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Atlanta, Georgia

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Reviewed mushroom-spinach stuffed shells

Oct 23, 2014 on

This recipe is great. I find some of the other comments funny though.." I would never put cottage cheese in an Italian dish"? This recipe is from the LIGHT side of the magazine feature Rich/Light. So using cottage cheese cuts down on the calories that heavier ingredients like ricotta would add, same with using spinach instead of a calorie laden meat....

Reviewed Homemade Granola

Aug 19, 2013 in Food Network Community Toolbox on

I'm over this recipe. I've tried it multiple times and something goes wrong every single time. The first time I made it, it was burnt black. The second time I adjusted the time/temp and it was only slightly burnt. This time I adjusted time/temp again and the granola never got crispy. I baked and baked it and let it cool multiple times and its w"

Reviewed Lemon-Thyme Biscuits

Apr 8, 2013 in Food Network Community Toolbox on

These tasted great, but were very flat. They weren't dense, just flat and not like a fluffy biscuit. I may try to add additional baking soda next time, or I'll just use Paula Deen's recipe and add lemon and thyme."

Reviewed Cajun Chicken Alfredo 2

Mar 25, 2013 in Food Network Community Toolbox on

This recipes is fabulous, but the leftovers are not so good. The cream separates and you end up with a very very oily and greasy meal. So I will make a half recipe next time so that we do not have leftovers. I did love the spice rub. I made a double recipe of that and plan to use it on shrimp and fish. Also, to the person who commented that th"

Reviewed Biscuits

Mar 24, 2013 in Food Network Community Toolbox on

This is the first biscuit recipe I've used with great results. I actually found this recipe in the recent April Food Network magazine and after reading the recent reviews here, I noticed one big difference. In the magazine this recipes calls for 1/2 cup milk, not 3/4 cup. Perhaps this is why people are having so many issues. 1/2 cup worked fine, "

Reviewed Toasted Ravioli

Mar 17, 2013 in Food Network Community Toolbox on

This recipe is called Toasted Ravioli because it was in the Food Network Magazine as a nod to St. Louis, where fried ravioli is called Toasted Ravioli. My husband grew up in St. Louis and jumped for joy when this recipe showed up in the magazine. We have made this many many times and absolutely love it. I do recommend lowering the oil temp, as the"

Reviewed Shrimp Cocktail with Tomatillo-Horseradish Sauce

Dec 2, 2012 in Food Network Community Toolbox on

First off, the shrimp was awesome. I will be using this flavored boil method for all of my shrimp cocktail from now one. The sauce was quite interesting. The color I thought was fine, the taste was just ok. The horseradish was the best part of it. The recipe made WAY too much sauce though. I quartered the recipe and still had way too much leftove"

Reviewed Southern Biscuits

Sep 10, 2012 in Food Network Community Toolbox on

I was looking for a light, tall, fluffy biscuit. From the look of the recipe, that is what I thought I was getting, but instead mine turned out flat, kinda dry and crispy. I followed the recipe exactly and did not over-work the dough at all. I actually cut the biscuits right out of the bowl so that I would not overwork them too much or add too m"

Reviewed Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe

Jun 29, 2012 in Food Network Community Toolbox on

I'm kinda broke, so I used a lot of substitutions for this recipe like bacon for the pancetta, broccoli for the broccoli rabe and portobello mushrooms for the shitakes and I was pretty happy with the results. This was the perfect light evening meal. I also took the ricotta cheese mixture and mixed it into the scooped out potato mixture so that th"

Reviewed Beer-Braised Country-Style Pork Ribs

Jun 29, 2012 in Food Network Community Toolbox on

I thought this recipe was divine as is. I didn't have the problem with the liquid reducing too much. I even added extra ribs beyond the 4 lbs called for. I cooked with the lid off, turning the ribs every 15 minutes and the sauce reduced down to a nice level for gravy without having to thicken it. I will be making again for sure. "

Reviewed Beer-Pretzel Caramels

Jun 29, 2012 in Food Network Community Toolbox on

The flavor was really really good, but I cooked mine for well over the 20 minute suggested time and my thermometer never registered the correct temperature. I eventually gave up and mixed it all together, so the caramels were very sticky instead of candy like and were very hard to get out of the pan, but still edible."

Reviewed Coconut Cupcakes

Feb 1, 2012 in Food Network Community Toolbox on

I too am left wondering if the recipe is supposed to say 3/4 cup of butter or 1 stick and a half. The cupcakes were crazy greasy and very tough. Not what I was expecting. I did substitute coconut milk for the buttermilk, but the strings of coconut coming out of the cupcake turned me off when eating them.""

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