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Chef #1366064

denver, Colorado

Member since Feb 2007

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Reviewed Lemon Yogurt Cake

Mar 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

this was very easy to make. i made it with greek lemon yogurt.
it helps the sugar/lemon to penetrate if you stab little punctures
with a tester or toothpick while the cake is slightly warm.
i skipped the glaze and served the slices of fruit (blue berry,
strawberry or black berry."

Reviewed Coq Au Vin Blanc

Jan 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

this is very different from the classic coq au vin
but it it quite good. very creamy and sort of a
"chicken stroganoff".

i also used boneless/skinless chicken breasts because
that is what i had in the fridge. i rolled and tied them
like a pork loin and lightly dusted with flour before ...

Reviewed Pork Loin with Fig and Port Sauce

Dec 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

i make this for all "company dinners"
when i want to wow 'em. but i stop the cooking at 130 degrees and then tent the pork because i like it a little less cooked. i serve with polenta that i bake with cream and parmesan and haricots vert with crisped shallots.

a nice dessert would be giada's panna cotta and pine nut...

Reviewed Italian Breakfast Skewers

Jul 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

this is a good as a munchie with cocktails...lightly brush with your
favorite barbeque sauce"

Reviewed Brandied Cherry Crepes

May 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

sandra is darling and charming. she has her place and space in
time. i am mostly a "scratch" cook;however, in a pinch i have
used canned stock, sauces, fruits and frozen puff pastry and
even purchased pate. get off her case. some people work and want
to put out a decent meal but have to take shortcuts."

Reviewed Antipasti Chopped Salad

May 18, 2012 in Food Network Community Toolbox on FoodNetwork.com


this is a very good salad. if you want a more substantial meal
mix in some cooked penne or cork screw pasta or orzo. kalamata
olives are a nice touch also."

Reviewed French Toast Bread Pudding

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

a really easy "no brainer" to make. it is good warm or cold.
i triple the recipe for large brunches and serve with a side of mixed fresh fruit, glasses of champagne or prosecco or wine coolers.
it makes for an elegant buffet presentation with very little real effort.""

Reviewed Basic Brussels Sprouts

Aug 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is your BASIC brussel sprout. i "fancy" it up
with what i had in paris. mix some honey mustard
with heavy cream and douse. DIVINE. i never liked b-s
before. now, i adore them. but, pick the smallest ones
you can find.""

Reviewed Crispy Tempura Battered Shrimp

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

this batter is the pits. it needs to be "lightened" up with some
corn starch and club soda or beer. like most of paula's dishes, it
is just too heavy and greasy.""

Reviewed Potato Basil Puree

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

ina, why did you not use a potato masher or ricer. potato in a mixer
comes out like glue. the taste is great----but""

Reviewed Heirloom Nitro Tomato Soup

Jul 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

you could use this for wall paper paste"

Reviewed Coconut Panna Cotta with Tropical Fruit

Jun 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is a terrific recipe for a light dinner---a little exotic and fun. i do think that doubling the gelatin helps. i miss
Daisy and Ingrid Hoffman. i am so sick of southern fried, chicken fried, ultra fried with grits and barbecued/grilled everything.
if i hear Y'all one more time, i might shoot the television.
thank...

Reviewed Coconut Panna Cotta with Tropical Fruit

Jun 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is a terrific recipe for a light dinner---a little exotic and fun. i do think that doubling the gelatin helps. i miss
Daisy and Ingrid Hoffman. i am so sick of southern fried, chicken fried, ultra fried with grits and barbecued/grilled everything.
if i hear Y'all one more time, i might shoot the television.
thank...

Reviewed Orange and Pineapple Beef

May 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

this was a very easy and very good dish. because, i don't like
beef, i used a pork loin and every one slurped it up. you could
sub chicken also. if you have any left over sauce, it would be great on almost anything you wanted to "dress up"---leftover meats, chicken, duck...whatever."

Reviewed Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

because i live in a land locked area and 20 sea scallops
would equate part of my mortgage, i used bay scallops.
served as a nice nibble with cocktails and it worked great."

