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Sugar Land, Texas

Member since Dec 2004

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Replied to blackberry cheesecake squares

Apr 26, 2014 on

It's not really too much butter for the amount of dry cookie base being an entire box of vanilla wafers...that amount of butter is necessary for adequate binder.

Reviewed Malted Milk Chocolate Chip Cookies

Dec 22, 2013 on

HINTS: parchment paper, less butter & refrigerating dough prior to baking can help cookies from spreading as much-parchment paper helps cookies not flatten out-when dough is against warm cookie sheet it begins to spread-parchment paper acts as a barrier & prevents that from happening so instantly allowing them to spread just the right amount...

Reviewed Creamy Vinaigrette

Nov 3, 2013 on

After reading reviews I re-watched this show I still had recorded and saw the only discrepancy with ingredients reported here is the mustard...on the show she uses 1 Tablespoon, where this recipe quotes 1 Teaspoon...I made it exactly according to what she made on the show and it was great...I think the higher content of oil to vinegar is intentional...

Reviewed Baked Sweet Potato "Fries"

Apr 14, 2013 in Food Network Community Toolbox on

one major thing that helps w/texture and final product relative to crispiness is to NOT peel the potatoes as the recipe states...who knows if this is what she actually did on the show this is from as often times I find variations with these printed recipes on food network from what the chefs actually did as well as quantities of ingredients, etc.."

Reviewed Key Lime Mousse Pie

Jan 12, 2013 in Food Network Community Toolbox on

for those w/issues re: the gelatin...ok...this is what the recipe says: 1 1/4 ounces (1 envelope) package unflavored gelatin...what about (1 envelope) are people NOT getting???'s not that difficult to realize it is saying ONE 1/4 ounce package which IS ONE envelope !...this recipe is off the chain good!"

Reviewed Hummus

Jan 12, 2013 in Food Network Community Toolbox on

great !"

Reviewed Cherry Almond Chocolate Clusters

Feb 5, 2012 in Food Network Community Toolbox on

These are great with dried strawberries which you can get in the grocery store where all other bagged nuts and dried fruits are. I as well, used slivered almonds so as not to have to contend with chopping and takes the skin out of the equation which just doesn't go. As far as the chocolate preparation seeming to be a lot of work, simply melt th...

Reviewed Baked Potato Wedges

Jun 19, 2011 in Food Network Community Toolbox on

great recipe...enjoy them with jarred roasted minced garlic w/some of the juice put with the spices and oil in a baggie for the initial coating process...yummy!"

Reviewed Pound Cake

Jun 19, 2011 in Food Network Community Toolbox on

Delish :)"

Reviewed Osso Buco

Jun 19, 2011 in Food Network Community Toolbox on

AWESOME !...nuff said"

Reviewed Classic Coleslaw with Caraway

Jun 19, 2011 in Food Network Community Toolbox on


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