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Cape Elizabeth, Maine

Member since May 2007

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Reviewed shepherd's pie

Sep 8, 2014 on

Excellent shepherd's pie, or cottage/cowboy pie since I used beef. Used 1/2 lb of shaved pub steak and 1 lb. ground beef instead of lamb. The shaved beef added some texture. Used 1 fresh corn on the cob and just cut off the kernels and shelled some peas. The flavor was great. A keeper!

Reviewed Gina's Shrimp Scampi with Angel Hair Pasta

May 6, 2013 in Food Network Community Toolbox on

Loved this recipe! Especially the addition of the zest to the pasta. I never did that before, and it added a lovely flavor. I always try to use whole grain pasta, so my only substitution was whole grain thin spaghetti instead of angel hair. I am going to use this sauce in the future with pasta. Very easy, not greasy and super tasty! Thanks t"

Reviewed Primavera With Prosciutto, Asparagus and Carrots

May 3, 2013 in Food Network Community Toolbox on

Very easy, quick and delicious. My modifications- 3 slices of thick bacon (from butcher counter at supermarket) instead of prosciutto. Cooked them on seperate pan, when cool and crisp, broke them up and added to main pan. Half and half instead of heavy cream. Whole grain penne pasta. 1/4- tsp red pepper flakes. Next time I will try 2 TBLSP"

Reviewed Fried Shrimp

Dec 31, 2012 in Food Network Community Toolbox on

This was outstanding, but needed to be modified- especially the salt, as others had said. I listened to another reviewer, and used 1/2 of dry and wet ingredients and each batter was plenty. I had 2 lbs of ex lg shrimp. I used 1 TBLSP salt, but will half that again the next time. Hot sauce is very high in salt, so that probably added to the sal"

Reviewed Foolproof Standing Rib Roast

Dec 26, 2012 in Food Network Community Toolbox on

This was amazing! It was only for 2 of us, so my roast was 3.25 lbs, semi-boneless.. I converted the times in the 5 lb. written recipe into quarters to get the times for the smaller roast. Also, note that Paula's video and her times are for a 6 lb. roast. The only issue I was afraid of was counting the time it takes to get the oven back to 375"

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