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Chef #967113

charleston, South Carolina

Member since May 2004

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Replied to pulled pork

May 27, 2014 on

I always do my pulled pork in a slow cooker. Make sure before you leave home that it is big enoughto hold the Boston butt or pork shoulder with some room left over on top.

Reviewed Ploughman's Lunch

Dec 17, 2013 on

Perfect for lunch when when I was touring the British Isles.. This is SO variable, and my husband and I enjoy this type of lunch frequently. Thanks for a nice representation, Ina.

Reviewed Holiday Roll Ups

Dec 16, 2013 on

I have been making these for years and they are infinitely variable! Sometimes I top the cream cheese misture with "flat" deli-style ham, then top with the vegetables. Also try about a half envelope of Italian salad dressig mix then your choice of toppings: thinly sliced chives instead of sliced green onions work well. Or mix some very soft Blue...

Replied to Holiday Roll Ups

Dec 16, 2013 on

Yes, two 8oz sized blocks

Reviewed Asparagus Casserole

Dec 8, 2013 on

This is almost identical to the onne I grewup eating every Christmas, except we lilved in a VERY small town in the mountains of Tennessee, so we had only LeSeuer canned asparagus available. I drained the juice from the cans and used it to make up for part of the milk. It is still my favorite. I sometimes put a tiny bit of shredded onion (I iuse...

Reviewed Herbed Goat Cheese Sandwiches

Sep 19, 2013 in Food Network Community Toolbox on

As one who enjoys afternoon tea and uses it as an occasion to entertain easily without a huge time commitment, these small tea sandwiches are invaluable. And most guests will depart within an hour and a half. Goat cheese is SOOOOOOO versatile; there are so many ways to make these simple tea sandwiches. Thinly slivered roasted red pepper, patte"

Reviewed Super Simple Scallops

Aug 3, 2013 in on

I have been using this recipe slightly altered for years, and it is still my favoriet. I salt and pepper the scallops and then dust them lightly in all purpose before putting them in the hot skillet. Two-three minutes on each side following rest of recipe and you will NOT be sorry. I grow lemon thyme in my kitchen herb pots so I always have it ...

Reviewed Parker House Rolls

Jun 21, 2013 in Food Network Community Toolbox on

Nearly identical to my late mother's recipe from the 1940's!!! The only time we ever got them was holidays and birthdays!!! Fabulous!"

Reviewed Slow Cooker Georgia Pulled Pork Barbeque

Jun 15, 2013 in Food Network Community Toolbox on

Put in the crock pot earlly in the morning for dinner, or late the night before for lunch the next day. It looks lilke it has a lot of ingredients, but it is really, really easy. Please keep ALL of the sauce. The pulled pork reheats on low in the crock pot with the leftover juices. This will be on our table on the 4th of Jul...

Reviewed Red Wine Braised Short Ribs

Jun 12, 2013 in Food Network Community Toolbox on

This is nearly identical to a recipe for red wine braised beef ribs that was shared with me by the executive chef at a very expensive Atlanta restaurant years ago. I cannot tell you how many times I have made these! I would give this recipe 6 stars if I could. Get the English cut ribs if...

Reviewed Scallops Provencal

Mar 4, 2013 in Food Network Community Toolbox on

WOULD GIVE THIS TEN STARS IF I COULD!!! I hated scallops until I made this for my husband, who loves them. I tasted a bite, and two days later I was at the fish market to buy more scallops. I used sea scallops, and did not cut the scallops in half, as directed, but other than that, I followed the recipe exactly. If you have never liked scallop"

Reviewed Kale "Chips"

Feb 26, 2013 in Recipes on Cooking Channel

I first tasted these wonders at the Canyon Ranch Spa restaurant in las Vegas. They served them with a low-cal, low-fat Ranch Dressing for dipping. I like that well, but we prefer ours with a squirt of FRESH lemon juice after they cool. Also, after the chips are stemmed and torn into fairly large pieces, I put them into a large bowl and "massage"

Reviewed Chicken Fried Steak

Feb 26, 2013 in Food Network Community Toolbox on

Pretty much the way we made it when I grew up in Tennessee, except for the cayenne. And, of course, we used bacon grease to fry the steaks!! Heart attack on a platterm but deeeeelish!"

Reviewed Easiest Muffins

Feb 9, 2013 in Food Network Community Toolbox on

To lisalamoureux; perhaps your problem was that you did not use self-rising flour. Please give it another try. I do use butter, and it is so good. but it MUST be self-rising flour."

