My Profile

a cook from SoCal

Ladera Ranch, California

Member since Nov 2006

Flag This ProfileFlag as Inappropriate

Reviewed All American Beef Taco

Nov 21, 2013 on

Honestly, as a person on a virtually salt-free regimen, I added NO salt and didn't miss it at all (honest). However, why hasn't anyone complained about the GREASE? He doesn't say to drain the meat after frying, and because he didn't, I thought that maybe the cornstarch in the seasoning might soak it up, but I should have gone with my gut and drained...

Reviewed Buttermilk Coconut Pie

Jun 18, 2012 in on

6/18 Update: Just made this pie again for my bf for Father's Day with 3/4 c sugar. Time to abandon this easy recipe - with the 3/4 c sugar renders it virtually tasteless, so you've got a choice between way too sweet and no flavor at all. You could try it with just one cup, but it's time to move on to a better fool-proof recipe.
6/10: Great t...

Reviewed Buttermilk Coconut Pie

Jun 10, 2012 in on

Great texture, beautiful presentation, gorgeous to behold - but oh-so cloyingly, feel-it-in-your back-teeth sweet. I wish I had paid attention to some of the reviews and reduced the sugar to 3/4 c. I'll make it again as it is my bf's favorite, but glad he wasn't around to try this one. I made the crust with Ina' Garten's pastry dough recipe in a ...

Reviewed Mexican Rice

May 10, 2011 in on

The reviewer was right when s/he said that if you crave your fave Mexican restaurant rice, this is it. Having ..."

Reviewed Frozen Mango Margarita

May 9, 2011 in Food Network Community Toolbox on

Although this recipe says it serves 4, in our case, it meant two, because we didn't use the 2 cups of ice water, but some extra ice cubes instead,(who puts in ice water? it seemed weird) but the results were just TOO RICHLY MANGO, and it took me all night to nurse half this recipe. The good news is, using Patron and Cointreau results in a headache"

Reviewed Jalapeno Cheddar Cornbread

May 9, 2011 in Food Network Community Toolbox on

I could only give this two stars, as much as I wanted to like it. It's a lot of work without the bang for your buck. Even with the jalapenos, it was still bland, and it took an extra 25 minutes to cook, so it wasn't ready with the rest of my Mexican meal. Probably needs cream corn in it, but I don't think I will make it again. I usually love Ina's"

Reviewed Pineapple Upside-Down Cake

May 8, 2011 in Food Network Community Toolbox on

I think I figured out the mystery of this cake. There is enough batter for 2 layers! OK, if you use a non-stick, 9x12 cake pan, it comes out perfectly - no boil over (although just in case I lined a cookie sheet with foil and placed it under the pan to bake). The cake is perfectly baked and puffed at 1 hour at 350. But turning it out requires a li"

Not what you're looking for? Try: