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Reviewed Skillet Almond Shortbread
Mar 24, 2013 on FoodNetwork.com
“Holy YUMM! This is soo good! Just took it out of the oven and let it cool a little and I couldn't help myself, I ate two pieces. I did follow another review and I heated the skillet on a small burner before putting it in the oven to ensure that the middle would cook. And I added vanilla extract in place of the almond. I only sprinkled two teaspoo"”
Mar 8, 2013 on Cooking Channel
“Absolutely awesome Kelsey!! Made this dish for my family on Christmas Eve and they thanked me over and over for letting them be my "bouillabaisse guinea pigs"! The flavors were wonderful and I substituted nothing, following the recipe to a tee:) Thank you! Making it again tonight...
Jan 13, 2013 on Cooking Channel
“These are very yummy! I used almonds instead of pecans because that's what I had on hand. I toasted them before chopping them up! One thing that I will note, DO NOT USE parchment paper as another person mentioned. Everything sticks to it! I should have known that. But anyway, awesome recipe Kelsey! "”
Reviewed Rigatoni and Meatballs
Dec 12, 2012 on FoodNetwork.com
“Awesome recipe Ree! I used 1 1/2 Cups of Italian breadcrumbs, sage and crushed rosemary to the meatball mix, and some Italian seasoning to the sauce. The meatballs were so tender!!
I would have liked just a little more sauce and I will probably add more whole tomatoes the next time I make this great recipe. Thank your Ree for such wonderful...”