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Sacramento, California

Member since Jan 2010

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Reviewed chicken florentine pasta

Aug 18, 2014 on

I just wanted to say what a wonderful and versatile recipe this is. I rarely make recipes more than once but this is such a wonderful cooking technique that lends itself to many types of dishes. Most recently I replaced the spinach with kale and served it tossed with quinoa rather than pasta for a healthy hot dinner. The leftovers I served cold...

Reviewed Baked French Toast Casserole with Maple Syrup

Jan 2, 2014 on

This was so good and all my guests loved it. After 40 minutes the topping had not all melted so I set it under the broiler on low to get nice and gooey. It was like a tasty cinnamon roll. Perfect for a brunch party.

Reviewed Coq Au Vin

Jan 2, 2014 on

This was so good. I cooked it in a cast iron Dutch oven. After simmering everything on the stove I put it in the oven for an hour at 350 and when it came out it was perfectly cooked. I cooked up a little roux to add to thicken it and served over mashed potatoes. This is definitely a keeper, I think it is one of the best things I've made.

Reviewed Short Ribs with Chipotle Cherries

Nov 19, 2013 on

It was very good, I threw everything in the slow cooker and did not drain the cherries. Afterwards blended up the sauce in a food processor and served over polenta, although the sauce was very fatty from the short ribs cooking in it (no complaints about that though).

Reviewed Grilled Chicken Couscous with Apricots and Pistachio

Aug 14, 2013 in Food Network Community Toolbox on

This was so simple and so good. I made it for my boyfriend's mom and she has raved more about this than anything else I've made. Nobody could decide which of the three elements of the meal they liked best and that's a true testament to the balance of this recipe. My only changes were to substitute basil for the mint, and instead of cumin I did a b"

Reviewed Fresh Strawberry Jam

Jul 2, 2013 in Food Network Community Toolbox on

So easy, I had a pint of mushy strawberries and this was perfect. I just mashed them in the pot with a potato masher, added 1 1/2 cups of sugar and the lemon and zest and boiled the heck out of it until it looked right. You really can't get this one wrong, especially if you take the time to test it on a plate to ensure it sets. Since I was making "

Reviewed Ricotta Cheesecake

Feb 27, 2013 in Food Network Community Toolbox on

It was good but didn't really taste like cheesecake, it is very light and spongy, more like regular cake but moister. However I didn't feel guilty about eating a lot of it and it served my needs for a light, cheese-based, gluten-free dessert that paired well with fresh strawberries."

Reviewed Eggnog

Dec 17, 2012 in Food Network Community Toolbox on

So much better than store bought! We used brandy since we didnt have any bourbon or rum, it was very good. We just threw all the ingredients in the blender."

Reviewed Pasta with Pumpkin and Sausage

Nov 3, 2012 in Food Network Community Toolbox on

So good! I was afraid it might not be hearty enough for my man, but he had two bowls. My best guy friend loved it and ate all the leftovers! Don't let the pumpkin scare you off this one."

Reviewed Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Sep 10, 2012 in Food Network Community Toolbox on

It was good once it finally cooked down, though I added a lot of extra fresh herbs, bell pepper and garlic. I won't use the sugar next time since it was a little too sweet for me. Only used maybe half the pasta for the amount of sauce I got."

Reviewed Penne with Spinach Sauce

Jul 7, 2012 in Food Network Community Toolbox on

I love this because you don't have to cook the sauce, it's so simple, I did triple the amount of sauce though, and added bacon for my boyfriend :) Yum!"

Reviewed Filet Mignon with Balsamic Syrup and Goat Cheese

Nov 10, 2011 in Food Network Community Toolbox on

This was so fabulous, I had a bunch of very small filets I needed to use up so I made this, served with Giada's Orzo with Mint Salmoriglio Sauce and a salad with caramelized pears and toasted walnuts.""

Reviewed Orzo with Mint Salmoriglio Sauce

Nov 7, 2011 in Food Network Community Toolbox on

Very good, my first time making orzo. Very light and simple but not lacking in flavor, even though I left out the Italian parsley.""

Reviewed Apple Pecan Stuffing

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I didn't think this was very good. The sourdough bread, plus the tartness of the apples, made it too sour, and I thought the apples and pecans would make it a sweeter stuffing. If I made this again I would use a different kind of bread and a sweeter type of apple.

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