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Starsong

Sevierville, Tennessee

Member since Sep 2007

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Reviewed Spaghetti with Zucchini and Garlic

Wednesday, Jul 10, 2013 on FoodNetwork.com

"I loved it! Great way to use up one's summer squash.(Squeezing the water out of the shredded squash is important! Thanks, Rach! "

Reviewed Slow Cooker Chickpeas

Thursday, May 30, 2013 on FoodNetwork.com

"This was the first time I cooked chickpeas that turned out perfectly tender all the way through. Thanks, Alton!"

Reviewed Pumpkin Bars

Saturday, Nov 17, 2012 on FoodNetwork.com

"Very nice and light. The recipe produced two dozen cupcakes which I baked at 325F for 30 minutes. I doubled the spices because I enjoy the extra kick and I took a hint from another reviewer and added a half a tsp of ginger to the frosting along with a few drops of cinnamon oil. I bet these will be even better tomorrow when the spices have had a ch"

Reviewed Fromage Fort

Wednesday, Oct 24, 2012 on FoodNetwork.com

"I emptied my freezer of all the bits and pieces of cheese I have been hoarding and let them sit out a couple of hours to come to room temperature. I added four ounces of cream cheese to the bits of Swiss, cheddar, parmiggiano, gruyere, havarti, and Romano along with the garlic, parsley, and a glug of Chardonnay. The result is delicious! I took hal"

Reviewed Lime Cream Trifle

Saturday, Jul 7, 2012 on FoodNetwork.com

"I followed the tips from other reviewers and the trifle turned out great. It was the perfect after-barbecue dessert for the Fourth of July party we attended. And in addition to rave reviews from the guests, the trifle inspired a proposal of marriage from my host. YMMV ;)"

Reviewed Zia Carolina's Pasta: Aunt Carolina's Pasta

Saturday, Oct 22, 2011 on Cooking Channel

"This was a lovely light supper that I prepared exactly according to the recipe. When I try it again, I may add a garlic clove - but just one! More than one clove would, I think, defeat the point of this simple but delicious dish. I used more oil to fry the zucchini than I needed for the dish, but the left over oil smelled so lovely that I saved it""

Reviewed Drunken Peaches

Saturday, Oct 22, 2011 on Cooking Channel

"I thought this was great and obviously it couldn't be easier. I can't wait for next summer when the really good peaches are available! Thanks, David!""

Reviewed Drunken Peaches

Saturday, Oct 22, 2011 on Cooking Channel

"I thought this was great and obviously it couldn't be easier. I can't wait for next summer when the really good peaches are avaiable! Thanks, David!""

Reviewed Lemon Spaghetti

Monday, Jul 4, 2011 on FoodNetwork.com

"A lovely pasta variation that can be tailored for individual tastes very easily. I added a bit of garlic, some breadcrumbs that needed to be used, and I used both basil and flat leaf parsley. Next time, I will add either some asparagus or some artichokes and a bit of protein and I think it will be perfect! Thanks, Giada!"

Reviewed Easy Tzatziki with Toasted Pita Crisps

Wednesday, Apr 13, 2011 on FoodNetwork.com

"Excellent! The saltiness seemed to mellow out after it sat for a couple of hours, but I may start with a bit less next time just to see. I will also add a bit of minced red onion when I make this again."

Reviewed Boxty Pancakes

Tuesday, Mar 15, 2011 on FoodNetwork.com

"This was my first experience with boxty and I can tell this recipe is a keeper. I had to experiment a bit to find the right consistency for the batter since I didn't see the show in which this was prepared, but even the "mistakes" were tasty. Mmmmmmmmm!"

Reviewed Spinach With Indian Spices

Thursday, Dec 16, 2010 on Food.com

"Very nice mild flavor. Contrasts very well with spicier dishes alongside. I used one package of frozen spinach..."

Reviewed Mexican Frittata

Sunday, Nov 21, 2010 on Food Network

"Tasty and quick! I really enjoyed the flavors in this dish - I only wish I had not been out of crema/creme fraiche/sour cream. I think the scallion, cilantro, and a sprinkle of Mexican cheeses would be terrific in a traditional omelette as well, perhaps with an extra scattering of cilatro and a dollop of crema on top of the finished work of art.

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