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gerrihumphreyoh

Dellroy, Ohio

Member since Oct 2010

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Reviewed Focaccia Lobster Rolls

Jun 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

used 1/4 the amount of dressing. Wanted to taste the lobster- otherwise the amount of dressing would be too much. Couldn't find foccacia brad- used ciabatta - split it and toasted it- recipe- excellant"

Favorited Spaghetti with Meatballs

May 22, 2012 in Recipes on Cooking Channel

Favorited Poached Eggs with Crab Salad and English Muffins

Feb 20, 2012 in Recipes on Cooking Channel

Favorited Maple Pecan Bacon

Feb 20, 2012 in Recipes on Cooking Channel

Favorited Lizzie's Granola

Feb 20, 2012 in Recipes on Cooking Channel

Favorited Grilled Peaches with Honey, Yogurt and Mint

Feb 20, 2012 in Recipes on Cooking Channel

Reviewed Baked French Toast with Blueberries

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good- looked at reviews first. I was making it for less people. I used an 8 inch square baking dish, 8 oz of cubed challah bread, 1 cup of milk, 3 eggs, and 1/4 cup of maple syrup. Also cut down on the cinnamon sugar topping. I set it up and refrigerated it overnight. It baked up nicely in 40 minutes- was not soggy- excellant texture."

Reviewed Baked French Toast with Blueberries

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good- looked at reviews first. I was making it for less people. I used an 8 inch square baking dish, 8 oz of cubed challah bread, 1 cup of milk, 3 eggs, and 1/4 cup of maple syrup. Also cut down on the cinnamon sugar topping. I set it up and refrigerated it overnight. It baked up nicely in 40 minutes- was not soggy- excellant texture."

Reviewed Baked French Toast with Blueberries

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good- looked at reviews first. I was making it for less people. I used an 8 inch square baking dish, 8 oz of cubed challah bread, 1 cup of milk, 3 eggs, and 1/4 cup of maple syrup. Also cut down on the cinnamon sugar topping. I set it up and refrigerated it overnight. It baked up nicely in 40 minutes- was not soggy- excellant texture."

Reviewed Orzo with Smokey Tomato Vinaigrette

May 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellant and easy to do - I found smoked salt in the houseware section of TJMaxx"

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