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NVirginian

Manassas, Virginia

Member since Nov 2004

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Saved Recipe Thousand Island Dressing by Graybert

Mar 23, 2014 on Food.com

Reviewed Potato Bread

Feb 13, 2014 in null on Food.com

Made this for the second time and it';s excellent! This time I used white whole wheat flour and it';s so good I';m making a second batch to share! Thanx for sharing!"

Saved Recipe Deli Rotisserie Chicken by bailey46

Feb 13, 2014 on Food.com

Saved Recipe Mississippi Roast (Crockpot) by Scoutie

Jan 6, 2014 on Food.com

Saved Recipe English Toffee by Bertha C.

Dec 22, 2013 on Food.com

Saved Recipe English Toffee by ~Nimz~

Dec 22, 2013 on Food.com

Saved Recipe Potato Bread by Aroostook

Nov 24, 2013 on Food.com

Reviewed Venison Tenderloin with Cabernet Sauce

Nov 11, 2013 in null on Food.com

I';m so glad I found this recipe! I';ve made this twice now with the only real change being that I pan sear backstrap or tenderloin in butter and olive oil to rare/medium rare. The sauce makes it perfect! I served this tonight with homemade fettuccini sprinkled with fresh Romano cheese and tossed with cream and peas on the side. Awesome!"

Reviewed Fresh Pasta

Nov 10, 2013 on FoodNetwork.com

Very easy recipe. I used my Kitchenaid to mix the dough and the dough hook for kneading. It was my first time using my pasta roller and it made excellent fettuccini!

Saved Recipe Hot Italian Sausage "venison" by Chef Kirk T

Sep 28, 2013 on Food.com

Reviewed Venison Loin with Sweet Potato, Pearl Onions, and Smoked Bacon

Sep 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Amazing is an understatement. The only changes I made are I made carmelized onions, seared the tenderloin in bacon fat and butter. Then I plated the sweet potatoe topped with the carmelized onion with the tenderloin fanned out on the side, drizzled with a port wine reduction and sprinkled with crispy bacon bits over all. A winner!"

Saved Recipe Barb's Best Zucchini Bread by Karen=^..^=

Aug 25, 2013 on Food.com

Saved Recipe Zucchini Bread by Sackville

Aug 25, 2013 on Food.com

Reviewed Chicken and Slicks(Cook's Country)

Aug 23, 2013 in null on Food.com

This tastes just like what friends of mine would make when I lived in NC! This was a tiny bit too thick the first time I made it so this time I cut down on the amount of slurry I added to the broth. One of these days I might actually make the "slicks" from scratch but for now I did exactly like most of the folks did and used frozen ones. Still a ...

Reviewed Red Hot & Blue Potato Salad - the Original

Jul 1, 2013 in null on Food.com

I made this tonight and used Yukon Gold potatoes because it';s what I had on hand. Came out excellent! I used 5 eggs instead of 4 and cut back on the salt by 1/4 tsp and next time I will cut back even more. This tastes just like Red Hot and Blue';s Potatoe Salad, that';s all I care about! Thanx!"

Saved Recipe Lexington-Style Pulled Pork by DrGaellon

Jun 26, 2013 on Food.com

Saved Recipe Pulled Pork by Sue Lau

Jun 26, 2013 on Food.com

Saved Recipe Pulled Pork by Sue Lau

Jun 26, 2013 on Food.com

Saved Recipe Southeastern North Carolina Pulled Pork by Leta

Jun 26, 2013 on Food.com

Reviewed Cajun Remoulade Sauce

Jun 8, 2013 in null on Food.com

Excellent! I used 2 tsp of cayenne and it';s perfect for the majority of my family. I could kick it up a notch for myself but I';ll do that on my own plate. This is going to be perfect for my soft shell crabs tonight and I can';t wait to use it on fried green tomatoes! Thanx so much!"

Saved Recipe Cajun Remoulade Sauce by ~Nimz~

Jun 8, 2013 on Food.com

Saved Recipe Cajun Remoulade Sauce by Remoulader

Jun 8, 2013 on Food.com

Saved Recipe Remoulade Sauce by Rita~

Jun 8, 2013 on Food.com

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