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me want food

Madison, Wisconsin

Member since Apr 2009

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Reviewed Guacamole

Nov 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great starter recipe and my go-to for guac. I don't drain the lime juice as I find that not that much drains off - so I leave it all in - and I use more than a tablespoon of cilantro. ""

Reviewed Pumpkin Soup with Chili Cran-Apple Relish

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this soup a couple times and will continue to make it, but with a few tweaks. Without any modifications, this soup is a little thin and doesn't pack in the pumpkin flavor you'd expect from a pumpkin soup. I recommend going lighter on the chicken stock and heavy cream and using more pumpkin. I also think that blending until smooth (befor...

Reviewed Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading others' comments, I decided to make this without the glaze and it turned out wonderfully. The moist and spongy cake with crumble topping is perfect for breakfast/brunch or dessert. I took it to a friend's house and everyone raved about it. Next time I'll add in extra apples -- I used Granny Smith -- and maybe cut out just a smidgen ...

Reviewed Roasted Potatoes and Tomatoes

Sep 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

The flavors of the garlic, rosemary and oven-roasted cherry tomatoes really come together perfectly without overpowering the potatoes. Super easy to make for a crowd.""

Reviewed Pumpkin Cheesecake

Sep 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a crust out of Maria cookies and steamed and pureed fresh pumpkin. Other than that, I stuck to the recipe and it turned out great. A great compromise between pumpkin pie and cheesecake!""

Reviewed Broccolini and Balsamic Vinaigrette

Nov 17, 2010 in Food Network Community Toolbox on Food Network

It's a nice way to prepare broccolini. I cooked the broccolini for 3 minutes, didn't cold shock and it was tender but with a crunch - just the way I like it.

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