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Reviewed Broccoli Souffle

Nov 25, 2012 in Food Network Community Toolbox on

This basic recipe helped me make the very best broccoli soufflet that I have ever tasted, not just made; I used cream instead of milk, Kudzu Root powder instead of flour (believe it or not) and Romano Cheese and halved the recipe to 3 Free Ranch Eggs (orange yolks are gnarly, no joke).

Everything else was the same, just halved the...

Reviewed Herbed Spaghetti Squash

Oct 4, 2012 in Food Network Community Toolbox on

I have a fresh herb garden and decided on large leaf basil, Italian flat leaf parsley, some marjoram and thyme with Violet Francese garlic in the butter, not sage. I made a double batch of herb butter with the excuse that my Spaghetti squash weighed 3lbs, and it cooked up just fine with Emeril's directions, minus the toxic Aluminum foil; simply un"

Reviewed Spinach and Cheddar Souffle

Aug 3, 2012 in Food Network Community Toolbox on

This recipe is versitile; you can mince shrimp, meats, broccoli, cauliflower, bok choy and save an ailing person with no teeth to chew with. I made 6 smaller souffles so that we can both eat the same thing (for a change - cancer/hospice patient/no teeth) for 3 meals with this one recipe. I'm probably going to make 5 or 6 more versions before the w"

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