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gretch0331

San Diego, California

Member since Sep 2009

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Reviewed Cavatelli with Broccoli Rabe and Cannelini Beans

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love Emeril and Giada's recipes. My word of advice to those that find difficulty appreciating or making Emeril's recipes: you must follow the recipe exactly as written. As in everything in life, the difference between something mediocre and something exceptional is always in the details!""

Reviewed Penne with Shrimp and Herbed Cream Sauce

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

WOW! I think my all time favorite. I added extra shrimp (1.75lbs) and tossed a bit less pasta than I actually cooked.

My boyfriend (entire family from Italy) commented that it had a perfect amount of sauce- just coating everything (Americans always add too much sauce), and lots of shrimp. I also took the entire shell off, incl...

Reviewed Spaghetti with Toasted Bread Crumbs, Oregano and Italian Parsley

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great comfort food. I made this for my sweetie when he was so tired from working long hours, he felt ill. What a great nostalgic treat (reminds us of pan fried left over spaghetti for breakfast). Its very simple and easy on the belly.

Reviewed Stuffed Baby Peppers

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

what an easy, delicate treat! I took what I thought was a brilliant recommendation, and made an omelet with the leftover filling. That was great! Thank you :)

Reviewed Ragu Bolognese

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some of the substitutions I read about make me cringe! This recipe is FANTASTIC! I added some fresh oregano I had, and the meat I picked up from the butcher was a mix of ground pork/veal/beef. I was thinking meatballs. I also had sliced pancetta, so I diced it up.

I love Mario Batali's recipes! Very authentic!

NEWSFLASH--...

Reviewed Pappardelle with "Osso Buco" Ragu

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

No misprints... Perfection! I had my butcher cut me 2" shanks. Otherwise, they had pre-cut 1" shanks. Hence, the full 3 hours. I also left the bones in the pot. My mother always taught me the marrow is where the flavor is.

I served this to my boyfriend, whose family is all from Italy and family restaurants in NYC. Well, he tasted...

Reviewed Pappardelle with "Osso Buco" Ragu

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

No misprints... Perfection! I had my butcher cut me 2" shanks. Otherwise, they had pre-cut 1" shanks. Hence, the full 3 hours. I also left the bones in the pot. My mother always taught me the marrow is where the flavor is.

I served this to my boyfriend, whose family is all from Italy and family restaurants in NYC. Well, he tasted...

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