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cleveland
New Topic Question:Bow Tie Pasta in an Asiago Cream Sauce in Cooking Q & A
"Bow Tie Pasta in an Asiago Cream Sauce
Where is the asiago in the recipe? How much is needed?"
Oct 18, 2011 on Food.com
New Topic Question:Hot Italian Giardiniera in Cooking Q & A
"Hot Italian Giardiniera
How much cauliflower is needed?"
Aug 26, 2011 on Food.com
Reviewed Cold-Fashioned Potato Salad
"YUMMY, like most of Alton's recipes! I made this spur of the moment, like other reviewers, and still great! I cooked the red potatoes, put in an ice bath, when cool, i diced them (i don't have luck slicing, usually the potatoes turn into mush) with skin on and added the cider vinegar, then threw them into the freezer while I got the dressing re"
Jun 10, 2011 on FoodNetwork.com
Reviewed Buffalo Wings
"These were THE BEST wings I've ever made! Totally worth the effort of steaming, cooling, and then baking. And baking verses frying…I love the fried taste but hate the fat, smell and mess it makes…these wings are BETTER than fried! PLUS, unlike frying, where I'm only able to cook about 6 at a time…I'm able to have 2 dozen cooked AT THE SAME TIME!!! Thanks, Alton, for giving me the recipe I've been looking for all these years :"
Mar 22, 2011 on FoodNetwork.com
Reviewed White Pizza Sauce
"Very good! I didn't have fresh basil, so I used dried. I also added about 1 t of "hot pepper garlic sauce" f..."
Mar 18, 2011 on Food.com
Reviewed Buffalo Wings
"These were THE BEST wings I've ever made! Totally worth the effort of steaming, cooling, and then baking. And baking verses frying…I love the fried taste but hate the fat, smell and mess it makes…these wings are BETTER than fried! PLUS, unlike frying, where I'm only able to cook about 6 at a time…I'm able to have 2 dozen cooked AT THE SAME TIME!!! Thanks, Alton, for giving me the recipe I've been looking for all these years :)"
Feb 28, 2011 on FoodNetwork.com
Saved Recipe Vanilla Rum Balls by Charishma_Ramchandani
Dec 11, 2010 on Food.com
Saved Recipe Banana Chip Cookies by *Parsley*
Dec 11, 2010 on Food.com
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