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Joined Date: Jun 18, 2010

My Activity

Reviewed Almost-Famous Maple-Butter Blondies

"The maple-butter sauce is very close to the original/famous one... which was great. My problem was with the blondies themselves. I followed the recipe to a tee but my blondie batter ended up with the consistency of wall paper paste. Once baked, the blondies tasted just fine but they were super dense and quite dry. I will definitely make the sa"

Jan 24, 2013 on FoodNetwork.com

Favorited Sour Cream Coffee Cake

Nov 6, 2012 in Recipes on Cooking Channel

Favorited Kreplach

Nov 6, 2012 in Recipes on Cooking Channel

Reviewed Orechiette with Sausage, Beans, and Mascarpone

"I never knew just how well beans & pasta play together. Used a sweet italian chicken sausage as I couldn't find the turkey sausage and upped it to a full pound. Super tasty, super easy, and super quick to throw together making it an ideal weeknight meal."

Oct 2, 2012 on FoodNetwork.com

Reviewed Italian Antipasto Salad

"What a great salad! Doubled this for a party and the whole thing went. The only changes I made were using cherry tomoatoes instead of chopping larger ones and using a bottled Red Wine Vinaigrette. Will definitely be making this one again!"

Jun 11, 2012 on FoodNetwork.com

Reviewed Soy Glazed Green Beans

"Halved the recipe & it was delicious. Great quick vegetable side dish that even the boyfriend will eat. Thanks Guy!!!"

Apr 27, 2012 on FoodNetwork.com

Reviewed Chicken Cordon Bleu Burgers

"Made these for dinner last night & they will definitely be going into heavy rotation for quick weeknight dinners. I used only 1 lb of ground chicken and got 3 really good sized burgers out of it. Used only half a tsp of poultry seasoning per others recommendations & added a half teaspoon of garlic powder to the mix. Still can't believe how juic"

Apr 12, 2012 on FoodNetwork.com

Reviewed Cheesy Baked Tortellini

"I have been making this recipe for years & it is always a winner! The smoked mozzarella is really worth searching for as it adds wonderful flavor, but in a pinch plain old fresh mozz sliced thin will do!""

Feb 23, 2012 on FoodNetwork.com

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