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Reviewed sage pesto crusted turkey tenderloin

Apr 24, 2014 on

I made this with pork tenderloin instead of turkey, that's all I could find. Maybe that's why I didn't like it. I thought the pesto lost its fresh flavor in the baking, though.

Reviewed Lemon Meringue Pie

Jan 13, 2014 on

Put me down in the "soupy mess" column. I did put the leftover pie in the fridge, and then the filling stiffened nicely. Was that step the show omitted? Other than the messiness, it was delicious. I might say the crust was a bit salty, but otherwise great. I was surprised at how easy the pie crust was to assemble.

Reviewed Trout Almondine

Dec 24, 2013 on

No way half inch diced potatoes saute in three minutes. No way. Otherwise, not a bad recipe. It takes some advance planning, and uses three pans if you follow the recipe, so prepare for that. Served with snap peas on the side. Tasty, but tricky. Steam the diced potatoes for 15 minutes or so before following the recipe.

Reviewed Creamy Poblano Pepper Strips (Rajas

May 1, 2013 in Food Network Community Toolbox on

Delicious! I've made it several times, and it's always a hit. A few times I did get some Poblano peppers that were not hot enough, so I mixed in some cut up raw Serrano peppers."

Reviewed Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Apr 9, 2013 in Food Network Community Toolbox on

I have to go with the negatives on this one. It was easy to make (well I grilled the halibut, because I too don't know what to do with all the leftover oil), but the pesto was kind of bland. Lemon juice was the only thing that made it pleasurable."

Reviewed Hearty Tomato Soup with Lemon and Rosemary

Apr 9, 2013 in Food Network Community Toolbox on

This may be the best recipe I've ever gotten from Food Network; healthy, kids love it, wife loves it, cheap, easy. Can't ask for better than that. Oh, and I love it too."

Reviewed Chicken Florentine Style

Jan 29, 2013 in Food Network Community Toolbox on

Oustanding! The cream sauce is so tasty. And it's one of the few chicken breast recipes that's just as good reheated the next day. I tripled the amount of shallots to make the sauce a bit thicker. "

Reviewed Pulled Pork

Jun 20, 2011 in Food Network Community Toolbox on

Wonderful, love it. Small complaint: for me, the grill thermometer I put in the hole on top never gets above 180. If I put it on the grill itself, next to the pork, however, it reads about 230 (or higher). The pork itself was mostly perfect, but some was actually a bit tough, which I chalk up to the temperature inside being higher than reporte"

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