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msleo729

Member since Dec 2012

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Reviewed Mascarpone Cream Sauce

8 days ago in on Food.com

What a wonderful sauce! I served it with a pear and candied pecan ravioli."

Reviewed enchiladas suizas

Dec 6, 2014 on FoodNetwork.com

Great flavor and super simple! I roasted the tomatillos and peppers instead of boiling. At first, I thought it looked like a lot of cream to pour over the top, but added it anyway. I was glad I did, because the sauces blend together perfectly while cooking. It turned out amazing, and is a great way to re-purpose left-over rotisserie chicken!

Replied to Perfect Pot Roast Recipe : Ree Drummond : Food Network

Oct 10, 2014 on FoodNetwork.com

Pot roast HAS to be brought up to a certain temperature and maintained there for several hours to break down all the connective tissue in the meat. LOW (250 degrees) and SLOW (5-6 hours) and the meat will fall apart!!

Reviewed Hummus

Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used sambal as the hot sauce, and cut the garlic in half, but I didn't like what I created :-( "

Reviewed Asparagus Bundles

Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

This sauce is amazing!!! I wound the bacon all the way up the stalk because I hate when bacon isn't rendered enough. Came out perfect and everyone loved it. Now I'm thinking about wrapping chicken breast in bacon and baking with this sauce. Yum!!!!"

Reviewed Salisbury Steak

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

Fantastic recipe! Very flavorful! I sauteed fresh mushrooms with the onions, but they weren't even necessary. I will definitely be making this again...in fact, I will be using the gravy recipe with my Christmas roast :-)"

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