Member since Oct 2010
Flag This ProfileFlag as Inappropriate
"Really good and a nice variation from the usual red sauce. I used one pint of grape tomatoes and 1 can of diced. No way this makes 60 meatballs unless they are truly pea sized. Will definitely keep this in rotation."
Wednesday, Feb 26, 2014 on FoodNetwork.com
“The soup on its own came out a bit bland for me, but the topping saves it -- great texture and the saltiness of the pancetta really makes the dish. ”
“I doubled the recipe for Christmas Eve dinner and impressed everyone -- and it was easy! I had to use unsweetened chocolate with an extra Tbsp of sugar for each ounce and was afraid it would be gritty, but they came out great. VERY rich dessert. I split a cake with my mother-in-law and it was more than enough. Will definitely keep this recipe...”
Reviewed Country French Omelet
Sunday, Dec 22, 2013 on FoodNetwork.com
“I thought this would be like any other omelet done on the stove top, but it came out with such a creamy, smooth texture that my husband kept asking what kind of sauce or cheese I had used. We both loved it....he just asked me to make it bigger next time as he wanted more of it! ”
Reviewed Beef Bourguignon
Sunday, Dec 15, 2013 on FoodNetwork.com
“A hit with the family. I used stew beef and it was actually pretty tender after the 1.5 hours, but I left it in an additional hour just to be certain. I took the suggestion of dredging the beef in flour prior to browning and the gravy came out nice and smooth. Will definitely do again! ”
Monday, Oct 28, 2013 on FoodNetwork.com
“A nice seasonal dish for fall. Next time I think I will let the chops marinate in the sage, salt, pepper and olive oil for a few hours to give more flavor. Made my own garlic mash to go with them. ”
Reviewed Southwestern Chili Con Carne
Sunday, Oct 27, 2013 on FoodNetwork.com
“I'll admit upfront that I made quite a few changes to the recipe, but found it to be a great starting point and one I'll definitely make again. I used 1.5 pounds ground chuck and 1 pound hot Italian sausage; added a few slices of bacon I had left over; used 1 can diced tomatoes and 1 can fire roasted tomatoes instead of the fresh Roma tomatoes; used... ”
"Made these one Saturday morning to use up extra ricotta. They are definitely more of a biscuit than a cupcake -- a bit crumbly and not too sweet. I used vanilla instead of almond extract and omitted the almonds, but they were still very tasty."
"I did peel the squash's very outside layer (whatever the vegetable peeler could take off) and it was just fine. This was the first time I'd ever eaten butternut squash, so had no idea what to expect. I'm now a fan and will definitely make this again as even the rest of the family like it as well."
"Some may say my review is irrelevant since I omitted the red pepper flake, the parmesan and the parsley, but these were wonderful without those elements. The rosemary garlic oil was so flavorful and the chewy/salty of the pancetta added the perfect counter to the crunchy outside of the potatoes and the creamy, fluffy insides. Amazing!"
Tuesday, Oct 22, 2013 on FoodNetwork.com
“Left out the hazlenuts as my daughter won't eat nuts of any kind. Still delicious and super easy. ”