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Pagosa Springs, Colorado

Member since Jan 2009

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Reviewed Simply Sour Cream Chicken Enchiladas

Oct 29, 2014 in on

Thanks for sharing Deb! Great Dish! I served it with my family';s favorite enchilada mole sauce. And to chef #1522598. What kind of a chef are you if you do not know that a recipe is only a guideline?"

Reviewed Almost White Castle Hamburgers

Oct 29, 2014 in on

I agree with mizjmassie. A true slider is made this way!
Onion should be spread under thin meat patties and the bun tops should be set on the meat. This way they steam. Then, in only a minute or two, scoop up a patty and place it on the bottom section of bun.
I am from Chicago, Home of the Slider and your recipe is like a mini...

Reviewed Rebecca's Jewish Rye Bread

Oct 29, 2014 in on

I am very sorry to say this, but this is a wheat bread recipe, not rye bread. In order to have rye bread you need RYE FLOUR. This recipe is an onion and caraway wheat bread. Caraway seeds are a spice that can be added to many breads, but it does not make any of them Rye Bread."

Reviewed Potsie's Creamed Chicken and Biscuits Casserole

May 15, 2014 in on

Potsie, my family loved this dish. It was different from the kind of things we usually eat. Thank you so much for sharing!"

Reviewed All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Aug 25, 2013 in on

This sauce is salty by itself. When added to an Asian meal, Divinity!"

Reviewed AH, HA! Mac N Cheese

Jul 21, 2011 in Food Network Community Toolbox on

I am a caterer. This recipe is awesome for parties. So easy to make. And you do not have to temper the eggs, if you rinse the pasta in cold water to stop the cooking process. The pasta is then, as the recipe states "warm".
I have to make this and deviled eggs for every party we throw or attend.
I eat any thing I want as long as I...

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