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Norwood, Massachusetts

Member since Jan 2009

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Reviewed peach whisky chicken

Jan 12, 2015 on

I'm so sorry to say that I found this recipe to result in a very ordinary-tasting dish. I followed the recipe exactly, including all the special ingredients. The whisky(a pint), barbeque sauce, peach preserves and peaches cost $21. which is really steep, and I don't think they added much to the flavor of this bland dish. Also, the recipe does...

Reviewed skillet brownies

Jan 4, 2015 on

"Wow!" was what my husband kept repeating, as he savored this delectable version of brownies. If we had had this as dessert in a fine restaurant we would have been ecstatic over it. To be able to make it at home, and with ease, is even better! Since I had not yet purchased the skillets, I used 4 oz. white porcelain ramekins, which are 3 1/2" across....

Reviewed mac and cheese

Jan 4, 2015 on

I usually love Ina's recipes, but I found this one -- followed exactly -- was an unflavorful dud. Given the expense of the cheeses, it was so disappointingly bland. After I made the sauce and tasted it, I followed the advice of one reviewer and added a dash of Worcestershire, but even that didn't perk it up.

Reviewed italian meatball soup

Jun 5, 2014 on

sbgreader@verizon. net
This was disappointing on every level: the taste, the texture and the time invested were not at all worth the effort. I had followed the recipe scrupulously. Give this one a pass, but be sure to make these outstanding Ree Drummond recipes: Pasta with Pancetta and Leeks and Simple, Perfect Chili.

Reviewed Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Jul 7, 2013 in Food Network Community Toolbox on

I served this recipe to three guests: one vegetarian, one vegan and one health-conscious carnivore. All of us found it delicious and appealing. It tastes best served on the day you dress it, although you can make the quinoa and roast the eggplant a day ahead and refrigerate them separately. I used ground cumin in place of the cumin seeds, and t"

Reviewed Pasta with Pancetta and Leeks

Sep 5, 2012 in Food Network Community Toolbox on

This was so easy to make and so very delectable to eat. Both my husband and I loved it. I used 4 oz. of pancetta and the mini farfalle because I like them. Not only is this great comfort food, but it is delicious enough to serve to guests."

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