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Colfax, North Carolina

Member since Jul 2009

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Reviewed Easy Sole Meuniere

Aug 3, 2012 in Food Network Community Toolbox on

Absolutely wonderful! Such an easy dish to make...slight change was that I used parsley in a tube and swirled it into the sauce just before it was completely done. Gave a nice look and taste to sauce. My husband is not fond of lemon but he loved this! Thanks Ina...keep them coming!"

Reviewed Smothered Pork Chops

Apr 18, 2012 in Food Network Community Toolbox on

Excellant pork chops. I used low fat Buttermilk and it worked out very well. The gravy was very tasty. I put salt, pepper, garlic powder and onion powder on the chops before I dipped them in the seasoned flour. I added the parsley to the sauce before adding the chops back into the pan. This is easy and a keeper. I will be making this often. I may "

Reviewed Cipollini Onion and Fennel Pot Roast

Feb 13, 2012 in Food Network Community Toolbox on

Made this yesterday and it was awesome....I didn't have the fresh herbs so I used 1/2 tsp of each dry and it worked great. Served the gravy over mashed potatoes. Try this, you won't be disappointed.

Thanks Giada!""

Reviewed Scott's Short Ribs

Dec 7, 2011 in Food Network Community Toolbox on

There is another short rib recipe under "Beef Short Ribs" by Ina from 2010 that does include the tomato paste. And it states a much longer cooking time. It is almost identical to this one and I recommend that one as it wonderful. ""

Reviewed Orange-Scented Almond and Olive Oil Muffins

Nov 3, 2011 in Food Network Community Toolbox on

Very good and perfect for a brunch or breakfast muffin. One thing to note, in the episode Giada stated to fill muffing cups using 1/3 measuring cup, however, the recipe says fill them 1/3 full. This is the confusion..need to use the measuring cup and not fill to 1/3 full.""

Reviewed Rugelach

Oct 29, 2011 in Food Network Community Toolbox on

Guess I just don't understand why anyone would rate a recipe and NOT even have made it yet????????""

Reviewed Beef Short Ribs

Sep 27, 2011 in Food Network Community Toolbox on

Excellent and very easy to make. I cooked the ribs a bit longer than the 2 hours, it get them more tender. These are the best short ribs we have ever had. I purred the leftover veggies and made a thicker sauce and served it over egg noodles with the left over beef. Will be making this over and over. Thanks Inna!

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