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Signal Mountain, Tennessee

Member since Jun 2009

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Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Nov 17, 2012 in Food Network Community Toolbox on

In the video, I did not see Giada use sweet potatoes. This is delicious without them. I have been roasting brussels sprouts for a long time now; the addition of carrots and parsnips and all the herbs is a great flavor combination. Mary/Tennessee"

Reviewed Key Lime Mousse Pie

Jul 28, 2011 in Food Network Community Toolbox on

Where's the confusion with the amount of gelatin? The filling list clearly indicates "1 envelope," as does the video. Also I noticed in the video that Jamie says "9 inch spring pan." The recipe says 10 inch so I guess it would make a flatter pie. I have 9 inch so that's what I use. I like the addition of white chocolate, a little different va"

Reviewed Hammed-Up Fritters with Manchego Cheese Sauce

Jul 27, 2011 in Food Network Community Toolbox on

This recipe is delicious. I'm actually on here to find out what's up with the removal of Aaron's photo on FN main page. Hope he's not being eliminated from programming. Maybe with the addition of Ree and Hungry Girl photos there's no room.... and those two additions also irritate me. They are food bloggers, not chefs. FN's ideas of new program"

Reviewed Easy After Work BBQ Chicken

May 20, 2011 in Food Network Community Toolbox on

I noticed in the video that Bobby puts in cider vinegar but says white vinegar. I chose to use the cider. The lime flavor is different but it is delicious sauce."

Reviewed Watermelon Margaritas

May 11, 2011 in Food Network Community Toolbox on

Oops.... perhaps I should have read chef's method. My review below was for blended watermelon margartias, in a blender. Actually merely placing the watermelon cubes into the glass is the problem here. Sounds awful without even trying it! LOL"

Reviewed Watermelon Margaritas

May 11, 2011 in Food Network Community Toolbox on

This looks like a Food Network typo (you really do have to be careful as so many FN recipes are NOT the same as the chef prepared). You would have to know that 4 ounces of watermelon couldn't be right. I'll bet chef meant 4 "cups" not ounces, as many watermelon margarita mixtures call for similar amount. Try with 4 cups watermelon."

Reviewed Jalapeno Cheddar Cornbread

May 10, 2011 in Food Network Community Toolbox on

Good cornbread, but true cornbread IMO has more cornmeal in it; I use half flour and half cornmeal. In fact, some cornbread purists do not add flour in their cornbread. I prefer sugarless cornbread, too. That said, this recipe could be 2 cups flour and 2 cups cornmeal with great results. Some folks use white cornmeal, but I prefer yellow cornmea"

Reviewed Copper Pennies

Apr 21, 2011 in Food Network Community Toolbox on

1 cup of oil is too much. I have a recipe I've used for years and it calls for 1/2 cup. Even on her show it looked like Paula used less than 1 cup, just didn't look like a cup when she poured it into the sauce pan. My recipe also calls for 3/4 cup vinegar, not 1 cup. Pecan sauce on Fried Chicken? May have to try that one!"

Reviewed White Bean Chili

Jan 14, 2011 in Food Network Community Toolbox on

In answer to one of the reviewers, I don't pre-cook the chicken. Also, a version of this recipe is in Paula's Lady & Son's Savannah Country Cookbook. In that recipe it lists 6 cups chicken stock, which is one additional cup of liquid and that may be why some reviewers said their chili was too thick. Also, in the L&SSCC it lists 1-1/2 green chilies,...

Reviewed Canned Cranberries

Oct 30, 2010 in Food Network Community Toolbox on Food Network

This is a great recipe, but please note that it is not the same one featured on the Thanksgiving episode. Check out the video. Paula uses a large can of cranberry sauce and does not add in pecans. I use this recipe (without the pecans) every Thanksgiving but always add just a pinch of cinnamon, it adds just that little kick needed for a bit more...

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