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Waterloo, Iowa

Member since Nov 2005

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Reviewed Chicken with Peruvian Chile Sauce

Jul 28, 2011 in Food Network Community Toolbox on

Excellent Sauce. I never got it with chicken parts, but is good idea. We put the chicken in top of Yellow potatoes ( Yukon works very good also) and decorate with hard boiled eggs and Kalamata Olives. For parties I put the Aji de Gallina (small dice )in chafing dishes, decorate with Kalamata Olives, cilantro and dice hard boiled eggs and serve in "

Reviewed Berry Custard Pie

Jul 27, 2011 in Food Network Community Toolbox on

For one thing if you are baking this pie in a pyrex tipe, you need to cook a 325F instead of 350F.
Second you need to bake this pie in the second from the bottom or your oven and Third when your timer is off your custard will be kind of soft that is normal, after the pie is cool put in the fridge for 5 hours or overnight and will perfect...

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