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jaybeech

United States

Member since Mar 2012

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Reviewed Mushroom Lasagna

Mar 18, 2013 in null on Food.com

Way too rich in my opinion. Italian fontina is extremely rich and mushroomy to begin with, and you need a huge wedge of that. Then you';re adding TWO POUNDS of roasted portabello mushrooms, some porcini with their hydrating liquid, and a half-pound of minced button mushrooms. It';s no surprise all you can taste is mushroom (and onion). I ...

Reviewed Strip Steak with Pepper Cream Sauce

Mar 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

The pepper cream sauce is fantastic! But the recipe says to cook the steak 2 minutes per side over medium heat, and it takes much longer to bring a 1" steak to medium-rare (or to produce "crispy bits" on the bottom of the pan). Since the recipe specifies clarified butter, which has a higher smoking point than regular butter, I am guessing that th...

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