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B~Swanda

Fiskdale, Massachusetts

Member since May 2010

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Reviewed Ginger Cookies

Oct 15, 2010 in Food Network Community Toolbox on Food Network

I make these every fall... On that first chilly day I ope the windows in my kitchen and let that chilly fall air in and bake. These cookies are spectacular- they're chewy and moist with just the right amount of spicy sweetness. I <3 Paula.

Reviewed French Onion Soup

Oct 15, 2010 in Food Network Community Toolbox on Food Network

This recipe was superb. I first thought it might be too potent with all of the liquor and wine, but it reduced beautifully leaving a very tasty broth. I substituted the fresh grated parm- I sprinkled shredded gruyere over baguette slices which I toasted with olive oil and light sea salt and black pepper then broiled the soup cups to melt the cheese....

Reviewed French Onion Soup

Oct 15, 2010 in Food Network Community Toolbox on Food Network

This recipe was superb. I first thought it might be too potent with all of the liquor and wine, but it reduced beautifully leaving a very tasty broth. I substituted the fresh grated parm- I sprinkled shredded gruyere over baguette slices (which I toasted with olive oil and light sea salt and black pepper) then broiled the soup cups to melt the cheese....

Reviewed French Onion Soup

Oct 15, 2010 in Food Network Community Toolbox on Food Network

This recipe was superb. I first thought it might be too potent with all of the liquor and wine, but it reduced beautifully leaving a very tasty broth. I substituted the fresh grated parm- I sprinkled shredded gruyere over baguette slices (which I toasted with olive oil and light sea salt and black pepperthen broiled the soup cups to melt the cheese....

Reviewed French Onion Soup

Oct 15, 2010 in Food Network Community Toolbox on Food Network

This recipe was superb. I first thought it might be too potent with all of the liquor and wine, but it reduced beautifully leaving a very tasty broth. I substituted the fresh grated parm- I sprinkled shredded gruyere over baguette slices (which I toasted with olive oil and light sea salt and black pepper)then broiled the soup cups to melt the cheese....

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