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Replied to Weeknight Bolognese

Dec 30, 2013 on FoodNetwork.com

I thought the same thing when I read the recipe - that the 1 tbsp salt was a typo that should have read 1 tsp salt. Anyway, I used just a tsp of salt when I made this and it turned out great. 1 tbsp would have been way too much.

Replied to Welsh Cookies

Dec 14, 2013 on FoodNetwork.com

My father's mother made these as well. Nothing but nothing was better. I have her recipe, but I have never mastered it to make the soft cookies she perfected. Maybe I'll try this recipe.

Reviewed Garlic Cheese Biscuits

May 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Add a 1/4 cup of butter, chopped into small cold chunks. Use a fork or pastry cutter to mince the butter into the biscuit mix. Then add the cheddar, dash of garlic powder and the milk to the batter. Even more like red lobsters - moister inside. For those of you asking for the biscuit mix recipe... I just assumed she meant store bought biscuit "

Reviewed Fruit Crunch Sundae

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

This is out of this world delicious. I was never a fan of yogurt until recently, and now I am a yogurt fanatic. The oatmeal/almond/coconut crunch on this mixed with the smooth creamy yogurt and the fresh fruit is just so refreshing, crunchy, creamy and filling all in one bowl. I made the "granola" and am now eating yogurt daily, which I am happ"

Reviewed Potato Leek Soup

Dec 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love Robert Irvine and the way he teaches people to cook on Restaurant Impossible, so I was happy to try this recipe when I went on a search for a good Potato Soup. I was not disappointed! This is honestly the best potato soup I have ever made. My husband loved it too, and he is a picky eater. I did skip the celery because I don't care for it ...

Reviewed Jam and Bread Pudding

Feb 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used a combination of black and red raspberry seedless jams. I added some nutmeg to the egg/milk mixture because we like the taste of nutmeg in our bread puddings. This is beautiful coming out of the oven. Would be proud to serve it to company with a cup of coffee and some fruit for breakfast, or with dollops of whipped cream for dessert. (I also...

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