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"An excellent choice for New Year's Eve supper. So easy and low maintenance. The wine adds an interesting flavor. For the two of us we reduced the bacon by half and used three onions. The rest of the ingredients we left the same (the sausages were smallish, and there is a small portion left over. Merci, merci beaucoup!"
Jan 1, 2013 on Food.com
"I used Italian flat bread (piadina as a crust and cooked it under the broiler (but not too close with the convection option. After sprinkling it with truffle slices, I topped it off with rucola and chopped fresh tomato. I've made it twice and it's great."
Dec 12, 2012 on Food.com
"Dear Carrie, your recipe was very good. I served it with polenta. I think next time I will substitute part of the cultivated mushrooms with porcini mushrooms and maybe add a bit of bacon. Thanks very much."
Jul 1, 2012 on Food.com
"Wonderfully easy and elegant. We have made it a number of times using partially thawed frozen peas and it works. I also add a small chopped onion to the broth. And it does strike me as authentic Italian
cuisine, especially in its use of peas as "contorno.""
Jun 3, 2012 on Food.com
"Fantastic cake. Blew everyone away at the birthday party. And it was fun to make. In fact, a lady has posted step-by-step photos on the internet, which helped. We baked the cake the day before, wrapped it in plastic, and kept it in the fridge overnight. It isn't dry, but it is firm enough to cut in three layers without falling apart. I used toothp..."
May 1, 2012 on Food.com
"Very, very good. We made the sauce with canned tomatoes, added Tabasco, and added sugar to offset the acidity. And we broiled instead of roasted the fish."
Mar 25, 2012 on Food.com
"Elegant and very good. I'm really pleased to be the first to review. We cut the recipe in half and it made two big servings."
Feb 7, 2012 on Food.com
"This recipe is a treasure. Delicious, beautiful and QUICK to throw together, just as written. I'll be making this one for years."
Jan 15, 2012 on Food.com
"Not only is it good, good for you, easy to make (it didn't take too long for the peas to cook, but the colors are beautiful to look at (hope tho photo captures that -- it's the first time I've posted a picture. Surprisingly, it didn't even need a lot of added spice to taste good. Thanks for a great recipe."
Feb 24, 2011 on Food.com
"I first came upon this starter in "California: The Beautiful Cookbook" by John Phillip Carrol and subsequently in the Sunset cookbooks. There are testimonials on the Internet that people have kept it going for 30+ years and have passed it on to their children. Despite my initial anxiety, it matured without problems. I have used it in Recipe # 9769..."
Jun 9, 2010 on Food.com