My Profile


Austell, Georgia

Member since Apr 2007

Flag This ProfileFlag as Inappropriate

Reviewed sweet peach cake

Jul 13, 2014 on

It's in the oven now. One BIG problem I had was the pan size. The recipe indicates using a 8x8. I started there, but there was more batter than the pan would even hold! I switched to a 9x13 and even now I'm twitching....I slid a cookie sheet under the pan after 15 minutes in the oven because the batter is rising and I'm afraid it's going to ooze...

Reviewed Sunday Rib Roast

Jan 1, 2014 on

Perfect. I made the mustard/horseradish sauce as directed but increased the horseradish by about a teaspoon - perfect addition. As far as the roast is concerned, I used my convection oven with its internal meat temperature probe instead of Ina's roasting directions. For those of you who have and use a convection oven for roasting, you know what...

Reviewed Creamed Spinach

Jan 1, 2014 on

Excellent side and easy to make. Made this for New Year's Eve along with a Prime Rib and garlic mashed potatoes. The spinach recipe was so simple...key, though, is the parmigiano reg. ...Don't use the green canned stuff. The real thing is a a bit more money for a wedge, but it lasts almost forever and the taste/flavor addition is the difference....

Reviewed Chicken Fried Steak with Gravy

Dec 16, 2013 on

No problem here. Easy. Very good. And done in a flash. I used a bit less milk in the gravy - used chicken stock instead mostly, but finished it with half & half. The recipe made lots of gravy which I saved and used with leftovers. Save this one.

Reviewed Chicken Parmigiana

Oct 3, 2013 in Food Network Community Toolbox on

This was a very good and easy recipe to make and serve. I added one ingredient - a small can of tomato paste while it was cooking...It added a tomato-y "body" and depth to the sauce. This would great with meatballs, "as is", over an omelette, or almost anything."

Reviewed Pasta with Wild Mushroom Sauce

Apr 30, 2013 in Food Network Community Toolbox on

First I used Giada's recipe for homemade pasta and made fettucini....then I did this sauce for it. WOW! Amazingly good! My changes: Vidalia onion in place of red onion; thyme in place of marjoram; used baby portobellas and button mushrooms; 1/2 and 1/2 in place of heavy cream; chicken stock in place of the mushroom stock. I added about 1/4 cup "

Reviewed Chicken Parmesan

Apr 20, 2013 in Food Network Community Toolbox on

This was good and, best of all, simple and quick to make. I used canned, inexpensive, flavored tomato sauce...took the rest of the sauce and added it to 1/2 lb of cooked spaghetti. Nice, filling meal."

Reviewed Fried Meatball Sandwich with Giardiniera

Apr 5, 2013 in Food Network Community Toolbox on

I'm giving this a 5 because it looks so good. Hey, it'NCAA Final Four Weekend and I'm making this sandwich for the party."

Reviewed New Orleans Shrimp Pizza

Mar 28, 2013 in Food Network Community Toolbox on

The one thing that's really impt it to be sure to thaw out the frozen veg (onions, peppers, etc) BEFORE you put them on the pizza and in the oven. If you put them on the pizza straight from the bag,the frozen ice-moisture will soak the pizza and make it very soggy...."

Reviewed Stuffed Cabbage Rolls (Galumpkis

Mar 18, 2013 in Food Network Community Toolbox on

I love stuffed cabbage rolls and came up with a solution to the cabbage leaf thing a long time ago - - In spring, when cabbages are new and great, I go to my supermarket and peel off the larger, green outer leaves of the cabbages and stuff them in a bag. Most people just peel them off and leave them in the bin, but they are the most nutricious wi"

Reviewed Chicken Piccata Pasta Toss

Mar 10, 2013 in Food Network Community Toolbox on

I was looking for a quick, filling Saturday night dinner option using chicken. I found this recipe and had all of the ingredients and thought, "why not?". WOW! This recipe is SO good - and what a surprise. A couple of things I did differently: a I had no flour so I used Wondra - actually like it better; b I had a med/large russet potato hand"

Reviewed Spaghetti Aglio E Olio

Mar 9, 2013 in Food Network Community Toolbox on

Another Ina Garten simple recipe - excellent! Easy to make and absolutely delicious. Good cold too!"

Reviewed Fried Chicken

Mar 4, 2013 in Food Network Community Toolbox on

I loved this fried chicken recipe - moist, flavorful, and crispy. I used boneless chicken breast. I didn't have any buttermilk so I used half and half. I think using Crisco rather than a veg oil is really a just works better. "

Reviewed Herb-Marinated Pork Tenderloins

Feb 10, 2013 in Food Network Community Toolbox on

I am of the "Ina does no wrong" group of folks regarding her food. This was no exception - easy to prep, easy to sear, easy to roast, and easy to carve. The pork was excellent >> moist, perfectly done, and flavorful. This would be great with chicken too - boneless or with bone...Hmmm...that's next week's dinner!"

