My Profile


Canton, Georgia

Member since Feb 2008

Flag This ProfileFlag as Inappropriate

Reviewed asian marinated pork chops

Jan 13, 2015 on

How long is "cook until done?" I get that internal temp thing but don't like having to open oven every two minutes to check. Couldn't we at least have an estimation of time? Thin pork chops have a tendency to get dry and leathery very quickly and an approximation of cooking time would be helpful.

Reviewed French Quarter Beignets

Feb 21, 2012 in Food Network Community Toolbox on

The only thing I did differently is cut them larger. The Cafe du Monde beignets in the French Quarter are about three inches square and I like them larger, as they're more authentic that way and I don't have to keep getting more when I'm eating them. Bite size isn't my thing!""

Reviewed Sweet Potato Bread Pudding with Pecan Crumble

Apr 27, 2011 in Food Network Community Toolbox on

I watched the re-broadcast of this episode this morning and gfspencer (below) is right. Besh only sliced one loaf of bread; however, no self-respecting Cajun cook would use white bread for bread pudding! They always use French bread, cut up in cubes. I changed this recipe to reflect that and used 8 cups of cubed French bread. I also increased "

Reviewed Apple Crisp

Oct 22, 2010 in Food Network Community Toolbox on Food Network

I used 12 cups Granny Smith Apples, substituted 1 cup of chopped fresh cranberries for the raisins but kept everything else exactly as called for. I used a 9"x13" pan & ALL of the topping which, using my hands, I pressed onto the apples. I baked the crisp at 400 degrees for 30 minutes, reduced the heat to 350 degrees, cooked an additional 50 minutes....

Not what you're looking for? Try: