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Tampa, Florida

Member since Sep 2007

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Reviewed Raymond Beurre Blanc

Jul 16, 2011 in Food Network Community Toolbox on

I love the recipe! I served it with grilled boneless/skinless chicken breast with a medallion of goat cheese on top. OMG!! A bit of heaven on a plate. A lot reviewers are commenting on "too much lemon". I personally don't think it was too much. Again, loved it! I used a dry Chard. "

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