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sw01663

East Granby, Connecticut

Member since Nov 2004

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Reviewed Scallops Provencal

May 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

The recipe that never fails...made this so many times that it has become a staple, and at $15.00 a pound, it had better be unbelievable. Did not want to open a bottle of white wine for the third cup, used vermouth instead...staying with that, made a great recipe even better."

Saved Recipe Traditional Irish Shepherd's Pie by Dewdropdeb

Mar 17, 2012 on Food.com

Reviewed Perfect Citrus Turkey and Gravy

Nov 28, 2010 in Food Network Community Toolbox on Food Network

I don't really care for turkey, it alwasy seems dry and tastless until I made this. Now I'll make this whenever I can find a turkey regardless of a holiday. I only had trouble smearing the butter compound outside the turkey so i just melt the leftovers and brush on.

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