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Reviewed Lasagna

Dec 25, 2011 in Food Network Community Toolbox on

I sauteed the mushrooms and zucchini with minced garlic (lots of it) instead of removing it. I also used the "no boiling required" Barilla lasagne noodles. It comes out wonderfully!""

Reviewed Nor Cal Cioppino

Dec 24, 2011 in Food Network Community Toolbox on

I dropped the chili flakes to half and it was still a bit spicy. Adjust to your own taste as needed! Make sure you have lots of hearty bread to soak up the soup!""

Reviewed Chicken with Shallots

Dec 7, 2011 in Food Network Community Toolbox on

1st of all... LEMONY! If you have problems with this, back off the citrus a bit. I took Ina's advise and used a local Pinot Grigio. Excellent. I also didn't have any heavy cream, so I substituted with buttermilk. It gave a rich, full-bodied "tang" instead of just a one-note lemon sauce. My wife added capers, but this may be a bit too much l...

Reviewed Ginger Carrot Soup

Dec 1, 2011 in Food Network Community Toolbox on

I used all fresh veggies from our local farmer's market. Excellent! I did double the amount of fresh ginger. I only salted to taste for each bowl (you can always add...). My wife had this when she had a trip the Azores over 20 years ago and said this was a great facsimile. This will stay in our winter soup recipe box!""

Reviewed Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish

Sep 25, 2011 in Food Network Community Toolbox on

As with any recipe, changing things up a bit gives for different flavors. Instead of a habanero, try a serrano chile. It gives a nice, warm heat that isn't too hot. The bread crumbs are essential to the recipe as well for ease of shaping the patties. Luckily, I live on the California coast, so fresh crab is extremely easy to obtain. Excellen...

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