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Martinsville, New Jersey

Member since Mar 2005

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Reviewed potato salad

Sep 28, 2014 on

I made this almost exactly as written. I didn't have buttermilk, so I used sour cream instead - slightly less than called for (and to taste). I also tossed in about a 1/4 tsp of ground caraway seed to give it just a hint of spice. And I substituted unpeeled red potatoes for the white, for color and for flavor. It was wonderful. Definitely a hit....

Reviewed Ruth's Chris Steak House Creamed Spinach

Feb 18, 2013 in on

Excellent dish. It does have a tantalizing flavor as is, but still was a tad bland for us. A bit of shallot, nutmeg and a hint of cayenne pepper help. It also needs some salt and pepper. We used fresh spinach (not pre-washed or bagged) and did not pre-cook it. That helped the with the consistency, color and flavor. We also skipped the butter ...

Reviewed Thin and Crispy Chocolate Chip Cookies

Dec 18, 2012 in Food Network Community Toolbox on

Excellent recipe. I tried it after freezing them for 1 hour and also without freezing them. The freezing made absolutely no difference. Except I found it harder to time doneness if the dough was frozen first. The unfrozen dough was easier to gauge. Cooked them for about 11 minutes unfrozen. The dough is just incredible. I think the "freez"

Reviewed Turkey Pot Pie

Nov 27, 2012 in Food Network Community Toolbox on

Great recipe. Just a few small changes to humor my family. No one will eat cooked carrots here so I diced up a large parsnip instead. Flavor was lovely and it looked just like the potato. I used only 1 large Idaho potato. There was very little butter left in the pan when I added the flour and I cooked the dry "roux" for 6 minutes to let the fl"

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