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richellecalin_11361647

Racine, Wisconsin

Member since Nov 2008

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Reviewed fromage fort

Jun 18, 2014 on FoodNetwork.com

This is unbelievably good! I doubled the recipe and used extra sharp white cheddar, swiss, parmesan and the end of a bag of shredded sharp cheddar. I did need to use more wine and elected to use both parsley and basil as they were growing like crazy in the garden. SO GOOD! Thank you once again, AB!

Reviewed Tartar Sauce

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic and VERY easy. So much better than store bought and you can control the fat a bit by using reduced fat mayo made with olive oil! Thank you, Ina!""

Reviewed Stove Top Mac-n-Cheese

Dec 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

OMG ... This was to die for! It was a tiny bit too salty, but I salted the water I cooked the pasta in and I clearly didn't need to. Next time I might hold abck a little on the teaspoon of salt in the sauce as well. With extra sharp cheddar, the dry mustard and the hot sauce it had plenty of flavor. I will make this again! Thank you, Alton!""

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