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Aug 20, 2013 on FoodNetwork.com
“I altered this recipe quite a bit but used it as a reference for a good white sauce lasagne. The bechamel was right on, however I substituted an aged white cheddar for parm and fontina and provolone (as per hubby's request) and because I prefer parm sprinkled on top at the end (where I can really taste it) instead of cooked in. I also used a medl"”
Reviewed Leek Potato Soup
Dec 13, 2011 on FoodNetwork.com
“The only things I changed when I made this recipe was that I did not puree it (I just whisked it a bit when I added the dairy components), and I made about half the amount as Alton's original recipe.
This was a very soul-warming soup that I will make often! It was fairly inexpensive, easy, and most of all delicious. I served this warm since...”