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Reviewed Crab Cakes

Jun 24, 2013 in Food Network Community Toolbox on

Well, this is a first for me. I use a number of Ina's recipes and own a couple of her cookbooks and this is the only recipe we didn't absolutely love. My husband and I took a few bites and tossed the rest. I agree with others that the crab cakes were too oily and mushy. Something about the step of cooking the vegetables just didn't work. Back to "

Reviewed Asian Grilled Salmon

Jul 10, 2012 in Food Network Community Toolbox on

It was okay. Maybe just because I like the taste of salmon itself, I found the marinade a trifle overpowering. I'll try it again for guests and will probably cut back on the mustard. I added some grated fresh ginger as others had done. I don't cook out of doors and baked my fillet for 12 minutes in a 425 degree oven; the fish itself was wonderful."

Reviewed Lemon Chicken Breasts

Jun 11, 2012 in Food Network Community Toolbox on

Excellent! I used skinless chicken breasts because that's what I had on hand. The flavor was wonderful, but I do think skin-on chicken would have resulted in a more moist dish. We love garlic and the recipe amount was perfect for us. However, if you're not died-in-the-wool garlic fans, you might want to reduce it a bit. I've used and loved many of"

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