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Portland, Oregon

Member since Feb 2006

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Reviewed Pan-Fried Onion Dip

Jan 19, 2011 in Food Network Community Toolbox on

I love this recipe and have made it for years. I have found that chopping the onions, rather than slicing them into 1/8 inch half-rounds, makes for less mess when eating! Also, using a cast-iron pan for caramelizing the onions adds a little magic. Taking the time to completely cool the onions is essential, as is room temperature cream cheese. I...

Reviewed Brussels Sprouts Lardons

Nov 25, 2010 in Food Network Community Toolbox on Food Network

My standard recipe for Brussels Sprouts - I get requests for these every holiday. Have used Italian Guanciale instead of bacon- YUM.

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