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Raleigh, North Carolina

Member since Jun 2010

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Reviewed Stuffed Portobello Mushrooms

Nov 11, 2013 on

Delicious! I followed the recipe, but used a combination of brine from regular sauerkraut and sauerkraut w/Caraway seeds. The caraway taste added complexity, but it was a bit too strong. When I do this again, I'll take the brine from the caraway seed and use regular sauerkraut.

The broiler burnt the topping and there were too...

Reviewed Vegetable Curry

Jun 5, 2012 in Food Network Community Toolbox on

Tasty, light and fresh but I like my curries to show off the flavor of their spices in addition to highlighting the vegetables, so I added extra curry, hot crushed chili peppers and basil. Overall, it was good and a great way to make a lot of vegetables for dinner but it's more of a base to work from then a stand alone recipe."

Reviewed Roast Loin of Pork with Fennel

May 17, 2011 in Food Network Community Toolbox on

This dish was fantastic and simple. I used pork chops instead of a loin and it turned out great."

Reviewed Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Feb 27, 2011 in Food Network Community Toolbox on

I made with with the oven set at 475 and it was perfect (and didn't cause the smoke detector to go off). The skin was nice and crispy, not burnt at all. I forgot to use a timer, so the chicken was cooked until it reached an internal temp of 160 throughout. It was delicious. For veggies, I only used carrots and russet potatoes. Don't change a thing...

Reviewed Shepherd's Pie

Jan 28, 2011 in Food Network Community Toolbox on

This is the best recipe I've ever followed and made. It's amazingly flavorful. I added cheddar in the last 10 minutes of baking and used beef instead of lamb, so that I didn't have to go to the store.

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