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dorchester, Massachusetts

Member since Jan 2008

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Reviewed guacamole salad

Aug 2, 2014 on

This is a 5-star recipe. I found this a few years ago and never forgot it. I've made it countless times as a side for grilled swordfish, chicken, and steak. I don't think you can go wrong with it. Hubs has an allergy to jalape���o so I've been omitting it lately & it's still fantastic. I tripled the recipe & brought it to a family reunion...

Reviewed Jam Thumbprint Cookies

Nov 27, 2013 on

My cookies look just like Ina's. I've made shortbread before and a lot of the texture of the dough has to do with the weather outside. Too humid and the dough will be sticky (add more flour). Too dry and you'll need to decrease the amount of flour the recipe calls for. Scottish people know their shortbread, ask someone who is Scottish how they gauge...

Reviewed Gougeres

Nov 3, 2013 on

First time making choux but it wasn't as hard as I made it out to be in my own mind! I used asiago - delish. I also followed another reviewer's advice and busted out the cuisinart for the egg mixing (super fast, pain to clean the blade underneath though). Used the old plastic baggie with a corner cut off instead of a piping bag trick et voila! Egg...

Reviewed Korean Beef Noodles

Sep 14, 2013 in Food Network Community Toolbox on

I liked this but next time I will decrease the brown sugar and not add as much sesame oil each time. Otherwise, I can see it being a go-to recipe for a quick week night meal. I also served it with fresh bean sprouts just for a little texture and crunch. It could also stand some Thai basil, crushed peanuts, and a spritz of lime. Now I'm making it V"

Reviewed Apple Crostatas

Nov 21, 2012 in Food Network Community Toolbox on

Read the reviews! Cooking time should be less than 40 minutes. Line your oven with foil priot to baking because there is a significant amount of leakage. Dough was sticky for me - needed to use flour on the parchment paper (parchment paper is a life saver any time you need to roll out dough). Used 2 Granny Smith & 1 Macintosh becuase it's what I h"

Reviewed Red Snapper en Papillote

Oct 15, 2010 in Food Network Community Toolbox on Food Network

I've made this many times, and have altered the recipe by using 1-2 pounds of cod/haddock and adding in a dozen or so extra-large shrimp. I season the shrimp with olive oil, s&p, garlic, organo & parsley, then tuck it under the fish, on top of the couscous. I add a red pepper or whatever crisp veggies are on hand. I also wrap the whole thing in heavy-duty...

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