Paramus, New Jersey
Member since May 2004
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"My husband and I thought this was pretty awful. I marinated it for the full 24 hours and eliminated the 1/4 tsp. of salt and used lite soy sauce. It was SO salty. I reduced the marinade and used as a glaze which only concentrated the saltiness. What was I thinking? I knew that would happen but I guess I just wasn';t thinking as I was prepa..."
Reviewed Roasted Brussels Sprouts
Monday, Nov 25, 2013 on FoodNetwork.com
“Brussel Sprouts are one of my favorite veggies. This is always the way I make these and any veggies. Roasting is always the way to go. Leftovers in the fridge are wonderful. I pop those little balls in my mouth like candy. I never add bacon or anything like that. Why add additional calories when there so wonderful just with olive oil, salt and... ”
"This is an after thought of my post. If you aren';t on Weight Watchers, I think it would be really good sauteed in some olive oil. It really doesn';t get that nice dark color like fried chicken in the oven. I get it, I know it';s Weight Watcher';s so be kind to me!"
"I would never of thought to make a celery salad. Of course you have to love celery! This was delicious! Don't be fooled with the anchovy paste, you really don't taste it but just blends with the rest of ingredients. Loved the crunch of the toasted walnuts. And anything with parmesan reggiano goes in my book. Ina sometimes has the tendency to"
"I followed this recipe and I thought it was awful. The kale was fresh and I love kale. It took about 18 minutes to cook.....not 5. Maybe I messed up but I can't see how because it was so easy. The stems took forever to get tender so I just removed them after cooking. That was a pain in the butt! When I make kale again I will do it with olive"