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bike53x12

Hoover, Alabama

Member since Jul 2004

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Reviewed Shrimp Puffs

Dec 2, 2013 on FoodNetwork.com

Made these for an Iron Bowl party (War Eagle!). They were a hit and I will add these to my "regular" recipes for parties. I followed the recipe this time. Next time though, I may use the pepper jack cheese as suggested. I'm also considering adding some chopped celery for a little crunch. If you used the large biscuits, I could see quartering them....

Reviewed Pesto

Aug 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Alright, I've got a new "go-to" for pesto. I did cut back on the olive oil some, using on the plus side of 1 cup. But, my basil may have been a little shy of 5 cups, packed. As far as this recipe calling for too much garlic, I don't think so. One problem that some may be having is using 9 cloves, as the recipe suggests. It also specifies 3 tablesp"

Reviewed Snickerdoodles

Aug 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I added 1 tsp. vanilla to the butter as suggested by others. Very good! Then for the coating I used 1/4 cup of sugar and 2 tsp. per the Betty Crocker recipe. But to that, I added 1 tsp. of ancho chili pepper. That put these over the top. Next time, I may try cayenne for just a little more heat."

Reviewed Black Bean Salsa

Aug 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Can't get any easier than this one! I left the avocados out until just before serving. This helped in two ways: First, the avocados were still a beautiful green when it was served. Second, I used the salsa, without the avocados, along with some monterey jack cheese for a quesadilla filling. I served the grilled quesadilla topped with some guacamol"

Reviewed Chicken Georgia

Jul 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used onion instead of shallots since that it what I had on hand. I also added some chopped fresh rosemary and white wine. Wife says to put this in my file of "Her favorites" so this one will be making regular appearances. "

Reviewed Pomegranate Syrup or Molasses

Jan 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow. I've used this on a pork rib roast, which turned out great. Tonight I made Rachal Ray's Bacon Wrapped Chicken Breasts with Bleu Cheese and Pecans and used this as a glaze: Also great. Can't wait to find more uses for it.""

Reviewed Bacon Wrapped Chicken with Blue Cheese and Pecans

Jan 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used this recipe as a guide and ingredients that I had on hand. I used feta cheese instead of bleu and toasted walnuts in lieu of pecans. I also added 4 chopped artichoke hearts. Feta cheese and artichoke hearts: Greek influence. The only grainy mustard I had was creole, and I didn't want that flavor in the gravy. So I used regular yellow musta...

Reviewed Sweet Roasted Grapes

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a hit at our Sunday school Christmas party where I served it with a choice of Bleu and Brie cheese. This morning, it was my breakfast. A slice of Italian bread, toasted just until it was barely turning brown. I put a couple of slices of Brie on it and put it back in the toaster oven until cheese melted. Then I put the grapes on top, retu...

Reviewed Sweet Roasted Grapes

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a hit at our Sunday school Christmas party where I served it with a choice of Bleu and Brie cheese. This morning, it was my breakfast. A slice of Italian bread, toasted just until it was barely turning brown. I put a couple of slices of Brie on it and put it back in the toaster oven until cheese melted. Then I put the grapes on top, retu...

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