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scottsdale, Arizona

Member since Dec 2005

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Reviewed Weeknight Bolognese

Jan 7, 2014 on

Great dish! The only thing I noticed, is that the garlic taste was extremely strong. And I love garlic. Next time, I will saute onion and garlic for a few mins longer than what Ina said. (she only said about a min). And I also added a few tablespoons of brown sugar at the end. Helped to cut the acidity. Mixed it with pasta and meatballs. Tasted great,...

Replied to Devon's Award-Winning Chili

Dec 11, 2013 on

I used 12 fresh on the vine tomatoes. After I chopped them up, I poured juice and tomatoes in a bowl, then added it with meat and pepper, where it said to in the recipie. Makes plenty of juice as the pot starts to simmer. I like it because I prefer fresh veggies, over canned.

Replied to Devon's Award-Winning Chili

Dec 11, 2013 on

It said in the recipe to add beans and coffee after its simmered for 2.5 hours. Then let it cook for another hour, or something like that. But it is in there. Near the end of the recipe. :)

Reviewed Du Puy Lentils with Carrots

Feb 21, 2012 in Food Network Community Toolbox on

This was a great recipe. The only thing i noticed, after following exact directions, was that at 40 min of simmering, there was no liquid left at all. Lentils were a tad hard too, or just a shade undercooked. So next time, ill probably use 4 cups of chicken stock, rather than 3. I also tasted the dish, before putting the balsamic in it at the end...

Reviewed White Bean and Chicken Chili

Apr 22, 2011 in Food Network Community Toolbox on

Made this chili exactly as Giadas recipe said, and thought it was a tad dry and just not quite what i hoped for. So i made a few changes. I used 1lb ground pork and 1lb ground veal instead of chicken, and i used same beans but with jalapenos and fresh spinach leaves instead of swiss chard. I did not need the flour either. This recipe went from oka"

Reviewed Roasted Butternut Squash

Apr 22, 2011 in Food Network Community Toolbox on

The squash tasted fantastic! Originally, when it was first out of the oven, it was a bit too salty. So i ended up sprinkling just a tad bit of brown sugar over them, while still warm, and it made them more full and balanced and savory. Great tasting! I will use less salt next time though and the brown sugar might not be needed after all. Ill make "

Reviewed Mole Chili

Nov 7, 2010 in Food Network Community Toolbox on Food Network

I too, should have read reviews first. But i thought it would be pretty good. I liked all the things Rachael put in it, so i thought, how bad could it be? Augh! It was HORRIBLE! It was just a weird lingering taste as it was eaten. Each flavor was way too heavy and they did not blend. I did eat one bowl though. Spent the $, so im going to finish it,...

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