My Profile

Chef #858940

Guilford, Connecticut

Member since Dec 2006

Flag This ProfileFlag as Inappropriate

Reviewed beatty's chocolate cake

Sep 26, 2014 on

Yummmmm. This was so good. I made 6 "texas size" and 6 regular cupcakes with this. The icing is so delicious. I will make this again and again.

Reviewed oven fried chicken

Sep 18, 2014 on

This was so good but needed a little perking up. Add more mustard to the marinade and some Cajun spice. I used whole wheat panko crumbs and spiced them as well. My husband thought it came ready made from the store! Skinless thighs on the bone were perfect.

Reviewed provencal cherry tomato gratin

Sep 8, 2014 on

A good base. I added some sauteed zucchini and eggplant and it was even better.

Reviewed apple-oatmeal crisp with irish whiskey cream

Mar 23, 2014 on

This was not very exciting. The apples did not need a preliminary cooking, they did not provide enough juice for the topping when it baked. It was too sweet and the topping should have had more oats and less flour. In all, not something I would make again,

Reviewed aromatic lamb shank stew

Mar 22, 2014 on

This recipe was disappointing. It was too sweet and lacked depth of flavor. You need to bump up the spice, reduce the honey, add more soy sauce. I added some chopped preserved lemons and toasted up some cumin, coriander and mustard seeds. If it needs that much help, I will not make it again.

Reviewed chicken and chickpea tagine with apricots and harissa sauce

Mar 13, 2014 on

This was tasty but needed just a little help. More Ras el Hanout would have been fine and I added a 1/2 tsp. of Mace which shows up in some recipes. I added a cup of chicken broth, without cooking in a tajine, it would have been too dry. I also added some cubed butternut squash when sauteeing the veggies. The harissa sauce was a good addition, I...

Reviewed tuscan vegetable soup

Feb 20, 2014 on

Light and tasty. This was easy to make and delicious. I doubled the recipe in everything but the diced tomatoes and beans, which I kept to 1 can each. I wanted soup that was not Minestrone and this was it. I also did not puree the beans. I will make this many times more.

Reviewed chocolate macaroons

Feb 11, 2014 on

These were so easy. I refrigerated the dough overnight and it was perfect. I might try some more cocoa powder next time, they are a bit sweet.

Reviewed neely's quick bread

Feb 11, 2014 on

I did not like this at all. The bread was heavy and sour. I would not make this again.

Reviewed Whole Roasted Turkeys with Fennel Spice Rub

Jan 3, 2014 on

This is my new "go to" turkey recipe. The spice rub is delicious even if you think you do not like fennel. My 12.5 pound turkey took 2 hours and 20 minutes at 425 degrees. You should either make or have turkey broth on hand for basting since this does not produce much gravy. Roasting on a bed of veggies in a sheet pan is a great idea.

Reviewed Balsamic-Baked Onions and Potatoes with Roast Pork

Nov 17, 2013 on

This is a delicious recipe. I used half the amount of ground fennel which seemed more than enough. The roast did take a bit longer to cook. I used 3 different types of potatoes which worked quite well, I was dubious about the amount of balsamic vinegar but it turned out just fine. It was a big hit.

Reviewed Ras El Hanout Marinated Lamb Shawarma with Red Pepper-Walnut Tahini Sauce

Nov 10, 2013 on

I only made the sauce and it was delicious. You could probably marinate a bone in leg of lamb with this recipe and slow cook it in the oven.

Reviewed Pan-Fried Salmon with Green Goddess Tzatziki

Aug 23, 2013 in Food Network Community Toolbox on

I fooled around with the sauce a bit. I used half the mayo and then added half of a ripe avocado. I used the herbs listed and then added mint as well. I threw in a few capers to give it some bite. Now I will try it out on my fresh King Salmon that arrived from Seattle today."

Reviewed Root Vegetable and Feta Salad

Apr 14, 2013 in Food Network Community Toolbox on

This is very fresh and tasty. I cubed the carrots and blanched them and then cubed the beets the same size. Soaking the red onion in ice water and some red wine vinegar in the fridge for a while is tasty. I will definitely make it again, especially in the summer."

Reviewed Lamb Shanks

Mar 30, 2013 in Food Network Community Toolbox on

I did not find this to be very exciting at all. I do not see the need for brining, I think it would be better to marinate the shanks overnight in garlic and herbs. The OJ made the sauce too sweet and it lacked depth. There are better recipes than this."

Reviewed Roasted Lamb Shanks with Lemon and Herbs

Mar 15, 2013 in Food Network Community Toolbox on

This recipe smelled so good in the oven and had no taste. The shanks were overcooked by this method and the marinade lacked any depth. I would not make these again."

Reviewed Pat's Pulled Pork Tacos

Mar 6, 2013 in Food Network Community Toolbox on

This was VERY easy. I started it on the stove at 5:30 and it was ready to eat at 7:30. I might add half the amount of honey, and fresh cilantro at the end is good. I did not make the slaw but served it with refried beans and guacamole and the corn tortillas, open face."

Reviewed Cider Brined Grilled Stuffed Pork Chops

Dec 11, 2012 in Food Network Community Toolbox on

I only went as far as the brine recipe. I left the chops in overnight and then used them to make Smothered Pork Chops. The brine was great."

Reviewed Spicy Sweet Potato Pancakes with Holiday Guacamole

Dec 4, 2012 in Food Network Community Toolbox on

These are very tasty but you need at least another egg or two and some more flour to hold them together. They were much more like hash browns than pancakes. Frustrating!"

Reviewed Star Jones' Garlic Lobster Tails

Dec 1, 2012 in Food Network Community Toolbox on

This was very easy. I used olive oil rather than butter and did them on the grill for about 9 minutes. Simple and tasty."

Reviewed Crustless Spinach and Feta Pies

Dec 1, 2012 in Food Network Community Toolbox on

This was an easy and tasty recipe. I used non fat evaporated milk instead of half and half to keep the fat content down. The tomato salad is key since the spinach is a bit sweet and needs the tang of the tomatoes. I dusted the ramekins with bread crumbs after I greased them for easy removal."

Reviewed Spiced Pecans

Nov 19, 2012 in Food Network Community Toolbox on

These were very bland. I would double the spice mixture the next time and add a large dash or two of Angostura Bitters when the nuts come out of the oven."

Reviewed Cast Iron Skillet Corn Bread

Feb 20, 2012 in Food Network Community Toolbox on

This was so good and so easy. It was ample in a 10" skillet to feed 9 hungry people along with Chili and fixings. Check to see if it is done for the shorter amount of time mentioned in the recipe, cast iron can cook pretty fast.""

Not what you're looking for? Try: