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Jul 23, 2013 in Food Network Community Toolbox on FoodNetwork.com
“My family found it a bit too mustardy, so I removed Dijon mustard from the recipe. I use Stonewall Kitchen's Blue Cheese Herb Mustard, which I buy at Central Market here in Dallas.
I've cooked this recipe about 20 times now, and I've found that broiling it for 15 minutes does the trick. I serve this with Near East Rosemary and...”