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tardislvr

United States

Member since Jul 2012

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Reviewed Baked Brie

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

For parties, I take a whole brie wheel and I get pillsbury crescent dough from the grocery store (like in the biscuit section) and roll it out. I mix equal parts honey and dijon mustard and spread it over the top of the wheel. Then I wrap the wheel in the crescent dough and drizzle just a little extra honey on top and put either sliced almonds or "

Reviewed Campanelle Pasta Salad

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I make this exact same recipe except in lieu of capers, I use some small canned black olives because members of my family do not like capers and the olives are great with it. I also add a hint of lemon zest and a couple of tablespoons on lemon juice. Tuna in olive oil is a must for this recipe. It is yummy hot or cold!"

Reviewed Mushroom and Pecorino Salad

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I agreed with everyone else about the blandness initially. However, this is an amazing salad with 2 small changes. First, Use baby portabellas instead of white button mushrooms. I am not a big mushroom fan, but this really makes a difference in my opinion. Second, Add about 1/4 cup of balsamic vinegar and the balsamic with the cheese and parsley,"

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