Member since Feb 2011
Reviewed Cheesy Spaghetti Pie
Monday, Jan 6, 2014 on FoodNetwork.com
“Thanks to all who left comments regarding spicing this recipe up a bit. I used parmesan and pepper jack as well as some leftovers from a cheese platter: smoked cheddar, camembert & herbed brie (the last 2 in the middle rather than American, which we never buy/eat). I was careful not to cook it too long on each side (light brown and crispy but... ”
"These refried beans tasted AMAZING! I am so happy to find a delicious, low-fat recipe for refried beans that isn't missing any component - they are tasty, good texture and color, not hard to make nor requiring any special ingredients. I also used my immersion blender after reading other reviews. A+!!"
"I used plenty of flour on my work surface & rolling pin so I had no trouble in the respect that others have mentioned. However, the trouble I had with the crust was getting it to cook completely. I put it in after removing the beans again and again before it was finally golden and fully baked. The blueberry topping was DIVINE!! Such a great way to"
"So delicious - I substituted apple cider vinegar and left out the mint. I removed the cover and cooked for an extra 20-25 mins to concentrate the broth. Killer with pork tenderloin & potatoes of your choice."
"Simple, delicious homemade biscuits! My husband & I enjoyed them with sausage gravy, the kids with butter and honey. I used the suggestion below of cutting my dough into wedges & then gently shaping into rounds to cut down on waste and keep up tenderness. Definitely printing this recipe out for my cookbook - there is no better biscuit recipe!""
"The first time I made this, I found it too tart. This time I made it, I substituted roasted red pepper for the sun-dried tomatoes and it was fabulous! I found the filling a bit oily, so drained it before stuffing the chicken and used the excess oil for cooking the chicken!""
"I enjoyed this more than I expected to! I was in a hurry and had no time to make a traditional cream/dijon sauce, and was happily surprised with the sour cream-based substitute. Had no trouble quartering the recipe for one. I had no swiss or white, so I substituted a combo of shredded cheddar and mozzarella mixed with a few drops of vermouth. It t"