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Cleveland, Ohio

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Reviewed warm french lentils

Feb 13, 2014 on

This is by far one of my most favorite is absolutely amazingly delicious. The one tablespoon of KOSHER salt is perfect. I could eat this almost every day. I did not change one thing in the recipe.

Reviewed Tomato Feta Pasta Salad

Aug 30, 2013 in Food Network Community Toolbox on

Please do not substitute the sundried tomatoes in olive oil with sundried tomatoes without oil like I did. The ones not in oil will soak up all the olive oil and you will be left with very little to put on the pasta salad. Even with that mistake, this salad was out of this world good. "

Reviewed Real Meatballs and Spaghetti

Jul 2, 2013 in Food Network Community Toolbox on

These are the very best meatballs I have ever eaten...they are even better than my Italian mother-in-law's (who is an excellent cook. The secret is not to overmix the meatball ingredients. Use a fork to lightly mix the ingredients together and keep your hands out of the bowl. They will melt in your mouth and be so moist. Yum! I made my own sp"

Reviewed Cheesy Baked Tortellini

Jul 2, 2013 in Food Network Community Toolbox on

This was so good. I used 2-9 oz refrigerated Buitoni's (spinach cheese-filled tortellinis) and increased the sauce to 2.5 cups. I also cooked the tortellini not 2 minutes as suggested in the recipe but 7 to 9 minutes as suggested on the package. It was perfect. Otherwise kept all the other ingredients as written. I baked it in an 8 x 8 x 2" "

Reviewed Cauliflower and Bacon Gratin

Feb 19, 2013 in Food Network Community Toolbox on

This is a fantastic dish. Please do not use bread crumbs from the grocery store. Take bread, remove the crusts, and process in your food processor...will need two cups of fresh bread crumbs. I also use 1-1/2 lbs of cauliflower florets that I weigh on my scale (not a one lb. head of cauliflower and increase the cream to 1 cup. Other ingredients"

Reviewed Easy Rice Bake Casserole

Feb 18, 2013 in Food Network Community Toolbox on

This recipe is wonderful!! I think perhaps the problem with those who thought it was too dry was the amount of rice they used. The recipe calls for 4 cups of COOKED rice. I use the frozen Green Giant brand for ease of preparation. "

Reviewed Buttered Noodles with Chives

Feb 29, 2012 in Food Network Community Toolbox on

Very tasty made just as written. ""

Reviewed Chicken Stew

Mar 28, 2011 in Food Network Community Toolbox on

The flavors from this dish are absolutely marvelous. I used one tablespoon of fresh thyme instead of the dried. I also used pre-cooked chicken tenders (9 pcs) and added them at the end. Very very good."

Reviewed Beef and Butternut Squash Stew

Mar 2, 2011 in Food Network Community Toolbox on

I have tried this recipe twice now. It is very, very good. However, the stew meat that I buy takes much longer than 1 hour to tenderize. It needs 2-1/2 to 3 hours. The next time, I will cook the squash in water when the meat becomes tender and add it that way. Otherwise, the squash cooks away. "

Reviewed Spicy Bean Soup

Jan 14, 2011 in Food Network Community Toolbox on

I made this for the first time yesterday. It makes a ton, let me tell you. I've given it 3 stars because although I did not think the flavor was outstanding it was not bad, either. I usually absolutely love anything Giada makes. In all fairness, I am going to make this again after I buy fresh herbs. I have found that when a recipe is consistently...

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