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"I did it as comfort food for my cold. I used the equivalent of 2 ts of spanish smoked paprika, that's really stronger than regular paprika, and some chicken stock instead of water. May be that's where the flavor came from. I also cooked the last 15 min under the broiller."
Jun 10, 2005 on Food.com
"I added some garlic and balsamic vinegar (as Denise! sugested. I used it as a pasta sauce, with additional extra virgin olive oil and some water from the pasta. "
Sep 26, 2004 on Food.com
"The baby artichokes here in Brazil must be realy tiny: I used 24 of them and 1 cup breadcrumbs was too much. But that's not a problem, the seasoned breadcrums tasted much better before baking! Txs evelyn for another great recipe."
Aug 9, 2004 on Food.com
"Great and easy, really tastefull. I used lime juice (that's what I can get here in razil, jasmine rice and sardo cheese, it turned out a little too acidic, but great. Next time I'll cut the lime juice."
Feb 28, 2004 on Food.com
"Great recipe. It's realy worth the time it takes to prepare. It's not the one I had in Santorini, but it's close."
Feb 6, 2004 on Food.com