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cmacolini_11620786

Baton Rouge, Louisiana

Member since Jan 2009

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Reviewed Italian Plum Tart

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

It tastes good, but wish I had used a tart pan instead of the springform. Can't for the life of me get the sides to release the bottom, because of the sticky mix. It's also overly sweet and I even reduced the sugar a bit. "

Reviewed Creamed Spinach

Mar 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this with Swiss chard. Also subbed 1/2 & 1/2 for the heavy cream. Didn't care for the excess cream in the finished dish and I actually used less to begin with. That said, I will make it again (with even less cream) since chard is plentiful in the kitchen garden right now. "

Reviewed Fusilli with Pecorino Romano and Black Pepper

Aug 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

It'll be on the menu soon. I don't know what it is with TV cooks, but they always seem to be heavy-handed with the salt and pepper. When I make it I'll do like Rubygirl and mince the garlic to leave in the sauce. Why remove it?

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Made it tonight....

Reviewed Fusilli with Pecorino Romano and Black Pepper

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

It'll be on the menu soon. I don't know what it is with TV cooks, but they always seem to be heavy-handed with the salt and pepper. When I make it I'll do like Rubygirl and mince the garlic to leave in the sauce. Why remove it? ""

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