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Cromwell, Connecticut

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Reviewed peach and blueberry crumbles

Sep 3, 2014 on

This is my second time making this recipe and a few changes took this from very good to excellent. I used half of lemon juice and zest, cornstarch in place of flour to prevent cloudy filling, decreased butter in crumble to 6 Tbls and added 1/2 cup chopped pecans to crumble.

Reviewed pasta, kale and white bean soup

Apr 24, 2014 on

I followed a reviewer's suggestion to use equal amounts of chicken broth and water and would decrease proportion of water even more. Used 2 cups fresh baby kale and added freshly grated imported Pecorino Romano cheese and homemade Parmesan croutons. Delicious!

Reviewed cauliflower gratin

Mar 19, 2014 on

Delicious! I used extra sharp cheddar in place of gruyere and Old Bay seasoning in place of the nutmeg.

Reviewed breakfast sausage casserole

Mar 4, 2014 on

Just made this for lunch with pork sausage. Sage flavor not available so I added abt 1 tsp. of dried sage in the egg mixture but I think it could use more as it was a rather mild tasting casserole. The egg-milk-bread consistency was fine. Maybe those who c/o bread being soggy needed to use more bread cubes. Recipe calls for 1/2 loaf which can...

Reviewed Drip Beef Sandwiches

Jan 1, 2014 on

I used a 1 1/2 lb. chuck steak that I had in freezer and it became fall-apart tender in 3 hours. It yielded four servings. Took advice of reviewers and added garlic and Vlasic banana pepper rings, reducing amounts because of the smaller amount of beef. Did not use rosemary as I did not have any. Not sure I would care for that taste anyway. The...

Reviewed Peanut Butter and Banana Bread Finger Sandwiches

Dec 28, 2013 on

I wish I went with my instincts and put batter into two pans as another reviewer suggested. Too much batter for one loaf pan. Even though my cake tester appeared to indicate the bread was done, once I cut into it after cooling, it was uncooked in center. Next time, I may use just one egg as my other banana bread recipe calls for, or use the two...

Reviewed Poppy Seed Cakes

Dec 20, 2013 on

I knew these cookies would be more of a shortbread type cookie since there is no leavening agent (baking powder or baking soda). I could not detect cinnamon flavor in the baked cookies so would suggest using more. Next time I might try lemon extract in place of the vanilla. I was not pleased with the appearance of the finished cookie so for the...

Reviewed Plum Tart with Almond Pastry Crust

Sep 6, 2013 in Food Network Community Toolbox on

I enjoyed the taste of the spiced plums and the almonds in the crust but I would have preferred plums to be cooked more for a softer texture. Next time I will slice the plums so they cook thoroughly and fill the spaces of the crust for a prettier presentation. The crust broke apart and became crumbly when cutting slices so it looked more like a "

Reviewed Smoked Salmon and Dill Egg Salad Tea Sandwiches

Jan 6, 2013 in Food Network Community Toolbox on

I taste-tested this recipe using it as a sandwich filling on pumpernickel bread. Although I could not get fresh dill, the recipe is excellent and should be even better with fresh dill. The strong flavors of egg and smoked salmon balance each other nicely. I did add chopped green onion as I like it in egg salad. I will be using this filling for"

Reviewed Nantucket Cranberry Pie

Dec 29, 2012 in Food Network Community Toolbox on

Tasty, but it was more like a plain cake on top of a sweet, nutty cranberry layer. Some guests ate the fruit layer with ice cream and left the cake on the plate. The next day, I served the leftovers like an upside down cake and it had a more festive, appealing presentation with the ruby red cranberries on top of the cake. I processed the cranbe"

Reviewed Flat Apple Pie with Perfect Pie Crust

Jul 4, 2012 in Food Network Community Toolbox on

I saw the show and liked the idea of the rustic-looking piecrust. I made the crust per the recipe but used a canned pie filling. With so much butter and shortening, plus an egg, it had a very high fat content. The dough was difficult to work with and easily tore when trying to place on the baking sheet. The end result was a crust that I would "

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