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Aug 12, 2012 on Cooking Channel
“Made this and it was awesome. It is the first cheesecake I have ever attempted and it came out perfect. And I didn't even follow the instructions to the letter. While I did soften the cream cheese to room temperature, I didn't realize I had to do the same with the eggs and sour cream. I put them in cold and it still came out perfect. I used regula"”
Reviewed Easy Parmesan "Risotto"
Feb 19, 2012 on FoodNetwork.com
“Wow. This is as easy as she makes it look on TV and taste fantastic. Cooked perfectly. I didn't use homemade chicken stock or the best Parmesan cheese (pre-grated) and I used Sauvignon Blanc (Kendall-Jackson) and it turned out fantastic. I'm thinking I may add some seafood next time for a complete meal. Way to go Ina.""”