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Chef #712122

Baltimore, Maryland

Member since Nov 2004

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Reviewed Quick and Easy Stove-Top Tuna Noodle Casserole

Sep 23, 2014 in on Food.com

I tried this recipe and found it simple and tasty. What I object to is reviewers completely changing the recipe ingredients and cooking technigue (this is a stove top recipe - not baked in an 8 x 8 dish in the oven). You cannot rate a recipe that you have not followed. Also, the person who called cream of soups "crappy" should have kept her/...

Reviewed Red, White and Blue Velvet Cake

Jul 2, 2014 in Recipes on Cooking Channel

I printed out the recipe as given on the web site; and as I always do before baking, I read the recipe thoroughly.

Unfortunately, the recipe is not complete - the last sentence ends with "an" - I suppose it is saying to continue to alternate white with red icing; but I would like to see that in print. Please complete...

Reviewed Tuscan Vegetable Soup

Sep 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

How can anyone possibly give 5 stars to a recipe that they have significantly altered? This is a vegetable soup - adding chicken stock or broth and shrimp, etc. changes it considerably. Left alone this recipe is a good vegetable soup. Albeit, possibly needs a little more seasoning - salt and pepper - not a chicken bouillion cube."

Reviewed Orange and Basil Biscotti

Sep 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

I like this recipe but skipped the basil. I added a dash of pure almond extract; but vanilla would be nice also. I used to make biscotti on a baking sheet making two logs. I invested in a biscotti pan (not a big investment and now make one normal sized biscotti. I also dipped it in a chocolate ganache."

Reviewed French Nougatine

Jul 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Ina did make the comment on the show that she likes that it is not "completely frozen." It does need to be eaten quickly. I didn't take out of the freezer until dessert time. It was just perfect."

Reviewed Spiced Peach Pie

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

This pie was excellent. I believe that some people are not reading the recipe correctly. It does not call for Tapioca Pudding - it says INSTANT TAPIOCA. Instant tapioca is necessary when baking pies to thicken the filling."

Reviewed Light Chicken Potpie

Sep 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

slo_cook, this recipe is called "Light Chicken Potpie"; and that is what the recipe is. It is not fair to compare a high caloric, high fat recipe to a "light" "healthy" recipe. This recipe does have flavor without the bacon grease. ""

Reviewed Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce

Jul 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Before I made this recipe I read the reviews; something I always do because Food Network is notorious for mistakes in the posted recipes.

For the dipping sauce I cut the sugar to 1/2 cup and for the Ravioli I cut to 1 tbsp.

And, I used Splenda Blend; never use sugar in my baking anymore since I found Splenda...

Reviewed Shortbread Cookies

Jul 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I almost always bake with Splenda Granulated and/or Splenda Blend. For this recipe that calls specifically for "confectioners' sugar" I simply put my Splenda in a food processor and pulse it into confectioners' sugar. Worked for me. I also baked for about 14 minutes to get the browned look. Please, enough about "Martha's" recipe; but, I did"

Reviewed Shortbread Cookies

Jul 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I almost always bake with Splenda Granulated and/or Splenda Blend. For this recipe that calls specifically for "confectioners' sugar" I simply put my Splenda in a food processor and pulse it into confectioners' sugar. Worked for me. I also baked for about 14 minutes to get the browned look. Please, enough about "Martha's" recipe; but, I did"

Reviewed Sour Cream Coffee Cake

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I believe that the people who say this cake was dry were over mixing. Once you have put in all the flour just stop the mixer and, as Ina suggests, use a rubber spatula to scrape the sides and bottom to ensure that all the batter is mixed thoroughly. No need to beat to death. I used the bundt pan and did as others suggested - started with the s...

Reviewed Sour Cream Coffee Cake

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I loved this cake as it is; but did double streusel topping; next time I will try it with Splenda brown sugar mix. The mystery is one reviewer said that it was a lot of happy cutting and another said it was the best lemon cake she ever ate. Mystery. This recipe calls for neither lemon nor apples."

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