"Follow up to my review: Adding the browned beef made all the difference in the world. And I know this is not very gourmet but I also added Lowery's seasoned salt. I just felt it needed FLAVOR. Much better!"

"I don't get all the good reviews on this one. If you are a vegetarian, you can quick reading I guess. Because, even though I am a huge veggie lover, this soup just lacked any kind of depth of flavor for me and frankly, what was missing was meat, and the rendered fat that would have fortified the stock! I am going to brown some beef, and add it"

"A foot note to my review from Feb '11 below: Make a day ahead or at least 5-6 hours to give the custard plenty of time to chill. The cold adds to the texture and enhances the contrast to the slick, candy crack of the melted sugar on top.
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"Okay, I guess my previous post didn't stick so here it is! I didn't change much, just the purple cabbage as stated below. And, I opted to grill the fish seasoned with plenty of Tony Chachere's Seasoning blend, rather that fry. I really didn't see the need to create a mess by frying; you don't sacrifice an ounce of flavor by grilling. I pan sea"

"Whoops. Just to add to my previous post, I did make one other modification. I opted to use purple cabbage. That is what I have seen in fish tacos before. Why would you want to miss out on that gorgeous color!"

"Fantastic! The only modification I made was to grill (or could pan sear the fish with plenty of Tony Chachere's Seasoning Blend. I just didn't see the need to create a big mess with the frying. Did the same thing with shrimp the next day to use up the leftover sauce and salsa. That may have been even better. Other than that the dish could only "

"I never heard of not browning meat before adding it to a stew. So I did that which probably reduced some of the fat in the finished dish. Also, I found that I had to reduce the sauce FOREVER, at least 30 minutes if not more. But the result was well worth it. It was sensational. I have to say that I totally disagree with those who felt the sal"

"This is simply the best brocoli dish I have ever had! I don't get the anti orange comments. That is the reason I was compelled to try this recipe in the first place. My 13 year old son said it was a nice surprise and "a party in his mouth." If yours turned out soupy, perhaps you did not let it reduce long enough. Also you should make sure to let it cool down a bit before adding the roasted pieces. It will thicken up quite a bit. "