William Chas.Caccamise Sr, MD Profile - Allrecipes.com (1289692)

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William Chas.Caccamise Sr, MD


William Chas.Caccamise Sr, MD
 
Home Town: Pittsford, New York, USA
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Member Since: Mar. 2002
Cooking Level: Not Rated
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Recipe Reviews 11 reviews
Easy Baked Tilapia
The wide range of the reviews from one star to five stars supports the Latin saying: De gustibus non est disputandum (Concerning tastes, there is no dispute.). Although the sale of tilapia has increased in recent years, some relate that to the lower price of tilapia compared to the much more prized and expensive fresh ahi/ yellow-fin tuna and flounder/ sole. For tilapa-based recipes that are not bland, it is necessary to use sufficient spices. For those who wish to cook tilapia, this easy baked tilapia recipe may require several trials to determine the optimal amount of spices to suit one's taste. Personally, in the future I shall not purchase tilapia .

4 users found this review helpful
Reviewed On: Feb. 9, 2009
Italian Spaghetti Sauce with Meatballs
This is one of an almost infinite number of very good "Italian" spaghetti tomato-sauce recipes. I am always intrigued when the recipe calls for "Parmesan" cheese ("Parmigiano Reggiano" cheese)- the supposed ultimate in Italian grating cheeses. Occasionally, because of almost status-symbolism, it has been referred to as the "Yuppie" cheese. In reality, a significant percentage (perhaps a majority) of Americans of Italian descent use imported Pecorino Romano cheese (I prefer the Locatelli brand)in their pasta sauces. This very tasty and usually much more reasonably priced cheese has been described as somewhat salty, spicy, sharp, and tangy. It is a sheep cheese that becomes increasingly robust with age. Try it when a pasta tomato-sauce recipe calls for Parmigiano Reggiano (Parmesan) cheese. You may be pleasantly surprised - certainly, your wallet will be.

47 users found this review helpful
Reviewed On: Dec. 27, 2008
Veggie Delight on Garlic Bread
This is a variant of the Italian "bruschetta" - toasted (toaster-toasted or oven-toasted) Italian or French bread which is then rubbed with a garlic clove, sprinkled with extra-virgin olive oil, and then salted as desired. Basic bruschetta can be eaten as is. However, myriad toppings, e.g., the eggplant topping in this recipe, are excellent enhancers of the basic bruschetta. Google "bruschetta toppings" for a plethora of tasty toppings.

0 users found this review helpful
Reviewed On: Dec. 26, 2008
 
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