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fizzEd

westminster, Maryland

Member since Oct 2010

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Reviewed Butternut Squash with Quinoa, Spinach and Walnuts

Sunday, May 5, 2013 on Cooking Channel

"Delicious. The combination of flavors and textures makes this keeper. This makes a lot. Since there is just the Hubs and myself, I halved it the 2nd time around. Enough for dinner and great as lunch the next day. "

Reviewed Potato Leek Soup

Sunday, Jan 8, 2012 on FoodNetwork.com

"This is a go to meal for us. The recipe makes A LOT thus I have learned that it freezes well. I agree that the immersion blender is the way to go. I also add a splash of sherry at the very end for an extra layer of flavoring. Sometimes I have added a couple of hand fulls of fresh spinach just prior to blending. A good way to sneak veggies without ""

Reviewed Potato Leek Soup

Sunday, Jan 8, 2012 on FoodNetwork.com

"This is a go to meal for us. The recipe makes A LOT thus I have learned that it freezes well. I agree that the immersion blender is the way to go. I also add a splash of sherry at the very end for an extra layer of flavoring. Sometimes I have added a couple of hand fulls of fresh spinach just prior to blending. A good way to sneak veggies without ""

Reviewed Potato and Leek Soup

Sunday, Jan 8, 2012 on FoodNetwork.com

"This soup is on our table every week through the winter months. The flavor is mild, the texture is creamy and it is a very filling soup. It makes A LOT but freezes very well. I prepare it just as written but I add a splash of sherry at the very end after blending (submersion hand blender). I have also added a couple hand fulls of fresh spinach a ""

Reviewed Lady and Son's Onion-Cheese Bread

Monday, Jan 3, 2011 on FoodNetwork.com

"Delicious and EASY. I made it for our traditional New Years Day"Bring your Leftovers" luncheon.The warm cheesy bread complimented the cold ham and turkey perfectly. I have also prepared this recipe using 1 teaspoon of fresh chopped rosemary in substitution for the onion salt. A true crowd pleaser and a definite keeper!

Reviewed Healthy Carrot Muffin

Monday, Oct 4, 2010 on Food Network

"I make these every week. Delicious, moist and in high demand at our house. I usually add a handful of raisins or dried cranberries, or walnuts. They all work great. Wonderful aroma while cooking as well.

Reviewed Healthy Carrot Muffin

Monday, Oct 4, 2010 on Food Network

"I make these every week. Delicious, moist and in high demand at our house. I usually add a handful of raisins or dried cranberries, or walnuts. They all work great. Wonderful aroma while cooking as well.

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