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Chef #1528196

United States

Member since Jan 2010

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Reviewed Original Carrabba's Chicken Bryan (Not Copycat!)

Aug 14, 2013 in null on Food.com

I would have given this recipe 5 stars if were posted correctly. It should be 6 TBS of lemon and 1/2 C of white wine. Other than that it is perfect it tastes just like Carrabba';s. I pound my chicken out quite a bit, but that is a personal preference. I don';t like thick pieces of chicken."

Reviewed Herb Crusted Pork Tenderloin

Jul 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe and it turned out delicious. I used a smaller pork loin so i cut my cooking time by about a half hr. I didn't have a meat thermometer at the time so I'm not sure what temp it was. This recipe says to cook it till it reaches 155 degrees but the USDA guidelines lowered the safe temp for pork to 145 degrees so that is what I'm g"

Reviewed Kittencal's Chocolate Frosting/Icing

Jun 10, 2012 in null on Food.com

This frosting is ridiculously good. I used the 3/4 cup of cocoa and I used cream instead of half and half. I know I used more than 1/3 of cream. I just added a little until I got the consistency I wanted. It is FANTASTIC. I will never ever use canned frosting again."

Saved Recipe Beef Tips by Dana-MMH

Nov 22, 2010 on Food.com

Reviewed Cracker Barrel Like Biscuits! Really!

Jun 11, 2010 in null on Recipezaar

I didnt think these biscuits were at all like cracker barrels. I like the idea of rolling them in to balls li..."

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