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mnjbooth_7644448

O'Fallon, Missouri

Member since Apr 2007

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Reviewed Scallops with Thai-Scented Pea Puree

Feb 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really rich and little too sweet. When I made it a second time, I used sour cream as opposed creme fraiche which seemed to balance it a bit more."

Reviewed Kheema: Indian Ground Beef with Peas

Sep 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

,Smelled awesome but the recipe calls for too much water and the flavors were really washed out. I ended up adding tomato paste to thicken it back up. I will definitely make it again but will use about 1/2 of the water it calls for,""

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