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Replied to tortilla espanola (spanish omelet)

Nov 3, 2014 on

i just returned from spain and these are served at every tapas bar/restuarant we went to. it is listed as a spainish omlette, meaning from spain, exactly what it is. can't wait to try this recipe. sounds like exactly what we ate and loved it!

Reviewed pan-fried onion dip

May 1, 2014 on

good not great.... cut down on the butter and oil a bit and added some garlic powder....pretty thick... the gang enjoyed it tho!

Reviewed grilled artichokes with parsley and garlic

Apr 16, 2014 on

this turned out great... made it just as described and wouldn't change a thing

Reviewed chinese chicken salad

Feb 25, 2014 on

i just used the dressing and mixed with chicken, greens, cabbage, peppers, cukes and onions. subbed honey for brown sugar and forgot to add the canola oil but didn't miss it. dressing was thin but coated well. next time will add some cilantro too. enjoyed this!

Reviewed baked buffalo wings with blue cheese-yogurt dip

Feb 1, 2014 on

i'm working off some lbs so made some tweaks to cut out calories. i used drumsticks instead and removed the skin. since they are larger i simmered them 10 minutes longer. added 1 tbsp to the sauce to thicken it. 3 legs = 328 calories and then blue cheese dip adds 68 calories more (per recipe, 6 servings total) pretty close to the real deal for...

Reviewed Hot and Sour Soup

Aug 28, 2013 in Food Network Community Toolbox on

this was really good but maybe i'm to used to the hunan style hot and sour which is really sour. I added a healthy splash of cider vinegar for more sour and next time will replace all the rice vinegar with cider vinegar. without it I found it too mellow. otherwise really good and will make again. also I omitted the pork, added extra tofu and"

Reviewed Chinese Chicken Salad with Red Chile Peanut Dressing

Aug 28, 2013 in Food Network Community Toolbox on

super good. recipe makes a LOT of dressing. I used sirachi instead of chipotle and it had the perfect kick. omitted the peanuts and added some cilantro and cabbage for more crunch. yum"

Reviewed Moroccan Carrot Salad

Jul 9, 2013 in Food Network Community Toolbox on

very good! the lemon really came through on the dressing. added a tad more pepper and wasn't too spicy. interesting combo of flavors. looking forward to the leftovers today to see what a night in the fridge added."

Reviewed Parker's Split Pea Soup

Jun 12, 2013 in Food Network Community Toolbox on

my family is from texas so we have been making good ole split pea soup with carrots, onions and a ham bone or smoked ham hock for the last couple hundred years. I used this as a reference as I wanted to add some spice to our traditional recipe. the garlic and oregano additions are new for me and really delicious. I couldn't skip the wonderful f"

Reviewed Rosemary-Lemon Grilled Ahi

Jun 11, 2013 in Food Network Community Toolbox on

I figured out at the last minute that I didn't have rosemary but this was delish without it. marinated ahi and sea bass in this and then grilled. the marinade was great on arugula too and I have some left that I plan to rub on some zucchini for grilling. easy and yum. I'm thinking of trying to grill the lemons as that smoky flavor will be good"

Reviewed Pasta Puttanesca

Jun 11, 2013 in Food Network Community Toolbox on

I had just a couple bites of puttanesca left over from a restaurant so made this to supplement it. didn't have the greens so went without. doubled the garlic and red pepper and ended up adding another can of diced tomatoes as I left it simmering so long it got a bit dry. used green olives and a good squirt of anchovy paste. finished product wa"

Reviewed Cin-ful Peach Cobbler

Jun 11, 2013 in Food Network Community Toolbox on

i made this as a pie by using a frozen pie crust. I only used brown sugar and cut the amount in half as it was sweet enough. used tapioca instead of corn starch to thicken the peaches and was short on fruit so added a few blackberries. cut the butter back a bit in the topping and eliminated it from the filling as it didn't need it. put all the"

Reviewed Shrimp and Egg Fried Rice with Napa Cabbage

Apr 25, 2013 in Food Network Community Toolbox on

this just needs a touch of doctoring to make it wonderful. I doubled the shrimp, ginger and garlic, added some ponzu and chili sauce for some spice/heat and used baby bok choy as I had it on hand. really delish!"

Reviewed Rack of Pork with Pear Apple Compote

Apr 14, 2013 in Food Network Community Toolbox on

cooked the pork on the grill by browning first and then indirect heat. 150 is way too much... I pulled the roast off at about 138 and it rose enough during the resting process that it was overcooked a tad. thanks to the brine it didn't dry out. not wild about the djion in the compote as it overpowered a bit and also made it a odd orange color"

Reviewed Endive and Avocado Salad

Apr 14, 2013 in Food Network Community Toolbox on

really good for non foodies as something different but not too weird. great combo"

Reviewed Hearty Lentil Soup with Ham and Potatoes

Mar 6, 2013 in Food Network Community Toolbox on

i make a variation of this soup using the whole ham bone with water and use only as much chicken stock as needed to thin it down. the bone adds tremendous flavor and i skipped the potatoes. what i was most interested in was the parsley puree which didn't chop up well in my blender so i added some chicken broth to it to chop it some more and then"

Reviewed Marinated Grilled Pork Tenderloin

Apr 21, 2012 in Food Network Community Toolbox on

really good. i didn't have the sherry, shallots or orange. used sherry vineagar instead and toned down the rice wine vinegar. based on other reviews i used only a couple tablespoons of honey and a bit less soy. olive oil instead of veg oil. marinated overnight. simmer and strained the sauce. delish. we are eating the leftovers cold this mor"

Reviewed Ahi Poke

Mar 9, 2012 in Food Network Community Toolbox on

this is great but don't bother with the truffle oil which is lost in this. also i like to make this up right before serving it so it doesn't sit in thye marinade for too long. yum""

Reviewed Cocktail Meatballs

Dec 16, 2011 in Food Network Community Toolbox on

tasted better the same day but still the ketchup was way to prevalant for me so i probably won't make these again.""

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