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HPYCMPR

auburn, Washington

Member since Mar 2006

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Reviewed Crunchy Noodle Salad

Sep 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

To use an Ina-ism, this recipe is "fabulous!""

Reviewed Salmon Cakes

Aug 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Completely excellent, thank you. We had leftover grilled salmon and it worked wonderfully.
Leftover salmon cakes are wonderful under an egg in benedict, too.
thanks for this, Melissa.""

Reviewed Flourless Peanut Butter Cookies

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

These cookies are AWESOME! Easy, quick, delicious. The whole family loved them. While the batch isn't overly large, it provides enough for everyone's sweet tooth to be satisfied. Excellent recipe."

Reviewed Flourless Peanut Butter Cookies

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

These cookies are AWESOME! Easy, quick, delicious. The whole family loved them. While the batch isn't overly large, it provides enough for everyone's sweet tooth to be satisfied. Excellent recipe."

Reviewed Lemon Pasta with Roasted Shrimp

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious, easy, and quick. We know to back out about half the amount of lemon called for in an Ina recipe and this is no different. Your tastes, and mileage, may vary. This is a great dish and served in small amounts makes a terrific starter, too."

Reviewed Cheddar Beer Soup

Oct 10, 2010 in Food Network Community Toolbox on Food Network

Yum. Use 3 spoonfuls of flour as Claire did, not measured tablespoons. Then you'll have a nice, smooth roux. Grate your own cheese, don't use pre-shredded, and your soup won't break. Minced garlic was a nice add, and next time we'll saute some onion as well. Guinness makes for a very spicy soup; proper porter or amber bock is nice and smooth. Yum....

Reviewed Cheddar Beer Soup

Oct 10, 2010 in Food Network Community Toolbox on Food Network

Yum. Use 3 spoonfuls of flour as Claire did, not measured tablespoons. Then you'll have a nice, smooth roux. Grate your own cheese, don't use pre-shredded, and your soup won't break. Minced garlic was a nice add, and next time we'll saute some onion as well. Guinness makes for a very spice soup; proper porter or amber bock is nice and smooth. Yum....

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