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Chicago, Illinois

Member since Dec 2006

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Reviewed Chicken with Tarragon and White Wine

Feb 16, 2013 in Food Network Community Toolbox on

Delicious! I followed the recipe exactly, including the cippiolini onions, except I used the entire chicken, including the back and neck and gizzards, and substituted water for the chicken stock. I used Riesling wine. It was finger licking good. It goes great with noodles or rice."

Reviewed Lemon Bars

Mar 31, 2012 in Food Network Community Toolbox on

These are great lemon bars. I had an issue with the recipe, which doesn't tell you how long to chill the dough. I didn't chill it more than 5 minutes. I also baked longer than the recipe called for, despite my oven being hotter for most recipes. The top of the custard bubbled and turned golden but it tastes just fine. I used pure lemon oil fr...

Reviewed Stuffed Cabbage

Apr 17, 2011 in Food Network Community Toolbox on

I thought the raisins and the amount of vinegar and brown sugar was wierd but the sauce was good this way and I would make it again. I used a dutch oven and I found that the rice did NOT cook though after an hour and I had to leave it in the oven 1/2 hour longer. Next time I think I'd try cooking the rice first and then adding it to the raw meat....

Reviewed Buccatini with Italian Tuna and Calamata Olives

Jan 22, 2011 in Food Network Community Toolbox on

I loved this recipe. It was super easy and great to make on a week night. Make sure to use tuna packed in olive oil. I'll definitely be making this recipe again.

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