I substituted Italian Sausage for the peperoni, it was fantastic.
Was real close to the famous one. My family loves it but there is still somthing missing, cant put my finger on it. Maybe the watery-ness of the broth? But I still gave it 4 stars cause it was good!!
Darn this cake is GREAT! I did not think there was to much topping because the next day, you see that the cake soaks up most of it. I did however use only 2/3 of the milk the pudding directions called for. Definately poke them holes big to soak up the yummy flavor. This is GOOOOOOOOD!!
My friend gave me this recipe and it is FANTASTIC! I have not met one person who didn't salivate over it and beg me to make it again. There is one difference in her recipe though, and I think it makes a big difference. For the crust on the bottom, she used 1cup flour, 1/2 cup melted butter and 1/2 cup walnuts. after you mix and press into the bottom of the pan only bake 20 minutes tops. This recipe gives you a crispy crust that not only tastes better (in my opinion) but holds up and spreads without crumbling into your first layer. Otherwise, this recipe is great and I am glad it is here! You'll love it!
D*MN! is all I and my family can say! I took this to a big family get together and it was voted unanimously (By northern italians) the BEST lasagne they ever had. We are talking raised in northern Italy folks. Well, I made a few adjustments, to make it a bit easier. I used Barilla oven ready lasagne noodles, mixed my ricotta with 0ne egg and 1 frozen, but thawed and squeezed dry box of spinach. I thickened the bechamel by using 4T of flour instead of 2, it was very runny with just 2. (Dont skip the nutmeg, this is a great flavor complement. For the meat I used 7oz each of ground Buffalo, pork and veal. (Veal makes a difference, dont just use ground beef) and instead of tomato paste, I added 1 16oz can of wild porcini marinara.(found at Trader Joes) This is going in my forever book here at home. Not too saucy, not too cheesy, PERFECT!
I have never cooked Sea Bass before and I really felt like I was going out on a limb here cooking this as a first timer. All I can say is "Oh My ***"! This was SO SO good. The Macadamia nuts and the Mango are seemingly meant to go with the sea Bass. I am rarely so moved by a recipe on this site that I actually come back to leave feedback. I served it with Parmesan Risotto (from a box) and sauted up some zucchini as my veggie. Best part of all, this was supremely easy, but looks like a 5 star dish from a fancy italian restaurant. Try it once, you'll be so glad.
Awesome! My family who turns up their nose to just about everything gobbled it up.
Was actually very easy, and tasted great, BUT....I think you need to cook them a bit longer. (It could be my oven) Break the thigh open and check for doneness. Even though my thermometer read 181, it was still very pink down in the thigh area. Instead of a roasting rack, I cubed sweet potato and put the hens on top of them to roast. Mmmmmmmm! All of the juices from the hens, oil and lemons drizzled down on them and it was Scrumtious!
I LOVE tuna casserole, this is the first one I can unequivocally say is horrid! Very Dry and noodles need to be boiled all the way, not par-boiled as the instructions say. Mayo leavs a greasy film in your mouth. Keep on looking if you want a winner.