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Chef #221624

tallahassee, Florida

Member since Jun 2005

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Reviewed Buttermilk Pancakes

Jun 8, 2013 in on

Wow, these are awesome. Light, fluffy, with slightly crispy edges. Perfect recipe, thanks!"

Reviewed Best Damn Borracho Beans Period!

Nov 14, 2012 in on

YUM! I cut the recipe in half and it still made a ton......"

Reviewed Chocolate Peppermint Tea

Jul 18, 2012 in on

This is absolutely delicious! I have tried it both ways and prefer it chilled; followed the recipe exactly."

Reviewed BLT Frittata

May 8, 2012 in Food Network Community Toolbox on

The arugula is a great addition. As per some of the other reviews, I used bacon and about 1/3 lb of it. I let my eggs sit for a while at the beginning while they were cooking, so the bottom got a little "carmelized" to put it make sure you tilt/rotate the eggs while they are on the burner to cook the entire frittata evenly."

Reviewed Baked Spaghetti

Apr 26, 2012 in Food Network Community Toolbox on

I followed the recipe exactly and the sauce did not have much flavor. Considering the time it took to prepare the ingredients and the sauce cooking time, I just assume buy a few jars of sauce. Otherwise, it was a good ratio of pasta/sauce and an overall nice consistency, just needed more flavor."

Reviewed Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Nov 17, 2011 in Food Network Community Toolbox on

Another good Paula Deen recipe....but really, you don't need to use all of that butter. I'm sure it would make it taste that much better, but butter isn't cheap and is certainly full of fat and calories! I thought this tasted just fine using about half the butter. Remember to season all of the layers; I forgot to season the vegetables (which w...

Reviewed Pot Roast with Vegetables

Oct 10, 2011 in Food Network Community Toolbox on

Apparently I'm one of the few who found this to only be so-so. I think adding red wine would have given it a richer flavor. And potatoes - would be better with potatoes!""

Reviewed Multigrain Muffin

Mar 25, 2011 in Food Network Community Toolbox on

Yeah not that great. These definitely need something else. They got a little bit better when they were cold and came out of the fridge the next day...perhaps the flavor melded together more after a few days."

Reviewed Rosemary and Garlic Roast Leg of Lamb

Jan 10, 2011 in Food Network Community Toolbox on

Excellent; I roasted it for slightly longer than the recipe stated. Lamb leg is so tender cooking it to more medium (or even medium well) will not affect the tenderness and you will get more lamb juices for gravy. I passed on the cut onion/herbs for the sauce...just seemed like a waste but I'm sure it'd come out great. I added a little cornstarch...

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