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Elm Grove, Wisconsin

Member since Mar 2007

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Reviewed Chicken and Dumplings

Feb 17, 2013 in Food Network Community Toolbox on

Awesome recipe! I made a few changes as I had already made stock. I used that with a store-bought rotisserie chicken and added fresh sage to the dumplings, but followed the recipe precisely otherwise. Everyone raved about it and I will definitely make it again."

Reviewed Chipotle Cashew Chicken with Brown Rice

Dec 10, 2011 in Food Network Community Toolbox on

My husband and I enjoyed the flavors and heat of this dish, but unfortunately, it was too much for the kids. I wish I had realized how spicy this dish was prior to serving it so I would have had sour cream on hand to temper the heat.""

Reviewed Grilled Salmon with Key Lime Butter

Sep 11, 2011 in Food Network Community Toolbox on

So simplistic, so delicious. My family does not usually like salmon, but everyone (18-month-old included) loved this. Will definitely make it again.""

Reviewed Strawberry Rhubarb Sauce

May 24, 2011 in Food Network Community Toolbox on

I was looking for simple, tasty strawberry rhubarb sauce and this was exactly what I wanted. I simmered the sauce a little longer and got a nice smooth sauce. Perfection."

Reviewed Curried Potatoes and Chickpeas

Feb 20, 2011 in Food Network Community Toolbox on

Absolutely fantastic. My husband and I both agreed this is the best Indian dish I have ever cooked. I think it would also be great with cauliflower added in place of some of the potatoes. If you have filo dough/ chickpea batter on hand, this dish would make amazing samosas.

Reviewed Thai-Style Halibut with Coconut-Curry Broth

Feb 20, 2011 in Food Network Community Toolbox on

I love red curry and coconut milk sauces, but I felt like this one was kind of blah, not bad just blah. I might doctor up the leftover sauce with a little fish sauce and brown sugar. I don't think I would make this again.

Reviewed Vegetable Gratin

Dec 25, 2010 in Food Network Community Toolbox on

For all the work, I thought it was just okay. I also thought it was too onion-y for my taste.

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