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Tucson, Arizona

Member since Dec 2005

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Reviewed Stuffed Cabbage

Jan 21, 2014 on

This was really good. Reminds me of sweet and sour meatballs. I used Uncle Ben's converted (par-boiled) rice and 1.5 lbs of meat. Filled up my cast iron Dutch oven to the brim. I cooked it for 1.5 hours and the meat mixture was light and the rice was perfectly cooked. Makes a lot. Delicious!

Reviewed Beef Bourguignon

Jan 2, 2014 on

I followed this recipe exactly. Had trouble finding slab bacon, but did obtain it at a specialty butcher shop. It produced a lot of grease, which I would have been inclined to drain, but I followed the recipe and didn't drain it. While the browned meat sat on the cookie sheet as I prepared the next step, I worried that it was only half- cooked and...

Reviewed Creamy Polenta

Sep 27, 2012 in Food Network Community Toolbox on

My first attempt at Polenta! I cut the recipe in half. All of the liquid absorbed about 25 minutes into the cooking time. I should have kept adding liquid because there was a slight grittiness to the finished product Tasted good, though, and had a creamy, light texture, and no lumps. I will try it again soon. Thank you, Emeril! "

Reviewed Carrot Cake

Oct 22, 2011 in Food Network Community Toolbox on

I loved how it came out looking perfectly even and brown. I used honey flavored Greek yogurt and one cup of sugar; 1/2 cup raisins, 1/2 cup chopped pecans and more cinnamon. Moist, delicious, baked in a 9" square pan. Cream cheese icing is good, but sweet, which is why I reduced sugar. ""

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