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AliYuccaValley

Member since Aug 2012

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Reviewed Broccoli Souffle

Nov 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

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 FoodNetwork.com

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 FoodNetwork.com

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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