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PurrlGurrl

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Member since Jul 2013

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Reviewed 30 minute shepherd's pie

Mar 28, 2014 on FoodNetwork.com

As with all Ray's recipes, this makes more servings than stated. She has no concept of a realistic and healthy portion size. This really feeds six to eight, especially if most of those eating it are kids.

If this woman actually ate the way she cooks on the air, she'd be the size of the Goodyear blimp.

Reviewed 30 minute shepherd's pie

Mar 28, 2014 on FoodNetwork.com

As with all Ray's recipes, this makes more servings than stated. She has no concept of a realistic and healthy portion size. This really feeds six to eight, especially if most of those eating it are kids.

If this woman actually ate the way she cooks on the air, she'd be the size of the Goodyear blimp.

Reviewed Pasta with Pumpkin and Sausage

Jul 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Be warned. As she always does, Ray significantly underestimates the number of people a recipe will serve. You can feed 8 to 10 with this recipe (I've served 8 if you serve it with it's accompanying salad (doubled, dense, crusty artisan bread and butter, and a crisp white wine.

If you're making it for 4 or less, plan on having...

Reviewed Roast Beef with Gravy

Jul 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Okay, I did it in a crock pot and it worked beautifully. I generously seasoned the chuck roast with S&P. Put half the sliced onion in the bottom of the pot and laid the roast on top of the onion slices. Then covered the roast with the rest of the onion and poured the vinegar over all. Set the crockpot to high and let it work its magic for about f"

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