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Rochelle Park, New Jersey

Member since Feb 2006

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Reviewed ShaSha Sauce

Jul 5, 2013 in Food Network Community Toolbox on

I was unable to find whole jarred banana peppers in the grocery store. I could only find slices so I made 1/2 of the recipe and used 1 12 oz jar of slices, no juice they're in and halfed everything else. It came out perfect. Fantastic condiment for the burgers I made. It packs a punch but not overwhelming


Reviewed Mussels with Chorizo

Mar 23, 2013 in Food Network Community Toolbox on

Really fast, easy and delicious!"

Reviewed Sweet Onion Tartlets

Dec 23, 2012 in Food Network Community Toolbox on

Made these and followed the recipe as listed because I was going to make the 36 tartlets it called for. I crimped the edge of dough after I cut them out and before putting them in the pan to make them prettier. That was very time consuming. Since the dough puffed up a bit it was hard to put much of the mixture in them. I wound up going to the stor"

Reviewed Pumpkin Cupcakes

Sep 30, 2012 in Food Network Community Toolbox on

Tinkered with it a bit by using pumpkin pie spice (same exact thing as cin, ginger, etc) and made them into mini cupcakes which yielded about 40 of them. Also I added about 1 teas of Myers dark rum to the frosting, Yummmmmmmm!"

Reviewed Pumpkin Bars

Oct 23, 2011 in Food Network Community Toolbox on

Very good. ****IMPORTANT NOTE: if you use a dark baking pan, make sure to keep it on the second rack up from the bottom and check on it after 22-24 mins*** it cooks faster. Also, I had lots of frosting left over""

Reviewed Pumpkin Ravioli in Brown Butter

Oct 23, 2011 in Food Network Community Toolbox on

I've never made this before so I wanted a recipe to go by. I didnt like the idea of using onion mix so I bought a shallot, finely chopped, and sauteed before adding pumpkin, etc. I used a 15oz can of pumpkin puree which comes out to about 3 1/2 cups. Recipe calls for 16 wrappers, I used a pack of 48 ( half of them single triangle like recipe and ...

Reviewed Nutella Banana Brioche Bread Pudding

Sep 26, 2011 in Food Network Community Toolbox on

After reading through the reviews I saw some ppl found it was way too much liquid so I trimmed it back and it came out perfect!!! Use only 7 eggs and 1 1/2c heavy cream and 1 1/2 c milk, maybe 1/4 c LESS OF EACH if you like it on the drier side. Also, after 50 mins it's gonna still look wet but it's the bananas, don't overcook it. It was fantasti...

Reviewed Grilled Chicken Taco Pizzas

Jun 21, 2011 in Food Network Community Toolbox on

I haven't had the pizza, just commenting on the post below. Please DO NOT call Rachael a chef, Craig...that's an insult"

Reviewed Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Apr 20, 2011 in Food Network Community Toolbox on

I made this for my friends over 2 yrs ago and they are still talking about it!! Please make every effort to find tomatillos (try a farmers market, not a supermarket) and DON'T use bottled salsa. If you're going to put this much effort into it, do it right. The large tortillas looked way too big so I used medium ones and they were perfect. This is...

Reviewed Chicken Pot Pie

Mar 25, 2011 in Food Network Community Toolbox on

My first time attempting a chicken pot pie, was making it for my BF and it was perfect!!! He could not stop raving about it for days. I followed everything as stated except I used Pillsbury pie crusts and they were perfect. The only thing is that the directions don't tell you when to add the parsley but I did that when I incorporated everything together...

Reviewed Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

Feb 16, 2011 in Food Network Community Toolbox on

Fantastic! So simple and delicious. Parsley is not made for this dish, you gotta use the basil

Reviewed Carrot and Yam Puree

Jan 19, 2011 in Food Network Community Toolbox on

As stated below, I would not use as much broth or even process it, I'm going to mash next time, I like that chunkier texture. Also, i cut the recipe in half since it was only for 2 of us and it turned out that was like 4-6 servings and we had a large heaping serving spoons worth each time.

Reviewed White Bean and Chicken Chili

Dec 21, 2010 in Food Network Community Toolbox on

Just tried it and it was a hit! The fennel gives it such a great taste so please don't omit it because you have a hard time finding it or think it's too expensive. Just wanted to warn all those that keep saying this is so "healthy" that it's not the greatest soup for you and it's easy to eat lots so if you want to make it really good for you, substitute...

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