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Indianapolis, Indiana

Member since Sep 2009

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Reviewed roasted pork loin with spanish onion and vermouth

Nov 11, 2014 on

My whole family loved this! I had pork tenderloins on hand and used those instead. Great way to use up that Chinese 5 spice! I thought the onions and apples were a bit of a throw away, so I might cut down to one each. Have no idea why he said to leave the skins on the onion. Gremolata made the dish.

Reviewed pecan squares

Nov 10, 2014 on

My shortbread crust was way to buttery and I thought it could have used a little more cooking time than what was prescribed. She was so clear not to brown it though I stuck to the recipe. The topping, while great, separated from the crust and made them really fall apart while eating. Like a previous commenter, I just drizzled chocolate chips on the...

Reviewed sour cream coffee cake

Nov 10, 2014 on

I thought it could use a little more flavor, or maybe a bit more salt. We liked the streusel topping and the texture of the cake, but I've tried better coffee cake recipes. Probably won't make this again.

Reviewed tomato-fontina torte with rosemary crust

Sep 26, 2014 on

I thought it was a bit salty, but generally very good! Also, my dough was very wet and didn't really come together in a ball in the food processor as the recipe suggests.

Reviewed Guacamole Salad

Jun 17, 2012 in Food Network Community Toolbox on

I love this, but I think it needs one more avocado, and be careful not to pour all dressing on right away. I think it is overdressed if you use it all."

Reviewed Grilled Rib Eye Steak with Romaine Marmalade and Watercress

Jun 17, 2012 in Food Network Community Toolbox on

Followed this to the letter and it was delicious. The marmalade really made it (but is it really a marmalade?). We used the extra on a grilled cheese and tomato the next day and added a great twist."

Reviewed Crunchy Noodle Salad

Mar 3, 2012 in Food Network Community Toolbox on

I thought it was ho-hum, and definitely a little oily. Also, I blanched the snap peas for the minimum suggested 3 minutes and they completely lost all crunch. There was little crunch in the "crunchy noodle salad".""

Reviewed Cranberry Citrus Dressing

Nov 23, 2011 in Food Network Community Toolbox on

I agree that the sugar needs to be cut way back. I used 2 1/2 cups. Dijon gives a good kick.....I just used Poupons. Why in the world does it say 4 hours of inactive prep time? Is that for chilling in frig?""

Reviewed Braised Pork Belly Sandwich with Pesto Mayo

Sep 27, 2011 in Food Network Community Toolbox on

I am with jehebert98 all the way! I have some beautiful pork belly I picked up at the meat market and was looking for ideas, and all I get are comments about Philly Cheese Steaks under the pork belly recipe. Come on FN!""

Reviewed Shrimp Bisque

Aug 29, 2011 in Food Network Community Toolbox on

My only critique is that it was a little too thin....perhaps less stock? I used leftover shrimp from Ina's baked shrimp scampi, and just scraped off the butter crumb crust. I thought it gave it a ton of flavor.""

Reviewed Blazy's Pepperoni Studded Lasagna

Mar 6, 2011 in Food Network Community Toolbox on

I thought it was a good family friendly lasagna. I agree with previous reviewer that the recipe called for way too much lasagna noodles. A pound of lasagna is more than sufficient. Also, has anyone else noticed that the recipe calls for you to use 1/3 of the ricotta, 1/3 of the mozzarella, etc., and repeat 2 more times, and then on the top layer...

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