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Bonifay, Florida

Member since Nov 2008

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Reviewed Sucre a la Creme with Maldon Salt and Pecans

Dec 15, 2011 in Recipes on Cooking Channel

The recipe was simple and fun. I made three batches and the first time I let it cool down in the ice bath to around the 113 degrees then mixed it. I could only get half of the mixture out of the pot, so the next couple times I moved quickly and didn't let it cool as much... I don't know if this affects the texture when it sets but no one seemed...

Reviewed Smothered Chicken

Dec 11, 2010 in Food Network Community Toolbox on

This was such a great recipe. I made my own simple gravy though (butter, flour, chkn stock, salt and pepper) because I just simply can't stand the jarred stuff. My boyfriend went crazy over how moist the chicken came out! I will def. be adding this recipe to my go-to list!

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