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Chicago, Illinois

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Reviewed Garlic Yukon Gold Mashed Potatoes

Oct 25, 2012 in Food Network Community Toolbox on

it's great! i didn't have to even salt it once everything was mixed in. I only used 1/2 c of heavy cream and 1/2 stick of butter. "

Reviewed That's Shallota Flavor Spaghetti

Oct 3, 2010 in Food Network Community Toolbox on Food Network

We really liked it. The key is to salt the pasta water a lot like she says (about 2 tbsn), fresh parmesean, and not over cooking the pasta. and it does take longer than 20 min to carmelize the shallots, but I just cranked the heat up after about 25 min.

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