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Joined Date: Jun 29, 2011
"This recipe was tricky for me. Watch out not to overcook the scallops. You may want to remove them from the pan after browning and cook the aromatics by themselves in the sauce, otherwise scallops turn into rubber. Also be careful not to let the butter burn or brown to quickly before adding the scallops to the pan. I think I used too much white"
"Make this recipe!! It is well worth it. A nice change from the usual eggplant caponata. The fresh artichokes are a bit of a pain to peel and clean, but once you have done that the rest of it is easy to put together. Make she you use enough oil as stated and carmelize the artichokes and carrots and onions. The carmelization is what gives it the "
"This recipe was delicious. I made it exactly like the recipe. I have been eating eggplant caponata for years and this is a real nice switch with the artichokes. It really brings out the flavors reminiscent of Sicily Italy."
"This was better than going to a Greek Restaurant! A very tasty dish, and I plan on making it a regular in my cooking future. The red bell pepper stuffed with the lamb and orzo and spices all delectably meet together. I used some fire roasted tomatoes in with the tomato sauce and it gave it the impression that it was well cooked for hours by adding"
"Whoever trascribed this recipe forgot to put in some garlic and ginger. As Mario cooked this on TV he stated that some port cities picked up the use of ginger. As he made the sausage he added ginger and garlic to it. I sauteed some garlic and ginger and then added the meat . Mke sure you brown the meat or it will not have enough taste.The chi"
"This recipe is worth the trouble of cleaning and peeling the fresh artichokes. My father and I , long time Italians loved this dish! The recipe calls for two tablespoons of grated cheese, but Mario looked like he at least put in one half cup when he did this dish on his show. I used at least that amount. The cheese and the egg combo made a nice""