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Seattle, Washington

Member since Mar 2005

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Reviewed sausage, kale, and lentil soup

Oct 24, 2014 on

I just watched the episode and noticed three differences between how Rachael makes the recipe on TV and what the recipe calls for. Rachael says to use 3/4 to 1 cup lentils. Not 1 3/4 cups as the recipe states. Rachael0 says to cook the soup for 45 minutes or until the lentils are soft. Not 35 minutes as written in the recipe. Rachael uses 8 cups of...

Reviewed sweet roasted rosemary acorn squash wedges

Oct 13, 2014 on

This was delicious. I love the rosemary with the carmel that the brown sugar and butter make. I'll be using this paste on all squash from now on.

Reviewed Israeli Couscous Tabouli

Jul 26, 2011 in Food Network Community Toolbox on

I loved this recipe. It was a really fresh, delicious tasting pasta salad. The entire menu was great from this episode."

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