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East Bridgewater, Massachusetts

Member since May 2007

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Reviewed Vegetarian Chili

Jan 3, 2014 on

This is a staple at our house as my daughter is vegetarian. I chop the veggies in advance and then make it one day during the week. I put the onions, peppers and garlic in one bag. Then the mushroom, corn and zucchini in another. Then the seasonings in a little Tupperware. The tomatoes in a Tupperware and the beans get rinsed and drained and...

Reviewed Buttered Rosemary Rolls

Mar 26, 2013 in Food Network Community Toolbox on

If I could give 10 stars I would! These are so simple and taste like you slaved all day. I used crushed rosemary from the jar since I tend to waste fresh herbs. The sea salt is key! Don't use kosher salt, the sea salt really makes them. We all fight for the last one. Thanks Ree!"

Reviewed Lentil Vegetable Soup

Feb 4, 2013 in Food Network Community Toolbox on

This was delicious! It does make a big batch of soup - after adding the 3 quarts of stock, my soup was almost to the top of my pot, but as it simmered and the lentils absorbed some stock, it fit just fine. The aroma of the onions and leeks with the garlic, cumin and seasonings was amazing! I was able to find the green lentils at one store (Mark"

Reviewed Crispy Shrimp Burger

Jul 29, 2012 in Food Network Community Toolbox on

I have been using this recipe for a couple of years now. They are a bit of work, but worth the effort. More often than not, I make these medallion sized and serve them as an appetizer. This recipe makes 25-30 medallion sized mini shrimp burgers. I have served them on a platter with thinned tartar sauce or remoulade drizzled on them, have also "

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