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Chef #868453

United States

Member since Dec 2010

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Reviewed Fluffy Yellow Layer Cake

Apr 2, 2013 in null on Food.com

I loved this recipe. It is exactly what it says - a fluffy yellow layer cake. It has the flavor of a cake from scratch with a boxed cake mix texture, which I happen to love. It';s lighter, fluffy, and so flavorful. I used whole milk with a spoonful of white vinegar stirred in instead of buttermilk as I did not have any on hand. My two 9"...

Reviewed New England Clam Chowder

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious. Very forgiving recipe too. I didn't have celery and it still tasted pretty great. Added extra cream (total of 2 cups) and a bottle of clam juice (8 oz) to give extra broth. Tossed in chunks of fish and some tiny salad shrimp at the end."

Reviewed Good Eats Roast Turkey

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Incredibly moist and juicy turkey. Our turkey (14 lbs) took longer to reach 161*F than the recipe indicated - our bird took 3 hours total, instead of 2 to 2.5 hours (it was unstuffed). While the meat was very moist, I thought it could have been more flavorful.""

Reviewed Roasted Chestnut Sausage Dressing

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought this dressing was just okay. It could be my personal taste, but I did not find the stuffing to be very flavorful. The sage was prominent, but that was the only real flavor. This dressing was not bad, it just was not anything spectacular.""

Reviewed Sliders

Mar 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ok, I'm giving the recipe 5 stars because: I only had dried thyme, 85/15 beef, and I cooked these in a pan on the stove - and they still turned out quite deliciously. The way I made them I'd probably give them 4 or 4.5 stars, but with fresh thyme, 80/20 beef, and a grill, I can only imagine how great they'd be. Didn't use gruyere or brioche, just...

Reviewed Baked Jalapeno Poppers

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

I thought these were just ok. I cut waaay back on the cayenne to keep the spiciness at a mild level, and I'm glad I did. They were plenty hot with just a few dashes of cayenne - they would be insanely hot with a full half teaspoon. I used pepper jack instead of regular jack. Used finely ground crackers instead of panko. Used 1/3 less fat philadelphia...

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