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"I found a lot of good things in this, beans, olives, asparagus, what's not to love? But I found the instructions didn't always match up with the ingredient list. There's oil and butter listed in the ingredient list, then, later, saute garlic in oil, with no mention of the oil in the list. Maybe I'm just too picky?
We can't do shellfish ..."
Oct 14, 2012 on Food.com
"We like both of these versions. The cilantro one we make as written and serve it with a rice flavored heavily with ginger, it has such a strong flavor and needs something to balance it. The rosemary version I've made as written, but I've also used it just as a marinade and then either crumbed the tofu and made cutlets or put it on the grill pan...."
Aug 1, 2012 on Food.com
"I'm glad someone put this on the site. We've been making this for years and we love it. I do try to find whole wheat baguettes, if I can. And I pretty much always use red or orange peppers in place of green. I've even done this without the tuna, substituting cheese for non-meat eating friends."
Aug 10, 2011 on Food.com
"I found a pound of calamari in the freezer. I've quick fried it before, but was looking for something different and Mediterranean. This was easy to make and easy to cut into a half batch. It tasted wonderful and the squid was nice and tender. I made the recipe as written, but used a 14 oz can if diced tomatoes and kalamata olives which I slice..."
Aug 3, 2011 on Food.com
"This is the first time we've ever made moussaka. And we liked this so well, we'll definitely make this again. In fact, I'm having seconds while I write this. It was one of the easiest moussaka recipes we found and it went together like a breeze, especially with one doing the saute and the other on broiler duty. We had fresh, very sweet eggplan..."
Jul 10, 2011 on Food.com
"We did this for dinner last night, however, I don't buy black bean sauce. I use the fermented black beans. So instead of adding the already made sauce to the liquids, I stir-fried the garlic, black beans and some ginger in the wok first. I added some x-firm tofu and allowed it to brown. Then added the mushrooms and allowed them to give up thei..."
Jun 24, 2011 on Food.com
"After reading the other reviews, I made this making one drastic change in procedure, leaving the ingredients pretty much as they are. However, I'm not certain that this gave us the same dish, so rating it is tough, which is why I'm not giving it any stars.
Rather than brown the tofu on high with peanut oil, stir-frying the seasonings, wi..."
Mar 4, 2011 on Food.com
"I've steamed both clams and mussels many times over the years. The base I use is pretty much this recipe, without the basil. This first time I added itto the mix. It really didn't work for us. Granted, I couldn't find fresh basil, so used the dry. I might do this again if I can get fresh basil, although it doesn't seem pressing."
Feb 10, 2011 on Food.com
"We like food with flavor and use a lot of spices, herbs and hot pepper in our cooking. I agree that this is a thick, hearty, and very heart healthy meal. However, when we tasted it, the first word was "bland." There was no "fresh, hearty flavor." After trying a few additions, including granulated garlic, fish sauce, and sherry vinegar, we each..."
Dec 29, 2010 on Food.com
"I was just getting ready to post this, and realized I'd not bothered to make a search. Thank you Scoutie! This is an amazing soup. I do not use the red wine in this, however, but do the final deglazing with dry sherry. I also cut my onions smaller. I find long strings of onion difficult to eat. Scoutie notes that this freezes well. I do it ..."
Dec 10, 2010 on Food.com