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Moscow, Idaho

Member since Dec 2009

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Reviewed shrimp and artichoke tagliatelle with black pepper and pecorino

Oct 31, 2014 on

Delicious, easy to make. I used fettuccini because I had it, but I think it would be better with the tagliatelle if I can find it. Our 10-year-old granddaughter loved it, eating a huge plate, especially the lemon addition, which makes a big difference.

Reviewed Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers

Jan 21, 2013 in Food Network Community Toolbox on

Can't believe how easy this recipe was. Just a few minutes and it was done, with the fish moist and the sauce delicious. Even my husband liked it although he doesn't eat a lot of capers. Even a beginner cook could feel successful after cooking this."

Reviewed Marinated Grilled Hanger Steak

May 13, 2012 in Food Network Community Toolbox on

Great, unexpected flavor for the steak and easy to do."

Reviewed Double Mustard Crusted Pork Roast with Jus

Apr 1, 2012 in Food Network Community Toolbox on

This was the best pork roast I've ever had--so much flavor. I used a pork loin and my supermarket gave me a wonderful cut. Next time I would put some chicken broth in the roasting pan when I put the pan in the oven because the drippings came out very dry and too brown. I cooked the roast to 160 degrees on the meat thermometer. After resting for ...

Reviewed Smothered Pork Chops

Feb 16, 2012 in Food Network Community Toolbox on

So, so good. We both love onions, but the addition of the buttermilk really made it special. I keep dry buttermilk (made by Saco) in the refrigerator for times I don't have regular, and I mixed it with whole milk. Wish I had made the biscuits to soak up all that good gravy.""

Reviewed Blackberry Jalapeno Glazed Pork Tenderloin

Sep 3, 2011 in Food Network Community Toolbox on

This was delicious. I used one jalapeno pepper with the blackberry preserves glaze but in addition added some of my homemade jalapeno jelly. My husband normally doesn't like mixing fruit with meat, but he loved this also. The cooking time was perfect, and the meat was fork tender.""

Reviewed Refried Beans

May 5, 2011 in Food Network Community Toolbox on

No longer will I buy canned refried beans. These are not only easy, but they're also pretty low fat and delicious. The best part is that one can add as much liquid as desired. Dry beans are very economical. I had some regular coriander pods and just crushed them with the bottom of my saucepan which worked out very well and added that extra flavor."

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