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Reviewed Andouille and White Cheddar Over-Stuffed Baked Potatoes

Dec 31, 2011 in Food Network Community Toolbox on

I have been making this for about 10 years and always a hit. I have changed things over time I cut the chives in half, I use Italian Sausage instead of Andouille since one year could not find it and the family like that better (personal taste) and I use about 1 1/4 lbs of sausage. I use the 1 1/2 cups of the cream sometimes a bit more and changed...

Reviewed (Shrimp) Cocktail Sauce

Jun 20, 2011 in on

This worked out great when we someone brought shrimp but no sauce. I did not have horseradish so I used Dijon mustard. which will work if in a pinch."

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