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Anchorage, Alaska

Member since May 2010

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Reviewed Sourdough Bread Stuffing

Nov 18, 2012 in Food Network Community Toolbox on

This will be on my Thanksgiving menu for the third year in a row. I've actually had guests ask if I'll be making the same stuffing. It's so easy & delicious! "

Reviewed Overnight Oatmeal

Sep 25, 2012 in Food Network Community Toolbox on

My kitchen smelled heavenly this morning. This is a simple, healthy breakfast. I added a little less water, because I didn't have figs on hand. It was a bit crusty at the bottom, so I probably could of used the full amount the recipe called for. I now have breakfast ready to go for the rest of the week. Will make this again!"

Reviewed Pistachio, Cherry and Chocolate Tart

Dec 26, 2011 in Food Network Community Toolbox on

Very nice Christmas dessert. For the crust I did half almond, half plain biscotti. It's very very rich, but is nice for special occasions. I will definitely make this again next year!""

Reviewed Blueberry Strudels

Jul 5, 2011 in Food Network Community Toolbox on

Very tasty and easy to make! I have a bunch of blueberries in the freezer from blueberry picking last fall, and decided to try this. Brought it to a 4th of July picnic and everyone loved it! Thanks bakr492 for suggesting toasted walnuts- added a very nice texture and flavor."

Reviewed Coconut Rice

Jun 29, 2011 in Food Network Community Toolbox on

Tasty, and fast & easy to make. I added some diced red pepper and a bit of chicken bouillon, then topped the cooked rice with scallions. This recipe calls for a cup of coconut milk, and a can is a bit more than a cup...if you want more intense coconut flavor I would just use the complete can of milk and less water. It's a great side dish- I had th"

Reviewed Roasted Eggplant Spread

Dec 12, 2010 in Food Network Community Toolbox on

I added red peeper flakes because I like spicy. I love this spread because there are so many ways to use it. I made this as a dip, then used the leftovers as a sauce for pita pizzas. I also used this as a filling- sliced a zucchini in half, scooped out the seeds, then loaded it up with the eggplant spread, topped with breadcrumbs and cheese, and stuck...

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