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Jul 13, 2011 in Food Network Community Toolbox on FoodNetwork.com
“We love this as is. Even better with a little extra cayenne. Makes a great lunch all by itself. The Napa cabbage is nice and light, for cabbage. This recipe changed at some point. The original had cayenne pepper. Anyone know the original amounts?
Reviewed Lobster Macaroni and Cheese
Feb 8, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Great recipe. Also looks lovely! I bought a 2lb. pack of frozen lobster at the fish market and ended up tossing it all in. Easily served 8 happy people with some leftover. Probably doubled the wine. No greasy problem. I think that might come from overheating it as the cheese separates. I baked it at 340 til heated through. Everyone wanted the recipe....”
Reviewed Vegetarian Pot Pie
Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Really good. Made for the vegetarians for Christmas. Added a little sherry and only one fennel bulb. Skipped the chives...store was out.
Everyone liked it, most had seconds, and a few asked for the recipe. ”