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Richmond, Virginia

Member since Dec 2009

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Reviewed blackberry cobbler

Sep 7, 2014 on FoodNetwork.com

This recipe really rolls up everything that troubles me about Trisha Yearwood as a home cook into one singular dish. I want so much to like her cooking, because my mother's cooking is so important to me as it is to Yearwood. But this recipe fails on the most basic levels. The blackberry compote is OK but has no flavor enchancements such as lemon juice...

Reviewed Tangy Tomato Brisket

Jan 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

We made this for dinner tonight--our first experience ever cooking a brisket. We left the brisket, a much smaller roast than the one from the show, in the oven and went to visit my uncle for the afternoon. Unfortunately the bottom of the roast got way too brown and the delicious sauce we hoped for was mostly reduced down. Nevertheless the meat was"

Reviewed Summer Garden Pasta

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this today for dinner and it was very good. We didn't have cherry tomatoes, so I used a couple of regular-sized from the farmer's market chopped into bite sizes. The tomatoes do produce a great deal of juice, but allowing the pasta to mellow a few minutes with the mixture and cheese helped with that. Overall we enjoyed the very fresh tastes"

Reviewed Iceberg Salad with Buttermilk Ranch Dressing

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

We tried this recipe as a way of using up buttermilk my sister bought from a creamery in Maryland. It has a great flavor and super creamy texture, but the garlic/scallion combination is extremely strong. I ate a cupcake for dessert and found the dressing "lingered" over the sweetness in a very unpleasant way. I'll try to rehab the leftovers with m"

Reviewed Iceberg Salad with Buttermilk Ranch Dressing

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

We tried this recipe as a way of using up buttermilk my sister bought from a creamery in Maryland. It has a great flavor and super creamy texture, but the garlic/scallion combination is extremely strong. I ate a cupcake for dessert and found the dressing "lingered" over the sweetness in a very unpleasant way. I'll try to rehab the leftovers with m"

Reviewed Frozen Lemonade Pie

Mar 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this pie last weekend and it was so amazing I decided to make it again today but to modify it using limeade instead of lemonade. The texture is decadently creamy. I also added lemon zest last weekend and lime zest to today's version. It is so incredibly easy and very affordable. Thank you, Neelys!"

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