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Weston, Connecticut

Member since Nov 2008

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Reviewed Lobster Corn Chowder

Jan 1, 2014 on

This recipe was amazing and well worth the work that goes into it. I agree with another reviewer that making it over 2 days is a great idea. Lobsters and stock the 1st day and remainder of the chowder the next day. Although we didn't do it, a shortcut would be to have your seafood dept. steam the lobsters for you. We didn't have cream sherry but...

Reviewed Meat and Tomato Sauce

Mar 5, 2013 in Food Network Community Toolbox on

LOVE this recipe! It's my husband's "comfort food". We double the recipe and freeze several containers. We cut down on the amount of liquid from the canned tomatoes so it is not so soupy. We use it in lasagna and baked ziti as well as pasta of all shapes and sizes."

Reviewed French Three Onion Soup

Dec 20, 2012 in Food Network Community Toolbox on

LOVED this recipe! I used homemade beef broth in our pressure cooker which was well worth the effort. The bunch of leeks, thyme, and rosemary plus the sherry made is particularly tasty. Definitely plan on extra time on caramelizing the onions. Served with a small salad it was a very filling meal."

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