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Reviewed Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

Mar 23, 2013 in Food Network Community Toolbox on

Great taste! However, I increased the amount of shrimp to 2lbs for so we had enough for the family. I did not double the amount of spice, though...only used 2 1/2 jalapenos, for example.

The net effect was that the shrimp was WAYYY too spicy for nearly all of the family. Now, we're not heat-weenies, and I am an absolute chili-head...

Reviewed Italian Plum Tart

Sep 22, 2012 in Food Network Community Toolbox on

This is a lot like my mother's Plum Streusel Cake recipe...and it's GERMAN! I may make today's version in a round tart pan just like Ina's doing so it's prettier for dinner with company tomorrow. Grab the prunes while they are still in season and give it a TRY!"

Reviewed Glazed Sugar Snap Peas and Turnips

Jul 26, 2012 in Food Network Community Toolbox on

I tried this last night with some baby turnips from the farmer's market. The taste is terrific BUT, note there's no amount listed for the butter in which to saute onions/garlic. Given the amount of peas/turnips I had, I used 2 Tbs, and then also increased my sugar to 1 1/3 Tbs. Everyone loved it!"

Reviewed Chicken Burgers with Garlic-Rosemary Mayonnaise

Jun 18, 2012 in Food Network Community Toolbox on

Made these last night for Father's Day. My husband was skeptical -- he wondered why we couldn't have REAL burgers. When I put the mayo on his bun he says, "I don't want the sauce." I told him to just TRY it. Well, he's a convert! Everyone loved them. I did make homemade brioche hamburger buns for the burgers, which were also a big hit. Becaus"

Reviewed Deep Fried Baby Artichokes

Jul 13, 2011 in Food Network Community Toolbox on

Num! I was the happy recipient of 1 1/2 lbs of the most beautiful baby artichokes thanks to the great growing expertise of Maple Rock Farms on Orcas Island, WA. I decided to use Giada's recipe..and it was dynamite. The only modification I made was to roll the artichokes in a bit of flour seasoned with fresh ground black pepper and a bit of orega"

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