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Wimberley, Texas

Member since Jun 2004

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Reviewed Turkey-Apple Swedish Meatballs

Oct 1, 2013 in Food Network Community Toolbox on

Made these without reading reviews and I agree with both postings. The meatballs taste wonderful. They fall apart when you put them in the gravy. You need to double the gravy recipe to have enough to use on mashed potatoes, etc. You will also need to add salt and pepper to the gravy as it will be bland without seasoning. And they took quite a long"

Reviewed Red Risotto

Aug 31, 2013 in Food Network Community Toolbox on

This is not the most spectacular flavor you have ever had, but it is one of the most spectacularly-hued dishes you will put on a plate. If you love beets you will love it; if you hate beets you will not be overwhelmed by their flavor. It will glow like a jewel on your plate and give you both a starch and a healthy veg."

Reviewed Orecchiette with Roasted Fennel and Sausage

May 21, 2013 in Food Network Community Toolbox on

This was excellent. I chose to roast an abundance of grape tomatoes with the fennel and used those instead of dried tomatoes. Used gluten-free pasta spirals as our guest is gluten intolerant. Everyone went back for more! And yes, 20 minutes is plenty for the fennel."

Reviewed Autumn Chicken Pot Pie

Jan 9, 2012 in Food Network Community Toolbox on

This was exceptional. We used leftover smoked chicken and adjusted the recipe to account for not cooking the chicken in the broth. Added raw broccoli (leftover from crudites) before baking and it ended up staying firm and bright green. It was so good the 2 of us ate every bite in 2 days' time - even the part I intended to freeze and make crust la...

Reviewed Gina's Oxtail Stew

Dec 5, 2011 in Food Network Community Toolbox on

I am not a fan of Gina and normally avoid Neely recipes for that reason. This dish, however, is spectacular - in a homey, comfort food way. Made it a day in advance and really had to force ourselves not to eat it then, as the aroma is divine. Only suggestion is to cut the veggies in slightly larger dice than she suggests, as the long cooking time...

Reviewed Broccoli-Cheddar Soup

Sep 18, 2011 in Food Network Community Toolbox on

Overall this is a good base for creating your own soup. Definitely needed more seasoning - I would add a little cayenne or smoked paprika next time. While it does use half and half, it avoids flour, which is a plus for some folks. Using sweet potatoes enhances both nutrition and color. I would double the broccoli next time. Definitely quick to ma...

Reviewed Rotisserie Chicken with Black Pepper Vinegar Sauce

Aug 28, 2011 in Food Network Community Toolbox on

Very different and totally delicious. Fewer ingredients than most rubs we have used but the flavor is excellent. Sometimes simple is better.""

Reviewed Texas-Style Potato Salad with Mustard and Pickled Red Onions

Aug 28, 2011 in Food Network Community Toolbox on

Served this with a bevy of Bobby's "Texas style" items. Everyone loved every item - the combination of flavors was amazing. Please don't skimp on the time to make the onions and roast the pepper - these components are what makes the difference. And as far as the onions go, tasting them on their own you may not like them - it is when you add them ...

Reviewed Cherry Tomato and Chile Gazpacho

Aug 15, 2011 in Food Network Community Toolbox on

Far from the best gazpacho I have tasted. The heat overpowers the veggie taste that I normally love from gazpacho. I am usually a Giada fan but very disappointed in this attempt.""

Reviewed Basil Mayonnaise

Aug 8, 2011 in Food Network Community Toolbox on

Sorry, Ina, I love your recipes but this is just wrong. Lost its emulsion when the olive oil went in - and, as the others said, it is far too salty. Hate to throw away that many good ingredients (basil from my garden - we have such heat in TX that it is a shame to waste any fresh produce) and good olive oil. ""

Reviewed Peach Cobbler

Jun 28, 2011 in Food Network Community Toolbox on

My husband loves cobbler beyond all desserts. I have made this with fresh peaches - wonderful but lots of work - and high-quality frozen peaches - wonderful and no work. Bake this up, scoop some vanilla ice cream on top (maybe home made!) and you will wonder why Georgia lets peaches leave the state instead of just hoarding them. "

Reviewed Corn Pudding

Jun 28, 2011 in Food Network Community Toolbox on

Yep, this one is a keeper. We grilled the fresh corn first which really sweetens it up. Left out the bacon for our vegetarian friend - can only imagine how that would have amped up the flavor. Lots of steps but come on, people, if you have done much cooking you can figure out what order to do things and it is assumed that you enjoy the process of "

Reviewed Baja Garlic Shrimp

May 8, 2011 in Food Network Community Toolbox on

We made this for Cinco de Mayo, served with green rice and machaca beef. My husband voted it best shrimp dish he has had in ages. How could something so simple be so good? Obviously, letting the shrimp shine in a light sauce without overwhelming ingredients is the key. This charming chef knows her stuff!"

Reviewed Jelly-Filled Cupcakes With Peanut Butter Frosting

Mar 14, 2011 in Food Network Community Toolbox on

Not my first rodeo but maybe I did something wrong. Only item not room temp was the milk but the batter never looked right - butter and sugar didn't come together. Only got 11 cupcakes. Finished cake was not tender and full of holes. Icing was curdly looking (I used premium butter and cream cheese but maybe Costco's organic peanut butter is a bad...

Reviewed Asparagus, Pecorino and Red Onion Salad

Feb 15, 2011 in Food Network Community Toolbox on

I, too, made this for Valentine's dinner, pairing it with Giada's browned butter risotto with lobster. Husband and guests looked unsure at the idea of eating raw asparagus. Everyone ended up raving about the salad - especially with the contrast of the vinegar and crisp veg opposite the rich, creamy risotto. If you are considering making this, add...

Reviewed Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread

Feb 2, 2011 in Food Network Community Toolbox on

Guests raved - should have made a double recipe as everyone went back for more. I admit that I didn't use the pasilla powder as I didn't have any and added extra honey as I knew some of my guests are shy on hot. Also used a little fine cornmeal to improve texture. So there, I have now done what irritates me about other reviews - said it was great...

Reviewed Red Wine Braised Short Ribs

Jan 13, 2011 in Food Network Community Toolbox on

Perfect! I, too, used double meat (knew my guests are big eaters). Make sure all liquids are low salt and you should be fine. The whole menu was cold weather comfort food at its best - house smelled divine when guests walked in, tummies got a big hug from dinner.

Reviewed Beef Stroganoff

Jan 13, 2011 in Food Network Community Toolbox on

Had great hopes for a low fat stroganoff but was very disappointed. I believe the poor texture resulted from not adding the flour to the veggies - in fact, in retrospect all the steps seem wrong in order. If you (I) have learned anything from watching Food Network, it should be which process results in a good dish, no matter what the ingredients.

Reviewed Roast Duck

Dec 24, 2010 in Food Network Community Toolbox on

Never cooked duck before. Salted the skin even though recipe didn't suggest that - don't do it, makes it too salty. Doubled the wonderful glaze after reading previous reviews. Felt we had a meal from a fine restaurant even though it came from our kitchen! Wonderful combination of flavors, aromas, textures. Do not be afraid to let it crisp for the...

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