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Hillsborough, North Carolina

Member since Jul 2006

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Reviewed Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella

Jan 13, 2014 on

This is a really good staple recipe and very easy to make without a lot of prep work. I'm not a big fan of whole wheat pasta, so I used regular organic fettuccine. The fettuccine was a little hard to toss so that the peas and roasted grape tomatoes were distributed evenly. Next time I'll try a shorter pasta, such as penne or, better yet, a short...

Reviewed Red Bean Soup

Aug 26, 2013 in Food Network Community Toolbox on

Give this recipe a chance. It definitely only requires one quart of stock. As written, it's a solid blank canvas that will turn out great if you add a few things. I added a teaspoon of cumin, dried thyme, dried Mexican oregano, 3 cloves of minced garlic, a tablespoon of tomato paste while sauteing the veggies, and then added half-moon, bite-size"

Reviewed Pan-Fried Salmon with Green Goddess Tzatziki

Apr 14, 2013 in Food Network Community Toolbox on

Super easy and super delicious! I substituted lemon juice for the white wine vinegar and omitted the tarragon because that's not my favorite herb. I normally make tzatziki with dill, but the basil and chives were a refreshing twist, which I will definitely do again. Thanks, Giada!"

Reviewed Pork Kebabs with Romesco

May 26, 2012 in Food Network Community Toolbox on

My butcher didn't have any pork tenderloins left, so I got bone-in pork chops instead and marinaded them just the same. Put them on my Weber charcoal grill and served them with the Romesco sauce. In my humble opinion, the combination was a religious experience!!! Rock on, Anne, and thank you so much for this recipe!"

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