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Jackson, New Jersey

Member since Aug 2009

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Reviewed individual meat loaves

2 days ago on

Two of Ina's prep tips are what make these meat loaves so terrific. Sauteing the onions is an essential step to rich flavor. And using a FORK to combine the ingredients keeps the meat mixture from becoming too dense. Plus, making individual loaves rather than one humongous meat loaf makes reheating leftovers that much easier. A family favorite!

Replied to Butternut Squash and Pork Lasagna Recipe : Food Network

Feb 3, 2014 on

I also suffered mandoline injuries!

Reviewed Grilled Salmon Fillet with Honey-Mustard Sauce

May 9, 2013 in Food Network Community Toolbox on

So easy! So fast! And the mustard sauce has amazing levels of flavor, with the fresh mint, horseradish tang and the whole-grain mustard. There wasn't a spoonful left! Only change-ups I made were to swap out baby spinach for the watercress and a gourmet fig balsamic vinegar for the sherry vinegar. This will be on rotation in our house all summer lo"

Reviewed Lentil-Potato Salad

Feb 28, 2013 in Food Network Community Toolbox on

I adore Rachael and have become a more knowledgeable and more adventurous cook from watching her shows. So when I saw this recipe, and the accompanying chicken dish, I thought I'd give Indian food a shot. Although I followed the recipe exactly, this dish was "truly nasty," as another reviewer stated. What you get when you toss the lentils, potatoe"

Reviewed Butternut Squash and Pork Lasagna

Feb 18, 2013 in Food Network Community Toolbox on

Yes, it was a lot of work. (One reason why I have not attempted too many of Anne's recipes.) And yes, it was worth every minute of prep time! All the various levels of flavor make for a divine dish! The only alteration I made was to add a beaten egg and some chopped fresh parsley to the ricotta; I also threw some shredded mozzarella in between the"

Reviewed Chicken Potpie With Cheddar Crust

Feb 16, 2013 in Food Network Community Toolbox on

For my fabulous gluten-free version: Prepare the filling just as directed, swapping out rice flour for the wheat flour. For the topping, combine 1-1/2 cups Bisquick gluten-free baking mix, 1 cup milk, 2 eggs, 4 tablespoons melted butter and 1-1/2 cups shredded sharp white cheddar; blend those ingredients with a fork. Transfer the filling to an ung"

Reviewed Chewy Oatmeal-Raisin Cookies

Jan 22, 2012 in Food Network Community Toolbox on

Not a cookie and not tasty. Will not make again.""

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