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Reviewed mega meatball pizza

Nov 5, 2014 on

Ok, I did not have ground sirloin so I substituted medium ground beef...the trick here was to fry the meat and then put it into a colander and rinse with hot hot water to remove all that gross fat. I then put it back into the pan and proceeded with the recipe. Another change I made was fresh herbs all the way through with the addition of sage with...

Replied to Fancy Mac and Cheese Recipe : Ree Drummond : Food Network

Aug 21, 2014 on

Hon you need to just relax and use your noggin...lower temp, cover with foil, add a bit more liquid...if you are a newbie cooker then I forgive :)

Reviewed fancy mac and cheese

Aug 21, 2014 on

This stuff is extremely yum! P. Dub. never lets you down. A note to juliasmum, you`ve got a lot to say and many changes but maybe common sense would do you better. Use eye and feel and if it is thick, Ree did say thin it out. You bake it because all good M&Cs are baked...they don`t come out of that blue and orange box and are made stove top. I...

Reviewed Good Eats Roast Turkey

Oct 8, 2013 on

As usual, Alton you are my go-to for any recipe! This one goes above and beyond! The brine was beautiful and I used one of my heritage turkeys which I incubated and raised on our pasture, so double wammy! I also slow roasted my bird for 7 hours. The results were so good. I also changed up one thing. Instead of using a cup of water with the aromatics,...

Reviewed Good Eats Roast Turkey

Sep 17, 2013 in Food Network Community Toolbox on

Any recipe by Alton Brown is a winner! He's my "go to" for anything really. Consistently delicious!!! The turkey brine was absolutely AWE INSPIRING! I raised eight heritage birds this year. Recently, I had four of them "processed". I had a small hen of seven pounds and I wanted to do this bird justice. The brine's aromatics were beautiful. I alway"

Reviewed Pasta with Smoked Mussels and Capers

May 14, 2013 in Food Network Community Toolbox on

Day before payday life saver! This was bright and very tasty! It used the basics in the pantry and resulted in a rustic and simple even liked it. I did have to make some changes to reflect what I had on hand. I used one tin of smoked oysters, no sardines. I mixed the shallot in with the capers, added coarsely chopped green olives, oliv"

Reviewed Kheema: Indian Ground Beef with Peas

Nov 28, 2012 in Food Network Community Toolbox on

I think this recipe was spot on! I followed it to the letter except I had to use a half a large can of crushed tomatoes. As a result, I only used 1/2 cup of water so it wouldn't be too soupy. Added more peas, lots of cilantro and yogurt. I have to agree with a former reviewer, use the freshest spices you can get your hands on. I ground my own cori"

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