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chicago, Illinois

Member since Jun 2008

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Reviewed French Toast

Aug 10, 2012 in Food Network Community Toolbox on

Made this morning and it was yummy. Using honey instead of sugar in the recipe was genius, and adding the holding/drying time in the oven until all the batches were done is another plus. However I ran out of custard after 6 slices, so either my bread was too big or not dried out enough or it soaked too long or the recipe needs to be increased by"

Reviewed Oak Town Garlic Vinegar Chicken

Jan 18, 2011 in Food Network Community Toolbox on

This isn't the easiest recipe to make, and it took a bit longer than I expected to prepare. And I thought the quantity of garlic would be overpowering. And I thought the vinegar would ruin it. I WAS SO WRONG. I made this for company and cautioned them that it was an experiment. You would have thought a herd of cows was at the table with all the...

Reviewed Cauliflower Gratin

Jan 18, 2011 in Food Network Community Toolbox on

This is a wonderful way to make cauliflower appetizing to people who normally won't touch it. I've made it several times but substitute other cheese I might have in the house for the Gruyere in combination. For example, swiss + provolone + romano is a nice combo, or provolone + edam + parmesan, etc. Next time I'm going to add some crispy bacon...

Reviewed Sauteed Cabbage

Jan 17, 2011 in Food Network Community Toolbox on

I'm sure it would have been perfect as written but I fiddled with it. I fried 5 strips of bacon until crispy and drained on paper toweling, and chopped it into bits. Then sauteed the cabbage in the bacon fat until browned, then added some chicken stock to deglaze the pan, stirred in the bacon bits, covered & simmered until tender. YUM YUM YUM...

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