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ThaiMexItUp

Westminster, Colorado

Member since Jun 2008

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Reviewed Butterflied Chicken

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

One of my favorite ways to grill chicken. It's also the most cost effective to buy a whole fryer than it already cut up. Plus it is great for those who like both dark and white meat. Google how to butterfly your chicken if you don't know how. It's super easy!"

Reviewed Fusilli alla Caprese

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

To counteract the bland flavor most reviewers referred to...we added some balsamic vinegar as a dressing. It added the right amount of tang to the food!

Great summer time dish!!!"

Reviewed Fusilli alla Caprese

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

To counteract the bland flavor most reviewers referred to...we added some balsamic vinegar as a dressing. It added the right amount of tang to the food!"

Reviewed Honey Baked Ham

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

My friends and family are in LOVE with this glaze! When I tell them what's in the glaze, they are shocked how much chili pepper flakes I use (I put a little more than called...I like it spicy!). A tried and true repeat at my house. No ham is allowed to be cooked unless it has the Neelys glaze on it! Kudos for a great recipe!!"

Reviewed Creamy Hash Brown Casserole

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good winter casserole...fully of comforting carbs!"

Reviewed Roasted Asparagus

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

We substituted slivered almonds for the pine nuts. It was super yummy!"

Reviewed Roasted Shrimp and Orzo

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a summer staple at our house! I add Kalamata Olives halves to the salad! Amazing!"

Reviewed Reuben Mac n Cheese

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

My family LOVES Ruebens and this is a great twist!

I upped the butter and flour to 5 tablespoons and the milk to about 2-1/4 to 2-1/2 cups. Kinda eyeball it. The original recipe didn't make enough sauce to cover all noodles.

We also didn't use the Gruyere. We just did 1.5 cups of Swiss and 1.5 of Mild Cheddar.

We...

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