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Joined Date: Jun 05, 2010

My Activity

Reviewed Sunrise Punch

"YUM! I found the meringue powder in the cake baking section but also in smaller envelopes near the spices (meringue mix). I made once in the blender and was really good. I then make a smaller quantity for myself only and divided into fourths. I put in a well sealed container and shook vigorously for 30-45 seconds and poured over ice and tasted"

Apr 15, 2012 on FoodNetwork.com

Reviewed Potato Salad

"This is my favorite potato salad! I am southern and this is a little different than what I usually get with sweet relish, and I love it (sometimes crave it). I chop my celery really fine and use shallots instead of onions and also chop small. I add 2/3 of the sauce and chill, then add the remainder when i serve and it is perfect for me. "

May 29, 2011 on FoodNetwork.com

Reviewed Smoked Salmon Deviled Eggs

"I love Ina's Egg Salad with Smoked Salmon but this was not the same for some reason. They were ok but I would probably not make again. It was missing something and after reading the other reviews, maybe it was mustard. I used Salmon Roe (which is more for color than flavor) that I bought at Harris Teeter for garnish. I used the remainder to mak"

May 15, 2011 on FoodNetwork.com

Reviewed Toasted Coconut Marshmallows

"Very good and unique! I made half with coconut and half with just powdered sugar. I am not crazy about coconut but it made the marshmallows much better. The texture of the coconut is great. The mixture does smell while mixing, is very messy and toasting the coconut can be time consuming but all steps are very do-able and worth it. This allowe"

May 13, 2011 on FoodNetwork.com

Reviewed Lobster Roll

"i had been craving a lobster roll after i saw the episode of tyler's ultimate and knew i would not be going up north any time soon. this was so good. i bought lobster tails and brushed the meat with butter and roasted until just cooked. cooled and removed meat. i added all ingredients by eye and to taste. i used hellman's mayo, very finely di"

Apr 24, 2011 on FoodNetwork.com

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