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Chef #1456233

Portland, Oregon

Member since Mar 2010

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Added Recipe Photo to Easy Pineapple Upside Down Cake

Feb 13, 2014 on Food.com

Reviewed Easy Pineapple Upside Down Cake

Feb 12, 2014 in null on Food.com

Great cake when you don';t have time to make it from scratch. Used the pineapple juice from the can & tblsp of cherry juice instead of water in the cake mix. Also tossed 1/2 tsp almond extract into the cake mix. After placing pineapple rings and cherries in the hot melted sugar, I also dropped in half pecans in the empty spaces. Used my 12"...

Reviewed Fannie Farmer's Classic Baked Macaroni & Cheese

Oct 22, 2013 in null on Food.com

The first time I used this recipe, it took me back to the 50';s and the way my mom made her Mac"

Reviewed Chicken Cacciatore

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

Very much like my Nonnas and Mom and aunts made it - but only used fresh rosemary for herbs. After combining chicken with sauce, onions and red bell pepper(we use a whole cut up fryer or rabbit) I bring to a simmer, cover and put in 300 deg oven for about 40 mins. "

Reviewed Shrimp Fra Diavolo

Mar 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

This has always been a Good Friday and Christmas Eve dish in our Italian family. Giada's version is very close to ours - we always have added baby green peas to our sauce. Served with linguini or spaghetti. Occasionally we use calamari instead of shrimp. Love this stuff!!"

Reviewed Green Shrimp Lo Mein

Mar 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great flavor and easy to put together. Used capellini for the noodles. Worked perfectly. Used sriracha because we love it. "

Reviewed Swiss Steak

Mar 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This tasted great! I used chuck steak and it didn't get dry like round or sirloin can when braised. Added big chunks of carrots too. Family loved it. Served it over rice. The smoked paprika gave it a new depth of flavor. Will make it again. "

Reviewed Luscious Lemon Bundt Cake W/Lemony Cream Cheese Frosting

Mar 18, 2013 in null on Food.com

This was fabulous! Don';t overmix and it comes out perfect. The frosting is light and divine! Everyone asked for the recipe."

Reviewed Unbelievable Apple Pie

Feb 21, 2013 in null on Food.com

Made this with coconut pudding. My DH loved it. I gave it 4 stars because I really prefer a traditionally made apple pie (filling thickened with a bit of flour or tapioca). Making another today using instant vanilla pudding. Maybe I'll like a bit more neutral flavor. But this is easy and quick to make with ingredients I always have on hand (I keep...

Reviewed Stracotto di Manzo (Italian Pot Roast

Oct 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Turned out great! A few tweeks: used my immersion blender and pureed the canned tomatoes in their juice. Used 4 cups of wine. When I added the tomato paste with herbs, I sauteed it for about 10 mins on med heat - it cooks the raw taste out of paste. Used 1 C beef broth. Put in 300 deg oven for 3 hrs. AND most important - used a CHUCK roast. Way m"

Reviewed Italian Meatloaf

Mar 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Except for the red pepper, this is exactly my meatball recipe. I use panko crumbs. And add 1/2 .c water. Makes great meatballs!!""

Reviewed Fried Chicken

Mar 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

This turned out great for us. Those of you who found it too salty - if you were using table instead of kosher or sea salt, that's why. I added some smoked paprika to the flour dredge - just a little - and the flavor was amazing! If you get the oil up to 350 before frying, it won't come out greasy - ever...""

Reviewed Roasted Asparagus Wrapped in Prosciutto

Mar 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've always tossed the asparagus spears in olive oil and balsamic vinegar and fresh cracked pepper (no salt before roasting. Roast them for about 8 mins. till they're crisp tender. Wrap with prosciutto and dust with grated parmesan. I only use Prosciutto di Parma so it's not too salty. One of my favorite apps and really easy do-ahead.""

Reviewed Simple, Perfect Chili

Jan 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I added a couple of poblano chilis I roasted and chopped and sauted them with some chopped onions -added to browned meat. And I can't make chili any more without adding a chipotle and a little adobo. Throw my dutch oven in a low oven to simmer. Loved the masa addition. Love the show, too!""

Reviewed Roast Loin of Pork with Fennel

Dec 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this last night for dinner guests and it got rave reviews. I had to adjust here and there - the pork roast was larger than recipe and I made more vegies. I tossed into vegies some fresh chopped thyme and rosemary. I cut up a Granny Smith apple and added to vegies, too. For the rub, I used fresh thyme,rosemary and sage and added a bit of ol...

Reviewed Mama Leone's Chicken Soup

Nov 16, 2011 in null on Food.com

I gave it 5 stars because I made my own chicken stock in my pressure cooker. It's the best stock ever and all the soups I make come out so delicious. The store bought stuff will not give you the flavor for this soup and it won't taste like the soup at Elephant's using store bought."

Reviewed Chicken Fried Steak with Gravy

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

I've prepared chicken fried steak (and fried chicken gravy this way for years - so glad to see Ree does the same! Using the dredging flour for gravy is the only way to go - it's seasoned already and you're not wasting anything. For those that don't know how to make gravy - the flour is cooked in the fat and meat juices and cooked some more when ...

Reviewed Chicken Fried Steak with Gravy

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

I've prepared chicken fried steak (and fried chicken gravy) this way for years - so glad to see Ree does the same! Using the dredging flour for gravy is the only way to go - it's seasoned already and you're not wasting anything. For those that don't know how to make gravy - the flour is cooked in the fat and meat juices and cooked some more when...

Reviewed Stuffed Cabbage

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

We loved this recipe! Pretty much followed it, but husband is not a fan of raisins, so instead I grated a touch of nutmeg into the sauce. Also used 1/2 the brown sugar called for. This was yummy! Also, I've always cored the cabbage and separated the leaves before blanching - I think it's easier. I braised for 2 hrs at 300 deg.

Reviewed Stuffed Cabbage

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

We loved this recipe! Pretty much followed it, but husband is not a fan of raisins, so instead I grated a touch of nutmeg into the sauce. Also used 1/2 the brown sugar called for). This was yummy! Also, I've always cored the cabbage and separated the leaves before blanching - I think it's easier. I braised for 2 hrs at 300 deg.

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