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Apex, North Carolina

Member since Jul 2004

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Reviewed chunky guacamole

Apr 28, 2014 on

I don't blame those folks who weren't happy with this guacamole. The recipe is at fault here as the size of the ingredients is crucial. From avocados to limes, each item can make or break this recipe depending on size and yield. Four large limes would overpower, yet four small (walnut sized) limes would not be. Also some limes yield more juice than...

Reviewed Mac and Cheese

Oct 29, 2013 on

Made this last night exactly as specified. I wouldn't categorize it as a stereotypical mac and cheese. There is a lot of b�chamel (which we happen to like). I used whole milk and real butter for the roux, but took off a star as it could have used more than 2-3 min specified cook time. I wouldn't skimp on the cheese quality - the Gruyere...

Reviewed White Sangria

Jun 20, 2013 in Food Network Community Toolbox on

Though considerably less expensive than its oakier Chardonnay counterpart, I prefer white sangria made with a late harvest Riesling. Pinot Grigios are too citrusy for my taste here. Speaking of lemons, use only the yellow zest from the lemon as the white pith can add considerable bitterness, especially if it sits for any length of time.

Reviewed Charred Green Beans

Mar 1, 2012 in Food Network Community Toolbox on

I've beeen roasting my green beans this way for years, only without the mustard & tarragon, but will try it that way now. If the green beans are fresh I add water, but if I use a bag of frozen whole green beans (no need to defrost first)I don't use the extra water. I toss the beans in EVOO with some Kosher salt, fresh pepper and lots of smashed g...

Reviewed French Toast

Aug 21, 2011 in Food Network Community Toolbox on

Great basic recipe. I sometimes sprinkle the toast with a little bit of light brown sugar before cooking - it carmelizes in the pan and gives it a sort of creme-brulee crust.""

Reviewed Melon Agua Fresca

Jul 8, 2011 in Food Network Community Toolbox on

Made with watermelon and used 2 Tbs. honey instead of sugar (the watermelon was sweet enough), the juice of one lime (next time I'll use 2 limes), and a pinch of salt. I strained it into a fine mesh sieve, discarded the fibrous pulp and then chilled it for a couple of hours.
I poured the puree 1/2 way into a glass with crushed ice and then...

Reviewed Zucchini Pancakes

Apr 27, 2011 in Food Network Community Toolbox on

Served these beneath eggs that I fried over-easy in extra virgin olive oil, then topped with some good quality feta cheese and some fresh basil. Wonderful brunch dish and they hold remarkably well in a warm oven while everything else is cooking. Rave reviews!"

Reviewed Beef Swellington

Apr 22, 2011 in Food Network Community Toolbox on

To kick up the pastry a bit try sprinkling fresh herbs like parsley, dill, oregano or thyme over the mustard w/just a touch of sea salt. Even store bought or homemade pesto would be great spread over the pastry before folding - not as traditional, but oh my, very good. Experiment with different mustards too - I'm going to try this with chipotle mu"

Reviewed Pasta Ponza

Jan 10, 2011 in Food Network Community Toolbox on

If tomatoes are out of season or are just a bit on the tart side, the addition of 2 Tbs. salted butter mixed with the tomatoes before baking can help balance the flavors nicely. I also added some sauteed garlic & onion & a pinch of crushed red pepper to the tomatoes before baking.

For those who claimed the breadcrumbs did not...

Reviewed Short Ribs with Tagliatelle

Nov 15, 2010 in Food Network Community Toolbox on Food Network

I made this a bit differently & the way my Italian family has made it for generations. I don't flour the ribs - I believe the meat caramelizes better without it. I saute the carrots, onions & garlic & then proceed with the recipe as stated, but before I shred the meat I put it in the fridge overnight. Not only does it taste better the next day, but...

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