Reviewed Grilled Vegetable Salad

Feb 8, 2013 in Food Network Community Toolbox on

You Will Be SOOOOO Glad you made this! I have made this or a variation of it many, many times. I sometimes mix red and yellow peppers, quartered sweet onions, fresh Campari tomatoes, halved, or Cherry Tomatoes. I also sprinkle with FRESH thyme, and Kosher or other coarse salt, and plenty of freshly ground pepper. There is so much you can do wit"

Favorited Smoky Panzanella with Market Vegetables

Feb 5, 2013 in Recipes on Cooking Channel

Favorited Zia Franca's Roasted Peppers

Feb 5, 2013 in Recipes on Cooking Channel

Favorited Ratatouille Tart with Caramelized Onion-Tomato Jam

Feb 5, 2013 in Recipes on Cooking Channel

Reviewed Great Grilled Romaine

Jan 31, 2013 in Food Network Community Toolbox on

I have been grilling Romaine for sometime, and this recipe is spot on. You can use any type of dressing; I often use Caesar. I usually cut the Romaine into individual servings before grilling. I get about 4 servings from an average head. We do this all year on our Jenn-Aire, so no outdoor grill needed."

Reviewed Potato and Kale Chips with Lemon Mayonnaise

Jan 16, 2013 in Food Network Community Toolbox on

I ate lunch between services at The Canyon Ranch Spa Grill in Las Vegas. They served the Kale Chips with a low fat Ranch Dressing. In general, I hate Kale, but these were delicious. I now make them at home frequently. I prep the Kale, then put it into a bowl and "massage" each piece thoroughly with olive oil. It does not take very much at all. "

Reviewed Prairie Sushi

Jan 13, 2013 in Food Network Community Toolbox on

I have been making variations of this for years! Sometimes I use the Philadelphia vegetable or other cream cheese variations. Ham with cranberry compote and cream cheese is terrific. So is roast beef, horsehadish and chives mixed in with the cream cheese,and whatever "skinny" veggies you like. Well-drained...

Saved Recipe To Die for Crock Pot Roast by yooper

Dec 2, 2012 on

Reviewed Blue Cheese and Bacon Broiled Tomatoes

Oct 5, 2012 in Food Network Community Toolbox on

Also great for brunch with a quiche or other breakfast casserole. Sometimes I serve this as a side dish with macaroni and cheese for lunch or dinner. TERRIFIC!"

Reviewed Herbed-Baked Eggs

Oct 5, 2012 in Food Network Community Toolbox on

This is "EGGs-Cellent" I have a fairly large fresh herb garden, and this is so easy if you have all the herbs on hand. If you do not have fresh herbs, please DO NOT make this dish. It is a totally different dish with dried herbs, and suffers greatly in the translation. Easy for a group at brunch. Men in my family LOVE this dish. Another winn"

Reviewed Mediterranean Summer Pasta with Salsa Cruda

Oct 5, 2012 in Food Network Community Toolbox on

EXCELLENT ANYTIME! I made this one day when I was feeling lazy. I had some leftover roasted eggplant, so I threw that in with the other vegetables. I used a combination of olives from the olive bar at my supermarket, including Kalamata, pimento stuffed, and a very few sliced garlic Greek olives. I think that having too many types together would"

Favorited Quick and Spicy Tomato Soup

Sep 14, 2012 in Recipes on Cooking Channel

Reviewed Aunt Peggy's Cucumber, Tomato and Onion Salad

Sep 14, 2012 in Food Network Community Toolbox on

Yes, it IS a "Southern Thing". Brought Back So Many Memories! I grew up eating this every summer of my childhood. We used fresh tomatoes from our garden. We made it exactly this way. I like a lot of fresh cracked black pepper on mine. Thanks for the memoris."

Reviewed Mexajita Chicken

Jul 17, 2012 in Food Network Community Toolbox on

EXCELLENT Americanized version of Mexican Chicken and beans. Couldn't be easier, and is good for casual guests. I substituted taco seasoning for the fajita seasoning as we prefer the taste of the taco seasoning. I served this delightful dish with a chopped salad dressed with a lime citrus vinaigrette, and Mexican corn bread. Just before serving"

Favorited "Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini

May 15, 2012 in Recipes on Cooking Channel

Reviewed Celery, Grapefruit and Olive Salad

Feb 20, 2012 in Food Network Community Toolbox on

Easy, refreshing and infinitely variable. I added some freshly ground black pepper and fresh parsley. Thanks, Melissa.""

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