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backdrop69_3800380

gloucester, Virginia

Member since Sep 2005

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Reviewed Mexican Wedding Cookies

Dec 26, 2013 on FoodNetwork.com

second batch in the oven now...I made some yesterday and they were gobbled up before I could even taste one. I also bake at 325 or 350 for about 20 mins. Yesterday I made crescents...today balls that were slightly flattened.

Reviewed Roasted Brussels Sprouts

Nov 16, 2013 on FoodNetwork.com

I have been doing these for several years. Granted it ups the fat, but I fry a little bacon and use some bacon grease instead of olive oil then crumble the bacon on top once they are finished. Finish them off with a little red wine vinegar and they are awesome

Reviewed Fall River Clam Chowder

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Over the years I have tweaked this recipe quite a bit. I use pancetta instead of regular bacon, twice the leeks and half the onions. Since I don't always have fresh clams available, I use 2 large cans of whole baby clams along with one can of commercial canned "white clam sauce" for pasta. For the broth, I use 3 bottles of clam juice and the ju"

Reviewed The Baked Potato

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

The only way to make a baked potato. I add seasoned pepper, dried onion and garlic powder to the oil and salt before roasting. If you have no sour cream for a topping, french onion dip works well in pinch."

Reviewed Chef Joe's Baked Macaroni and Cheese

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

The only way to make mac and cheese. I use a combination of sharp cheddar and greyere. It is not a creamy type of dish, but is a traditional "baked" dish. Don't skimp on the cayenne...it makes the dish.
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