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Virginia Beach, Virginia

Member since Jan 2006

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Reviewed potato salad

Jun 29, 2014 on

This is my husband's favorite potato salad. I made it for the first time one year ago and made it 4 more times and am making it next weekend to go with baby back ribs. The only change I make is to use half and half with a teaspoon of white vinegar in place of the buttermilk. It does not need lemon because of the 4 TB of mustard and fresh dill is important....

Reviewed meatball curry

Jan 29, 2014 on

This is over the top delicious and I will make it again. We ate it on top of basmati rice with streamed cauliflower. I used ground lamb and cooked the meatballs at 400 in the oven 7 minutes before adding to the sauce and canned chopped tomatoes and no water.

Reviewed Turkey Meatloaf

Dec 25, 2013 on

My husband and I loved it and could not believe turkey meat loaf could have that much flavor. I used 3 lbs of ground turkey, added mushrooms and red pepper and garlic to the onions, used all the spices and breadcrumbs and one egg. I added fig preserves, garlic powder, and Sirachi to the catsup topping. I had to bake much longer and at a higher temperature...

Reviewed Wild Rice Salad

Jul 8, 2012 in Food Network Community Toolbox on

OMG this is over the top delicious and I will make it again. We ate it with smoked salmon that my husband made on the charcoal grill. 1 1/2 cups of oil is way too much unless you cook 2 cups of rice. I used 1 can of 6oz artichokes non marinated, more grape tomatoes cut in 4ths, orange pepper instead of green, and thawed frozen peas instead of cann"

Reviewed Peach Crisp with Maple Cream Sauce

Jun 18, 2012 in Food Network Community Toolbox on

This is a fantastic way to use fresh peaches! The maple sauce is devine and so easy. I added oatmeal and almonds to the crumbel from Ann Burrell's recipe. I will make this again and reccomend it to friends and relatives.

Reviewed Orzo with Artichoke Pesto and Grilled Corn

Jun 18, 2012 in Food Network Community Toolbox on

It makes at least 10 servings so I took some to my neighbor who used to be a chef and she said it tasted so fresh. We had it with lamb burgers and peach crisp. I loved the artichoke pesto and I did use all of it with the pound of orzo. I would definitely make this again, next time with more corn and possibly a type of fresh pepper."

Reviewed Braised Chicken Thighs with Button Mushrooms

Aug 22, 2011 in Food Network Community Toolbox on

This takes quite of bit of time to make it but pefect when you have a day off. I used a cup of dry white wine and 1 cup of chicken stock. I added one 14.5 oz can of diced tomatoes and 20 oz of mushrooms which I cut in half and sliced thin. I served it over parsley wide egg noodles. I am adding this to my recipe box. BAM Emeril!""

Reviewed Massaged Kale Salad

Apr 10, 2011 in Food Network Community Toolbox on

I love this salad! The texture and flavor of the kale compliment the dressing and other ingredients. It is healthy, easy to make, delicous, and it makes wonderful leftovers for lunch the next day. "

Reviewed Smoked Chile Scalloped Sweet Potatoes

Apr 9, 2011 in Food Network Community Toolbox on

I can't even begin to tell you what an incredible recipe this is. It is extremely easy and is my new favorite sweet potato recipe. I took it to a going away party and people came up to me all night to compliment the potatoes. If like savory make these potatoes and put less chili in adobe in you not like spicy. When I buy a can of chili in adobe I...

Reviewed Homemade Cranberry Nut Granola

Apr 9, 2011 in Food Network Community Toolbox on

This is very easy to make but the cooking temparture is too high. I made it last weekend and had it at 325 degrees. I liked it so much I am making it again this weekend and will try 200 degrees for 45 minutes. I ate it all week with yogurt for breakfast and it is 10 times tastier than anything you buy in the store and less expensive and healthier...

Reviewed Sauerkraut Soup with Sausage

Jan 17, 2011 in Food Network Community Toolbox on

I have been making this for the last 3 years too. It is the perfect soup for fall and winter. It is easy to make and full of flavor with the smoked sausage, garlic, sauerkraut, and garlic. I make double the amount because it makes exellent lunch leftovers and keeps well in the frig for a long time. I am making it again tonight and serving it with...

Reviewed Sauteed Cannellini Beans

Jan 17, 2011 in Food Network Community Toolbox on

These beans were over the top and I will make them again. They were quick, easy, and and relatively inexpensive to make. The intense layers of flavor were delicous but not over powering. Serving them on the cristinies was the perfect bite.

Reviewed Garlic Spaghetti

Jan 17, 2011 in Food Network Community Toolbox on

I watched the show and made it for dinner the same night. The garlic spaghetti tasted better than a side of pasta you eat at a good Italian restaurant. The depth of flavor exploded in our mouths. I added dried basil and red pepper flakes to the garlic olive oil mixture to make it spicier and doubled the crushed tomatoes so there was more sauce.

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