abjcooking said:Next time to personolize the dish a little, I am only going to make 1 small change and reduce the lemon a little and add a little more cream and see what happens.
Zereh,Zereh said:I like lemon, but I'm like you, abj. I have learned to start with about half of the lemon juice that is called for in a recipe and then add more from there if it's needed.
If you can ever find Meyers lemons, try them! They are smaller then the normal lemons, more round shaped and with a very smooth, thin skin. Most of the time I find them with a couple leaves still attached. The best part about them is the juice! It is very definitely lemony, but without the strong, almost bitter taste of the regular kind. It's a softer lemon taste, sweeter, but not in a sugary cloying way.
Z
mugsy27 said:ahh haa!! sorry for draggin this old thread up, but this is how i actually found youz guyz! (via google)
i wanted to do 2 things here.
1) thank you thank you thank you kitchenelf!! that recipe was FANTASTIC!! shrimp portifino at macaroni grill is one of my all time favs..and you nailed it!!!
2) i have a request...does anyone have a recipe for the olive gardens seafood alfredo?? its my g/f's fav..and its always good to have recipes that can get you out of the *dog house*
t.i.a.!!