Member since Mar 2011
"Great recipe. Adding the extra marshmellows at the end helps the rice crispies stay very moist. I really dislike eating them when they're dry and barely coated. Just stir extra marshmellows in at the end... I mailed them to my nieces who are away at college."
"Yum! I'm Italian and have been making bruschetta for years. The "ch" is pronounced like a "k" by the way. Tonight I tried sauteeing the bread slices in butter like Ree's recipes says, and wow it's so yummy. I just used a regular saute pan on med/hi and added butter for the second round of bread slices. It had flavor like never before. I use regula"
"Yum! I'm Italian and have been making bruschetta (ch is pronounced like a "k") for years! Tonight I tried sauteeing the bread slices in butter like Ree's recipes says, and wow it's so yummy. It had flavor like never before. I use regular Roma tomatoes to save money. "
"Super tasty. I marinated for 4 hours then basted the marinade (after boiling) onto the chicken halfway through cooking. I used boneless and skinless and put chicken on a rack that's in a baking sheet. Be sure to put foil on the baking sheet! It took 45 minutes at 400, but I would recommend a 350 oven instead."
"Excellent! I highly recommend this recipe!
I did everything except step 4 and it was perfectly cooked. I did add minced onion to the breading ingredients and loved it. Great job! ""
"Coming from an Italian.. excellent recipe!
Please try my own idea that I thought made it over the top, literally. It's a topping you sprinkle on your serving of the pasta.
Directions: Heat 2 T. olive oil in small saute pan. Add 2 minced garlic cloves and let soften for a minute. Stir in about 1/3 cup panko (or other) breadcrumbs and 1 T. minced parsley. Stir well to combine and let brown slightly for about 2 minutes. Add salt and pepper to taste. Sprinkle over your serving of linguine with clam sauce. Amazing!"
"Excellent recipe coming from an Italian raised girl.
I did use the juice that came w/ the clams instead of spending more money on the bottled clam juice.
**I highly recommend trying this and topping the linguine with some of it to add amazing flavor: Heat 2 T olive oil in small saute pan and add 2 cloves minced garlic. Let the garlic get soft then add about 1/3 c. panko (or other) breadcrumbs and 1 T minced parsley. Let the breadcrumbs get a bit golden and cook about 2 minutes. Add salt and pepper to taste. Sprinkle over your serving of linguine with clams. "