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Rozzer

United States

Member since May 2010

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Saved Recipe Pork Chops Marsala by jkoch960

Oct 10, 2011 on Food.com

Saved Recipe V's Crock Pot Bottom Round Roast by VLizzle

Oct 5, 2011 on Food.com

Saved Recipe Raspberry Iced-Tea by Charlotte J

Sep 18, 2011 on Food.com

Saved Recipe Spiced Peach Iced Tea by FarahC

Sep 18, 2011 on Food.com

Saved Recipe Mint Julep Iced Tea by Vino Girl

Sep 18, 2011 on Food.com

Saved Recipe Lemon-Lime Iced Tea by Redsie

Sep 18, 2011 on Food.com

Saved Recipe Mango Iced Tea by the wicked noodle

Sep 18, 2011 on Food.com

Saved Recipe Blackberry & Orange Iced Tea by Baby Kato

Sep 18, 2011 on Food.com

Reviewed Curried White & Wild Rice

Sep 18, 2011 in on Food.com

Best use of wild rice I've come across. I'd suggest the following changes: Double or triple the scallions. Double or triple the green pepper. Make it a whole pound of mushrooms. Add a can of cream of mushroom soup. Add a can of coconut milk. Use olive oil instead of butter. One slight pinch more salt. Perhaps another half tablespoon curry...

Saved Recipe Alton Brown's Baked Brown Rice by Seedbeads

Sep 18, 2011 on Food.com

Saved Recipe Oven Fried Onion Rings by Amber Dawn

Sep 18, 2011 on Food.com

Saved Recipe Boston Market Creamed Spinach by senseicheryl

Sep 18, 2011 on Food.com

Saved Recipe Portabella Mushroom Fries by Lorrie in Montreal

Sep 18, 2011 on Food.com

Saved Recipe Sauteed Mushrooms by Mark H.

Sep 18, 2011 on Food.com

Saved Recipe Best Damn Borracho Beans Period! by Texas Pete

Sep 18, 2011 on Food.com

Reviewed Curried White & Wild Rice

Sep 18, 2011 in on Food.com

Best use of wild rice I've come across. I'd suggest the following changes: Double or triple the scallions. Double or triple the green pepper. Make it a whole pound of mushrooms. Add a can of cream of mushroom soup. Add a can of coconut milk. Keep everything else the same."

Reviewed Luchow's Swedish Meatballs

Jun 22, 2011 in on Food.com

This is an excellent recipe, but far, far too light on the herbs and spices. Multiply them by several times to be able to taste them to any extent at all in the finished product. The other reviews of this recipe are a farce. This Luchow's recipe is by no means supposed to be your Aunt Lucille's swedish meatballs, or your grandmother's. Luchow...

Reviewed Braised Chicken Thighs and Legs with Tomato

May 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. However, I cut the chili flakes from 2 teaspoons to 1/2, which brought the different tastes into balance. The cinnamon added a delightful richness, which would otherwise have been a spicy chicken stew. Further, beneath the somewhat exaggerated cooking directions (which are not terribly essential to the dish) is a very fast and easy-to"

Reviewed Ham Hocks with Navy Beans

May 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

An excellent and easy dish. The only thing we'd do differently next time would be to reduce the red pepper flakes from one-half to one-quarter teaspoon. Not that we don't like spicy dishes, but the one-half teaspoon over-emphasizes spiciness and detracts from the other herbs and spices, which together provide subtlety to the dish's taste. Also,"

Reviewed Ham Hocks with Navy Beans

May 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

An excellent and easy dish. The only thing we'd do differently next time would be to reduce the red pepper flakes from one-half to one-quarter teaspoon. Not that we don't like spicy dishes, but the one-half teaspoon over-emphasizes spiciness and detracts from the other herbs and spices, which together provide subtlety to the dish's taste. Also,"

Reviewed Ham Hocks with Navy Beans

May 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

An excellent and easy dish. The only thing we'd do differently next time would be to reduce the red pepper flakes from one-half to one-quarter teaspoon. Not that we don't like spicy dishes, but the one-half teaspoon over-emphasizes spiciness and detracts from the other herbs and spices, which together provide subtlety to the dish's taste. Also,"

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