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Georgetown, Texas

Member since Apr 2009

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Reviewed Quick Chicken Stir-Fry

Jan 17, 2013 in Food Network Community Toolbox on

Wanted a quick stir fry and decided to try this. I loved the sauce...easy to make and very tasty. I didn't have the frozen veggie on hand, so I just used what I pepper, zucchini, yellow squash, carrots and mushrooms. The dish was nice and spicy too. I'd definitely make this again.,"

Reviewed Pumpkin Pie

Nov 27, 2011 in Food Network Community Toolbox on

Made this for Thanksgiving and didn't run into any problems mentioned previously. I did use 2 CUPS of pumpkin not 2 cans and poured the mixture into a quiche pan (a little larger than a 9 inch pie pan) while the crust was hot. It only took 50 minutes to bake, as the recipe said. The taste was fabulous. Eating it before it was chilled, it did have...

Reviewed Good Eats Roast Turkey

Nov 24, 2011 in Food Network Community Toolbox on

I brined the turkey using Tyler Florence recipe (on a video) but used this recipe for roasting. Turning the oven to 500 for the 1st hour was a great idea as it further kept the juices in the turkey. I did adjust the hour to 45 minutes since my turkey was only 10 pounds and used a thermometer (battery operated that we use on our grill), so knew ju...

Reviewed Oatmeal Coconut Chocolate Chip Cookies

Mar 3, 2011 in Food Network Community Toolbox on

Just made these and they taste great out of the oven. Baked them for 10 minutes and they were perfect. I used butter insteadof Crisco products. I might add more coconut next time or maybe add some pecans. But it's great the way it is."

Reviewed Banana Bread with Pecans

Feb 28, 2011 in Food Network Community Toolbox on

Had some bananas to get rid of, so tried this recipe. I liked this recipe because it wasn't too sweet. (I left off the powdered sugar.) I used walnuts instead of pecans. I used the correct size pan but it almost baked over the edge and was very dark on the edges yet the middle wasn't done, so I couldn't take it out early. I hate any burned taste,...

Reviewed Herb Crusted Pork Tenderloin

Feb 25, 2011 in Food Network Community Toolbox on

What a fabulous taste! My pork tenderloin was much smaller than 4 lbs, so I put it in the oven for 20 minutes at 475 degrees and then used my battery powered grill probe thermometer to keep track of the temperature. I couldn't believe how juicy this pork was and the erbs from my garden really complimented the meat. Another great one, Paula!"

Reviewed Phyllo Wrapped Asparagus

Jan 31, 2011 in Food Network Community Toolbox on

Great tasting and simple. My husband loves it. I make it as a side dish for dinner and also it works well as a hot appetizer for a crowd since it can be made ahead of time and then just popped in the oven. Another great one from Paula!

Reviewed Ginger-Soy-Lime Marinated Shrimp

Jan 30, 2011 in Food Network Community Toolbox on

Good flavor but not fabulous. I substituted olive oil and broiled them instead of grilling... maybe that was the difference. We had a hard time getting the shells off, so it was very messy. Not sure I'd make it again.

Reviewed Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing

Jan 20, 2011 in Food Network Community Toolbox on

I used the creamy Italian recipe to put on an antipasto I was serving for dinner. I used red wine vinegar instead of cider vinegar and liked the taste better, although I thought that a little more vinegar was needed to balance the olive oil. I also added some fresh basil and oregano and thought this added a nice additional flavor. Quick to prep.

Reviewed Sagaponack Corn Pudding

Jan 8, 2011 in Food Network Community Toolbox on

I was looking for something creamier like I had had at a Texas restaurant a few years ago. This seemed a bit dry, but I may have baked it too long. I like the taste of basil but it seemed like an odd ingredient to me and I would leave it out next time. I usually love Ina's recipes. This one was good, not great.

Reviewed Ginger Carrot Soup

Dec 27, 2010 in Food Network Community Toolbox on

I made this for Christmas dinner and everyone loved it. The pine nuts compliment the carrots so well and add a great flavor. I made the soup the day before serving it and reheated it in a crock pot Christmas day. I added the yogurt and pine nuts before serving. It worked out very well and saved a lot of time on Christmas day. Definitely recommend...

Reviewed Roast Prime Rib with Thyme Au Jus

Dec 27, 2010 in Food Network Community Toolbox on

I only used this recipe for the au jus, as I used the Tyler Florence recipe with horseradish crust for the roast. It complimented the roast so well and received great reviews from those who came over for dinner. Yummy! I did halve the recipe as I didn't need as much and it worked well.

Reviewed Herb-Roasted Turkey Breast

Dec 8, 2010 in Food Network Community Toolbox on

Simple and the end result was sooooo delicious! I'm adding this to our standard list of recipes. It's not just for Thanksgiving.

Reviewed Emeril's ESSENCE Creole Seasoning

Oct 3, 2010 in Food Network Community Toolbox on Food Network

I have used this on pork ribs as a rub and also on shrimp when making Shrimp Creole. Great mix of spices. What a wonderful flavor! I always have some mixed in the pantry ready to use.

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