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two finns

boston, Massachusetts

Member since Nov 2007

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Reviewed Hash Brown Casserole

Mar 17, 2013 in Food Network Community Toolbox on

Very good. I cooked a little longer than the recipe called for in order to get a dark brown crust. I also added another 1/2 cup of the cheese as well. WOuld be good for a brunch , lunch or dinner.


Reviewed Pad Thai with Chicken and Shrimp

Dec 6, 2012 in Food Network Community Toolbox on

This was very good! I too tripled the sauce but would probably quadruple next time (but not the peanut butter). Although as I re-read the recipe I realize that it only calls for 1/4 lb of noodles and I used a whole 1/2 lb box. THis served 4 people as a side dish. "

Reviewed Tuscan Vegetable Soup

Dec 6, 2012 in Food Network Community Toolbox on

I've made this recipe many times.It is perfect as is but I like to mix it up every time. I have added mushrooms and green beans; substituted escarole or cabbage for the spinach; and used dried italian seasoning for the fresh herbs plus a pinch of red pepper flakes. I've added meat: chicken or turkey italian sausage; ham; and kielbasa (I saute them"

Reviewed Ty's Thai Salad

Dec 6, 2012 in Food Network Community Toolbox on

This was delicious-the perfect compliment to a Thai dinner. THis recipe must make a huge amount as I only used half of a large head of napa (skipped the red cabbage)and it made enough for 6 servings. I halved the dressing and would probably reduce the sugar by half again. It's a good base salad to add your own touch. I will definitely make again."

Reviewed Veggie Burger

Mar 3, 2012 in Food Network Community Toolbox on

Very good. I pulsed the corn, pepper, mushrooms and scallions in the food processor as suggested before cooking. I also used about 1 cup of panko. I cooked about 7-9 minutes per side on med-high and topped with cheese for last two minutes. Served on whole wheat buns with fresh spinach, balsamic roasted red onions and reduced-fat monterrey jack. I...

Reviewed Chicken Noodle Soup

Dec 4, 2011 in Food Network Community Toolbox on

I've made this recipe so many times, and never the same way twice. I try to use whatever veges I have on hand. If I make the stock step, I like to use 3 split breasts instead of a whole chicken. To make it quick, I will simmer 3 boneless breasts and use a good box stock. I also like to add grated ginger when making the soup step. I've added spina...

Reviewed Beer Braised BBQ Pork Butt

Sep 8, 2011 in Food Network Community Toolbox on

I used a few of the comments posted: added 2 T. brown sugar, 1 t. paprika and 1/2 t. cayenne to the rub. I also decreased the garlic powder to 1 t. I used a 3 1/2 lb. boneless butt (cut off a 10 lb. bone-in butt- to be used again for the same recipe!) I roasted in oven for 35 minutes and finished in crock pot on low for 7 hours. Smells great and ...

Reviewed Lobster Mac and Cheese

Nov 14, 2010 in Food Network Community Toolbox on Food Network

Excellent recipe,even for basic mac and cheese. After seeing a post about the amount of flour, I reduced it to 1/4 cup and it was still thick and creamy. I used a whole block (10 oz) of sharp cheddar and added 1/2 t. each of onion are garlic powder. Next time I plan to add sauteed proscuitto with the lobster for a new twist.

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