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Malden, Massachusetts

Member since Mar 2010

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Reviewed Crispy Kale "Chips"

Aug 31, 2013 in Food Network Community Toolbox on

I used toasted sesame oil and sprinkled them with soy. You might want to use low-sodium if you do this. They tasted saltier the more I ate. Like others, I made sure to dry the leaves well, and tossed the ingredients in a bowl first. It would have been hard to toss them on a cookie sheet. I also lined the sheet with parchment paper. I accidently pr"

Reviewed Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

Jul 20, 2013 in Food Network Community Toolbox on

I love lamb, but am always looking for ways to use the ground lamb I get from my meat CSA. Middle Eastern dishes seem to be the best and this was no exception. It was easy, too. I didn't have sumac so used lemon zest as suggested. I also didn't have pistachios on hand so substituted pignoli."

Reviewed Mango and Peach Salsa

Jul 20, 2013 in Food Network Community Toolbox on

I've made this several times and every time it's delicious. I bring it to parties and it always gets raves. I've tried other Sunny Anderson recipes and all have been good."

Reviewed Lamb Shoulder Chops with Red Wine

Dec 10, 2012 in Food Network Community Toolbox on

I made this to bring to a friend's and realized too late that I was supposed to marinate it for 3 hours! So I just let it rest in the bowl for 5 mins and then continued with the oven braising. I finished the sauce at the friend's house. Also, I used figs instead of prunes, just for something different. We all agreed it was excellent, especially th"

Reviewed Easy Grilled Pork Chops

Aug 27, 2012 in Food Network Community Toolbox on

I never used to make pork chops until because growing up they were always dry until I learned a great recipe from my old boyfriend. So I was nervous to stray from the tried-and-true, but I wanted something I could grill. These were moist and delicious and I think the honey helped carmelize them with a nice crust and grill marks. I added about 1 T "

Reviewed The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata

Jul 21, 2012 in Food Network Community Toolbox on

I substituted Swiss chard for the spinach, because it's what I had on hand, and extra sharp cheddar for the caciocavallo. I also used ciabatta for the bread and because it wasn't stale, I heated it in a 300-degree oven for about 15-20 minutes to harden it up (after I cubed it. We enjoyed it. It's the kind of recipe that lends itself to substitutio"

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