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debbiepuente_12853332

Thousand Oaks, California

Member since May 2010

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Reviewed Stacked Polenta and Mushroom Casserole

Dec 27, 2013 on FoodNetwork.com

Wanted to edit in this info...I was out of flour, didn't feel like going to the store, so I used masa (corn flour) to make the roux for the white sauce. It actually tastes much better and becomes a gluten free dish as well. I also used more sweet marsala to cook down the mushrooms. Hope this helps those of you making this dish.

Reviewed Stacked Polenta and Mushroom Casserole

Dec 27, 2013 on FoodNetwork.com

Wanted to edit in this info...I was out of flour, didn't feel like going to the store, so I used masa (corn flour) to make the roux for the white sauce. It actually tastes much better and becomes a gluten free dish as well. I also used more sweet marsala to cook down the mushrooms. Hope this helps those of you making this dish.

Reviewed Stacked Polenta and Mushroom Casserole

Dec 26, 2013 on FoodNetwork.com

I'm going on my third time making this recipe. Very good recipe. I found prepared polenta in both Trader Joe's and Whole Foods. It comes in a "tube" and it's only $1.99 for 18 ounces. So here's my thoughts: Totally worth it to save the time and buy the prepared polenta. For added flavor, brush the polenta with a little olive oil and put it under the...

Reviewed Easy Caramel Sauce

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made "as is" is too thick to pour so I added about a quarter cup of whipping cream to it after it had cooled and now it's perfect for putting into a plastic squeeze bottle for drizzling on my latte foam or as an ice cream topping. This tastes much different than a caramel made by melting white granulated sugar, (which isn't really as hard as peopl"

Reviewed Potato and Poblano Gratin

Nov 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Less potatoes, more cream, longer cooking time...and I roasted the corn first for more flavor. After those changes...super yummy. Almost like a chile rellano casserole. I love Marcela's recipes! "

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