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"I thought this recipe was very good. Yes, it was a bit salty, but not too salty for me. If you want to cut back on the salt decrease the romano cheese by half. It will still turn out delish. I thought this was a great alternative to a quiche... less eggy, more cheesy, and more delicious in my opinion. I would try this recipe again for sure"
Aug 23, 2011 on Food.com
"O M G soooo delicious. I didn't have lemon so I skipped that, used Panko, garlic salt, onion powder, parmesan cheese, a bit of paprika. I made sure to dry the scallops off with paper towels really well first. Heated the evoo and butter in a cast iron pan. Threw the scallops in the panko mixture, and browned them. Yeah, the breading fell off a litt..."
Aug 20, 2011 on Food.com
"This was delicious. I didn't add the crushed tomatoes because i dont like canned tomatoes, I also used a bit more spices because I didn't have the Italian seasoning. I omitted the evoo because I don't think it was needed. To cut back on the heavy tomato/acid I added about a tablespoon on sugar."
Jul 23, 2011 on Food.com
"does anyone else think that 1 teaspoon of the cream cheese mixture is wayyy to small for 1 wonton? I'm thinking at least 1 tbsp... but more like 1-2 tbsp."
Jun 26, 2011 on Food.com
"This was delicious. I definitely didn't need all that sauce for 2 filets, I would recommend halving the sauce recipe. I used frozen Filets from Whole Foods, defrosting them a bit in the micro and ended up baking them for about 25 minutes. I didn't need to broil them at the end like others suggested, they browned up nicely. I didn't have cornflakes..."
Jun 8, 2011 on Food.com