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maryyyy

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Reviewed Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

Oct 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I addded a chopped red bell pepper and added extra crushed red pepper, and used a full 8 oz container of Mascarpone. This made a full box of jumbo shells which contained more than 18 to begin with. Definitely only cook the shells for about 8 minutes and rinse in cool water, they'll finish off in the oven. Such a delicious, wonderful recipe! I wil...

Reviewed Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sep 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy!! I will definitely be making again and again. I did make some changes though...I omitted the extra salt outside of the pasta water as there was enough in the essence mixture, and I added scallops to the recipe as well. I used more than 2 tsps per protein to season everything, more like 2 tbsps. I also ended up precooking the chicken & seaf...

Reviewed Mama's Fried Cream Corn

Nov 17, 2010 in Food Network Community Toolbox on Food Network

So good!! I used canned corn and took my emulsion blender to it to give it a better texture. This is definitely a holiday staple in our house.

Reviewed Sage, Sausage and Apple Dressing

Nov 17, 2010 in Food Network Community Toolbox on Food Network

This is pretty much the best stuffing I have ever had in my life. I've made it many times now and have not met one person who hasn't loved it. I recently had a mock Thanksgiving and it was the first dish to go!

Reviewed Spaghetti Bolognese

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Great recipe! I used half of the cinnamon and nutmeg called for and it turned out perfectly- it didn't overpower the dish and gave it a nice flavor. It is a bit labor intensive but I will likely make it again.

Reviewed Spaghetti Bolognese

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Great recipe! I used half of the cinnamon and nutmeg called for and it turned out perfectly- it didn't overpower the dish and gave it a nice flavor. It is a bit labor intensive but I will likely make it again.

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