"Yum - I made this as 4 servings but really they were a little too big because the mousse is so rich, it would be much better to spread this into 6 servings. I might also add a little more frangelico next time. But this was very good!""

"Last night I made this dish along with Ina's roasted shrimp cocktail - both were yum! But I think even better was what I made with the leftover roasted tomato caprese salad - toasted cheese sandwiches and OMG, they were so good. I used a rustic italian bread and in addition to the tomatoes, mozzerella and basil I added sliced fontina cheese. As yo""

"I usually love Giada's recipes but this one was a miss for me. I don't think it looked good and it only tasted ok. But I will be back for her recipes because she rocks!"

"Awesome - I have made this several times now and everyone loves it. It makes a lot so unless you are having company a good idea is either to make 1/2 a recipe or split the vegetable and bread and mix 1/2 one day and 1/2 the next day. Otherwise the bread can get a little soggy. The dressing is excellent. I have made it for other salads using balsamic vinegar instead of red wine vinegar."

"This is the BEST meatloaf recipe ever! My husband is not a meat eater and even he loves this recipe. The only thing I would say is that is takes longer to cook than what Paula indicates. But it is worth the wait.