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Wyoming, Rhode Island

Member since Jan 2008

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Reviewed Baked Pumpkin and Cream Pasta

Oct 27, 2013 on

This dish is so yummy! I had to make a couple of modifications��� Added half of a roasted spaghetti squash while pureeing, since the butternut squash I had was on the small side. I also did not have heavy cream so I used 1% milk and sprinkled in a little flour as a thickener. It is so hearty and healthy! We'll be making this again!

Reviewed Pesto

Dec 28, 2012 in Food Network Community Toolbox on

Super simple and tastes fantastic! We use walnuts in ours since that is what we typically have on-hand. We make up a batch and freeze in small 1-cup or smaller storage containers so that we can enjoy into the winter."

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