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Oreland, Pennsylvania

Member since Feb 2010

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Reviewed baked macaroni and cheese

Nov 28, 2014 on

Followed the recipe exactly (except for doubling) and it was great! It was inhaled by everyone at dinner. I used good sharp cheddar that I shredded in my food processor and made sure to let the sauce simmer long enough to thicken up. This step and good, quality cheddar are essential in this recipe (I believe the detractors did not follow one or...

Replied to baked macaroni and cheese

Nov 28, 2014 on

It actually specifically tells you that. "Whisk in the flour and mustard and keep it moving for about five minutes." If you had your pan too hot, that is not the recipe's fault.

Reviewed Barbara Bush's Mushroom Quiche

Feb 5, 2013 in Food Network Community Toolbox on

This was really good! I did tweek it a bit based on other reviews, hence the 3 stars. First, let me say, I LOVE mushrooms and there are a lot in this recipe. Might seem there is more mushroom than egg but I really liked that about it. I cut the oregano, salt and basil down to 1 tsp. I also added those herbs when the mushrooms released their j"

Reviewed Miso Glazed Grilled Japanese Eggplant

Jul 30, 2012 in Food Network Community Toolbox on

This was really good! Used as the main for a meatless dinner. Don't worry if it gets a little too brown, I actually thought that was where the most flavor was. Would like to try with zucchini as well but would have to me mindful of the thinner skin. Grilled over charcoal as well. I am sure that helped. Served with a quinoa salad. "

Reviewed Asian Style Slaw

Jan 23, 2012 in Food Network Community Toolbox on

Perfect! I made this to go with Coconut Chicken Soup as an alt to a regular salad. I made the dressing and kept it separate so that my husband and I could have some for dinner and then I could have it with lunch during the week without it getting soggy. The only change I made was I added chopped peanuts as a topping and used pre-shredded cabba...

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