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East Brunswick, New Jersey

Member since Feb 2007

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Reviewed Israeli Couscous Salad with Smoked Paprika

Jul 15, 2012 in Food Network Community Toolbox on

I saw this on the show yesterday and made it for my husband for lunch today. It was a huge hit! I used a variation of toasting and browning the cous cous. Giada has used this method in her fried cous cous salad. She cooks the cous cous for 5 minutes in 2 cups of low sodium chicken stock, fluffs it, and then browns it in olive oil for 25 minute"

Reviewed Crunch Top Apple Pie

Dec 23, 2011 in Food Network Community Toolbox on

I made this recipe for this past Thanksgiving for the first time and it was excellent. I doubled the recipe to make two pies. Everyone loved them!! It was easy. I took the advice of others and used 1 cup of apple sauce and I doubled the crumble for the top of the pie. My sister-in-law could not stop raving about my pie. I am making it today...

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