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Reviewed monument cafe blueberry pie

Aug 23, 2014 on

The crust is terrible for a sweet pie. Use another recipe, or another crust for the pie.

Replied to Triple Chocolate Brownies

Oct 21, 2013 on

So you give the brownies 3 stars because you don't know how to convert the ingredients? Google what you need to convert and you' ll get your answer.

Reviewed Baked Chocolate Custard with Butterscotch Whipped Cream

Dec 27, 2012 in Food Network Community Toolbox on

The custard is delicious and very easy to make. I baked them at 300 for 35 min and they were firm, no problem with the custard being jiggly. I let them cool on the counter for 45 min and then moved them to the refrigerator for a few hours. They got perfect consistency and tasted great! "

Reviewed Portobello Mushroom Burger

Aug 12, 2012 in Food Network Community Toolbox on

Simple recipe and full of flavor. Best portobello mushroom burger I've had so far. "

Reviewed Fresh Fruit Salad with Creamy Custard

Sep 29, 2011 in Food Network Community Toolbox on

The custard would just not thicken up. I went way past the five minutes over low heat without simmering it and was still looking runny. I moved it to the refrigerator, hoping it would get harder when cold, but that didn't happen. Like another review says, seems like there's an ingredient missing. The flavor is great, but it is not custard. ""

Reviewed Strawberry and Mascarpone Granita

Mar 9, 2011 in Food Network Community Toolbox on

This dessert is absolutely delicious and incredibly easy to make. I wouldn't change a thing on this recipe, it is perfect the way it is!"

Reviewed Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes

Mar 9, 2011 in Food Network Community Toolbox on

This pie is delicious. I used less veggie stock and avoided the horseradish. It is so flavorful and the mashed potatoes with the parsnips and white cheddar cheese are amazing.
FYI: when Rachael Ray makes this recipe during her show, she explains that Worcesteshire sauce has anchovies in it."

Reviewed Strawberries with Ricotta Cream and Pistachios

Mar 9, 2011 in Food Network Community Toolbox on

I found the ricotta had a strong liquor flavor. I would suggest to use one tablespoon first of the liquor and try it, then add the other one. I really liked the pistachios in this recipe.
Also, if you watch the video, Bobby actually macerates the strawberries with sugar and Grand Marnier, which is not mentioned in the recipe online. "

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