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Santa Clara, California

Member since Jun 2007

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Reviewed Pasta Bolognese

Jun 3, 2012 in Food Network Community Toolbox on

I thought I had a bolognese down until I tried this one today. Yes, it takes a lot of time and overseeing, but it is so worth it. The puree-ing of the vegetables really makes a tremendous difference, as does being patient enough to cook them til they're brown. No more chunks of onion, celery, it's just a tremendously smooth, uniform, and wonderful"

Reviewed Mexican Tortilla Chicken Soup

Jan 7, 2011 in Food Network Community Toolbox on

Really very, very good. I also used a rotisserie chicken, used one large onion instead of 2 medium, and I used 2 cartons of chicken broth. I added a packet of sazon goya con azafran, and squeezed in the juice of a whole lime. I served it with a dollop of sour cream.

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