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Jun 3, 2012 on FoodNetwork.com
“Well, I typically go right past an Emeril Lagasse recipe because I don't generally find him all that inspired. After having seen the hundreds of high ratings, however, I decided to give this recipe a try.
Delightful. We loved the hint of nutmeg and depth of flavors. Instead of the croutons, I served with pretzel bread. Great...”
Dec 30, 2010 on FoodNetwork.com
“Just a few cooking comments that might help - I used a mixture of just cashews and macadamias. They should be roasted and salted. Make sure you use a big pot - the mixture froths quickly when the temperature is high and you ass the baking soda. I doubled the recipe, and used two large baking sheets - YUMMY!”