Broiled Tilapia Parmesan

Reviewed: Nov. 9, 2009

Mmmmm...this was a quick, easy dish that my husband and I loved. The topping thinned out in the oven and browned and sizzled which made the dish look great. The flavor kept us going back for more, I loved the tang! On the advice of previous reviewers I substituted garlic powder for the celery salt. I would have liked to have used fresh garlic and onion instead of powdered, but it would have burned under the broiler, so the powders ended up being the best. The only drawback to this recipe is the amount of saturated fat in it. Otherwise, lots of stars!

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Three Bean Salad

Reviewed: Dec. 17, 2008

This tasted better and better the longer it marinated. I made it about 18 hours ahead of time. It was yummy! I used red wine vinegar, cut the sugar to 1/2 cup, and skipped the celery seed. Very simple, quick and delicious.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Houska

Reviewed: Dec. 15, 2008

This recipe is hard to rate since I'd give the final product 4 stars, and the recipe itelf 2 stars. There are discrepancies between the ingredients list and the instructions (salt and the amount of flour). The dough proportions were much bigger than a grapefruit, orange and tangerine and there was no mention of how big around the dough ropes were supposed to be (mine were about an inch to an inch and a half around which seemed too big). Then the shaping of the dough pyramid was very odd. I baked it on a baking stone. The finished product was a rather tasty, slighty sweet breakfast type of bread that reminds me of the Italian pan d'oro eaten at Christmas. I had to cover the bread with foil about 20 minutes in to the baking time because it browned rather quickly. I also had to bake it for about 45-50 minutes to fully cook the middle. Not bad overall, but needs more specific intructions regarding working with the dough, and please fix the discrepancies regarding the flour and salt!

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Amazing Spicy Grilled Shrimp

Reviewed: Oct. 3, 2008

OMGosh! Truly an amazing recipe! I couldn't find asian chile paste so I just omitted it. I also read to add the lemon for the last 30 minutes of the marination to keep the shrimp from getting tough. So I did that plus I followed the grilling time to the second and the shrimp were wonderfully tender and so so flavorful. I used Tabasco for my hot sauce and the amount of spice was perfect. Really really good recipe!

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Spaghetti Pie III

Reviewed: Oct. 1, 2008

The final product was not bad, but needs some tweaking in my opinion. I used a 9x13 (or very close to it) baking dish as suggested and the layer of spaghetti was almost an inch thick! The sour cream and cream cheese mixture just barely covered the spaghetti which surprised me. The photo of this recipe makes it looks like the cheese layer was much thicker! Anyway, I did follow some previous reviewers' suggestions for modifications which were: add an egg and grated parmigiano to the spaghetti, cook the meat with chopped onion and garlic. The rest I did following the recipe exactly. Changes I will try next time: Use 1/2-3/4 lb of spaghetti (instead of 1lb), use 1 cup of s. cream (instead of 3/4 cup), use the whole 8oz package of c. cheese (instead of 1/2 package). One question for those that followed the recipe and DID NOT add anything to the spaghetti, does the spaghetti come out crispy? It didn't when egg and parmigiano was added, and I think I would have liked it crispy better.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Corned Beef and Cabbage I

Reviewed: Sep. 29, 2008

I have made this twice, both times using a previous reviewers suggestion of cooking the ingredients in beer instead of water. What a great idea! I use 4-6 bottles of a German hefeweizen, and add enough water to finish covering the meat. It's pretty easy to prepare and serve, but still not my favorite dish, it's a little bland. I ended up using a lot of fancy gourmet mustard on the portions I ate to spice up the flavor. But that's just my preference.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Fantastic Focaccia Bread

Reviewed: Jul. 2, 2008

I live in Italy and am married to an Italian, so this was a true test of the recipe...and it PASSED! My husband loved it and requests it often. I have adapted the recipe slightly to match our tastes, using more oil and less flour in the dough. I've never had any problems with the dough rising, especially when I let it rise in a barely warm oven. We like it best either plain, sprinkled with coarse kosher salt, or topped with chopped garlic, thin slices of tomato, and oregano. Compliments on a great Focaccia recipe!

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Carnitas Filling

Reviewed: Feb. 6, 2008

Excellent! I followed the suggestion from a previous reviewer and used the filling inside flour tortillas. I then put green chile enchilada sauce (Hatch) w/ cheese. I made a double batch, so I have plenty of meat/veggies left over for other dishes. Awesome base recipe! Thanks!

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Chocolate Zucchini Bread I

Reviewed: Jan. 4, 2008

Nice way to use my giant zucchini. I had already given just as many as I could to everyone I knew, so this was a great way to use the big ones that were left over. I loved how moist it turned out.

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Banana Banana Bread

Reviewed: Jan. 4, 2008

When it comes to baking, I'm still in the ultra beginners group! This recipe made it easy for me to turn out something that the KING OF BANANA BREAD lovers (aka 'my husband) would enjoy. I had a fun time cooking this with my daughter.

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Grandma's Gingersnaps

Reviewed: Dec. 26, 2007

This hurts, but I'm giving this recipe a 3-star rating. The cookies were fun and easy to make. The dough tasted FANTASTIC! I had to stop myself or the cookies never would have made it to the oven. I also made the dough the day before and refrigerated it overnight. It was very easy to roll into balls. Anyway, the problem was the finished product. They did puff up a little in the oven, and even crack on top, just like the recipe says. But they flattened out really fast - are they supposed to be completely flat when done? They were also raw in the middle so I had to lower the temperature and cook them longer. They're not bad, but I don't really like the chewiness. I always thought the "snap" in ginger Snap meant that it snapped when broken in two. These just kind of bend. I'll rate the raw dough a 10, though. That was fabulous!!

