Great taste and very flexible. I had a bag of frozen mixed seafood (shrimp, octopus, squid, muscles, etc.), and I wanted to do a nice soup with it. I used this recipe, and it turned out very good. I would love to try it with fresh octopus. I have a large pot that is also good for frying, so I poured the liquid and seafood into the fried vegetables. I think it really brought out the flavor.

Reviewed On: Apr. 6, 2008

I think this recipe is a great starting point. It is very flexible. I generally add garlic to spice things up a little. One good variation is to add a bit of basil, thyme, and oregano, and a small splash of red wine. Another good thing to do is to add coriander (cilantro), cumin, paprika, and a bit of chili sauce. The addition of vegetable broth instead of (or with) tomato juice can also be good.

Reviewed On: Feb. 6, 2008

This recipe is tasty, but misleading. So, five stars for taste, minus two for the wrong label! The dough is much too soft to easily roll and cut, and it looses shape in the oven. However, that rising quality means that these are light, crisp, just soft enough, and delicious. I changed the recipe just a touch for fall cookies. Instead of lemon oil, I added two tablespoons of maple syrup (with a touch of flour to balance the liquid), and I added a teaspoon of cinnamon, a half a teaspoon of ginger, and a pinch of nutmeg. They were lovely and also nice with tea.

Reviewed On: Oct. 31, 2007