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Canton, Georgia

Member since Jul 2008

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Reviewed Scallops Provencal

Jan 10, 2012 in Food Network Community Toolbox on

This was wonderful! To keep the scallops crispy, I removed them before adding the wine. I also added a bit more wine and a little cream for the sauce and poured the sauce around the scallops on the plate. Have a chunk of crusty bread, you'll want it to get every drop of sauce!""

Reviewed Pulled Pork

Jul 3, 2011 in Food Network Community Toolbox on

I made this last year for my husband and he is still talking about it. In fact, he took some to work and the guys are still asking about the recipe. So they are going to make it at the fire station for the 4th. I followed the brine and rub instructions, and used my Weber kettle as a smoker. I used enough charcoal to maintain the correct temperatur"

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