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nancy.moore

Member since Jul 2011

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Reviewed Baked Fontina

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

We made this last night as an appetizer for my daughter's 24th birthday. It was so fabulous that we almost didn't want to eat the rest of the meal! We used Danish Fontina because that is what was available and I added some mozzarella to it for those who didn't want a stong flavored cheese. We thought the salt amount was fine. We did use about "

Reviewed Baked Fontina

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

We made this last night as an appetizer for my daughter's 24th birthday. It was so fabulous that we almost didn't want to eat the rest of the meal! We used Danish Fontina because that is what was available and I added some mozzarella to it for those who didn't want a stong flavored cheese. We thought the salt amount was fine. We did use about "

Reviewed Baked Fontina

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

We made this last night as an appetizer for my daughter's 24th birthday. It was so fabulous that we almost didn't want to eat the rest of the meal! We used Danish Fontina because that is what was available and I added some mozzarella to it for those who didn't want a stong flavored cheese. We thought the salt amount was fine. We did use about "

Reviewed Baked Fontina

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

We made this last night as an appetizer for my daughter's 24th birthday. It was so fabulous that we almost didn't want to eat the rest of the meal! We used Danish Fontina because that is what was available and I added some mozzarella to it for those who didn't want a stong flavored cheese. We thought the salt amount was fine. We did use about "

Reviewed Baked Fontina

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

We made this last night as an appetizer for my daughter's 24th birthday. It was so fabulous that we almost didn't want to eat the rest of the meal! We used Danish Fontina because that is what was available and I added some mozzarella to it for those who didn't want a stong flavored cheese. We thought the salt amount was fine. We did use about "

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