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Chef #1221043

United States

Member since Mar 2009

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Reviewed Healthy Chicken Tenders

May 7, 2014 in on

I followed the recipe for dinner tonight with excellent results. Substituted EVVO for Pam Spray, served it over roasted veggies (fennel, onion, carrots, Italian parsley). Went light on the salt, cheese, eliminated seasoned salt, which I replaced with a salt free Paul Prudhomme herb mixture. Roast veggies, which have been coated with EVVO, in ...

Reviewed Impossible Macaroni and Cheese Pie

Aug 7, 2013 in on

Very easy recipe, nice presentation. I used 2 cups skim milk and 1/3 cup half and half. Followed recipe exactly but left out hot sauce. Macaroni was slightly al dente. If you prefer well cooked macaroni, par boil it first for a few minutes. Let baked pie cool for at least 15 minutes with foil covering the top. This will allow the pie to "s...

Reviewed Pot Roast Carbonnade

Nov 3, 2011 in Food Network Community Toolbox on

Easy to assemble ingredients. Omitted bacon, substituted olive oil for bacon fat. Used an antique Viking roasting pan, which I inherited from my mother. Tender, moist, fabulous recipe. I used Angus bottom round roast, on sale, very tender. Also used 25 year old Balsamic vinegar from Modena, perfection! Spent LESS than ten dollars for this...

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