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West Hills, California

Member since May 2009

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Reviewed White Chili

Jul 18, 2012 in Food Network Community Toolbox on

We really loved this as with anything, your own tweaks make it. I too prefer a thicker consistency so I let it simmer down with the lid fully off. We are spicy freaks so I added 2 finely chopped habaneros (seeded of course) and a serrano with seeds. At first it seemed almost too hot, but in the bowl with cheese, sour cream and cilantro, it was "

Reviewed Creamed Spinach

Jan 5, 2012 in Food Network Community Toolbox on

Agree with others that this is steakhouse perfection. If yours is watery, YOU DID NOT COOK IT LONG ENOUGH. Be patient and cook that water out. No issues when I made it and everyone devoured it. I didn't add parm, but not against it. Recipe is good as is!""

Reviewed Arugula, Caramelized Onion and Goat Cheese Pizza

Jul 30, 2011 in Food Network Community Toolbox on

Love the basic idea of this one but of course, we all like to play around with it after reading other reviews so here's what I did. I doubled the onions, cooking them until they're starting to get brown and crispy and add some fresh thyme. Used whole wheat naan breads from Trader's, great results. Brushed them with EVOO, salt and pepper and add"

Reviewed Saffron Risotto with Butternut Squash

Dec 28, 2010 in Food Network Community Toolbox on

This is the best of all worlds, roasted squash, pancetta, saffron, Yum! Very easy if you get the precut squash at Costco and saffron can be found at Trader Joe's for a reasonable price. I find that knowing when to add the next batch of broth is crucial with all risotto. "Dry" is subjective. When you run the spoon across the bottom of the pan,...

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