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Reviewed broccoli cheese soup
Mar 9, 2014 on FoodNetwork.com
“I trimmed and chopped the broccoli stalks and sauteed them with the onion (and I added a minced clove of garlic) then added the flour, chicken stock (instead of the whole milk) and half and half then buzzed it with my stick blender before adding the roasted broccoli. It was really good. I intend to use the leftover soup to make some kind of broccoli...”
Reviewed Classic Chocolate-Chip Cookies
Jul 12, 2013 in Food Network Community Toolbox on FoodNetwork.com
“These are the best cookies I've ever made. I wanted a cookie that was crisp but soft and chewy and these were perfect. After chilling the dough I left them mounded from the cookie scoop and placed them on a silpat. They came out golden and puffed. This is now my go to cookie recipe. Thanks Food Network!"”
Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I love this recipe! I modify the potatoes by just scrubbing instead of peeling them. I also give the meat a little extra loving by sprinkling a little extra worcestershire as the veggies cook. I've even made them fancier by topping the potatoes with bits of Manchego cheese...yum!
Oh great...now I have to make this dish! Anyone want to...”
Nov 13, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I couldn't find baby yukon gold potatoes the first time I made this recipe, so I bought baby fingerlings and baby red and purple potatoes. They worked fine and were pretty on the plate.
If I use reduced sodium broth then I add salt, otherwise I don't.
I just need to find a large enough pot to be able to crack and flip potat...”