Wow, this is SO much better than it has any right to be! Is it exactly the same as classic double-boiler-and-candy-thermometer fudge? Not quite, but it's delicious and foolproof...and you can go from the idea of fudge to a tray cooling in your fridge in 10 minutes flat. 2 important tips: 1. Use salted butter. That pinch of salt is essential to the flavor balance. 2. The fudge will only be as good as the chocolate you use. Pay the extra buck for Ghirardelli instead of Nestle and the result will be VASTLY superior.

Reviewed On: Dec. 2, 2008

Wow. I was pretty skeptical about this recipe. ("Tuscan"? I don't think so!) But the reviews were so glowing...and boy were they right. The crispy, toasty parmesan crust was a perfect match for the catfish, which was wonderfully tender. (I left off the tomatoes to make sure the cooking was even.) Quick, easily, and absolutely delicious. One note -- definitely pay attention to the instruction to place the fish 4 inches from the broiler, not right by the flames!

Reviewed On: Feb. 25, 2008

Surprising ingredient list, but delicious result! I gave it five stars, but I think these two changes are important: 1. Like other reviewers, I added 1/2 cup more milk which made for a easier-pouring sauce (and more of it!) 2. The veggies, ESPECIALLY THE BROCCOLI, must be half-cooked first. Hard, crunchy broccoli does not belong in an Alfredo dish. But the basic recipe is excellent, my husband raved about it and we'll definitely make it again!

Reviewed On: Mar. 7, 2002