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thevics_9521086

Dover, Massachusetts

Member since Jan 2008

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Reviewed Easy Parmesan Risotto

6 days ago on FoodNetwork.com

One word review--FABULOUS! I always steered clear of risotto because of the time--this way works and it was wonderful. I made a Seafood Risotto--used Seafood stock (at Whole Foods), cooked up the shrimp, scallops, swordfish (can use whatever you like) with some onion and added when I added the final stock, Parmesan cheese etc. It was creamy, al dente--delicious--there...

Reviewed Sea Scallops with Vermouth

Dec 30, 2013 on FoodNetwork.com

Took the basic recipe, read the reviews and tweaked it--it was restaurant good! The scallops seared beautifully--a little bit of oil is just fine. I forgot to get the shallot so did a bit of garlic instead with the capers and artichoke hearts. For the base, I also didn't have vermouth--used about 1/4 cup white wine, a TBSP of butter and some lemon...

Reviewed Weeknight Bolognese

May 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

DELICIOUS! First time trying Ina's recipe and it's replaced any others. Simple to make, easy to adjust with individual preferences (I also used some chopped onion, used Italian Seasoning instead of just Oregano and no salt--didn't think it needed it). Agree to use a good red wine to enhance the flavor of the sauce. Easy and excellent--doesn't get "

Reviewed Lemon Chicken Soup with Spaghetti

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This has become a family favorite. I also use a little more chicken broth than called for and I mix up the veggies each time--sometimes a little celery with the carrots, sometime spinach and sometimes I throw in some frozen peas. Also I put the Parmesan rind wrapped in a single layer of cheesecloth while cooking--easier to get out and less mess on...

Reviewed Lemon Chicken Soup with Spaghetti

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This has become a family favorite. I also use a little more chicken broth that called for and I mix up the veggies each time--sometimes a little celery with the carrots, sometime spinach and sometimes I throw in some frozen peas. Also I put the Parmesan rind wrapped in a single layer of cheesecloth while cooking--easier to get out and less mess on...

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