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Chef #314128

Seattle, Washington

Member since Apr 2006

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Reviewed Pineapple Upside-Down Grit Cake

Jan 16, 2012 in Food Network Community Toolbox on

I've made a cake like this before but NOT like THIS!!! My husband raved about it...the corn meal (I used white corn meal) gave it a wonderful texture. I will certainly make this was really easy and wonderful left-over too. Neely's you've impressed me. Thanks. Veronica from Seattle""

Reviewed Braised Short Ribs

Dec 19, 2011 in Food Network Community Toolbox on

My husband couldn't stop saying "WOW" during dinner. I only used a small can of tomato paste and instead of water used beef broth. I didn't completely immerse the meat, only about 2/3 covered with liquid. Using organic meat also makes such a the taste. Thanks Anne for another winner. Veronica from Seattle, WA ""

Reviewed Mexican Enchilada Suiza Lasagna

Oct 6, 2011 in Food Network Community Toolbox on

This took almost 4 hrs from start to finish but was wonderful. The second time I made it, I broke it up into two days. The first day I roasted the Poblano Peppers, and chopped them and put them into a jar in the fridge. The second day assembled the dish. It is truly wonderful. I added 1 TBSP Mexican Oregano to the cheese sauce and omitted th...

Reviewed Apple and Onion Confit Crostini

Sep 19, 2011 in Food Network Community Toolbox on

Giada does it again!!! This is a KEEPER !! I made the filling ahead of time before my company arrived for dinner, then just warmed it up before putting the topping on the cheese and bread. Everyone RAVED ...and wanted the recipe. Thanks Giada. ""

Reviewed Guacamole Salad

Jul 22, 2011 in Food Network Community Toolbox on

I took this salad to a summer picnic and it was a real HIT!! I doubled everything except the cayenne pepper and added cilantro and Italian parsley when serving along with the avacado. Ina did it again!!!! This is a keeper. Veronica from Seattle"

Reviewed Blackberry Jalapeno Glazed Pork Tenderloin

Jun 8, 2011 in Food Network Community Toolbox on

WOW is the only word... this pork tenderloin got RAVE reviews from our guests....and it's going to go into my all time GREAT dinner menu's. GUY did it again!!!

I listened to the reviews and omitted the vinegar from the 20 minute brine
For the glaze.....I combined the corn starch with the Wine and reduced the...

Reviewed Jumbo Lump Crab Cake Sandwich

May 19, 2011 in Food Network Community Toolbox on

From reading all the reviews...the amount of crab meat has been posted on this site incorrectly. Why don't they correct the is one pound of crab NOT one cup. I am disappointed in the web-site....that is a huge oversight.
Veronica from Seattle"

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