"I made this for a 2nd time last night. The first time I followed the directions to the letter. Made some changes to the preparations for the 2nd time and it was even better than the first time.

I sauted the onions and broccoli with the butter AND with the minced garlic in a frying pan.

Then followed the directions for the batter (without the garlic since I have it with onions/broccoli) and substituted ricotta (16oz)for the cottage cheese (No self-respecting Italian would ever use cottage cheese!). Added small can of kernel corn (drained) and cut the salt to 2 teaspoons.
I then blended the onion/broccoli mixture WITH the batter and poured it into pan and baked it in oven.

Combining the batter with the onion/garlic/butter/broccoli mixture instead of pouring the batter over the mixture made this recipe more moist and flavorful this way."

"I made this for dinner tonight and everyone loved it.

I did substitute ricotta for the cottage cheese because no self-respecting Italian would ever use cottage cheese!

"Asparagus is also one of my favorite veges. I was searching for a recipe to make asparagus and since I also love scallops, I decided to give this recipe a try. I'm so glad I did. I had seen that one of the "reviews" below didn't seem to like the taste of the saffron in this dish and since I'm not that familiar with cooking with saffron, I decided to only add about 1 1/2 teaspoons of the saffron powder. I'm not the "pro" like Rachael to prepare veges/sauce/scallops while also cooking pasta al dente so I changed the steps. I first prepared the asparagus and sauce. I then toasted the breadcrumbs and while I boiled the water for the pasta, I prepared the scallops. After the scallops were cooked, I took the pan with the scallops off the heat. The pan kept the scallops hot until the pasta/sauce/asparagus was ready and the scallops did not taste rubbery. This recipe was great and (why I love Rachael) easy to make.

"Thought I'll try using this recipe with some left-over roasted chicken breast and thighs I had and it came out great. I omitted the scallions since I didn't have any on hand. I added 1 green pepper with the 2 red peppers and put 2 tablespoons of tomato paste instead of just 1. Also chopped up some basil for the pepper mixture and added 1/3 cup of chicken broth.

"I've made "Perfect Roast Chicken" 3 times in the past 2 months - and the name of this recipe says it all. It was PERFECT every time. The best part is that roasting the veges with the chicken saves time of thinking what veges to make with it. I served it with roasted potatoes. Don't be afraid of the fennel. I at first was going to skip it. My Nana used to serve fennel raw (like celery) at holiday dinners and I hated the "licorice-like" taste to it but I liked roasting the fennel with the chicken because it made it have a sweeter taste.

"I really enjoyed this recipe. I made it with Red Snapper with zucchini, yellow squash, red onions and carrots.
I don't like food too hot/spicy so I changed Emeril's ESSENCE Creole Seasoning a bit - I put only 1 teaspoon each of black pepper and cayenne pepper. I also subsituted basil for the oregano.

"This was a great with the roasted chicken I had made.
I roasted the beets in the oven separately in aluminum foil. I did't have tarragon or arugula so I substituted basil and romaine lettuce. The flavor combination of the beets with the vinaigrette and goat cheese was so much better than a boring, regular salad.

"This is an excellent appetizer! I served it on Thanksgiving and everyone loved them. So easy to make too.