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beachgirl195_13029025

long beach, New York

Member since Apr 2011

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Reviewed Pasta and Beans: Pasta e Fagioli

Jun 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is also one of my family's soups usually served on Fridays or Lent it was meatless. I use Rachel's recipe because it is adds on those ingredients that make it so hearty and tasty. For the vegetarian version we always made, leave out the pancetta, use only olive oil and water as the base of the soup. I cook the pasta separately. The soup "

Reviewed Eggplant "Meatballs"---Polpette di Melanzane

Nov 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am of sicilian heritage and this recipe has been in my family for years. We used breadcrumb flavored with dried herbs instead of soaked bread and add black pepper to taste to the mixture. After frying we dust with pecorino romano cheese and serve with or without marinara sauce. When used as appetizers they are a hit! Thanks Mario for bringi...

Reviewed Peach and Blueberry Crumbles

Jul 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe though I tend to agree with some of the reviewers that you can definitely cut back on the sugar and the butter a bit and still come up with a great product. I added 1/2 teaspoon of vanilla and grated ginger to the fruit and baked in an 8 in square. Served it a la mode or with cream -- yum."

Reviewed Ricotta Ravioli with Spinach Pesto

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome. I have traveled to Italy so far 6 times and have sampled the food of many regions. This recipe stays true to the Italian flavors. The hazelnuts were great. Spices such as nutmeg should always be adjusted to your palate. Being from an Italian family of some major cooks, I must say it was a home run. Brava Sunny. Molto dilizioso. "

Reviewed Ricotta Ravioli with Spinach Pesto

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome. I have traveled to Italy so far 6 times and have sampled the food of many regions. This recipe stays true to the Italian flavors. The hazelnuts were great. Spices such as nutmeg should always be adjusted to your palate. Being from an Italian family of some major cooks, I must say it was a homerun. Brava Sunny. Molto dilizioso. "

Reviewed Spinach-Pesto Ravioli

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome. I have been to Italy 6 times and traveled the country. I have sampled the cuisine from many of the regions and I must say that this recipe stays true to the Italian palate. I was raised in an Italian home and we are very discerning. This recipe is bellisima. Thanks Sunny!"

Reviewed Chocolate Citrus Biscotti

Apr 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the worst biscotti I have ever baked or tasted. I found them dry, hard and almost inedible. The only way these can be consumed is dunked in a hot beverage, or plan on breaking a tooth. Unfortunately, they are not very flavorful. I did not put the chocolate on them because they are to hard to eat as a cookie. The chocolate would not add...

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