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Richmond, Virginia

Member since May 2004

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Reviewed Baked Macaroni and Cheese

Mar 10, 2012 in Food Network Community Toolbox on

I've been making mac n' cheese for a very long time and this recipe takes it to the next level. I loved the addition of spices, etc. to the initial sauce. I used penne pasta, and baked the pasta in a deeper casserole with out the crumb topping. It came out with a crispy top and gooey underneath. Served with pan seared cod and sauteed greens m...

Reviewed French Apple Tart

Nov 14, 2011 in Food Network Community Toolbox on

Fantastic crust. VERY flavorful. I added a bit of cinnamon before baking a skipped the glaze. Wonderfully tasty and easy to prepare""

Reviewed Risotto al Zucca:Squash Risotto

Nov 14, 2011 in Food Network Community Toolbox on

Good basic recipe, though I think only one cup of rice is needed, not two and this made enough for 4 servings. I used one cup rice and 4 cups stock and the consistency was good. Other changes were that I used 1/2 an acorn squash, a small onion and lots of fresh thyme. At the end, I added a bit of cooked lobster meat I had on hand. It really w...

Reviewed Grouper Provencal ala Derek

Oct 28, 2011 in Food Network Community Toolbox on

This is a good base recipe and easy to change up. When I made it last, I broiled talapia topped with butter, salt and pepper while making the sauce. When making the sauce, I omitted the onions, used a can of fire roasted tomatoes and added a bit of white wine while reducing the sauce. Then stirred in some freshly chopped oregano just before se...

Reviewed Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

Nov 27, 2010 in Food Network Community Toolbox on Food Network

My husband and I both thought these were really bland. I usually love Anne's recipes but I will not make these again :(

Reviewed Better Than Grannie's Creamed Corn

Nov 14, 2010 in Food Network Community Toolbox on Food Network

I've been a huge fan of Fleming's creamed corn so I used this recipe, which is excellent on its own, but added a few twists. I added a mild chili to the onion before adding the corn ( I used defrosted frozen corn). Then, when I added the cream (half and half), I included some chipotle powder (from Penzy's). When at a rich creamy consistency, I poured...

Reviewed Oyster and Corn Chowder

Oct 15, 2010 in Food Network Community Toolbox on Food Network

Since there are only two of us, I cut this recipe in half. However, the amount of bacon seemed excessive so I only used one strip of applewood smoked bacon sauteed in a little olive oil to get things started. The only other major change is I use half fresh oysters and half shrimp.
My husband had two bowls and we still have more than enough...

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