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Reviewed Pineapple Upside Down Cake

Aug 7, 2011 in Food Network Community Toolbox on

Great recipe. I didn't have a cast iron skillet, so I used a regular 9 inch cake pan and it worked perfectly. It was wonderfully moist and light. The second time I made it, I added a third of a teaspoon of ginger and a third of a teaspoon of cinnamon to the topping. I also added a quarter teaspoon of coconut extract to the batter. ""

Reviewed Vince's Ham-and-Cheese Croquettes

May 26, 2011 in Food Network Community Toolbox on

These came out pretty good. The cayenne is prominent, so it might be best to use a bit less if people are sensitive. However, I modified the recipe to make pizza balls and they were even better. I substituted pepperoni and mozarella for the ham and cheddar (and omitted the onion), rolled them into balls instead of sticks and served them with pi"

Reviewed Green Chile Chicken and Queso Empanadas

Jan 1, 2011 in Food Network Community Toolbox on

This was a hit! I made the salsa and the filling the night before, assembled them in the morning, and let them sit in the fridge until I was ready to cook them. It worked great!

Thanks to other reviewers I knew that the recipe doesn't make enough crust for the filling, so I made a double batch and it worked out. I also made a...

Reviewed Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

Jan 1, 2011 in Food Network Community Toolbox on

I thought the recipe was fabulous, but found the proportions to be a bit off--I think that it overpowered the crab to have so much extra filler. I would suggest either doubling the crab or using only 1/2 to 2/3 of the veggies, broth, and toast (and adjusting the spices to taste).

I made this as an appetizer and used baby bellas...

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