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    Bibliobethica

    Midwest

    Chef #130768

    Midwest

    Joined: Mar 11, 2004

    My Journal

    New Topic Question:Simply Potato Soufflé in Cooking Q & A

    "Are you wondering how Towels has made this 4 times just after I posted it?"

    Mar 13, 2013 on Food.com

    Reviewed Beef and Bean Burritos

    "The tasted good, just not fantastic. I thought they could use a bit more kick, so if I make them again, I'll spice them up a bit more."

    Mar 10, 2013 on FoodNetwork.com

    Added Recipe Photo to Simply Potato Soufflé #5FIXr

    Feb 28, 2013 on Food.com

    Shared Recipe Simply Potato Soufflé #5FIXr

    "5-Ingredient Fix Contest Entry. The potatoes in the soufflé help them to prevent them from falling. They are light, creamy, and taste divine. Special enough for a fancy dinner, but easy enough to fix for a weekday meal. With Simply Potatoes, they are easy to fold together. Surprisingly effortless and delicious!"

    Feb 28, 2013 on Food.com

    Shared Recipe Harriet's Cookies (Brown Sugar Shortbread Bars With Melted Choco

    "My mother has been making these since I was a child. I had no idea how easy they were until I asked her for the recipe. She got the recipe back in the 1960's from her friend Harriet. 5 ingredients and delicious!"

    Feb 11, 2013 on Food.com

    Shared Recipe Chocolate Chip Protein Cookies Made With Protein Powder

    "A delicious cookie that will curb your appetite until your next meal. Cheaper than the protein bars, easy to make, delicious to eat. They also freeze well. Recipe adapted from Brittany at Itty Bit of Balance."

    Jan 8, 2013 on Food.com

    Shared Recipe Greek Lemon Chicken With Angel Hair Pasta

    "A delicious one dish casserole. It's special enough for special events like bridal showers or graduation. It's an amazing dish! A local caterer uses this recipe and I found out it was in Creme de Colorado Cookbook. but I have never found it online. I've adjusted it slightly from their version to make it even better. After being asked for this ..."

    Jan 7, 2013 on Food.com

    Reviewed Mustard-Roasted Potatoes

    "I adjusted the temperature down to 400 and watched them to be sure they didn't burn. They were done in under an hour. The taste is so delicious - the mustard and onion. If you don't want to watch them that carefully, add the onions half-way through and they won't burn. I'd still coat them with the ground mustard."

    Oct 21, 2012 on FoodNetwork.com

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    About Me

    I was born and raised in Nebraska. I've lived in Germany, Arizona, Washington. My husband is Canadian and we have four young boys. I'm addicted to the food network and call my brother and sister when something especially delicious is showing. My favorite chef is Teri Lashier. Her recipes are all full of flavor.

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