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Anytown, Pennsylvania

Member since Oct 2004

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Reviewed Colcannon

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for the first time today using gold potatoes and a little bacon since the protein was covered by a corned beef. I followed the recipe exactly and it was delicious! Having said that, I will never peel already-cooked potatoes again! Truly a hassle. Since you're not going to get silky-smooth mashed potatoes anyway (cabbage, scallions, h"

Reviewed Colcannon

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for the first time today using gold potatoes and a little bacon since the protein was covered by a corned beef. I followed the recipe exactly and it was delicious! Having said that, I will never peel already-cooked potatoes again! Truly a hassle. Since you're not going to get silky-smooth mashed potatoes anyway (cabbage, scallions, h"

Reviewed Cream of Wild Mushroom Soup

Jan 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'm giving this a 4 because it took a really long time and the final result was very good, but not worth the time spent. If I make this again, I'll skip the work of the veggie chopping and cooking for the broth (I am not a vegitarian or vegan) and reduce the stems in a good low-sodium canned or boxed chicken broth - just be careful not too add to"

Reviewed Cream of Wild Mushroom Soup

Jan 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'm giving this a 4 because it took a really long time and the final result was very good, but not worth the time spent. If I make this again, I'll skip the work of the veggie chopping and cooking for the broth (I am not a vegitarian or vegan) and reduce the stems in a good low-sodium canned or boxed chicken broth - just be careful not too add to"

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