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Chef #19511938

United States

Member since Jan 2010

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Reviewed perfect pot roast

Jun 22, 2014 on FoodNetwork.com

I really don't know what I am doing wrong. I am a fairly advanced cook, but this dish causes me great frustration. Perhaps someone can point out what I may be doing wrong. I am following the directions to the letter, I am buy a chuck roast at @ $6.00/lb and every single time I try any recipe for pot/chuck roast, it is the toughest meat i've ever...

Reviewed Buttermilk Ranch Dressing with Bibb Lettuce

Aug 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

TOO MUCH SALT!. I have fresh basil and scallions from my garden and I used a cup of basil (because we love it)... I used only 2 tsp of salt and 1 full c of yogurt and it is still too salty. Wish I had seen the other posts... Gosh I love Ina's recipes normally but maybe the person entering the recipe had a typo. I added another cup of mayo and"

Reviewed Cranberry Orange Scones

Jun 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Flaky and tasty. I put in 1/3 c sugar and might take it up to 1/2 c because I usually do not do icing. This was a fairly involved recipe and not for someone without a heavy duty mixer. I also used 5 large eggs since I didn't have extra large. I think it could have taken a bit more orange zest as well, and I used 2 - 1/2 T. Anyway good recipe,"

Reviewed Jo Mama's World Famous Lasagna

Nov 25, 2011 in on Food.com

Ever since I found JoMama's sauce I have been using it for pizza, lasagna, stuffed shells, etc. Certainly the best sauce I've ever had and I grew up in an Italian neighborhood... frankly I think the sauce is what most Italians make with slight variations. My friends mom's never measured, they just started tossing stuff in, so when I was young, ...

Reviewed Mom's Spaghetti Sauce

Nov 23, 2011 in on Food.com

so sorry, this is not as good as even my sauce... let alone Jo Mama.... face it, 1000 people can't be wrong..."

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