This is a great recipe to play with to suit your own taste! To suit my taste, I marinated my shrimp in a little EVOO and spices (cajun & creole). Then I used unsalted butter and sauteed my garlic and red pepper before I added my shrimp. I reduced the flour just a little bit. I used 1 tsp. of cajun seasoning, and added my own spices, basically winging it. I followed other recommendations by only cooking the roux until it was just the right consistency. Then I added half-n-half, not milk. I added a half of roasted red pepper that I already had in the fridge. After it was done cooking, we realized that cooking in the half-n-half would make it super rich and thick, in addition to not reducing the flour enough. Therefore, when reheating the leftovers, I reduced a cup of chicken stock to 1/2 cup to thin it out. In the end of the initial process, since I used unsalted butter, I used the entire 1/4 tsp. of salt and the lemon juice was just the right amount for that extra zing! Thanks "C"!

Reviewed On: Dec. 11, 2009

Mmm Mmm good! I really don't like lasanga, or so i thought. My son wanted me to make it b/c he wanted to know what "Garfield" was raving about, so we decided to cook it together. I had virtually none of the ingredients on hand so I ended up spending alot on groceries (we're talking out-to-dinner for four), so next time, I won't splurge so much on ingredients, but if I don't, not sure it will be as good. I used ground turkey instead of beef b/c it's healthier and I find it more flavorful. The expensive stuff came when I decided to use fresh oregano and decided to do a ricotta cheese mixture (as suggested by someone else) of ricotta, parsley, fresh basil, and 1 egg. This was great (but I'll probably use cottage cheese next time). I also found goat cheese on sale so I added that as well. In addition, there was a parmesan, asiago, romano shredded cheese mixture, so I used that instead of just plain parmesan. I also used chicken broth instead of water.

Reviewed On: Jul. 29, 2008

WoW! These wings are delicious! I love chicken and found this recipe to be a great way to diversify this main staple. I basically followed the recipe exactly (frying in sweet cream salted butter was a first, but definitely not the last, smelled great) except that I wanted my wings hot so I soaked them (for a few minutes)in an egg/redhot mixture before coating them in flour. Then let them sit in the fridge for about a half hour (as suggested by another 'chef'), I then coated them one last time in the flour mixture (flour and cayenne pepper)right before frying. In addtion, I put the pan under the broiler for about 5 minutes as they weren't 'crispy' enough for my taste. I added green onions and sesame seeds as toppers. These were addictive and can't wait to make again!

Reviewed On: Dec. 12, 2007