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marjul

Member since Feb 2011

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Reviewed Road to Morocco Lamb with Pine Nut Couscous

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

but the liquid base is too brothy for me. any ideas on the best way to make it thicker?"

Reviewed Road to Morocco Lamb with Pine Nut Couscous

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

but the liquid base is too brothy for me. any ideas on the best way to make it thicker?"

Reviewed Road to Morocco Lamb with Pine Nut Couscous

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

this was delicious. we didn't bother with the grill seasoning and just went with the authentic spices - great dish!"

Reviewed Road to Morocco Lamb with Pine Nut Couscous

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

this was delicious. we didn't bother with the grill seasoning and just went with the authentic spices - great dish!"

Reviewed Road to Morocco Lamb with Pine Nut Couscous

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

this was delicious. we didn't bother with the grill seasoning and just went with the authentic spices - great dish!"

Reviewed Macadamia Nut and Lobster Ravioli with Curry Sauce

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is a really delicious sauce - but not for lobster ravioli - I would definitely use it again for a veggie or potato dish

Reviewed Sugar and Nut Glazed Brie

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

used cointreau instead - amazing taste! also left mine out too long before it went into the oven. will put it in right from the fridge next time - but it really was a delicious gooey mess!

Reviewed Sugar and Nut Glazed Brie

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

used cointreau instead - amazing taste! also left mine out too long before it went into the oven. will put it in right from the fridge next time - but it really was a delicious gooey mess!

Reviewed Sugar and Nut Glazed Brie

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

used cointreau instead - amazing taste! also left mine out too long before it went into the oven. will put it in right from the fridge next time - but it really was a delicious gooey mess!

Reviewed Sugar and Nut Glazed Brie

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

used cointreau instead - amazing taste! also left mine out too long before it went into the oven. will put it in right from the fridge next time - but it really was a delicious gooey mess!

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