Reviewed Creamy Baked Fettuccine with Asiago and Thyme

Dec 9, 2012 in Food Network Community Toolbox on

Healthy - Smealthy! Sometimes you just gotta go for it. First of all, I LOVE macaroni and cheese or any noodle and any cheese. Forget leftovers. In my house, I claim dibs on all noodle/cheese things after day 1. I made it for a post-Thanksgiving dinner along with chicken cutlets and a great salad. I used pecorino instead of asiago only becau"

Reviewed Red Beans and Rice

Dec 6, 2012 in Food Network Community Toolbox on

Loved this recipe - easy and very good. I followed the recipe and added three ingredients: a a handful of chopped cilantro, b 3 diced small roma tomatoes, and c a pinch of red pepper flakes. I love cilantro in just about anything and it added a flavor background to the red bean mixture. I added the tomatoes for taste and texture and the red pe"

Reviewed Rustic Apple Pie with Dried Cherries

Nov 21, 2012 in Food Network Community Toolbox on

I also used a store-bought (Pillsbury crust. The only other thing I changed was that I used dried cranberries instead of dried cherries. I mean, it IS Thanksgiving! I followed the rest of the recipe exactly - time, heat, etc. I like the idea of this recipe and I've made rustic-type pies before, but this one was sort of weird. The apples dried "

Reviewed Tortilla Casserole

Nov 13, 2012 in Food Network Community Toolbox on

I was trying to figure out what to make for dinner and found this recipe based on some of the ingredients I had handy. I used ground beef instead of poultry, sour cream instead of yogurt, and cheddar instead. I also tossed in an envelope of taco seasoning to make it taste more Mexican. All else was according to the recipe. I was surprised how go"

Reviewed Cheese Grits

Jul 13, 2012 in Food Network Community Toolbox on

My I LOVE grits! I live in the south, but didn't really eat them until recently and now I just can't get enough....The recipe is great! But I made a mod to it that I think makes it even better. I add two minced garlic cloves to the liquid while it's cooking. And now for the big one >> I had some leftover mashed potatoes from the previo"

Reviewed Bobby's Pimento Cheese

Jul 13, 2012 in Food Network Community Toolbox on

For me the secret was letting it sit in the fridge for a day or so before eating it. The first time I made it, I used finely minced red peppers (didn't have any pimentos - duh!...okay, but didn't have the pimento taste. The second time I made it, I made sure I had pimentos handy...but I didn't eat it for a day or two...It was SO good after it sa"

Reviewed Zucchini Gratin

Jul 13, 2012 in Food Network Community Toolbox on

Absolutely loved it. I was watching the episode with Ina making the gratin and thought "hey, I have a huge zucchini in the fridge from my neighbor's garden...." and had nearly all of the ingredients. I use dried crumbled corn bread crumbs instead of bread crumbs and WHAT a difference...the corn bread crumbs gave it a much better texture and tast"

Reviewed Cheesy Spaghetti Pie

Jul 13, 2012 in Food Network Community Toolbox on

Loved it! I followed the recipe exactly except for the cheeses. I used the Swiss and Parmesan (actually had a chunk of Regianno to grate and a sharp cheddar instead of the Pecorino. It was perfect. Be sure to remove it from the pan when it's browned on both sides. I think I left mine in the pan a few minutes too long while getting ready for d"

Reviewed Grilled Chicken Breast with Avocado Corn Salsa

May 27, 2012 in Food Network Community Toolbox on

I liked this dish and will make it again. I made two mistakes: a) left the chicken on the grill a little too long so it was a bit dry and overcooked; b) I used three ears of corn, but didn't alter the lemon juice enough to counter the added the salsa was a little dry.

It sounds like a really screwed up, doesn't...

Reviewed Lemon Yogurt Cake

May 27, 2012 in Food Network Community Toolbox on

This cake is SO good...I followed the recipe exactly and it is a very moist and lemony cake. I read other reviews from folks who said it was dry...that wasn't my experience. The cake was perfect. I also make a strawberry sauce (Ina and served it with a scoop of vanilla ice cream and strawberry sauce...sort of like a strawberry short cake, but mu"

Reviewed Potato Salad

May 27, 2012 in Food Network Community Toolbox on

This is great potato salad and is very easy to make. I used russets since I had them on hand and also switched out the whole grain mustard with wasabi mustard - it gave it a little bit of a bite and added another depth of flavor. I agree with with other reviewers...this potato salad has a wonderfully mild and pleasant "sauciness" and is very com"

Reviewed Lady Marmalade Chicken Salad

May 23, 2012 in Food Network Community Toolbox on

Loved it...This was SO good and easy to make. It was a great change from standard chicken salad too. I love Aarti's cooking!!"

Reviewed Hard-Boiled Eggs

Dec 12, 2011 in Food Network Community Toolbox on

I used this method but added one step...I place the finished, unpeeled eggs in a pan of ice water in the sink...then peel them under running water. This works perfectly. ""

Reviewed Apple Cake "Tatin"

Dec 11, 2011 in Food Network Community Toolbox on

Three words: Delicious, Easy, and Quick. This was so simple to make, looked amazing, and tasted even better. I had never made the caramel (boiling sugar and water) before and don't have the candy thermometer, but I followed the directions and removed the boiling sugar water when it turned amber like the recipe instructed. Someone else posted ...

Reviewed Pollo al Mattone

Dec 9, 2011 in Food Network Community Toolbox on

I loved this recipe - although I changed a couple of things. But all the "how to's" worked perfectly and the result was equally perfect. I used bone-in chicken breasts and exchanged dry mustard for the cumin. It was perfect - - moist, meaty, very nicely browned, and the sauce was a great add-on. I added a pat or two of butter to the sauce at...

Reviewed Aarti's Easy Tandoori Chicken

Jul 21, 2011 in Food Network Community Toolbox on

Loved this recipe. Also discovered a really cool Indian store in Atlanta that has all of the spices - and they're very inexpensive. DON'T buy the spices at your local supermarket...Spice Islands, McCormack, etc. will charge 5x more...seriously. Find a local it!

Anyway, the tandoori was superb...I'm so happy...

Not what you're looking for? Try: