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Chef #1151521

Derby, Kansas

Member since Feb 2008

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Reviewed roasted potatoes, carrots, parsnips and brussels sprouts

6 days ago on FoodNetwork.com

I followed this recipe exactly as written, except for the 2T of pepper. I feel it still had entirely too much oregano, rosemary, and thyme. The recipe calls for 1T of each. Next time, i'll cut back to 1t of each, along with cutting back on the pepper. It's unfortunate that I spent so much time and money on this and it was a huge disappointment...

Reviewed white chili

Feb 28, 2014 on FoodNetwork.com

Amazing! I love, love, love this soup! I did substitute roasted chicken breast (cubed) for the ground turkey, subbed corn for the hominy and added a jalape���o. I also added fresh spinach. I pureed some of the beans to make the soup a little thicker. This recipe is a keeper!

Reviewed Roast Turkey, Avocado and Bacon Sandwich

Nov 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent! This is another amazing recipe from Tyler! The flavors are incredible. It's also a great way to use leftover Thanksgiving turkey."

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