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Clinton, Pennsylvania

Member since Aug 2007

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Reviewed Cheese Fondue Hash Browns

Mar 25, 2012 in Food Network Community Toolbox on

Sooooo good! I used five small/medium Idaho potatoes; that worked out well with the other ingredients at the levels called for in the recipe, though I did use two medium shallots rather than green onions because I had them on hand. (For what it's worth, I've seen some absolutely ginormous "restaurant-sized" potatoes, and I'm guessing that's what ...

Reviewed Skillet Eggs With Squash

Aug 7, 2011 in Food Network Community Toolbox on

I have a lot of zucchini in my garden right now, and this was a great, out-of-the-box way to use some. I served it with some chorizo, and that was an excellent pairing. My husband -- more meat and potato than veggies and eggs -- couldn't stop saying how good it was. I will definitely make this again!""

Reviewed Butternut Squash Soup with Fontina Cheese Crostini

Nov 8, 2010 in Food Network Community Toolbox on Food Network

I love that this soup delivers a creamy texture without the addition of actual cream. Definitely salt at the end to taste -- my batch needed hardly any salt. My kids liked the slightly sweet flavor. I didn't make the crostini, but for my husband and I, I garnished each bowl with some crumbled feta and Almond Accents (a seasoned, sliced almond salad...

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