Reviewed Fig Glazed Ham

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

i love claire's stuff. altho' no one would believe it, i am from the south and grew up cooking at "granny's knee". claire's recipes
are smart and easy and she gives great tips on how to use the whatever is left. besides that, she has a great dog."

Reviewed Roasted Leg of Lamb

Mar 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is a really good lamb recipe. the only change i made, because i like LAMB RARE...is i brought the temp to 125 and tented it....it goes up to about 135, made a hot gravy and served with baked polenta.
if there are any leftovers, you can gently warm them up without having grey colored lamb."

Reviewed Dad's Spare Ribs

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

if your sauce won't glaze add a little bit of corn starch that you have disolved in a bit of water and whisk into the sauce.

i always do a big hors d'oeuvres table (because i like 'em and it keeps people busy while i am doing last minute stuff. this is a
nice and unusual addition to the usual private party fare. i...

Reviewed Dad's Spare Ribs

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

if your sauce won't glaze add a little bit of corn starch that you have disolved in a bit of water and whisk into the sauce.

i always do a big hors d'oeuvres table (because i like 'em and it keeps people busy while i am doing last minute stuff). this is a
nice and unusual addition to the usual private party fare. i...

Reviewed Top Drawer Dinner

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is an okay meal. but why would you put the steaks on top of toasts and then also serve the fritter/pancakes? is the toast supposed to sop up any juices to keep the plate dfrom being messy?
the meat was overcooked for my taste...gut that is just a personal
favorite...i like it rare."

Reviewed Jamie Gwen's Hot Clam Dip

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

canned clams don't have a whole lot of flavor to start with.
the cream chees sort of dulls that down some more. but this is easy and quick and cheap. if you want it "fishy-er" throw in a squirt of anchovy paste. a littloe mined onion zaps it up a bit.

Reviewed Creamy Shrimp Bisque

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is a pretty simple and fast bisque. clam juice works fine if
you don't have shrimp stock. i threw in a tsp of ground fennel seeds
and a jigger of pernod.....put it in a small ramekin with a puff pastry top (store bought). very elegant and looked like had really worked hard.

Reviewed Homemade Applesauce

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is terrific with roast pork, duck or chicken.
also, i serve it warm over good vanilla ice cream....or warm
over a slice of sour cream pound cake with a drizzle of vanilla custard on top. it could be nice on pancakes or french toast in place of syrup. you might try a little blop of it in your morning oatmeal.

Reviewed Chicken Salad Veronique

Feb 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is a great classic.. terrific for a hot summer's nite dinner, a ladies' lunch, brunch, a buffet table "do", wedding, shower thing.
you could also add some toasted, slivered almonds.

Reviewed Chicken Salad Veronique

Feb 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is a great classic.. terrific for a hot summer's nite dinner, a ladies' lunch, brunch, a buffet table "do", wedding, shower thing.
you could also add some toasted, slivered almonds.

Reviewed Couscous with Pine Nuts

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

i made this as a dish for a large buffet spread.
didn't have any currants so i used craisins. it was great

you could also subtitute chopped apricots and
slivered almonds. easy and inexpensive as a side for feeding
a family or a crowd.

Reviewed Lillet Cocktail

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

what a wast of lillet

Reviewed Duck Pot Pie

Jan 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is an ok recipe. but you don't have to go overboard with "duck confit" you can use leftover roast duck, chicken or pork loin. it is a simple peasant dish. i dont bother with a bottom crust and usea pepperidge farm puff pastry for the top crust. serve with a big salad and glass of red wine.

Reviewed Duck Pot Pie

Jan 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is an ok recipe. but you don't have to go overboard with "duck confit" you can use leftover roast duck, chicken or pork loin. it is a simple peasant dish. i dont bother with a bottom crust and usea pepperidge farm puff pastry for the top crust. serve with a big salad and glass of red wine.

Reviewed Croquembouche

Dec 24, 2010 in Food Network Community Toolbox on FoodNetwork.com

frankly, this sounds like a ho-hum recipe. alton and ina have great recipes for the puffs. the filling sounds boring, use ina's pastry
cream and alternate the filling with different flavored stuff--like
amaretto, frangelico, etc.

assembling this is only "easy" if you were a quick witted kid
at...

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