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Kearney, Nebraska

Member since Jan 2005

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Reviewed Celery Root and Potato Puree

Oct 14, 2011 in Food Network Community Toolbox on

Easy to make * Delicious * Unique * Adds a very delicate special something * Probably my preferred mashed potato recipe now *""

Reviewed Baked French Toast Casserole with Maple Syrup

Aug 28, 2011 in Food Network Community Toolbox on

This makes for a decadent breakfast, brunch, dessert, or late night snack! I didn't really find that it got too soggy, however, I think I might try some of the suggestions of dipping each piece rather than pouring all of the custard over the bread. It helps to put the butter out the night before so that it is room temperature, or at least a co...

Reviewed Baked Eggs with Sausage and Mushrooms

Aug 28, 2011 in Food Network Community Toolbox on

I thought this was an outstanding dish. It is so simple, but makes breakfast or brunch a special occasion. ""

Reviewed Potato Basil Puree

Aug 28, 2011 in Food Network Community Toolbox on

Excellent! I have tried a variety of mashed potatoes and these are as good as any. I salted the water pretty heavily after I removed the basis. I also used my food mill instead of an electric mixer. It does require a lot of basil, which was a great opportunity to harvest some from my herb garden. Everyone enjoyed the potatoes a great deal - ...

Reviewed Country French Omelet

Aug 28, 2011 in Food Network Community Toolbox on

So easy to make and so delicious! Great for breakfast, lunch or dinner - thanks again for a wonderful recipe!""

Reviewed Chicken Scarpiello

Aug 28, 2011 in Food Network Community Toolbox on

I made this dish for the 2nd time and once again loved it! Like others, I cannot buy hot cherry peppers where I live, so I just used cherry peppers and added a little crushed red pepper. I purchased cut chicken, just the legs and thighs, as the dark meat seems much better than the white meat in this recipe. I am often not a fan of chicken, but...

Reviewed Caponata

Aug 7, 2011 in Food Network Community Toolbox on

I cook quite a bit, quite often Italian. Somehow I have gone my whole life without ever eating or making Caponata. I just finished making Anne's recipe and it is absolutely fantastic. It could almost make a vegetarian out of me. I didn't adapt anything in the recipe, other than I used flat leaf parsley because there was no mint available. I ...

Reviewed Braised Short Ribs

Mar 12, 2011 in Food Network Community Toolbox on

I would have rated this recipe 5-star just for the smell it created in my house - fantatsic! The short ribs turned out perfectly. I followed the recipe exactly except I used chicken stock instead of water. As far as the tomato paste goes, I used 12 oz as called for by the recipe and had no problem with it myself. I think it is key to brown the...

Reviewed Fresh Pasta Rollatini with Spinach and Ricotta

Feb 21, 2011 in Food Network Community Toolbox on

I am looking forward to trying the recipe as I am a big fan of Giada! I just wanted to add I am always thrilled to see Giada cooking with her Aunt Raffy. It seems very genuine, much like something I would experience in my own family (the Italian side). I look forward to many more episodes where she cooks with her Aunt Raffy."

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