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manalapanmary

United States

Member since Apr 2011

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Reviewed Cuban Picadillo

Oct 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Was excellent....But where is the green pepper?? Every good Cuban knows you have to start with a sofrito....You cook onion, green pepper, and garlic in olive oil. Then you add the meat. mix well with the sofrito..cook for a few minutes , then add spices and liquid, including tomatoes. Cook a little longer...last things in are olives..Serve with "

Favorited Milk Pork

Sep 27, 2012 in Recipes on Cooking Channel

Favorited Poule au Pot with Gros Sel Sauce

Sep 27, 2012 in Recipes on Cooking Channel

Favorited Sauerbraten

Sep 27, 2012 in Recipes on Cooking Channel

Favorited Sunday Pot Roast

Sep 17, 2012 in Recipes on Cooking Channel

Favorited Slow Lamb with Baked Provencal Tomatoes

Jan 22, 2012 in Recipes on Cooking Channel

Reviewed Salami-Mozzarella Calzone

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

Who wrote this recipe!!! Did any one even test it? This is horrible,you should remove it!! The giardiniera simply does not belong in this dish. Lemon zest is another mistake..Some roasted peppers and sauteed mushrooms would be a much better choice . P.S. this recipe is really a minus 1 star!!!""

Reviewed Grilled Fish Kebobs with Parsley and Garlic Butter

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

I made this recipe and served it with the ORZO with mint Salmorglio sauce, and grilled zucchini and roasted red peppers........YUM YUM !!""

Reviewed Tuscan Bean Soup: Pasta e Sagioli alla Toscana

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe!!! I saute about 3 Tab. of pancetta first then add the onions, celery and carrots. I also use chicken stock in place of water, the flavor is better! Also ,if I am going to add pasta, I only it to each serving, not in the whole pot. The pasta always sucks up all the liquid .I cook some ditalini drain it, DO NOT RINSE, then every one...

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