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Temple, Texas

Member since Dec 2006

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Reviewed Cabbage-Kohlrabi Slaw

Jun 12, 2013 in Food Network Community Toolbox on

Add your own herbs (cilantro) more acid than is called for in the recipe, and SCALLIONS. Also some mayo for creamier texture. Tastes pretty darn good and really good for you."

Reviewed Broiled Curried-flower

Mar 7, 2013 in Food Network Community Toolbox on

In my quest to eat more variety of veggies I decided to try this. Being a confirmed "cauliflowerphobic" it was a real leap of faith. Who knew that such a gnarly looking vegetable could be so tasty? I used coconut oil which worked great, and I like the flavor. After turning the cauliflower to brown the second side under the broiler, sprinkle ju"

Reviewed Santa Maria-Style BBQ Tri-Tip

Jul 31, 2011 in Food Network Community Toolbox on

Yes, please, provide info on that grill. Is it commercially available or built to order? If built to order, are there plans available for it? What a great piece of equipment."

Reviewed Glazed Spinach Salad

Jun 12, 2011 in Food Network Community Toolbox on

I liked the idea, so I substituted Swiss chard for the spinach. Did not have any duck/plum sauce, but found some leftover cranberry sauce in the fridge (yeah, the jellied kind - love it, can't help it) so I melted that in to the sauce instead. Also added a touch of garlic (!). Really, really good. I am trying to eat more dark leafy greens but "

Reviewed Coleslaw with Cumin-Lime Vinaigrette

May 30, 2011 in Food Network Community Toolbox on

I have NEVER liked cole slaw - ever, but I like this one. Sooo good. I had some lemons that needed using, so I juiced them right along with the limes. Didn't have a bell pepper, so I used some banana peppers and a cubanelle I had in the house. Forget adding honey - chop up an apple for the sweetness needed. And to eliminate the too strong oni"

Reviewed Asparagus, Pecorino and Red Onion Salad

Feb 17, 2011 in Food Network Community Toolbox on

Soooo good. I love asparagus and this is such a great way to eat it raw and crispy. The pecorino adds just the right amount of salt and cheesy tang. Instead of using all red wine vinegar I usually have at least one or two limes or lemons that need using, so I squeeze that juice in first and then add the vinegar as needed (to taste). Add the acid...

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