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KateyK

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Reviewed Penne with Butternut Squash and Goat Cheese

Jun 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was an easy dish to make and I really like that it wasn't heavy, although it sounds like it might be with all that cheese. I used herbed goat cheese and everyone though it tasted great. I tried it right away while it was still warm and again later at room temperature. Both were very good and I would make this again.

I do want...

Reviewed Penne with Butternut Squash and Goat Cheese

May 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was an easy dish to make and I really like that it wasn't heavy, although it sounds like it might be with all that cheese. I used herbed goat cheese and everyone though it tasted great. I tried it right away while it was still warm and again later at room temperature. Both were very good and I would make this again.

I do want...

Reviewed Baked Clams Oreganata

Mar 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious!! Had a little bit of stuffing left over. I didn't use any salt, my clams were salty enough on their own. I did the oven method to partially open the clams and then figured out after trying to wrestle open a few that it's much easier if you take a sharp knife and stick it in the partially open clam and cut the muscles. They open right...

Reviewed Baked Clams Oreganata

Mar 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious!! Had a little bit of stuffing left over. I didn't use any salt, my clams were salty enough on their own. I did the oven method to partially open the clams and then figured out after trying to wrestle open a few that it's much easier if you take a sharp knife and stick it in the partially open clam and cut the muscles. They open right...

Reviewed Baked Clams Oreganata

Mar 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious!! Had a little bit of stuffing left over. I didn't use any salt, my clams were salty enough on their own. I did the oven method to partially open the clams and then figured out after trying to wrestle open a few that it's much easier if you take a sharp knife and stick it in the partially open clam and cut the muscles. They open right...

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