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cuisinelover

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Reviewed Pappardelle with Scallops

May 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Un"freaking" believable. Made the recipe almost as is (a touch of wine to deglaze the shrooms a little extra truffle oil doesn't hurt either. Truffle oil is a must! Definitely a keeper. With a little prep, very quick too!"

Reviewed Baked Fontina

May 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Cheese, crusty bread! How bad can that be? Another winner winner, pre-course dinner :)"

Reviewed Bay Scallop Gratin

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

She does it again! You can prep most of this ahead of time for a small dinner party. Put the scallops in the dish without the wine, prepare the topping. When ready to cook add the wine and put on the topping. Thanks Ina! So tasty :)

Reviewed Pappardelle with Scallops

Dec 3, 2010 in Food Network Community Toolbox on FoodNetwork.com

Un"freaking" believable. Made the recipe almost as is (a touch of wine to deglaze the shrooms a little extra truffle oil doesn't hurt either. Truffle oil is a must! Definitely a keeper. With a little prep, very quick too!

Reviewed Pappardelle with Scallops

Dec 3, 2010 in Food Network Community Toolbox on FoodNetwork.com

Un"freaking" believable. Made the recipe almost as is (a touch of wine to deglaze the shrooms a little extra truffle oil doesn't hurt either). Truffle oil is a must! Definitely a keeper. With a little prep, very quick too!

Reviewed Pappardelle with Scallops

Dec 3, 2010 in Food Network Community Toolbox on FoodNetwork.com

Un"freaking" believable. Made the recipe almost as is (a touch of wine to deglaze the shrooms) a little extra truffle oil doesn't hurt either. Definitely a keeper. With a little prep, very quick too!

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