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The Villages, Florida

Member since Feb 2008

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Reviewed pork and tomatillo chili

Dec 3, 2014 on

Yummy!! I could not get all the skin off (didn't char it the full 10 min) so I pureed the liquid after it was all cooked and poured about 2/3 back into the pot with the pork. Used masa instead of corn meal and only 3 poblanos. Half chix stock and half beef, since I ran out of the chix stock.

Reviewed shrimp-avocado tostadas

May 10, 2014 on

Good idea, but more complicated than it needed to be. Making the spice mixture was a lot of work and needed to be strained due to chili pepper skins. Flavor good but so is just using a mixture of dried ancho, chipotle, cayenne peppers with cumin and salt. Much easier. Also frying the tortilla made them too greasy. Prepared store-bought tosatada...

Reviewed Chocolate Sorbet

Oct 12, 2013 on

Followed the suggestions in some comments and only used 3/4 cup sugar, which was plenty. Cut down on the cinnamon, but it was still too strong. Next time I will leave out the cinnamon. Also used 11/2 cup water and 1/2 cup heavy cream as someone had suggested. Very good and refreshing- not too heavy. Will definitely make again!!

Reviewed Spicy Shrimp, Celery, and Cashew Stir-fry

Feb 8, 2013 in Food Network Community Toolbox on

Better than most stir-fry recipes, but not a keeper. Used carrots and broccoli in addition to the celery. The soy sauce mix evaporated upon hitting the hot skillet. Somewhat dry. It was pretty and healthy. Served with basmati rice."

Reviewed Chicken Enchiladas

Dec 13, 2012 in Food Network Community Toolbox on

Yummy. I did not have New Mexican chili powder (just ordered some) so used Ancho and regular chili powder. Did not cook the tortillas in oil. but just warmed them in non-stick pan. Too much filling for the tortillas- a lot left over. Best homemade tortillas I have ever had. Sauce was great. There were 2 recipes for his sauce, one using tomat"

Reviewed Tortellini With Pumpkin Alfredo Sauce

Dec 6, 2012 in Food Network Community Toolbox on

Good, but could not really taste the pumpkin. I added a bit more pumpkin to the sauce but next time will try adding even more pumpkin. I agree to adding more salt and fresh ground pepper."

Reviewed Naan: Indian Oven-Baked Flat Bread

Nov 29, 2012 in Food Network Community Toolbox on

Did not use the kalonji or fennel, but everything else was as written. Wonderful!! I did not think it would turn out but it was just like the restaurants, but fresher. Not really "oven baked" but done in the cast iron skillet. I did not do the "teardrop shape" but just rolled it out into a circle and put in the skillet. Had it with Cooks Illus"

Reviewed Red-and-Green Salad

Sep 15, 2012 in Food Network Community Toolbox on

Good flavor but the dressing did not come together for me. The oil did not whisk successfully into the reduced balsamic mix and separated immediately. I also would have appreciated ratios on the salad. How much red onions,scallions, parsley and lettuce? I do it by taste anyway, but would have liked to have seen some proportions anyway. Will mak"

Reviewed Minestrone Soup

Aug 30, 2012 in Food Network Community Toolbox on

Prep time longer than 15 minutes!! Very good. I added 6 oz sweet Italian sausage (1 link from Fresh Market that I cooked separately, and added toward the end. Next time I will precook the fresh green beans 10 minutes before adding to the soup. They were still crisp while everything else was not. Used cannellini beans instead of kidney beans a"

Reviewed Primavera With Prosciutto, Asparagus and Carrots

Jul 24, 2012 in Food Network Community Toolbox on

Loved it! Sauce was delicious . The mustard added a different flavor. Next time I make it I will substitute some other vegetable for the snow peas. Too hard to get all the strings removed."

Reviewed Apple-Sausage Mac and Cheese

Jun 13, 2012 in Food Network Community Toolbox on

I gave it one star because my husband actually liked it. I thought it was disgusting. Sausage was sweet and I really didn't like the apple flavor."

Reviewed Spiced Cocktail Nuts

Jul 16, 2011 in Food Network Community Toolbox on

I wanted to serve these at a bridge party, but they were way too sticky and would have gotten all over fingers and cards. Flavor was OK but I've had better."

Reviewed Shrimp and Sausage Cioppino

May 26, 2011 in Food Network Community Toolbox on

Wonderful! Prep time is much longer than 10 minutes. Also makes more than 4 servings. I made it exactly as written except I used 2 cups chicken broth and 1 cup beef broth because that was what I had in my freezer. Still turned out great. Fennel was a nice flavor I thought."

Reviewed New Orleans-Style Shrimp

Apr 15, 2011 in Food Network Community Toolbox on

Took longer than 30 minutes, but that might be because I not only remove the "vein", but I also remove the nerve on the other side. Better with more corn and more tomatoes than called for. The broth was mainly watered down Worcestershire sauce. I did use the shells but was not sure how much scallions to use- 2 bunches seemed like an awful lot....

Reviewed Spinach and Goat Cheese Tartlets

Dec 15, 2010 in Food Network Community Toolbox on

Very good but certainly not easy or quick. I wish I had read the reviews before I made them. I would have used pre-made phyllo cups. I used the lemon called for and it was too lemony. I also only used 1/2 t of vinegar. Too chicken to put a whole tablespoon in. Very good and a hit at the party.

Reviewed Indonesian Ginger Chicken

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Very good, but if you don't like ginger you may not like this. I served this with Ina's herbed basmati rice and broccoli. Once cooked I poured the sauce into a grease separater. To the degreased liquid I added cornstarch (mixed with a little water) to thicken the sauce. Made both chicken and rice per directions, although I did not use quite the...

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