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Mrs.H

Member since Nov 2010

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Reviewed Spicy Shrimp and Pasta Casserole

Dec 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

I had high hopes for this recipe, it sounded so good. Actual dish was flavorless, boring, and not spicy at all. Would not follow this recipe again. Could probably be made better leaving out the half & half and yogurt and using heavy cream instead. Using hot salsa and adding some diced onion would help too. "

Reviewed Chicken with Forty Cloves of Garlic

Jan 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used 4 large bone-in split chicken breasts instead of whole chickens.Other than that I followed the recipe exactly and it was absolutely delicious. Served with garlic parmesan mashed potatoes and sauteed spinach.""

Saved Recipe Queso Blanco Dip by Wildflour

Jun 3, 2011 on Food.com

Reviewed Pumpkin Cheesecake

Nov 23, 2010 in Food Network Community Toolbox on Food Network

This cheesecake turned out amazing, I had people asking for the recipe. The only thing is the cake is not cooled after 15 minutes and you can't put plastic wrap on a cake that is still hot, the pan tried to melt it. I found it better to leave it in the oven after cooking for 5 hours then take out, use a butter knife to separate from the pan, unlatch...

Reviewed Pumpkin Cheesecake

Nov 23, 2010 in Food Network Community Toolbox on Food Network

This cheesecake turned out amazing, I had people asking for the recipe. The only thing is the cake is not cooled after 15 minutes and you can't put plastic wrap on a cake that is still hot, the pan try to melt it. I found it better to leave it in the oven after cooking for 5 hours then take out, use a butter knife to separate from the pan, unlatch...

Reviewed Roasted Brussels Sprouts

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I'd never had Brussels Sprouts before I made these a few months ago and I absolutely love them. The darker I can get them the better- I like them pretty much burnt so they are crispy on the outside and buttery soft in the middle. I don't really use the actually recipe anymore, I just plop a few to a bunch in a pan drizzle with olive oil then sprinkle...

Reviewed Roasted Brussels Sprouts

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I'd never had Brussels Sprouts before I made these a few months ago and I absolutely love them. The darker I can get them the better- I like them pretty much burnt so they are crispy on the outside and buttery soft in the middle. I don't really use the actually recipe anymore, I just plop a few to a bunch in a pan drizzle with olive oil then sprinkle...

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