Melrose Park, Illinois
Member since Jul 2006
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"I made this last night and it was delicious. My italian sausage was so lean that I had to add a little olive oil to the pan to cook the onions, etc. I made it in a RRay casserole rather than the ramekins and just sprinkled the cheese over the entire top. My guests loved it and my husband said it was his favorite dish ever. I followed Paula's recip""
"I grew up eating Swiss Chard the Italian way. This recipe was too salty for me. The anchovies overpowered the taste of the Swiss Chard even though they did melt down during the cooking process. The directions were a bit vague; for example, leave the garlic whole which I did but slicing or mincing would have been better. Also, why wouldn't one want""