Chef ElizaDuck

"This is a very good recipe. I have fixed it twice now and got raves twice! It's an elegant, easy dish with few ingredients. Just buy the best lamb you can buy, and you'll have a marvelous company dish. I serve the chops with roasted new potatos a salad and a good Cabernet. For dessert anything with a lemon flavor goes well as an ending.
My..."

Sep 30, 2010 on Food.com

"This is such a good recipe one which I have fixed for many years. I learned to fix it at a cooking class in Tuscuny and really the only difference is that I brush a bit of milk on my very thinly pounded veal (I buy the best veal I can buy at a Whole Foods type of store, because good veal is usually sold to the restaurants, so be prepared to pay ..."

Sep 30, 2010 on Food.com

"My husband doesn't particularly like spicy foods but the cream in this dish takes away the heat. This dish is a winner. I will be serving this dish to other foodies that we have traveled the world with. Try to fix this dish as a one dish dinner with a light appitizer, a good wine and a light dessert. WINES.....We have had both; a good white ..."

Aug 5, 2010 on FoodNetwork.com

"My husband often invites people over on the spur of the moment and I always have these ingredients on hand. When guests ask me what this is called I never say "alfredo" because it isn't even close! I just say it's a Creamy tomato with basil pasta with shrimp, and that it is!
If I have fresh heavy cream I'll add a 1/4 cup of that to the sauce b ..."

Aug 5, 2010 on FoodNetwork.com

"This variation on an old favorite is welcome and delightful. I haven't made it yet....tomorrow for sure and I know it's going to be wonderful. Thank you for sharing."

Jun 26, 2010 on Food.com

"I made this recipe exactly as it was printed (why fiddle with a good thing?. I didn't have to alter the portions either. I do feel a little guily though I took full credit for the recipe when my husband was raving about what a good cook I am! Sorry. It was delicious. Thanks."

Jun 26, 2010 on Food.com

"This recipe is juch a nice departure from the usual Crock Pot recipes for country style ribs which usually produce a gloppy dish. I followed the recipe with the exception of cooking times since I was very busy. I baked the ribs at 250 for 4 hours, drained the beer added the BBQ sauce and cooked uncovered for an additional hour and fifteen. I als..."

Jun 26, 2010 on Food.com

"I am in Rome at least twice a year and eat out most of the time especially in short visits of just a week, restaurants there are plentiful and inexpensive no matter what area you are in. BUT.... Roman cooks usually over cook chicken, I don't know why this happens, the Romans are suberb cooks at everything else but this one food. But Giada dispro ..."

May 3, 2010 on FoodNetwork.com

"Chicken Parmesan has always been a favorite dish for my husband and he used to order it all the time in restaurants. Since I started making this version which he now prefers, he only eats it at home. Without the usual breading it's a far healthier dish which makes me happy.

To little "Null" who posted on April 19, what a wonderful thing it is ..."

May 3, 2010 on FoodNetwork.com

"I have made this dish for several years now and we always like it. It is almost a mirror of one of the dishes at our favorite restaurant, it's also one of their signature dishes because they wood grill their steak. I add as a final topping a sprinkling of crispy fried sliced shallots. I suggested this idea to the restaurant and now they are addi ..."

May 3, 2010 on FoodNetwork.com