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| Pappardelle with Asparagus and Lemon Recipes Courtesy Sebastiani Family Show: Cooking Live Episode: Basics of Soy Overall User Rating: 
This recipe is available for a limited time only. Why? |
Nice Flavor, easy to make
10/16/2007 at 11:30am
User: null from null, null User Rating:
I made this as directed without changes. It was very easy to make and took no time at all. My additions beyond the basic recipe were a nice piece of fried breaded cod and some blackened shrimp and scallops, thinking seafood would go nicely with a lemony dish and it did. Although I used heavy cream, half and half would likely have worked just as well. I would completely disregard the 1st reviewer's rating for the obvious reason. Next time I make it, I think I'll add some garlic while reducing the lemon juice & wine.
Bleh
10/12/2007 at 06:56pm
User: Joanne from Alexandria, VA User Rating:
I ruined this recipe by using half and half instead of heavy cream. The half and half curdled like mad as soon as it came in contact with the lemon juice. Didn't realize the fat contact in the milk had such a significance in preventing such an occurance. Also, the sauce came out a little too tart. Maybe next time I'll just use zest to give the sauce a more subtle (and uncurdled!) lemon flavor.
Out of this world!
10/04/2007 at 05:47pm
User: Kassie from Davenport, IA User Rating:
Added chicken, leeks, and mushrooms. Simmered a few smashed garlic cloves in the cream mixture as it was reducing. Served with parm-regg shavings on top.
Fantastic!!
08/16/2007 at 04:11pm
User: Anonymous User Rating:
I don't eat many vegtables but asparagus is one of my favorites so I had to try this recipe. It was delicious and easy to prepare.
SO GOOD!
02/04/2007 at 05:32pm
User: Gail from Kansas City, MO User Rating:
This recipe was excellent. I couldn't find any decent asapargus (not in season) so I put in fresh spinach and sliced mushrooms. It was so good, every dinner guest had seconds!