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Chef #1179756

Huntsville, Alabama

Member since Dec 2004

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Reviewed Kale Chips

Jun 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I dried them with a small fan before adding the other ingredients. Did not use the brown sugar. Very nice!"

Reviewed Sauteed Kale

Jun 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe to introduce yourself to kale. Simple, easy and so delicious!! I like to add some red pepper flake."

Reviewed Glen's Mexican Pork and Bean Soup

May 20, 2013 in on Food.com

Wow, this was so quick and easy. Finely diced 2 boneless thick pork chops in place of ground pork and had to substitute white cannellini beans because that';s what I had, but it is just delicious. Chopped cilantro, chopped green onions, shredded queso fresco, and a dollop of sour cream or plain yogurt for toppings!!"

Saved Recipe Super Easy Black Bean Soup by Tornado Ali

Mar 12, 2013 on Food.com

Reviewed World's Best Chicken Noodle Soup

Feb 11, 2013 in on Food.com

Made my own broth with a left over rotisserie chicken from Costco. Added some mixed frozen vegetables, and it was just EXCELLENT!! I shared it with my friends who consider my kitchen their test kitchen. It got rave reviews from those who tried it!! I put it in my favorite recipe box, which is loaded with scrumptious stuff!! This rocked!!"

Reviewed Pan Fried Sea Bass

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

Yum is all I have to say!!!"

Reviewed Vidalia Onion Pie

Nov 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Oh, dear, this was wonderful, and I am a sophisticated cook!! I always try before serving to a group. Cook for 50 minutes, as 30 minutes is not enough. Then, get out of the way because they will trample you to get to it. It can rest for a while in case you are serving for thanksgiving, which I intend to do. A real 5 star!!"

Reviewed Shrimp and Sausage Gumbo With Okra - America's Test Kitchen

Oct 24, 2012 in on Food.com

I rated this 5 stars, because I'm going to make it, and know I will like it; but, the recipe doesn't mention how much shrimp to use. I'm going to use a pound. Sounds yummy and I like the clam juice addition to add flavor to the broth."

Reviewed Baked Creamed Corn With Red Bell Peppers and Jalapenos

Sep 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I am going to make this and add an egg white for a binder to avoid the soupiness that others mentioned. I know it will be a fiver!!"

Reviewed Purple Potato Salad

Jul 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just wonderful. I didn't have a purple onion or fresh dill, so substituted a vidalia and dried dill. It is so yummy, tangy, and slightly spicy. Don't back off the cayenne unless you're serving little ones. (My little ones like spicy). Oh, and the color is lovely with the purple potatoes."

Reviewed The Lady and Sons Beef Vegetable Soup

Feb 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Oh, gee, this was the best ever. I used a left over beef stew and added all Paula's seasonings with some beef broth, plus all the veggies she suggested. It has pizzaz!! If you have a left-over pot roast or left-over beef stew, use her recipe as a guide to make a second meal!! We just loved it!!!""

Saved Recipe Mexican Pork Stew by crispychick

Jan 2, 2012 on Food.com

Saved Recipe Garlic Shrimp Pasta by Jessica K

Mar 29, 2011 on Food.com

Favorited Chef justcallmetoni

Mar 23, 2011 on Food.com

Saved Recipe Easy Chicken Chow Mein by Lisa1

Feb 27, 2011 on Food.com

Reviewed Sauteed Red Cabbage

Nov 13, 2010 in Food Network Community Toolbox on Food Network

Great red cabbage recipe. Use 2 T. granulated Splenda, (not heaping), and it is a perfect dish for anyone with health issues. Perfect for a diet. I served it with grilled pork chops, seasoned black beans, and a cucumber and tomato salad. Yummy!

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