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Reviewed Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

Apr 22, 2013 in Recipes on Cooking Channel

What a tasty and slightly different way to use your spring veggies.

I left out the red peppers, because I am not a bell pepper fan. I had some fresh peas that I had steamed and threw them in instead.

And in full disclosure, I accidentally left out the olives. Bought them special for the dish and found them in...

Reviewed Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

Apr 14, 2013 in Food Network Community Toolbox on

Come back to this recipe often. Didn't have manchego once and used parmesan which was yummy too. So healthy and so yummy all in one dish."

Reviewed Lemon Curd

Jan 5, 2013 in Food Network Community Toolbox on

Super easy recipe.

My mom is a lemon and lime curd nut. And she said this is "better than store bought from England". She loved the tang and the texture.

My lemons were HUGE so I added about 1/4 cup more sugar to counteract the extra rind and the extra juice I threw in. I'm sure you have to adjust each time because...

Reviewed Pecan Pie

Jan 5, 2013 in Food Network Community Toolbox on

Best pecan pie ever - even compared to an old southern grandma's recipe I have. I only used 1 T bourbon and will do the full 2 next time. So much taste baked out that I bet it can stand the full 2 T.

They are serious about putting it on the bottom rack. I thought I knew better and put it in my smaller top oven. Half way through...

Reviewed Sausage-Stuffed Mushrooms

Jan 5, 2013 in Food Network Community Toolbox on

Yummy! These are decadent and comforting little bites. I love the hint of marsala after your eat it. I did have to make a couple tweaks, but very minor. My sausage didn't have much fennel in it, so I added a little because I love the flavor with the marsala. I didn't have enough mascarpone and used a little goat cheese along with it which turned o"

Reviewed "Blanched" Basil Pesto

Dec 15, 2012 in Food Network Community Toolbox on

Blanching the basil made a huge difference that is hard to describe. Maybe made it taste "fresher"? I dunno, but I will do it from here on out. I saved the basil water and used it to cook my pasta. Also, Chef Chiarello probably can't say it because he can't endorse a brand, but "Fruit Fresh" is primarily made of ascorbic acid. You can get that at "

Reviewed Healthier Biscuits

Nov 24, 2012 in Food Network Community Toolbox on

First let me say that I have not always had good luck with biscuits, so I was nervous. I didn't have lard and used unsalted butter. They were super tasty! I loved the wheat taste. One critique... Even though I like salt, I think next time I will reduce the salt to one teaspoon."

Reviewed Salted Caramel Sauce

Aug 26, 2011 in Recipes on Cooking Channel

I blew the first batch - didn't have the heat high enough - and it ended up as a huge sugar crystal. But the second and subsequent batches are amaaaaaaazing! My advice - don't be afraid to crank up the heat to get the sugar to really boil. Just don't ever turn your back on sugar. ;-)""

Reviewed Pumpkin Muffins

Jul 24, 2011 in Food Network Community Toolbox on

Love this recipe!!! Wouldn't change a thing. I found it a few years ago and it's now a yearly ritual for me to start cooking it in the fall when the weather starts to cool a little and pumpkins begin to come out. They remind me of this fabulous recipe. Nothing better on the weekend than to get up, start these baking, and have the whole house smell"

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