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Bethlehem, Pennsylvania

Member since Jun 2004

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Reviewed baked stuffed flounder

Oct 21, 2014 on

I�m not certain that this dish will convert fish-haters into connoisseurs, but I can unequivocally state that when I serve this to my dinner guests they loved it. This has to be one of the simplest fish dishes to impress people because it appears to be much more complicated to make. Heck, draining the spinach takes the most time and effort of everything....

Reviewed The Once and Future Beans

Oct 17, 2013 on

I've been making this for picnics and get-togethers for 8 or 9 years without the jalapenos; each time everybody likes it. A few years ago I made a change because I had to make it for some "health conscious" individuals and vegetarians. I substituted the bacon for 1/4 cup of olive oil and just before popping it into the oven I stir in 1 teaspoon of...

Reviewed Chicken Stroganoff

Oct 20, 2012 in Food Network Community Toolbox on

This is a good recipe, however the ladies at the Hungarian and Slovak churches in my town have been making a variation of this for years. It's called Chicken Paprikash! Seriously, the only differnce between this and the all of the various recipes, that I've seen for Chickn Paprikash, is the addition of the Worcestershire sauce. However, I will a"

Reviewed Soy Ginger Dipping Sauce

Feb 27, 2012 in Food Network Community Toolbox on

I like this for dipping, but I've also discoverd that it makes a great marinade for tofu. I'm not a huge fan of tofu, but when entertaining vegetarians, this sauce really helps out!""

Reviewed Meat Sauce and Spaghetti

Feb 13, 2012 in Food Network Community Toolbox on

I've made this several times, it always tastes great. However, the milk curdled everytime. I just told my guests that it was the grated parmesan cheese, and nobody complained. I suppose what you don't know still tastes good. I've also made a vegetarian variant. Substitute olive oil for the bacon, vegetable broth for the beef broth, and 1 lb. of...

Reviewed Rice Pilaf Garden Style

Dec 14, 2011 in Food Network Community Toolbox on

It was pretty good. However, as previous reviews have stated, the amount of salt during the cooking is woefully inadequate. I did find that by doubling the parmesan and increasing the salt by 25% it was much better. The only other contention that I have is the cook time. I found that the time was way too short for the rice to properly cook....

Reviewed Fa-Guy-Ta Chili

Sep 13, 2011 in Food Network Community Toolbox on

I must admit that I'm a wimp with spicey foods, so I omitted the ancho powder from the base and the adobo sauce from the marinade. I also only used smoked, not hot, paprika. Also, I used beef cubes because they cost $4.79/lb. vs. $13.99/lb. for skirt steak (Yeah, I'm cheap too!) Still came out fantasic. I can only suspect it would be better wi...

Reviewed Limoncello

May 17, 2011 in Food Network Community Toolbox on

I first tried this with cheap vodka; I didn't want to waste my money if the results weren't good. However, it was fantastic. Even with the crappy vodka. The next time I used Smirnoff, and it was fabulous. I read one review where Grey Goose wasn't too good. I would advoid imported vodka. By law, any vodka produced in the U.S. must be tasteless (har"

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