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Replied to Old-Fashioned Apple Crisp

Nov 18, 2013 on

Bleh! That sounds nasty. No wonder you only gave it 3 stars!

Reviewed Maple Glazed Walnuts

Oct 18, 2013 on

Really yummy and SO easy. I used closer to 1/4 c maple syrup which I think was a perfect amount of sweetness. Next time, I'll probably use more like 1/4 tsp salt, but I tend to prefer salty over sweet. I had no problem with the walnuts sticking together. I think it's important to use a good, heavy skillet and let it heat up before adding the ingredient...

Reviewed Weeknight Bolognese

Jul 8, 2013 in Food Network Community Toolbox on

I love this recipe! It's absolutely perfect. It's so easy to throw together and so satisfying. It's definitely one of my go-to recipes when it's getting late and I start thinking I should really make dinner! I typically don't change anything about it, but the most recent time I made it, I didn't have any tomato paste, so I decided to try substitut"

Reviewed Parmesan Smashed Potatoes

May 22, 2013 in Food Network Community Toolbox on

These are the most perfect mashed potatoes ever. I never really liked mashed potatoes until I had these! But these are so creamy, but still have texture because of the skin and little chunks. They are way easier than regular mashed potatoes too. Every single person I've made these for, including self-proclaimed mashed potato connoisseurs, has said"

Reviewed Gorgonzola Sauce

May 22, 2013 in Food Network Community Toolbox on

I don't even like blue cheese and I'm obsessed with this sauce. It is probably the most drool-worthy thing I make. My husband loves it too. We got hooked on it by making it for filet, but I would not hesitate to make this to eat with a SPOON. We eat up every little bit of this sauce long after the meat is gone. So dreamy. Make this. You will not b"

Reviewed Lasagna with Turkey Sausage

May 22, 2013 in Food Network Community Toolbox on

This is the best lasagna in the universe. Don't change a thing. It's perfect as-is. Don't tell people it's turkey until after they've eaten it. They'll never ever guess! I love to make extra pans of this and freeze it for later. I'm pregnant now and plan to freeze at least 10 pans of this to live on after the baby is born! This would also be my go"

Reviewed Pan-Fried Onion Dip

May 22, 2013 in Food Network Community Toolbox on

This is the best dip. I bring it to parties and it's always a smash hit. Don't reduce the amount of vegetable oil! You NEED that oil to carry the delicious flavors! If you want to reduce fat, you can substitute Greek yogurt for the sour cream and even the cream cheese! I did it once and it was STILL awesome! Just look at the chobani Greek yogurt c"

Reviewed Pecorino Crackers

Apr 25, 2013 in Food Network Community Toolbox on

I hate to change a recipe around and then review it, but after seeing some of the comments, I did tweak a few things, and the crackers turned out great! I used 1/4 tsp of salt and I grated the pecorino romano with a Microplane grater so that it was nice and fine. I didn't use much black pepper, and next time, I won't use any, but that's a personal"

Reviewed Panko-Crusted Salmon

Apr 26, 2012 in Food Network Community Toolbox on

This was really good. I don't like cooked fish that much, but I enjoyed this. I followed the recipe exactly as written, and I'm glad I did. Perfect combination of flavors. "

Reviewed Fresh Broccoli Salad

Apr 26, 2012 in Food Network Community Toolbox on

I hate raw broccoli, but this salad was so good, and this will be my new way to get broccoli into my diet. The key is to slice the broccoli very thinly. I used the slicing blade on my food processor, and I highly recommend that method because it's really fast and not messy. I didn't use any nuts, but I didn't feel that this salad was missing anyth"

Reviewed Penne With Vodka Sauce

Jan 21, 2012 in Food Network Community Toolbox on

This is exactly what I was looking for. I wanted something that wasn't too fussy or fancy, but just really, honestly delicious. This recipe is absolutely perfect. I used a full 16 oz of penne, and the sauce/pasta ratio was perfect for me. I like every noodle coated, plus a little extra, and that's exactly what you get with 16 oz pasta. ""

Reviewed Chinese Chicken Salad

Feb 10, 2011 in Food Network Community Toolbox on

This is a phenomenal recipe, and it's unfair to rate it poorly because of your own dietary restrictions or because of a photo mishap. It's wonderful that so many great recipes are available to view online FOR FREE! You have no right to be so outraged at the Food Network or demand that they remove a particular picture. They're providing you a great...

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