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RebeccaMaj

Member since Feb 2013

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Reviewed Provencal French Beans

Feb 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe with more flavor than I could have expected. I made the following changes: one onion, three carrots, six celery stalks including greens, a pinch of dried thyme and parsley no rosemary and garlic. Served with Ina's four hour lamb great combo. Soaked beans night before and after boiling was left with exactly the amount needed to finis"

Reviewed 4-Hour Lamb

Feb 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow! Delicious! I followed previous review regarding thorough browning of the lamb. I used one cup of beef stock and the rest chicken. I used two bulbs of garlic and a couple shallots all the herbs in the recipe maybe a little extra. Four hours and some resting under tinfoil later and perfect lamb dinner! The bones actually just pulled right out o"

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