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SoberOldie

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Member since Nov 2008

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Reviewed Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Jun 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

OMG I have made this recipe twice. The first time I didn't pay attention to the 1/2 inch pieces of cauliflower floret, and made long trees of cauliflower, which took at least twice as long to cook. The flavor was so good that I made them again tonight, and "saw" the issue - cut the cauliflower into 1/2 inch bits! That's the secret! The recipe "

Reviewed Easy BBQ Short Ribs

Jun 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

OMG I have made this twice, now. The first time our short ribs were so delicious that I could not wait to make it again, and my butcher didn't have short ribs again for months! I live in a very small town and every time I went to the store, I would look for those beef short ribs so I might have another taste. The BBQ sauce is so blessedly delis"

Saved Recipe The Ultimate French Bread by Debber

May 14, 2013 on Food.com

Added Recipe Photo to The Ultimate French Bread

May 14, 2013 on Food.com

Reviewed The Ultimate French Bread

May 14, 2013 in on Food.com

This loaf came out even though the following tragedy happened: my bread machine didn';t have the paddle in it! So I checked it after 20 minutes and nothing was mixed - the ingredients were just laying there. Did not know the paddle wasn';t there, so I let it "set" some more thinking I just didn';t know how bread machines worked. H...

Reviewed Chicken Enchiladas

Aug 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow were these good. I give five stars even though I added at least one other cup of cheese - matter of fact I probably tripled the cheese. Instead of making two pans, I made one layered pan with sauce on the bottom, then 6 shells, then cheese, then chicken stuffing, repeat. Oh yes and I added black olives. But the basic recipe shines. "

Reviewed 4 Minute Spicy Garlic Shrimp

Feb 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awww, this was such a beacon of light on a work night, when I had an urge to cook some shrimp but hadn't a clue how to make them spicy-hot. Googled the words of this recipe, and lo! What a boon with some high-fiber pasta, a bit of watercress in season along with the parsley, and a nob o' butter. Beautiful, as well as delish! Right arm, girl! ...

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