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wellington, Florida

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Reviewed chicken liver mousse mirabelle

Sep 2, 2014 on

is the marsala wine to be used here dry or sweet?

Reviewed chicken liver mousse mirabelle

Sep 2, 2014 on

is the marsala wine to be used here dry or sweet?

Reviewed halibut with artichoke and olive caponata

Aug 1, 2014 on

Had high hopes for this tapenade but found it took more work than I got for the taste of it. My go-to for a topping for fish is still Ina Garten's (see "swordfish with tomatoes and capers") because it's easier and to me tastier.

Reviewed black-eyed pea fritters

Jul 31, 2014 on

Another amazingly tasty & unique recipe from Damaris who is both fun to watch and very informative! I cut back the cayenne pepper to 1/4 tsp but otherwise followed it exactly...well, I couldn't find hard goat cheese, so I used regular, which made the fritters a little too wet but with the baking it all came together. I made the onion jam a couple...

Reviewed bourbon pecan cake

Jul 1, 2014 on

Wonderful cake & will definitely make again...guests loved deserves a good bourbon like Woodford Reserve (although pricey)...I used mostly another brand I like to drink & a Tbsp or so of Angel Fire (pricey) and all Angel Fire for the glaze...sooo good! Mine baked in about 50 min., so test it after 45 min. or so.

Reviewed beer cheese and mac

May 30, 2014 on

Made 1/2 recipe twice now & each time had enough to fill a 8x8 pan. Instead of the harrisa, I used 8 dashes of garlic Tabasco & topped it with grated parmesan. If you use a good brand of cream cheese, at room temp, cut into 1" or so cubes, it melts fine. I used a nut brown ale. Also, 2nd time around, I decided to put dashes of soy sauce...

Reviewed chocolate bourbon pecan pie

May 29, 2014 on

I sooo much prefer this to the mass-produced version you find in Louisville! I used the sorghum (which I found on a trip to SC!) and the pie was perfect...I over-did it on the chocolate, which I won't do next time because the filling is what shines here & that hint of bourbon (use the good stuff, folks) is marvelous. I just finished the last...

Reviewed Maque Choux with Tasso Ham Recipe : Damaris Phillips : Food Network

May 5, 2014 on

This has amazingly complex only change was chicken stock and because finding tasso ham is a major pain, if not impossible, I used a herbs de province rubbed ham slice I got at Whole Foods. Her hint to cut corn off the cob by putting the skinny end of a cob in the hole of a bundt pan was genius...I've tried cutting it in a bowl or a pan...

Reviewed kale, roasted celery root, deviled eggs and spiced almond salad

Apr 15, 2014 on

This is by far the best deviled egg recipe I've ever tried...reminds me of amazing deviled eggs at Dean & Deluca in Napa. I think the butter may be the key here!

Reviewed tequila citrus chicken

Feb 2, 2014 on

This was wonderful tasting & the grilling times were spot on. I cut the recipe in half and it served 4 just fine...used 2 split breasts and 5 thighs. I'm craving this again...was really easy to throw together. Also, I only marinated for 6 hrs. but the flavors still shined.

Reviewed Mascarpone Cheesecake with Almond Crust

Jun 2, 2013 in Food Network Community Toolbox on

Amazing...tasted just like the almond cheesecake served at Grand Floridian Hotel's seafood rest. in Orlando. I made 1/2 recipe & it made 3 x 5" springform cheesecake pans full. For crust I used 10-12 amaretti cookies & 2 leftover Girl Scout thin mints. Made a blueberry sauce for the top. Fabulous dessert."

Reviewed Spinach and Cannellini Bean Dip

Feb 13, 2013 in Food Network Community Toolbox on

I saw Giada make this on the Cooking Channel and made it that nite; but I heated it up after blending so it was more like a healthy creamed spinach...I added abt. 1/4C grated parmesan (good idea & a splash of tabasco (bad idea, won't do that again!...will try this as a dip for sure & the color looked great before I did the final heat-up."

Reviewed Indonesian Grilled Swordfish

Oct 3, 2012 in Food Network Community Toolbox on

This was one of the best recipes ever for swordfish and it tasted even better cold(in a bit of its own sauce) the next day. Thanks Ina"

Reviewed Snapper with Fennel, Onion and Tomato

Sep 22, 2012 in Food Network Community Toolbox on

AMAZING...this is restaurant quality...I had to use tilapia and it still was terriffic!! However, the sauce was just enough for 2 people...I'd double it if serving more...could definitely serve this to company. Even the small amount of leftovers were great. And, since discovering Melissa, I use herbs de provence in many dishes and love it!"

Reviewed Pot Roast Carbonnade

Apr 21, 2012 in Food Network Community Toolbox on

This is another Melissa winner! I used Beck's dark beer and, as a result, it seemed a little sour, so next time I'll grab a bottle of Belgian beer at Whole Foods where I can get just 1 bottle if I choose to. This time I just used a little brown sugar to adjust it...also used a splash of worchestershire. Flavors kept improving over 2 days!"

