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Reviewed Butternut Squash Mac and Cheese

Sep 22, 2012 in Food Network Community Toolbox on

Creamy, rich, tasty, and more nutrition than the usual mac and cheese! I made a few changes....when I could not find frozen squash I went to the produce section. The butternut squash were huge, so I picked up a green acorn squash. Roasted and pureed, it was exactly 10 oz. I had skim milk on hand and used that instead of cream. I used 12 oz. of ext"

Reviewed Sweet Potato Pancakes

Mar 14, 2012 in Food Network Community Toolbox on

I too did not have whole wheat flour, so used all purpose alone. I had to thin the batter with a bit of milk. My sweet potato was rather large...over a cup once boiled and mashed, so perhaps that was too much. I pureed the potato and milk in the blender. I also used the blender to turn the pecans into "flour" and may toss some of that into the p...

Reviewed Apple Compote

Jan 1, 2012 in Food Network Community Toolbox on

I had never used a vanilla bean before and it is pretty amazing! Changes I made to the recipe....a variety of apples--2 golden delish, 3 MacIntosh, and 2 Honeycrisp. Incredible depth of flavor--but in the future I would use 4 golden delish, 2 MacIntosh, and 2 Honeycrisp. The MacIntosh had wonderful flavor--but turn to mush--thus thickening the sa...

Reviewed Avgolemono: Chicken Soup with Egg-Lemon Sauce

Jun 13, 2011 in Food Network Community Toolbox on

Pretty good and just what my daughter was wanting when she was feeling under the weather. Not quite as lemony or as thick as the soup at our favorite Greek restaurant, but good flavor none-the-less.

I used 1 qt. organic vegetable broth and then covered the bird with water. Reduced salt by 2 T and did not add veggies since the broth...

Saved Recipe P. F. Chang's Chicken Lettuce Wraps by Lali

Mar 18, 2011 on

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