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Mar 9, 2014 on FoodNetwork.com
“I made this exactly as the recipe specifies, with two exceptions. For the chicken, I used 2, whole bone in chicken breasts and a cut up, frozen whole organic chicken. The house smelled divine as the chicken was cooking and the stock developed. I also added about a cup and a half of frozen peas, for color, to the casserole. Neither change was a...”
Feb 11, 2013 in Food Network Community Toolbox on FoodNetwork.com
“My apologies to the recipe purists, but I have that "I can't tolerate cilantro" gene. Made this sans cilantro....wow! It's the spiciest guac I have ever made and tastiest. Followed the recipe exactly, with the exception of cilantro.
Cilantro lovers, follow the recipe as published. Those who can't deal with cilantro, you won't regret...”
Reviewed Super Sloppy Joes
Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Excellent recipe with a great taste! If I were to do it again, I would drain any fat from the beef before adding the brown sugar and spice mix. I especially like that this recipe doesn't use ketchup. Will definitely make this one again!"”
Reviewed Buttermilk Baked Chicken
Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Marinated the chicken in the buttermilk mixture for about 5 hours. Otherwise made it as described in the recipe, EXCEPT that I stripped the thyme leaves from the stems, chopped them and mixed them with the marinade.
Like others, I'm not a big fan of cornflake coating, so used panko, mixed with paprika, garlic powder, salt and pepper...”