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Reviewed Roman-Style Chicken

Jan 25, 2013 in Food Network Community Toolbox on

I used canadian bacon instead of procuitto and instead of regular diced tomatoes, I used Rotel (tomatoes with green chilis. It added an extra kick which I like better. I also added 1-2 TB of tomato paste to thicken up the sauce a little. I ate it as is, but I cooked some pasta on the side for my husband. Will definitely make it again!!!! (My "

Reviewed Southern-Braised Greens with Bacon

Feb 3, 2012 in Food Network Community Toolbox on

YUM!!! With the leftovers...I put in a shallow dish topped with pepper jack cheese and served with crostinis. Best dip ever!!

Reviewed Apple-Cheddar-Squash Soup

Oct 29, 2011 in Food Network Community Toolbox on

One of my favorites! I love it so much that I have been using it in different variations. My latest "cajunized" it a bit. I defrosted some dungeones crabs then poached them in the soup, shelled them then added to the soup. I also thickened it up with an extra potato and more flour. Served it over rice to eat like a bisque. Also added tabasc...

Reviewed Asian Glazed Wings

Apr 5, 2011 in Food Network Community Toolbox on

I make this sauce very often! I use it on chicken,shrimp, and pork and mix it with rice or pasta. Soooo good, simple,and always a crowd favorite!"

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