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leonardomedici

Member since Jun 2011

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Reviewed Scallops Provencal

Feb 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe was tricky for me. Watch out not to overcook the scallops. You may want to remove them from the pan after browning and cook the aromatics by themselves in the sauce, otherwise scallops turn into rubber. Also be careful not to let the butter burn or brown to quickly before adding the scallops to the pan. I think I used too much white"

Reviewed Scalloped Potato Gratin

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I added extra garlic and thyme. Family loves this recipe. Very easy and tasty, and it does not take long to make it. "

Reviewed Artichokes Caponata: Caponata di Carciofi

Nov 15, 2012 in Recipes on Cooking Channel

Make this recipe!! It is well worth it. A nice change from the usual eggplant caponata. The fresh artichokes are a bit of a pain to peel and clean, but once you have done that the rest of it is easy to put together. Make she you use enough oil as stated and carmelize the artichokes and carrots and onions. The carmelization is what gives it the "

Reviewed Artichokes Caponata: Caponata di Carciofi

Nov 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe was delicious. I made it exactly like the recipe. I have been eating eggplant caponata for years and this is a real nice switch with the artichokes. It really brings out the flavors reminiscent of Sicily Italy."

Reviewed Lamb and Rice Stuffed Peppers

Aug 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was better than going to a Greek Restaurant! A very tasty dish, and I plan on making it a regular in my cooking future. The red bell pepper stuffed with the lamb and orzo and spices all delectably meet together. I used some fire roasted tomatoes in with the tomato sauce and it gave it the impression that it was well cooked for hours by adding"

Reviewed Shepherd's Pasta, version 2: Ziti al Pastora

Jul 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Whoever trascribed this recipe forgot to put in some garlic and ginger. As Mario cooked this on TV he stated that some port cities picked up the use of ginger. As he made the sausage he added ginger and garlic to it. I sauteed some garlic and ginger and then added the meat . Mke sure you brown the meat or it will not have enough taste.The chi"

Reviewed Atomic Hash Browns

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

Very tasty flavoring. Next time I need to squeeze out the the potato juice more. It came out a little gummy inside but nice and crispy out side. I would make it again. I could easily have eaten the whole pan full.""

Reviewed Penne with Artichokes: Penne ai Carciofi

Mar 15, 2012 in Recipes on Cooking Channel

This recipe is worth the trouble of cleaning and peeling the fresh artichokes. My father and I , long time Italians loved this dish! The recipe calls for two tablespoons of grated cheese, but Mario looked like he at least put in one half cup when he did this dish on his show. I used at least that amount. The cheese and the egg combo made a nic...

Reviewed Seared Prawns with Lime with Mint and Cilantro Chutney

Jun 29, 2011 in Recipes on Cooking Channel

Very delicious and fast to make. I did not have the fenugeek and cardomom available. Since garam masala has cardomon in it I used that instead. Along with the paprika and cumin it worked just fine. That squeeze of lemon on top of the shrimp after it was cooked really gave it a nice zest and complimented the flavors of the shrimp. I also made the c"

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