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toothfairy1973

LP, Michigan

Member since Apr 2010

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Reviewed Cheese-Stuffed Mushrooms

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is always a big hit. Before I stuff the caps, I poke a small hole with a toothpick through the center. It helps to drain the excess moisture that comes out of the mushroom while cooking. Also, I personally don't like mushrooms, so I stuff store bought filo dough cups too and serve both! Great either way!""

Reviewed Minestrone Soup with Pasta, Beans and Vegetables

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

My 6 yr old daughter and I love this soup! I have made changes to enhance the flavoring. The night before I do a light saute of the carrots, celerey and zucchini until they're about 1/4 to 1/2 done. Then I add fresh spinach at the end until just wilted. Store overnight in the fridge to marry the flavors. In the morning, I add everything but ...

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