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Rum Sugar Cookies

Reviewed: Dec. 26, 2007

This recipe was easy and fun to make. Use lots of flour to roll out the dough, it's pretty soft and sticky. They puffed just a tad during cooking and turned out soft and kind of cakey. I prefer a thin crispy cookie so they weren't my favorite. I iced them with the rum flavored icing and they were pretty good. My husband likes to dunk them in his milk in the morning. Not my favorite cookie, but certainly not bad. Might make these again next year.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Dec. 26, 2007

This recipe was easy up to the point of rolling the dough into ropes - then it got frustrating. I finally figured out that the dough was slipping and not rolling because there was too much flour on the counter surface. I ended up using hardly any flour to roll the dough into ropes, then I placed each rope on a lightly floured surface to cut it into "nuggets". They cooked perfectly and their shape makes them irresistable! The only other problem - and it's a major one - is the flavor. The cardamom was not tasty at all to me. I actually threw the cookies away. :( Then I made the dough a second time, omitting the cardamom and using 1/2 tsp of vanilla extract instead with the cinnamon. I do not like the dough and I probably won't even cook it. Oh well. I do not recommend this recipe and will never make it again. It gets a 2-star rating because the dough is easy to mix up, and I think it would be possible to find a flavor that works well. Maybe just a hint of vanilla and that's it. I don't know... Good luck.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Cream Cheese Sugar Cookies

Reviewed: Dec. 26, 2007

These were my favorite cookies this year! Even though they ARE sugar cookies, they were not too sweet, and the cream cheese really adds the final touch. They were easy to mix up, and I kept the dough over night in the fridge. Here's a hint for handling the dough once ready to roll it out: I found that when the dough was too cold, it was difficult to handle. I also used a LOT of flour on the counter to roll it out on. This is a must as otherwise, it's a real pain to try to scrape the cuo out shapes off the counter without mangling them. The cookies were great. A little brown on the edges, and for me, the thinner the better. They were a little too soft for me though - anyone have any tips on how to make them crispier?

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Simple Whole Roasted Chicken

Reviewed: Dec. 19, 2007

I followed the advice of the previous reviewers by doubling the spices and putting an onion in the cavity w/ the garlic. I let the rub stand for 6 hours vs. overnight. The main thing I changed was the cooking method. My roasting pan was way too large for my chicken, so I substituted my cast iron dutch oven. I added a small amount of water (1/4 cup?) to the pan, but I probably didn't need that. I kept the temperature at an even 375 the entire time I cooked it. I basted several times. I was amazed at how wonderful this turned out! The gravy I made with the drippings was equally fabulous! Definitely will make this again!

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Sour Cream Coffee Cake IV

Reviewed: Dec. 17, 2007

I made this last night and it was meant to be a breakfast cake for hubby in the morning. Well, our home smelled so good while it was baking that we decided to eat some for dessert. It was still warm and light with a light flavor and crusty top. Delicious! This morning I found a note from hubby that it was wonderful in his milk for breakfast, too! I took someone else's advice and folded in the dry ingredients and sour cream instead of beating them in to avoid a tough batter. I used brown sugar for the filling/topping and also flecks of butter. The cake rose very well, and was very moist. I refrigerated it overnight and this morning it seemed heavier and denser. It was sweet but not overly so which is exactly what I like. Great recipe, Terri! It's going to be a regular at my house.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Mock Chicken Fried Steak

Reviewed: Dec. 5, 2007

I followed the recipe (added dried onions and garlic powder) up until rolling in the crackers. I dipped each patty in a dish with an egg in it, then I dipped it in the dish that had the mixed crackers with Italian style breadcrumbs. I fried this on a lower heat. I ended up avoiding the burning of the breadcrumbs because of this. Country style gravy and homemade smashed potatoes rounded out the meal. One of my favorite things is Chicken fried steak, so I was pleasantly surprised by this recipe.

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Frog Eye Salad

Reviewed: Dec. 1, 2007

What a great recipe! I had this for the first time on Thanksgiving. I zipped over to Allrecipes to see if I could find a similar recipe and here was this one! It tastes identical to the one I had and loved on Thanksgiving. Thank you!!

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Chocolate Chocolate Chip Cookies III

Reviewed: Nov. 19, 2007

I didn't like these cookies. They were way too sweet for my taste, even after I stopped rolling the dough in confecitoner's sugar. My neighbor tried one and thought they were too sweet too (unprompted by me!). My husband liked them and that surprised me because he is not a big sweets or chocolate fan. In the end, they didn't get eaten and my husband took them to work. Other than the sweetness, the form and consistency of the cookies were fine. However, I won't be making them again, ever.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Best Chocolate Chip Cookies

Reviewed: Nov. 18, 2007

These chocolate chip cookies are the best that I've ever eaten. I left out the nuts, but otherwise followed the recipe to the letter--no adjustments needed. The cookies I took out of the oven at 10 minutes had just started to turn golden on the edges. When completely cooled they were chewy all the way through. Others I left in the oven until they turned light golden brown and when they cooled they were crispy, but still chewy in the center. Tip: Let them cool completely before you store them. The recipe made 5.5 dozen regular sized cookies (one spoonful of dough each cookie).

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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