Reviewed North African Meatballs

Mar 23, 2012 in Food Network Community Toolbox on

This recipe is addictive! It doesn't take that much time to make...I do the meatballs 1st & let them set up in the fridge while I make the sauce. Have made this several times with beef & will try next with ground turkey.
I always learn something from watching Melissa's shows...& I've been cooking a very long time and consider myself an...

Reviewed Daube a la Provencale

Feb 20, 2012 in Food Network Community Toolbox on

FANTASTIC...the macaronade was great too, using 2/3C gruyere cheese.
I added about 2T orange peel cut into strips to the cooking mixture and it had a very subtle taste.

Re-heating it the next day, I felt it needed abt. 1T worchestershire sauce because the flavors had kind of disappeared in intensity. Will definitely be...

Reviewed Key Lime Pie

Feb 20, 2012 in Food Network Community Toolbox on

The nite I served it after making it that afternoon, I thought it was cloyingly sweet; but, after an over-nite in the freezer, it really mellowed out and was great!""

Reviewed Garlic Hasselback Potatoes with Herbed Sour Cream

Feb 20, 2012 in Food Network Community Toolbox on

Really flavorful and I loved the herbed sour cream...I over-cooked the potatoes but they still tasted great.""

Reviewed Dried Fruit Cookies

Dec 26, 2011 in Food Network Community Toolbox on

These, when sliced thin and baked, are amazingly good...they actually improve with a few days' storage, so I would definitely make them ahead. I sliced them a little over 1/4" thick. I had just a regular fruitcake mixture of fruit, plus nuts and some candied cherries.""

Reviewed Standing Rib Roast

Dec 26, 2011 in Food Network Community Toolbox on

Just took a guess and pulled this recipe for Christmas Day. It had amazing flavor and probably will become our go-to recipe for standing rib, it was really easy to do. The sauce had a lot of flavor, not over-powered by the wine at all.""

Reviewed Peppermint Pinwheels

Dec 26, 2011 in Food Network Community Toolbox on

I liked these cookies enough to put them in my holiday rotation. Was concerned about not enough peppermint flavor, so used about 1/8 tsp peppermint oil (Loran brand) and they came out initially a little too bold; but mellowed over a day or 2 and were a big hit. Not too sweet.""

Reviewed Seafood Gratin

Dec 19, 2011 in Food Network Community Toolbox on

This is one of my all-time favorite Ina recipes!! It's a little pricy to make but lots of times I leave out the lobster if scallops are less costly. I always add shrimp. For the stock, I try to stock-pile shrimp shells in the freezer and then make stock from them and add some clam juice since I can't find a place that sells the stock.


Reviewed Macaroni with 4 Cheeses!

Dec 1, 2011 in Food Network Community Toolbox on

This was even more amazing after I froze the 2nd one...I made 1 batch & divided it...a couple days, thawed it out and baked it at 375 degrees for about 30 min. The 1st one I baked was very greasy.
The 2nd one was perfect and I think it even tasted better.

I didn't use Fontina...just parm, sharp white cheddar and gruyere....

Reviewed Roasted Pumpkin Soup

Nov 30, 2011 in Food Network Community Toolbox on

I roasted the sugar pumpkin nite before last, skinned it and put in fridge. Made the soup this am and will serve tonite. Taking the advise of others was absolutely necessary to get a decent product!!

I cut the cinnamon back to 1tsp and the allspice to just over 1/2 tsp. Cut the ginger back to 1T.

When all was...

Reviewed Roast Loin of Pork with Fennel

Nov 21, 2011 in Food Network Community Toolbox on

Fantastic! And, not hard to throw together. Used 1/2 dijon and 1/2 honey mustard because I don't like the sharpness of dijon..I think it tends to overpower. The crust was perfect and yummy. I set the oven for 410 so as not to over-cook the veg & pork and just kept an eye on it all...also took the pork's temperature after it had been in abt. 1...

Reviewed Apple Crumble with Cardamom-Vanilla Caramel Sauce

Nov 13, 2011 in Food Network Community Toolbox on

I loved this & I don't usually like crisps...couldn't even tell the topping had oatmeal! Used 1 honey crisp and 2 granny smith apples and it was just the right balance of sweet and tart. I loved the taste of cardamon! My sauce burned; but, that's my fault...I'll do better next time...and, there will be a next time! Thanks, Melissa!!""

Reviewed Broccoli and Cheese Soup with Croutons

Nov 13, 2011 in Food Network Community Toolbox on

Amazing flavors. I used Cabot sharp cheddar and added 1/4C parm. at the end. Seemed a little thick, so I thinned it with some whole milk. Didn't make the croutons. I roasted my broccoli. Will be making this again soon...even leftovers reheated were great!!""

Reviewed Risotto Milanese

Sep 7, 2011 in Food Network Community Toolbox on

The BEST risotto...I love Anne's tips too, ex: "holding the risotto back" and then adding another ladel of hot stock when just abt. ready to serve. The saffron really shone through. I love Anne's show!!!""

Reviewed Dried Cherry and Almond Biscotti

Aug 29, 2011 in Food Network Community Toolbox on

I've made these twice now & have received rave reviews, even from a very old Italian gram who said mine were the best ever!! Thanks, Anne. I find I like dried cranberries over dried cherries.""

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