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beverlyincc

Member since Jan 2013

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Reviewed Smothered Mushrooms and Kale

Oct 15, 2013 on FoodNetwork.com

This was delicious. Although I always use nutmeg with mushrooms and spinach, I never would have thought of sherry--and I keep Harvey's Bristol Creme on hand all the time. Only problem: even knowing how much kale and spinach shrink, I still didn't use enough to suit me! I made this for myself with mayonnaise-coated roasted salmon. Eating gourmet alone...

Reviewed Smoked Salmon and Frisee Carpaccio

Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

When I first saw Giada make this salad, I knew I could easily "paleo-ize" it for an excellent lunch. I made a somewhat different vinaigrette with blood orange and apple cider vinegar, leaving out the sugar. I used red leaf lettuce and cashews, because I had them on hand. And I added peeled grapefruit segments because I love avocado and grapefruit "

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