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New River, Arizona

Member since Mar 2008

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Reviewed vegetarian korean noodles (japchae)

Sep 1, 2014 on

This episode just aired this morning and I was inspired to try it and it was AH-MAZE-ING!! I made it almost exactly as directed. (I doubled the rice vinegar because I like it.) I had portabella and enoki mushrooms on hand and used those. This dish is excellent and you could easily add in julienned carrots and thin sliced beef, chicken or shrimp...

Replied to vegetarian korean noodles (japchae)

Aug 31, 2014 on

Sweet potato vermicelli in an asian noodle similar to pasta. She said the noodle is actually made from a sweet potato starch and is therefore technically gluten free. I found these noodles at my local asian market in the dried noodle section. It was $1.99 for a 1 pound bag.

Reviewed grilled tuna rolls

May 11, 2014 on

I'll make this recipe again because I know it should/will taste amazing BUT this 1st time I made it exactly by the recipe and it was WAAAY too salty. I'm giving it 3 stars because I think with less salt it will be great and hope others heed this advice. As it was, we couldn't even eat it and that was a huge disappointment as I'd driven 60 miles...

Reviewed Thai Coconut Chicken Soup

Jan 5, 2014 on

I don't know what I did wrong. It smelled and tasted fantastic along the cooking process but once I added the fish sauce it smelled horrible (I bought a high grade Thai fish sauce at local Asian market). The taste was OK but it was just too hard to get past the horrible smell. Didn't smell or taste anything like the soup that I get from the local...

Reviewed Perfect Salmon Burgers

Jul 24, 2013 in Food Network Community Toolbox on

I added a little dill and made these into sliders (so it made 8 instead of 4) and served them on toasted hawaiian dinner rolls. They were amazing and even my 14 year old daughter who is the pickiest eater in the world and won't try anything liked them. I also used a little onion and parsley powder instead of the scallions because I was trying to"

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