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N Charleston, South Carolina

Member since Apr 2009

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Reviewed Roasted Leg of Lamb

Aug 15, 2013 in Food Network Community Toolbox on

Delicious! Very easy. I went heavy on the mint and doubled the salt. "

Reviewed Rabbit alla Caciatora Barese

Jul 21, 2013 in Food Network Community Toolbox on

The depth of flavor in this dish is really hard to describe. It is perfectly balanced and has a truly delicious flavor. The orange adds a bright note. I will definitely make this again, maybe with chicken since rabbit was hard to find here."

Reviewed Crostini of Chicken Liver Pate with Balsamic Onions

Jan 22, 2013 in Food Network Community Toolbox on

I made this for some friends, but I am glad I didn't make it for a party. The pate portion tasted overwhelmingly of liver. Anyone not wishing to eat the onions did not enjoy it, and I have not found anything with which I can combine the remaining pate successfully."

Reviewed Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Jan 22, 2013 in Food Network Community Toolbox on

Tastes amazing. I am famous for rarely making the same meal twice, but this one I will repeat.

However, next time I will make one modification.... after I take the fish out of the pan I will throw the spinach in there for 5 or 10 seconds and let it wilt ever so slightly. Even though I used baby spinach it was a little too tough...

Reviewed French Onion Dip

Jan 22, 2013 in Food Network Community Toolbox on

As another reviewer mentioned, the directions for carmelizing the onions is off a little. Medium-high heat will cook the onions too quickly and cause them to burn rather than carmelize. Medium or a little lower is more like it.

I also am not a fan of celery salt and substituted another spice instead, and like many reviewers substituted...

Reviewed Pumpkin Pie

Dec 28, 2012 in Food Network Community Toolbox on

I have made this pie three times now and on the third go it was creamy and utterly delicious. The first time I followed the instructions exactly and had a very hard time getting lumps of cream cheese to smooth out. So instead, I now do the following:

Cream the butter (softened, but not melted) and cream cheese together, then add...

Reviewed Brussels Sprouts with Pecans and Cranberries

Dec 27, 2012 in Food Network Community Toolbox on

A lovely spin on brussels sprouts. The pecans add a lovely crunch and the cranberries add a nice sweet/sour quality which plays off the sprouts well. The only change I made is that I used fresh cranberries instead of dried. They add a bit of juiciness that the dried would not have had. This is also a surprisingly quick and easy recipe.


Reviewed Salmon with Brown Sugar and Mustard Glaze

May 23, 2012 in Food Network Community Toolbox on

So fast to make, and absolutely delicious! I don't own a grill, so I dipped the salmon in the glaze, laid it in a heavy cast iron skillet, poured the rest of the glaze over the top, and put it under the broiler in my oven. It was done in 6 minutes and the glaze had made a delicious crust.

I made sauteed green beens to go with...

Reviewed The Ultimate Potato Gratin

Oct 24, 2010 in Food Network Community Toolbox on Food Network

I made this at Thanksgiving last year and it was easily the favorite thing on the table. So amazing! I try lots of different recipes out on my friends, but rarely do I repeat a recipe. This one has gone into my stash of "favorites". I will definitely make again.

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