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San Diego, California

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Reviewed Scotch Broth with Blue Cheese

May 15, 2011 in Food Network Community Toolbox on

Fantastic!!! I baked the whole leg of lamb using Emeril's recipe, which was another huge successful story. Then I was left with a huge chunk of lamb bones with some meat on it. I cooked the bones for 4 hours, then put in the ingredients as indicated. I didn't have the barley, so I used a cup of rice instead - it was just as good. Love the soup"

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