My Profile

chopady

Member since Nov 2011

Flag This ProfileFlag as Inappropriate

Saved Recipe Pear & Gorgonzola Salad by Bergy

Mar 6, 2014 on Food.com

Saved Recipe The Best Pan-Fried Tofu by Aioli_Queen

Jul 2, 2013 on Food.com

Saved Recipe Crock Pot Meatloaf by ToiCara

May 13, 2013 on Food.com

Saved Recipe Vegetarian Panang Curry by sofie-a-toast

May 1, 2013 on Food.com

Saved Recipe Asian Vinaigrette Salad Dressing by DangerBun

Apr 25, 2013 on Food.com

Saved Recipe Restaurant Teriyaki Sauce by JuniperNW

Mar 3, 2013 on Food.com

Saved Recipe Vegetarian Panang Curry by sofie-a-toast

Mar 3, 2013 on Food.com

Saved Recipe Easy Gluten-Free Cornbread by NoThyme2Cook

Feb 3, 2013 on Food.com

Saved Recipe Baby Bok Choy With Garlic by Crabzilla

Dec 23, 2012 on Food.com

Reviewed Chili Rice

Dec 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was very easy to make and very tasty. I'd give it 4.5 stars if I could. I saved some time by using frozen onions and peppers, and canned tomatoes, it turned out great! I used long-grain Jasmine rice, which gave it a wonderful aromatic flavor, moreso than plain white rice. I also used chicken broth instead of the extra water. Used black beans "

Saved Recipe Crock Pot Spaghetti Bolognese by Sarah!

Dec 13, 2012 on Food.com

Saved Recipe Crock Pot Spaghetti Bolognese by Sarah!

Dec 10, 2012 on Food.com

Saved Recipe Crock Pot Cream Cheese Chicken by Dawn

Dec 9, 2012 on Food.com

Saved Recipe Coconut Chicken Curry - Crock Pot by Derf

Nov 28, 2012 on Food.com

Reviewed Middle Eastern Vegetable Salad

Nov 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

this had the most amazing flavor! A lot of work, but well worth it for the fresh, nutritious ingredients, and very satisfying. This is going into our collection of favorites. A great take-to meal for parties, too."

Reviewed Basil Chicken

Apr 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I tripled the sauce, added shelled edamame, red bell pepper, left out the chile pepper, and it was delicious! Oh, and I didn't use skin-on chicken, so I simply dredged the cut-up chicken in flour and browned it that way. It didn't affect the flavor or texture of the chicken one bit, but it helped the sauce to really thicken up later. Only be caref"

Not what you're looking for? Try: