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poiriersrus_1202360

Marion, Massachusetts

Member since Dec 2010

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Reviewed Salisbury Steak with Mushroom Gravy

Mar 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Achingly good. Comfort food to the max. There is a reason this tastes so good, however, and that is because it is a nutritional minefield. Occasional indulgence? Yes! I will try to healthy-up the recipe next time. Think I'll wait a while, though, so the memory of the original's decadence will have faded and I will not be disappointed."

Reviewed Posole Mexican Lasagna

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved it -- a homerun with three not-picky children and one picky husband (didn't get to him at a young-enough age to address the pickiness!). Something different with the flavors of Mexico. Tomatillos were out of season, so I used canned tomatillos found in the ethnic aisle and that worked well. HOWEVER, I am an experienced cook and no way cou"

Reviewed Eggplant Parmigiana

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

QUESTION: I have read the recipe several times and can find no answer. Read many reviews, too, hoping for the answer. Perhaps those who actually watched the episode will know. What do you do with the 1/4 cup of extra-virgin olive oil listed in the ingredients? The ingredient list states that extra EVOO will be needed for the pan and that is ...

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