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Plymouth, Massachusetts

Member since Apr 2008

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Reviewed The Chewy Gluten Free

Dec 5, 2011 in Food Network Community Toolbox on

These are great. I was looking for a gluten free cookie to take to a party where there were gluten free people. I followed the recipe just as written but I did add 1 cup of chopped (in the food processor) toasted almonds. I think the extra almond meal which I created by chopping the nuts in the food processor, added more body to the cookie - so...

Reviewed Seafood Gratin

Feb 18, 2011 in Food Network Community Toolbox on

I think this would be great on pasta without the breadcrumbs. The saffron is strong so if you don't like saffron, you will not like this dish. It was very tasty with a salad and crusty bread. I think it was a bit too salty so, next time, I may reduce the salt level on the dish.

Reviewed Ginger Cookie

Dec 14, 2010 in Food Network Community Toolbox on

I also did not have the preserved and used the chopped cristalized ginger. They are tasty. They keep well but... they're nothing to write home about. They are easy to make and nice to have around so I may make again.

Reviewed Throwdown Pumpkin Pie

Nov 12, 2010 in Food Network Community Toolbox on Food Network

This pie was incredible. I used a little more than 1-1/2 cups of pumpkin, I ended up using mostly the whole can. I think that the vanilla bean is a must and gives it a special taste. Great texture. Graham cracker crust is a good plus. I am exchanging my regular pumpkin pie recipe this Thanksgiving for this one.

Reviewed Hunter's Minestrone

Nov 7, 2010 in Food Network Community Toolbox on Food Network

I loved it. I modified it some. I put some parsnips I had in the food processor and added them to the soup. I also used egg noodles instead. I did not have two cans of cannelini beans so I used one can of pinto beans and one can of cannelini beans instead. It was really good. I used gruyere cheese on the cheese toasts I placed over the soup.

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