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Pittsburgh, Pennsylvania

Member since Jul 2010

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Reviewed Baked Shrimp Scampi

Dec 31, 2012 in Food Network Community Toolbox on

Don't know how I missed this recipe for 4 years! Amazingly easy. Fantastically delicious. Extemely attractive. Like others, I cut the butter and salt. Made as a main, but will use leftovers as an starter tomorrow! I also wonder if some crab meat could be added to the breadcrumb topping. Will probably try that!"

Reviewed Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice

Dec 22, 2012 in Food Network Community Toolbox on

Followed the recipe with only minor variations. It was easy and deliscious! It was an excellent way to use butternut didn't taste "squashy"!

I served it with couscous because of time constraints. I will make this again and probably will also make it without the chicken as a side dish as well! "

Reviewed Avocado and Grapefruit Salad

May 3, 2012 in Food Network Community Toolbox on

I was curious about the combination of flavors....... They are GREAT! Adding this one to my quick, easy, classy, and over the top deliscious file. Can't wait t get more good avocados!"

Reviewed Chilled Asparagus Soup with Goat Cheese

Apr 25, 2012 in Food Network Community Toolbox on

This tasted really good hot or cold, with or without goat cheese! AND it was very easy! Will make this on a regular basis. As for the salt.....taste what you are cooking! Salt accordingly."

Reviewed Buttermilk Pie

Apr 23, 2012 in Food Network Community Toolbox on

I thought this was fatastic. I used the zest and juice from a meyer lemon. The pie was creamy and fresh with a good dose of dairy. I usually likestrong lemon taste but was crazy about this. Shared thepies with 4 groups and each one loved it! (I was careful not to call it a buttemilk pie.) I called it an amish lemon pie!"

Reviewed Lobster Mac and Cheese

Dec 16, 2010 in Food Network Community Toolbox on

Wowo! This was REALLY good! Rhis was REALLY easy! I made the dish exactly as directed but didn't have nutmeg. Was going to omit with no substitution but then noticed the old bay! Added just a litte. I am confused by some of the postings....if yu make the recipe exactly, how can some be too runny and others too thick? One quart milk, 1/2...

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