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Chef #1420366

Pendleton, Oregon

Member since Feb 2008

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Reviewed Lemon Curd

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

Excellent! I took the advice of previous reviewers and only used 1 1/4 c. sugar. I cooked it over a "scorch buster" on my gas cooktop. It did take 30 minutes to reach 170, probably because I started on the smallest burner. I also strained it before putting it in jars. I plan to freeze 3 of the 4 jars as suggested on another website as it shou"

Reviewed Caramelized Pancetta and Fennel Salad

Dec 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent salad! I wasn't able to get pancetta, so I used oven crisped proscuitto instead. I sliced the fennel thinner, roasted it as directed, and tossed in the torn proscuitto with the warm fennel. As this was for a large group, I prepared the fennel/proscuitto mixture early in the day, refrigerated it, then microwaved it long enough to take "

Reviewed Swedish Meatball Skewers

Dec 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Turn the oven down to 425! First time I made these meatballs, I followed the directions to the letter and nearly burnt them (and my oven runs a tad cool). Second time, I reduced the temp to 425 and they were perfect after 20 minutes. Lining the baking pans with parchment paper was a great idea. It really limited the cleanup. I did the cranber"

Reviewed Chewy Oatmeal-Raisin Cookies

Sep 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Tasty! I used white whole wheat flour and cut the sugar to 1/2 cup. They're still plenty sweet enough for me. This made 32 medium sized cookies."

Reviewed Potato-Fennel Gratin

Apr 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Outstanding! Made for a friend's birthday party for 12. Increased the potatoes only by 1/3 and used half-and-half instead of heavy cream. Not a speck left in the pan.""

Reviewed Blue Cheese and Walnut Crackers

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

Excellent. I had 2 oz of Amish blue cheese in the refer that I needed to use. Quartered the recipe and got 1 dozen crackers. I sliced them in about -1/4 slices. I also chopped the nuts finer and had no problem with them adhering. Watch the video. She suggests adding a bit of water to the dough, which isn't mentioned in the recipe.""

Reviewed Maple Roasted Sweet Potatoes

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

These are the BEST sweet potatoes I have ever had! I saw Giada make them on the video listed above. Took a while to find the recipe on this site. They will be a part of our Thanksgiving menu this year!""

Reviewed Lentil Soup

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

Very tasty. I used 3/4 cup green lentils and 1/2 cup red lentils and 10 cups of broth. I added about 4 oz of thinly sliced hard Italian medium spicy sausage. It made 8 good sized servings. Best lentil soup I have ever had.""

Reviewed Mini Spinach and Mushroom Quiche

Sep 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great basic recipe. I was actually looking for a gluten-free recipe to use up some zucchini. I substituted 2 cups of chopped and juilenned zucchini and one chopped all natural beef sausage for the spinach and turkey bacon. Followed the recipe except for these substitutions. It made 24 mini quiches which disappeared quickly at a neighborhood p...

Reviewed Mexican Enchilada Suiza Lasagna

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

40 min, start to finish. 1/3 of recipe. 1--poached chicken breasts in broth, 2--poblano chilis under broiler to char, 3--started the sauce. No pepper jack cheese, so diced 1 tbs. of jalapeno chili and sauteed it in the butter for 3 minutes, added the flour and milk.. Drained and whisked the chicken broth into the sauce. Turned the poblanos over....

Reviewed Mexican Enchilada Suiza Lasagna

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

40 min, start to finish. 1/3 of recipe. 1) poached chicken breasts in broth, 2) poblano chilis under broiler to char, 3) started the sauce. No pepper jack cheese, so diced 1 tbs. of jalapeno chili and sauteed it in the butter for 3 minutes, added the flour and milk.. Drained and whisked the chicken broth into the sauce. Turned the poblanos...

Reviewed Wild Mushroom Pate

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

Only problem with this recipe is that morels are available fresh in the spring and chantrelles are fresh in the fall. One of these mushrooms will have to be dried or frozen. That said, good recipe!

Reviewed Collard Green Pesto Linguine

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

Excellent! Creative use of collard greens. I made a half recipe of the sauce and have about 1/3 of it left. I was out of parmesan, so made the sauce without it and added crumbled goat cheese to the hot pasta with the sauce. Never thought collard greens could taste so good. I'll definitely make this again. Think I might use the leftover pesto...

Reviewed Potato-Fennel Gratin

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

Outstanding! Made for a friend's birthday party for 12. Increased the potatoes only by 1/3 and used half-and-half instead of heavy cream. Not a speck left in the pan.

Saved Recipe Taco Bell Quesadillas by 89240

Mar 23, 2010 on Recipezaar

Saved Recipe Olive Garden Pasta E Fagioli by DiB's

Mar 23, 2010 on Recipezaar

Saved Recipe P. F. Chang's Chicken Lettuce Wraps by Lali

Mar 23, 2010 on Recipezaar

Saved Recipe Starbucks Pumpkin Scones by Rachel-Snachel

Mar 23, 2010 on Recipezaar

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