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Love Bulldogs!

Amelia Island, Florida

Member since Jan 2010

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Reviewed vegetarian chili

9 days ago on FoodNetwork.com

Needed a vegetarian dish for a gathering,so halved this recipe to preview it. The chili was wonderful!! It is time-consuming to make--lots of ingredients to shop for and lots of chopping and prep. But, I'm sure this can be done a day ahead and just reheated. I followed the recipe except for the serrano. I chickened out and used jalapeno instead. That...

Reviewed Emeril's Most Kicked-Up Meatloaf Ever

Jan 2, 2014 on FoodNetwork.com

I agree with the reviewers who say that this recipe is a lot of work; uses costly ingredients; requires extensive prep (one hour, and I'm organized) and clean-up; has strong rosemary and worcestershire flavors; fills the pan so full there is no room for the sauce; breaks easily; is a tad mushy in texture; and takes forever to cook through. I found...

Reviewed Lemon Yogurt Cake

Dec 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I agree with other reviewers that (1) the oil adversely affects the texture of the cake and (2) there is not much lemon flavor. This is not a finely textured cake; it is mealy and crumbles easily. I tried it only because I don't care for butter flavor, and this recipe uses none, and I had lemons to use up. It's an OK cake for tea or lunch, but not"

Reviewed Lemon Coconut Macaroons

Apr 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were easy to make and look wonderful on a plate. My only issue was that, in spite of doubling the amount of lemon rind and adding lemon juice, they did not taste of lemon. I also found they stuck somewhat to the parchment paper. I will make them again, though, with even more lemon rind."

Reviewed Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was wonderful!! I followed the recipe pretty closely and cooked it stove top. It took a little experimentation to find just the right heat to keep it simmering w/o it boiling over. I cooked it just 4 hours, and the meat was very tender. I omitted the rosemary, because I didn't have any, and I don't know that adding it would have made the dish...

Reviewed Citrus Salad

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a delicious salad! I served it with a heavy main course of braised beef shanks, and it made a light, crisp addition. I did find the olive oil taste a bit off-putting, but that may be the specific oil I used. Next time I'm going with a canola or other vegetable oil. I also added the dijon others suggested and it is an absolute must in my opinion....

Reviewed Roasted Pears with Blue Cheese

Jan 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I only had two pears on hand, so used apples. I had no port, so used sweet vermouth. The dish came out great. My only "complaint" was that it was a little too sweet for a salad and there was a lot of basting liquid. Next time, I'm either going to make this minus the blue cheese as a dessert, or cut back on the sugar and cider and use it as intended...

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