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fort worth, Texas

Member since Oct 2007

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Reviewed strawberry (or any berry really) puff pastry braid

Aug 4, 2014 on

I followed directions perfectly and watched it twice on TV trying to figure out why mine turned into a doughy, mushy mess......the pastry was getting well done on the outside, but on the inside it was gooey mess and tasteless!

Reviewed Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze

Aug 12, 2013 in Food Network Community Toolbox on

I usually don't make spice rubs because I have a lot of ready made that work great, but I decided to try this exactly as he did it on TV.....brime and all. It was outstanding and gave chicken a whole new experience. The flavor was exceptional. I cooked 14 pieces for 7 people and even though I burned a few pieces (left the grill) those pieces we"

Reviewed Sweet Potato Salad

Jun 15, 2013 in Food Network Community Toolbox on

It is pretty good .....but I feel it needs a punch. I loved the idea of sweet potatoes and orange zest but wish somebody would make it and figure out if it needs a fruit or spice or what."

Reviewed Caesar Salad

Apr 6, 2012 in Food Network Community Toolbox on

so scared of hating the anchovy taste that I chicken out and used anchovy paste instead. I did not change another thing and everyone in the family said it was an excellent caesar salad. I really impressed everyone and I thought most of it would go in the trash. Was tempted to add some things but didn't. The simplicity is part of the attraction...

Reviewed Good Eats Roast Turkey

Nov 26, 2011 in Food Network Community Toolbox on

My french educated sister in law chief has cooked the turkey for our large family for the last 26 years. She had to leave town so I was left to cook my first turkey. I followed these directions down to the letter, brime and all. Family members that have never even liked or wanted turkey said they never knew it could be so moist and tasty. Two...

Reviewed Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions

May 28, 2011 in Food Network Community Toolbox on

Served it to some well traveled doctors that eat at 5 star restaurants all the time. They said it was the best veal chop they have ever tasted. I did make the stuffing the day before and added 1/2 mozzarella shredded cheese to help texture. I think stuffing the veal with cold ingredients help keep it from oozing out. Plus I closed the slit wit"

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