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Chef Greer

Member since Feb 2011

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Reviewed Shepherd's Pie

Apr 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

When I first saw the episode for this recipe, I knew I wanted to try it. It looked delicious! I didn't want to buy lamb so I used ground beef, and it turned out fine. My family decided that they didn't like the peas, because it was sweet right in the middle of savory, but otherwise it is a great recipe! "

Reviewed Spicy Tangerine Beef

Mar 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe! It is not too hard, and my entire family loved it! (When my entire family likes a dish, I know I've hit the jackpot!) I did add more citrus juice to the sauce, and I added a little Tabasco because I like spicy food. This is a new favorite recipe!"

Reviewed Goan Beef Curry with Vinegar: Beef Vindaloo

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I really liked this recipe, but the spicy-sweet combo was not up my alley. The spice level was not beyond my comfort level because I ate it with a glass of whole milk. "

Reviewed Red Pepper Spaetzle in Mustard Cream Sauce with Sausage

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe took much longer than anticipated. I am not an intermediate cook, like I thought, so I had trouble with this recipe. The spaetzle was very thick, but I didn't know if I had the right consistency or not. Also, the holes of our colander were not big, so I had to press the spaetzle dough through a box grater. My family agreed that the sauce...

Reviewed Mayonnaise

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried this recipe twice, and both times my mayonnaise ended up as egg yolk-oil soup. It might have been that I poured my oil too fast. The second time I made this my mayonnaise started to thicken, but then it became runny again. Any advice?"

Reviewed Mayonnaise

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried this recipe twice, and both times my mayonnaise ended up as egg yolk-oil soup. It might have been that I poured my oil too fast. The second time I made this my mayonnaise started to thicken, but then it became runny again. Any advice?"

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