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Reviewed peach cobbler

Jul 24, 2014 on

I made this peach cobbler. The only drawback I have about it, is that the oven temperature is too low. I found after 35 minutes, nothing was happening, I had to crank up the temperature to 375 F. for the juices to start bubbling and the crust to brown. It is a good recipe except for the oven temperature is too low.

Reviewed peach cobbler

Jul 24, 2014 on

I followed the recipe and the cobbler crust didn't look smooth like the one on the show but that's o.k. The 325 F degrees was too slow and the fresh peaches just barely started to cook by the time the 50 minutes were done, so I cranked up the heat to 375 F degrees and it finally started to cook. I love Katie but not this recipe for the cobbler crust....

Reviewed Peas & Ham With Creamy Orzo

Apr 3, 2014 in on

I truly loved this recipe. All I did different was add red pepper flakes and change the orzo to Linguine..Thanks for sharing this recipe ratherbeswimmin';..."

Added Recipe Photo to Peas & Ham With Creamy Orzo

Apr 2, 2014 on

Reviewed eggs 'benedict' with quail eggs and spiced biscuits lemongrass-crab-fennel salad

Mar 20, 2014 on

I didn't get to make the salad or the Quail Egg yet, but I did make the Spiced Biscuits and they are devine. They are sweet and lemony, crunchy on the outside and velvety on the inside. Who would have thought that these ingredients would make such a wonderful biscuit. Lemon zest, Thyme, Chili Ancho powder and sugar with bread flour along with Cake...

Reviewed Bobby's Pimento Cheese

Jan 14, 2014 on

I thought this recipe was very easy and so delicious.
For those of you that are saying it is too salty for you. It might be the brand of cheese that you are using, the cheese and the jarred pimento do have salt in them. Maybe try rinsing the jarred pimentos in a mesh strainer and let drain well. I do think that the 1/2 teaspoon of the "house...

Reviewed Cranberry Fruit Conserve

Nov 25, 2013 on

Keep this recipe in your "special recipe" shelf. This is a great hit at any festive "get together". I used Splenda instead of sugar and it still tasted wonderful. I had so many raves from all the family, even people who did not like cranberry sauce like this dish. It's a keeper, believe me.

Reviewed Countdown #1 Best Pie Crust Ever

Aug 6, 2013 in Food Network Community Toolbox on

I tried this recipe and it was fabulous. Tender, flaky. The way you want your pie to taste. Like the good old days. I made a coconut cream pie with this crust and a chicken pot pie with this crust and I am very happy with this recipe. God bless Aaron Sanchez and I have to give blessings to his mama who taught him the love of cooking too. "

Reviewed Creamy Cole Slaw

May 28, 2013 in Food Network Community Toolbox on

This is a wonderful recipe. I used Splenda instead of sugar and Champagne Vinegar instead of regular vinegar and my husband and I loved the Coleslaw. I love this recipe and it is going in my recipe files for sure. "

Favorited Chef AlSwilling

May 3, 2013 on

Reviewed Sunny Morning Muffins

Apr 17, 2013 in Food Network Community Toolbox on

Great recipe. I added 1 Tablespoon of wheatgerm and used Splenda Blend for the sugar. I used dried blueberries instead of fresh so the muffin wouldn't be too wet. The blueberries do plump up and soften up in the baking. I added a pinch of cardamon powder along with a tiny pinch of nutmeg also. Yummy. My little grandson loved them with a side dish "

Reviewed Cinnamon-Anise Poached Pears

Apr 17, 2013 in Food Network Community Toolbox on

Absolutely delicious. I use Splenda for the sugar ingredient and the dessert is wonderful.

Reviewed Slaw and Order

Jun 14, 2011 in Recipes on Cooking Channel

All Hungry Girl's recipes are so delicious and calorie wise. Thank you HG for all your help. Now I don't have to suffer with small portions. I can swap out heavy laden calorie recipes for a much lighter version and still be satisfied with the taste. I am a volume eater and her recipes have so much vegetables and fruit added to them, they are delic"

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