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Reviewed Shrimp and Grits

Apr 11, 2012 in Food Network Community Toolbox on

It takes some practice with the roux, I don't wait 15 minutes. Also, cut the cheese in half and as a finish chop fresh onion tops for color. Great recipe and I was born a Northerner!

Reviewed Spinach and Ricotta Ravioli

Feb 4, 2012 in Food Network Community Toolbox on

Filling was bland, pasta dough was tough, thick and chewy. looking into other recipes they call for letting dough rest using water or egg whites as binders etc. filling was to liquid to stay in ravioli. Pasta itself like others very heavy, tough and chewy. ""

Reviewed Lemon Souffle

Feb 4, 2012 in Food Network Community Toolbox on

First attempt at any souffle and it was fantastic.Tops were tall and fluffy and actually looked better than picture. I did change recipe to half. Just wish I would have made the creme anglaise sooner so it would have set more. Pretty easy recipe just remember to whisk like you mean it! Thanks Anne""

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