Ciao Bella Recipe Reviews (Pg. 1) - Allrecipes.com (1269754)

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Stuffed Artichokes

Reviewed: Apr. 1, 2008
Very good. Artichokes are a staple of my childhood. In my version of this recipe, I add about a cup of white wine to the water, no oil in the water, and let it boil rigorously (to evaporate the alcohol) before placing a lid and simmering for 45 minutes. The wine perfumes the artichokes and adds a nice hint of flavoring. I also add minced prosciutto to my breadcrumbs, delicious! You really can't go wrong with a little extra garlic and a finishing touch of garlic butter on the side...or drizzled on top, yum!
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7 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 17, 2007
I love this recipe and have made it for a couple of years now. I use cubed day-old Italian Ciabatta bread and omit the giblets (I use the giblets to flavor my basting liquids for my gravy) and it is simply wonderful. I prepare this stuffing one day in advance w/o baking it (although fully cook the sausage, of course). Since I stuff my bird with other things (like onion, garlic, rosemary, lemon and orange), I make this the night before, very lightly grease a casserole dish, drizzle a very small amount of butter (just a bit) on the top to keep it moist and RESERVE ALL THE LIQUIDS UNTIL READY TO BAKE, pop it in the fridge overnight. The next day, add the liquids (broth and melted butter) - I usually add more broth since I will not be baking it in my turkey, it will need more broth (use your judgment depending on how much you are making), bring it to room temperature and then heat it through for about 35-45 minutes, ovens vary, so just make sure it is hot when ready to serve. It's a wonderfully delicious stuffing and the only one I will ever make. Thank you for sharing!
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1039 users found this review helpful

Cathy's Creamy Chicken Bake

Reviewed: Jun. 27, 2002
This is sooooo delicious! I have made it twice now. The second time I did not have all the right ingredients so I substituted the white wine with chicken broth and I used mozzarella and cut up some fresh parmesan, and It was still unbelievable! I also drizzled the butter on top of the stuffing too. This dish is so amazing and after a long day of work, it’s so easy to make.
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16 users found this review helpful

 
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