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May 31, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I made this while in Texas where raw Tamarind is readily available The glaze surprized me as it is only a few little tweaks from being a superb BBQ sauce and I am definitely going to make BBQ sauce using it as a base. This was also my first Mole and produced a fine sauce that I later used on several other dishes. This dish is a lesson in balancing"”
Reviewed Lamb Squazetto with Soft Polenta
May 25, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This dish is absolutely devine. Used Italian tomato products, good pancetta and lamb.
Made the brown stock with chicken wings and carton chicken stock, reduced it down to 1 cup.
Did the red sauce exactly as directed.
The Polenta salt amount ,2 tabl, is a typo, just do as you would normal grits.
I used Taleggio cheese...”
Reviewed Lizzie's Chicken and Dumplings
Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Whoa now that is SIMPLE! Being half cajun I cant stop there, it has to have onions, celery and garlic too! I also add a pack of chicken necks when cooking the chicken as the skin adds great chicken flavor for pennies. Good to see Trisha on FN!"”