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    JimN

    Connecticut

    Chef #505912

    Connecticut

    Joined: Aug 23, 2006

    Birthday: Feb 07

    My Journal

    Reviewed Linguine with White Clam Sauce

    "This was perfect. I left out the cheese. Kind of a purist I guess, but I really don't like parm or other cheese in my fish pasta. Not sure where the salt comments come in... It's a salt to taste recipe. I suppose if I used salted butter and had some really salty Parmesan then maybe, but even then!"

    Jun 12, 2012 on FoodNetwork.com

    Reviewed Spinach and Ricotta Ravioli

    "Perfect in everyway. I didn't make the sauce but will next time. The noodle dough and the filling were perfect as is. Yum!""

    Feb 23, 2012 on FoodNetwork.com

    Reviewed Pasta Sauce #1

    "Great sauce. The chicken stock is the magic here. I would cut the pepper flakes back a bit. I used Penzy's red pepper flakes and next time I might use a 1/4 rounded tsp. I like food with a kick, but this was just a wee bit over. This recipe is now my standard. Thanks"

    Feb 19, 2012 on Food.com

    Reviewed Baked Stuffed Shrimp

    "Very good. I never thought I would say this about a stuffed shrimp recipe but I might a small amount of additional bread crumbs. I was fortunate to find head on US large 12 to lb shrimp so we could actuall split and stuff the shrimp. Good recipe nice balance of flavor. Well done."

    Feb 15, 2012 on Food.com

    About Me

    Cooking Enthusiast

    Favorite Foods

    Lamb, Fish, Pork in just about any form, Oysters on the Half, Really good bread. I don't think I have met a vegetable I didn't like except Okra (OK, it is necessary in Gumbo, and that is where it should stay!)

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