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Reviewed chicago-style deep dish pizzas

Jun 8, 2014 on

Excellent recipe. The first time I made this my husband felt the crust was too thick, I used a 12 inch cast iron skillet. But now I use all of the dough and spread it out on a oiled 13X9 baking sheet, and cook for 35 minutes on 425.

Reviewed Poblano Potato Salad

Jan 8, 2013 in Food Network Community Toolbox on

What an outstanding potato salad. My husband has declared this is a must have from now on anytime we do Mexican bbqs. I baked my potatoes instead of boiling them,added in some Mexican crema with the sour cream and mayo, doubled the cilantro and crumbled in some cotija cheese. I don't even like potato salad that much, but I couldn't stop eating thi"

Reviewed Mexican Meatloaf

Jan 8, 2013 in Food Network Community Toolbox on

My husband does not like meatloaf, but when I saw the combination of ingredients she used I knew he would love this one and I was right. It was definitely different from the traditional ground beef, oatmeal and ketchup variety. The salsa/glaze is sweet and tangy with a nice kick, I recommend doubling it so you have plenty to serve with the meatloa"

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