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Chicago, Illinois

Member since Feb 2010

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Reviewed Pappardelle with Mixed Wild Mushrooms

Sep 14, 2013 in Food Network Community Toolbox on

I think the ingredients are the real star and the recipe is just okay. As others have noted, I increased the mushrooms and other ingredients relative to the pasta. Don't be afraid to add more salt to bring out the flavors. Mushrooms need the compliment of garlic, oil and salt."

Reviewed Hash Brown Cakes

Sep 19, 2012 in Food Network Community Toolbox on

Great taste, great crispy texture. Very easy recipe to master. Since I love spice, I added yellow curry and some cayenne. I can tell it would be great without the additional spices, but they brought it to another level of flavor. I did not have shallot so I added minced garlic and onion powder. No problem."

Reviewed Avocado Chicken Salad

Sep 16, 2012 in Food Network Community Toolbox on

First rule in a dish like this, hold back a lot of the salt and add later to taste. You can season this at the end.

Found this to be a great summer salad along with white wine. I made a few changes that can be done based on your tastes. As some said, I did not add mayo to the diced chicken and avocado. Again, if you think it...

Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Dec 2, 2010 in Food Network Community Toolbox on

The subtle hints of citrus and vanilla working with the sweet/tart pomegranate flavor are amazing and complex, but not for everyone. Based on suggestions here, I only used 2 TBSP of vanilla butter and 1/3 the seeds of one large pomegranate. I would recommend adding the pecans and pomegranate seeds based on your eye and judgment. An important note,...

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