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Greer, South Carolina

Member since Feb 2008

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Replied to salmon cakes with artichoke tartar sauce

1 day ago on

It's awesome that Katie is making salmon patties! Like her, growing up in the rural South, salmon patties were a standard meal in our house.

Replied to creamy kale dip

1 day ago on

Definitely sub-in swiss for the gruyere, gruyere is way too expensive for almost any recipe IMO. I agree on your point, I think the only money-saving tip on most of these recipes is to use what you have, and not throw it out. On the casserole, I have no idea what that had to do with waste-not want-not nor saving money.

Replied to beef stew

Oct 23, 2014 on

Would it be possible to finish this in the oven, instead of simmering stove-top for 1.5-2 hrs? If so, then at what temp for how long? Thx!

Reviewed beef stew

Oct 23, 2014 on

How delicious! It's a miracle what Guinness does for beef stew & roasts. I doubled the batch, and look forward to thawing frozen leftovers in the future. That'll be a necessity if I want to serve this again on a weeknight. It was truly too much recipe for a weeknight dinner, which I learned the hard way. Thanks for sharing this great recipe!

Reviewed fava bean pesto

Jun 8, 2014 on

Worthy of a special occasion! I spread cream cheese on the crostini first, since I had no manouri. Also, I added some chopped craisins on top of each bite, not too many though or it overshadows the pesto. My 9YO is loving it! (I wonder if people are getting the overwhelming salt flavor from the cheese they are adding, such as manouri?)

Reviewed Chocolate Sponge Puddings

Sep 25, 2013 in Food Network Community Toolbox on

Definitely a keeper! Will make this one again. The calories are fairly low (about 160 including topping, by my count) and it's warm chocolatey goodness! Hubby and I didn't care for the topping so much, will scratch on that part the next time - but hey, less calories and one less step in the process! TIP: if you beat the egg whites first in the"

Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Nov 18, 2012 in Food Network Community Toolbox on

The sweet potatoes were the best part! Absolutely the best savory sweet potatoes I've ever had! All that said, this recipe calls for way too much pepper and too little salt. I'd go with 1-2 tsp freshly ground pepper and maybe 1/3 to 1/2 tsp of sea salt. Then adjust to taste."

Reviewed Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

Jul 14, 2012 in Food Network Community Toolbox on

Love this salad! I use whole wheat orzo, and I add in chopped grape tomatoes and diced English cucumbers to make it even more hearty. It's a hit everywhere I go! (Note I have not tried the chicken part of the recipe yet.)"

Reviewed That's Shallota Flavor Spaghetti

Jul 14, 2012 in Food Network Community Toolbox on

Very good! It's become a standard in my house! Last night I started making this, believing I had parsley, but found out I didn't. I threw in some torn spinach leaves at the end instead, and let them wilt into the dish - maybe even better than with parsley!"

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