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jmwhitehead

United States

Member since Dec 2010

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Reviewed Ginger-Garlic Fish in Parchment

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

To respond to ChicagoLarry's questions, you can certainly serve the fish in the parchment paper or you can remove it and plate it. If you do have a neat wrapping, I suggest cutting it open with scissors along the top and serving, parchment and all, on a plate for that rustic appeal. You just want to do whatever looks most appetizing to you. To...

Reviewed Stuffed Shells with Arrabbiata Sauce

Jan 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe and not too difficult. Can be prepped in advanced and finished in oven when needed. If you don't want too much spice/heat, use less red pepper flakes. The hint of mint is nice, but I suggest certainly no more than the 1 T in the recipe (usually don't like to measure out stuff but worth it here). I've made this one time with dried basil...

Reviewed Red Wine Poached Pears with Mascarpone Filling

Dec 10, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made this multiple times with consistently excellent results. In addition to tasting great once done, you get the wonderful aromas while poaching the pears. Definitely a dessert favorite.

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