smyrna , Georgia
Member since Jun 2008
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Replied to French Vanilla Ice CreamSunday, Nov 24, 2013 on FoodNetwork.com
“The Key is to pour a small amount of the cream (maybe a cup and a half or so) VERY SLOWY into the eggs first while constantly stirring, then pour that egg/cream mixture back into the pot of remaining cream. It's always best to run it through a strainer as your'e pouring it back into the pot to remove any coagulated bits that might have been created...”
Replied to Truffled Deviled EggsWednesday, Nov 20, 2013 on FoodNetwork.com
Replied to Balsamic Chicken DrumettesTuesday, Nov 19, 2013 on FoodNetwork.com
"Absolutely wonderful...although I cheated and bought the fresh pappardelle from a local Italian gourmet shop. For all the naysayers who claim there is too much wine in the ragu, you probably missed an important step...let the alcohol of the wine cook out for a few minutes before you put the boar back in and attempt to continue cooking. Don't leave"
"Totally YUM! Just go ahead and make this...it's sooo easy and soooo delicious. Made it as per recipe with one small change...I added the rosemary and thyme in with the beef halfway through (when I turned the meat) as I wanted to impart the flavors into the beef as well as the sauce. It was amazing. I'll be making this a million times. Thanks Gia"
"I made this as an appetizer for a dinner party. Some liked it, others did not. I love Indian food, so I was OK with the overall result, but not knocked out. I thought the seasonings were just way too powerful. I think I'd probably cut the ingredients in half, especially the cumin, if I ever make it again. It's been two days now and I still can't g"
"OMG....this was so delicious! I've been using a recipe for decades that is always a crowd pleaser, but this has now taken it's place. The addition of the pureed vegetables creates a sauce that has such a beautiful depth of flavor. I've always made my gremolata with lemon zest, but the orange infuses a much richer flavor that blends so perfectly wi"
"Sorry folks...this is NOT risotto...this is a soggy, heavy rice casserole...and not a great one. Risotto can NOT be made in the oven, it is time consuming and requires lots of stirring and additions of liquid on a stove top. Real risotto should be a glistening, creamy, smooth dish, very moist almost custardy in texture with a slightly al dente ric"
"WOW ....fantastic! I will NEVER buy sausage patties again. I made them as per the ingredients in the recipe, plus I added about a tablespoon of toasted then crushed fennel seeds,because I love fennel in sausage. Everyone devoured them..should have made a double batch. The biscuits are easy as can be and incredible. This is a keeper for sure...t"