new york, New York
Member since Jun 2004
"This is really tasty, you will be coming back to pick at the letovers in the pans before they get cold, I know I did.
I did not have any Reblochon cheese so I substituted with a good Camembert and added little extra salt, my oven also took twice as long to cook these to my preference, i just had to cover the tops w/ aluminum foil. Other than that"
"I watched the recipe being made on air yesterday morning and I just knew it I had to make it for that evening when we had friends coming over. This was delicious, just be sure not to burn or over cook both bacon and nuts as there can be a fine line, 35 min was great timing for the nuts, they were perfectly roasted.
I added a tiny bit more chili,"
"On Saturday afternoons I like to catch up to my favorite Food Network Shows, after watching this episode I had to make these eggs, my boyfriend is Colombian and when I made them for myself ( just to test but I knew the scallion and tomato were good just for taste testing) he was sad I didnt make him some, I had to share even though they were rich ""
"I used to make Ina Garten's Shrimp Scampi but on a whim I decided to make this one, it had too many good reviews, and it was fantastic. It tasted like an authentic top restaurant meal you would pay a nice piece of change for, the lemon and wine/ butter and oil balance was perfect, I added toasted pine nuts to it and extra Parmesan and it was simpl""
"I had all the spices and some sweet potatoes on hand so I decided to make up some nice food while bf watched a football game, these were perfect when baked at 400 degrees, the sweet and savory scent filled the kitchen, they were great with a scallion aioli (garlic mayo)... great and easy idea, good recipe I can make over and with my own variations. ""