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Chef #1351439

United States

Member since Aug 2009

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Reviewed boudin sausage

Feb 4, 2014 on

What if I don't put in casing? Is it necessary to poach the boudin after making? Can I eat it after making without poaching? Can I not poach and freeze and later heat in the microwave. Would appreciate an answer.

Reviewed Mushroom Pilaf

Dec 3, 2013 on

Very tasty recipe. I halved the recipe. Mushrooms made a lot of liquid so next time I will reduce the amount of liquid. I used 1-1/2 cups rice to 3 cups liquid (broth-including wine). I also added lots more garlic. Rice got mushy before the rice had absorbed all the liquid. Will definitely make again. and . 1-1/2 cups rice still makes a nice...

Reviewed Crispy Oven-Fried Cod Fish

Mar 12, 2013 in on

This was a great recipe. I cut the measurements for the batter in half. I really didn't cut the quantity of the seasonings because I like a lot of spice. As others, I placed my cast iron skillet in the oven with a little oil while it was preheating - then baked the fish in the oven (did not brown on stove top). I did turn once to brown on all...

Reviewed Asparagus Soup

Feb 28, 2012 in Food Network Community Toolbox on

Really great soup. Lowered quantities because I didn't have that much asparagus. But it was SOOO good, I will make many times more. A very rich and delicate soup. I used fat free 1/2 and 1/2 and you couldn't tell the difference.""

Reviewed Warm Steak and Potato Salad

Oct 26, 2010 in Food Network Community Toolbox on Food Network

I saw Melissa prepare this on TV and it looked good. I tried it last night and it is absolutely great. I had a filet 6 oz. in the freezer and we shared this. It is a good receipe to make up ahead and prepare the potatoes and steak at the last minute. Also it is good so we don't go back for seconds!!! Will definitely be one of our favorites.


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