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katherinegwright_11197914

OCEAN CITY, Maryland

Member since Oct 2008

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Reviewed Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette

Nov 19, 2010 in Food Network Community Toolbox on Food Network

I think this is a great recipe. However, I did not use "mini" muffin tins; used regular size. These are clever and easy - nice presentation. I served them with iceberg lettuce wedges and my husband loved them! Will try again with different ingredients perhaps since they are fun to make!

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