. My wife really likes ALL the risotto I make, and we have used farrow quite a bit, so it was easy to envision the risotto made this way. Great recipe! Next time I'll try the tomatoes with it also....... ”
"Easy and very tasty. The only thing I will do different next time is to add a little "pop" of color to the plating by using some colorful veggies on top, maybe fine cut red peppers and / or a lemon twist.
I will try either the bordelaise or dijonaise recipes next."
"This is "falling off a log" easy, and restaurant quality. The changes I'll make the next time; As the prosciutto is salty, go easy on seasoning the fish. It can always be added to taste.
The other thing I'd experiment with is a sauce, like maybe a b?chamel with shallots, or a Hollandaise.
Will definitely make this again, soon."
"Agreed with Mrs. Spark comment. Well worth it, although after the first bite, the sandwich slipslides apart and you fight to keep it together. But it's my wife's favorite, other than Portobello risotto that I make. We've had them twice, and I'm sure we'll do them many times again. Waiting for summer here in the Midwest to gril"
"I'm with so many of the other reviewers here as a first-time souffle maker. And like them, it turned out absolutely perfect, and I trusted Giada's notes and made these the day before, refrigerated, and baked for 35 minutes while dinner was served. Stupendous, everyone raved, the taste is fabulous. This is truly a 5-star recipe, and will be made""