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Anacortes, Washington

Member since Mar 2009

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Reviewed Sweet and Sticky Caramel-Hazelnut Rolls

Jan 26, 2013 in Food Network Community Toolbox on

Giada did it again! Love this recipe and will definitely be making it again. I subbed pecans because that's what I had in freezer and be careful the time to toast nuts needs to be adjusted they will burn at 12 min! Otherwise, this recipe is perfecto! Thanks G!"

Reviewed Rustic Vegetable and Polenta Soup

Jan 2, 2013 in Food Network Community Toolbox on

I read a lot of reviews before making this and decided to do it! I think the flavor is enough after adding all the fresh thyme and parsley but honestly the salt is really overpowering.....seriously 1 tablespoon???? I have to wonder if this wasn't a typo because honestly it's just way too much. I can't believe the recipe calls for more salt and "

Reviewed Stuffed Belgian Endive

Sep 24, 2012 in Food Network Community Toolbox on

Was a lot better than I expected! We mixed half heavy cream and half milk on the recipe and didn't have any parsley for garnish, added an extra endive (5 and still had enough cheese sauce left for the rice and dipping! Would be extra indulgent with a loaf of crusty french bread for dipping in the sauce :"

Reviewed Huevos Rancheros

Mar 11, 2012 in Food Network Community Toolbox on

I was a little disappointed with the flavor of this recipe. Also the egg didn't set-up or cook very well and we ended up putting them back in for longer than the recipe suggested for cooking time. Also be sure to use lots of oil or butter on the muffin tins because I thought I had them lubed up pretty well and they still stuck so much they ende...

Reviewed Baked Potatoes with Sausage and Arugula Sauce

Feb 17, 2012 in Food Network Community Toolbox on

Nummie Num!""

Reviewed Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Jan 15, 2012 in Food Network Community Toolbox on

I made this recipe because my cousin has made it several times and raves about it! She did warn me before hand that it's a lot of work but so worth it in the end. I thought the result was good but think next time we make this we will use chicken breast and shred it, the "4 buck cluck" just didn't cut it for me.""

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