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Reviewed Wild Mushroom Fricassee Over Polenta

Jun 20, 2011 in Food Network Community Toolbox on

Love, love, love this recipe! The acidity of the balsamic vinegar with the mushrooms makes the perfect balance with the cheesy, creamy polenta. To save even more time, I bought the pre-cooked polenta, and used some chicken stock to get the texture I wanted. Once I got the right consistency, I added in the grated Romano. Absolutely delicious. "

Reviewed Big Daddy's Blackened Tilapia

Jun 20, 2011 in Food Network Community Toolbox on

Was very easy to make and tasted delicious! I ended up using a smoked Spanish papricka that had a "sweet" flavoring to it, and it was still plenty spicy. I also didn't have any onion powder, so added some extra garlic, and I didn't notice a difference. I also elected to buy wild-caught cod instead of the farm raised tilapia. If you do this, ma"

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