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Reviewed Mary Alice's Hoagie Dip

Dec 6, 2010 in Food Network Community Toolbox on

If made by the recipe with good-quality ingedients, this dip costs about $50, FYI. Surely you CAN do it cheaper by omitting proscuitto, getting lower-quality ingr., but it WILL alter the end result, which is actually DELICIOUS as written. What I will do differently next time is rather than alter it, I will halve or 1/4 it because it makes A TON....

Reviewed Besciamela (Bechamel Sauce

Dec 6, 2010 in Food Network Community Toolbox on

PERFECTO in Lasagne with Bolognese! Thanks to the reviewer who suggested adding a head of roasted garlic, I tried it before and after doing so and liked it MUCH better with (good thing cause you can't REMOVE garlic!) and added fresh cracked tri-color pepper. Oh, and cut salt in half and used salted butter. I didn't think I liked Beschamel that much,...

Reviewed Lasagne Bolognese al Forno

Dec 6, 2010 in Food Network Community Toolbox on

Oh... Mah... Goodness! This recipe makes me want to scream from the rooftops, "You all are doing it wrong! It's Beschamel you want, NOT Ricotta! You don't even know!" HIGHLY SUPERIOR TO STANDARD LASAGNE! I cannot emphasise it enough how much of a difference the Beschamel makes, but it is just so smoooove. I was a little scant with my nutmeg out...

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