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mfamfa

Bedford, Massachusetts

Member since Jan 2005

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Reviewed Creamy Potato Gratin

Nov 23, 2013 on FoodNetwork.com

Absolutely delicious just the way it is the first time I made it... The second time I made it, I did add one minced garlic clove to the stove top cooking stage; before baking, I then layered half of it in the roasting pan, added shredded quality-gruyere cheese and topped with the rest before placing in oven. Yummy.

Reviewed Lamb Ragu with Mint

Feb 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made Giada's basic tomato sauce for this recipe. I added a little more salt and used 1 cup of ricotta like in the video and it was DELICIOUS!!!! . It may be good with beef and basil as some have said but Lamb and Mint make this dish!!! LOVE IT!""

Reviewed Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

AMAZING combination of flavors and texture... Both recipes do stand on their own if you don't have a meat eater or seafood eater as your guest, but served together just throws it over the top!!! Braising the ribs in a dutchoven in the oven is key with a loose lid to allow steam to escape and thicken the sauce. YUMMY!"

Reviewed Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

AMAZING combination of flavors and texture... Both recipes do stand on their own if you don't have a meat eater or seafood eater as your guest, but served together just throws it over the top!!! Braising the ribs in a dutchoven in the oven is key (with loose lid to thicken). YUMMY!"

Reviewed Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

AMAZING combination of flavors and texture... Both recipes do stand on their own if you don't have a meat eater or seafood eater as your guest, but served together just throws it over the top!!! Braising the ribs in a dutchoven in the oven is key (with loose lid to thicken. YUMMY!"

Reviewed Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

AMAZING combination of flavors and texture... Both recipes do stand on their own if you don't have a meat eater or seafood eater as your guest, but served together just throws it over the top!!! Braising the ribs in a dutch oven in the oven is key (with loose lid to thicken). YUMMY!"

Reviewed Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

AMAZING combination of flavors and texture... Both recipes do stand on their own however if you don't have a meat eater or seafood eater as your guest, but served together just throws it over the top!!! Braisig the ribs in a dutch oven in the roaster is key (with loose lid to thicken. YUMMY!"

Reviewed Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

AMAZING combination of flavors and texture... Both recipes do stand on their own however if you don't have a meat eater or seafood eater as your guest, but served together just throws it over the top!!! Braisig the ribs in a dutch oven in the roaster is key (with loose lid to thicken). YUMMY!"

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