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blacksburg, Virginia

Member since Oct 2010

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Reviewed Nonna's Lemon Ricotta Biscuits

Apr 23, 2013 in Recipes on Cooking Channel

Made these biscuits recently and are delicious. Moist, flavorful and nice looking. I substituted pine nuts for the sliced almonds. Added a little lemon extract to the recipe. Not overpowering in taste. I did use a dry whole milk ricotta cheese brand by Sorrento. I am sure these will freeze well. Convection oven took 18 minutes. Do try and enjoy. ...

Reviewed Quick Sauteed Shrimp in Tomato Garlic Sauce

Apr 17, 2011 in Food Network Community Toolbox on

For those who wish to learn more about cooking and improve their recipe card box, programs like this are perfect teaching tools. One also can learn from other's comments which offer tidbits on ingredients and techniques. I always add some sugar to my red sauces to cut the acidity and as for the shrimp, the sugar cuts the iodine flavor that is often...

Reviewed Quick Sauteed Shrimp in Tomato Garlic Sauce

Apr 17, 2011 in Food Network Community Toolbox on

Nice flavor combinations on the plate for this meal. But a true Italian would not add cheese to the pasta when serving a seafood with it. My marinara sauce never includes clam juice nor lemon but I will have to try it next time. Fresh parsley would be a perfect garnish to the pasta or the red sauce. Always learning a new twist for old favorites. This...

Reviewed Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

Apr 12, 2011 in Food Network Community Toolbox on

I just watched this dish being made by anne, who I love by the way.So I'll give it 5 stars due to the ingredients used. But any real Italian knows not to mix seafood dishes with cheese, of any kind. So I will make this without the grated cheese finish. I am surprised Anne did not mention this thought, since she adds so many comments, helpful tidbits,...

Reviewed Filet Mignon with Rosemary and Mushroom Gravy

Mar 6, 2011 in Food Network Community Toolbox on

Double the gravy recipe and cook 4 steaks for 4 servings. Shocking to see this recipe suggest 2 steaks for 4 people. Reduce rosemary seasoning too. Not time consuming to make to receive such flavor and presentation. Giada must eat like a bird !!!"

Reviewed Guid's Goulash for Zlotowitz

Oct 27, 2010 in Food Network Community Toolbox on Food Network

I made this today. Used a pork butt instead of beef. Also watched the heat from all the peppers and spices so tasted as I went along. Substituted 2 chilpotle peppers and some adobo sauce instead of the serrano. No caraway seeds nor bay leaves. Had vegetable stock on hand so added that instead of chicken flavor. A lovely dish I will make this winter...

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