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spring, Texas

Member since Aug 2009

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Reviewed Sunday Rib Roast

Dec 26, 2013 on

Cooked this on Christmas and it was fabulous. I took my rib roast out and really let it come down to temoerature for three and a half hoursI had a 5.5 lb three rib- I used just as much salt and pepper and added a teaspoon of granulated garlic powder. I rub the top mainly, and a little on the sides, none on the bottom. I cooked it the same times for...

Reviewed Beef with Snow Peas

Feb 11, 2013 in Food Network Community Toolbox on

It was really good, but a bit salty if you do not eat it with rice. I think I will use a low sodium soy the next time. I didn't have sherry, so I used a little white wine and mirin. The ingredients cook very fast as described. Delicious and a great time saver. It took longer to prep than cook."

Reviewed Roasted Tomato Basil Soup

Jan 19, 2013 in Food Network Community Toolbox on

This was delicious. The changes I made to this recipe is that I added 2-3 teaspoons of sugar to the tomato mixture during the forty minute simmering time as the plum tomatoes were not sweet enough as it is winter. You will basically have to do this based on your taste and the season of your tomatoes. After it was done simmering, I used my Vitami"

Reviewed Turkey Lasagna

Jan 19, 2013 in Food Network Community Toolbox on

Delicious. I have made this twice and always has great response from my guests. However I used more like 3/4 lb of noodles, not 1/2 lb. I also used twice the ricotta with the recommended goat cheese mixture as 15 ounces was not sufficient to fill the 9 by 12 pan. Also made additional sauce- about 3 extra cups for my 9 by 12 pan. "

Reviewed Beef Bourguignon

Jan 16, 2013 in Food Network Community Toolbox on

I made this for dinner this evening, and I must say that the cooking time is not sufficient. I cooked mine for 2.5-3 hours, much longer than the 1.25 hours stated in the recipe and it was not enough. I would recommend cooking this for more like 4-5 hours. Also, I would recommend using two pounds of carrots instead of one pound. I also microwaved m"

Reviewed Old-Fashioned Apple Crisp

Jan 16, 2013 in Food Network Community Toolbox on

Everyone loved this and was amazingly simple. So much better than apple pie and so much easier. I will be making this again. Also great with Granny Smith apples. I used about 5-6 medium apples, not 5 pounds and put it in a large 9 by 13 Pyrex baking dish with the full amount of all the other ingredients-so it came out great with half the apples."

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