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Simi Valley, California

Member since Aug 2005

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Reviewed almond cherry pie - 2003 1st place fruit/berry

Dec 25, 2014 on

I personally don't think the almond topping is necessary, but the pie itself is delicious. I agree with foxgirl's tip..use frozen cherries, defrost them and use the liquid in the bags, great pie.

Reviewed savory and sweet pork stew with ancho chiles

Aug 30, 2014 on

Weirdly delicious. I didn't have queso fresco, but I did have feta and again...big surprise that went with it great.....feta, avocado and pickled onions in a tortilla..sooooo good.

Reviewed grilled eggplant salad

Aug 25, 2014 on

Maybe it was the type of eggplant I used, but I found the skins bitter and chewy, so I'd recommend peeling them, unless you are using a smaller thinner skinned version. I also overall found it a little mushy....nothing in it had any crunch, but the flavors were very nice and it was a nice change.

Replied to Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Dec 1, 2013 on

No, no need to use vinegar, the citrus acts as the acid.

Reviewed Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Dec 1, 2013 on

Quite good and very pretty and you don't use vinegar, the tangerine acts as the acid. It could use a little more tangerine flavor to my mind, I might add a teaspoon of orange marmalade to the dressing next time...I like the idea of pomegranate for the cranberries, great tip!

Reviewed Uova da Raviolo (Ravioli with an Egg Inside

Sep 15, 2012 in Food Network Community Toolbox on

A bit of a hassle but well worth it. Not a truffle fan personally, so I kick it up with sage in the butter, but nothing like cutting in to an amazing ravioli and have that lovely egg yolk run out..mmmmmm"

Reviewed Perfect Burger

Aug 17, 2012 in Food Network Community Toolbox on

Yep. If you want to know the basics to a good burger this is it. Turns out I was making mine too small. Thanks Bobby!"

Reviewed Grilled Lobster Tails with Lemon-Red Fresno Butter

Aug 5, 2012 in Food Network Community Toolbox on

We went a little light on the cooking as the tails were small and this seemed like a lot of time....they were just done, but I think you could safely use the times given...I used a jalapeno instead of the chilis, as that's what I had, was delicious. Thanks Bobby!"

Reviewed Steamed Littleneck Clams with Sweet Corn and Basil

Jul 22, 2012 in Food Network Community Toolbox on

OM NOM NOM...heck, thicken the broth a bit and put it in a bowl so I don't have to share my broth...yummmmy"

Reviewed Caesar Spaghetti

Jul 4, 2012 in Food Network Community Toolbox on

Wow, this was yummy, totally captures the flavors of a caesar, right on Rachel! Whoever said this was tasteless, no offense, but you did something wrong..certainly do not be afraid to really put anchovies and garlic in there, it does NOT taste fishy. Super good with the Grilled Chicken with Arugula Pesto, but I think it would stand on its own, no "

Reviewed Grilled Sweet Potatoes with Lime and Cilantro

May 12, 2012 in Food Network Community Toolbox on

Yum. Just...yum."

Reviewed Whole Roasted Chicken with Homemade Tapenade

Apr 30, 2012 in Food Network Community Toolbox on

Absolutely delicious. First time I've used one of Alex's recipes, but it won't be the last. The green olives I happened to have were stuffed with jalapenos, and I left them in, which gave the tapenade a nice kick. Never would have thought to put those together....and it was good without the tapenade, but with it, mmmmmmmmmm extra special. "

Reviewed 1770 House Meatloaf

Jan 8, 2012 in Food Network Community Toolbox on's meatloaf, but it's one of the best. another posted this relies on the spices, herbs and vegies for flavor and texture, so if you "dont have the chives" etc it won't be as good. It won't be bad, just fairly ordinary, so if thats what you're doing, don't complain. However if you do make sure to get all the flavors in there, you...

Reviewed Mmmmmmmud Pie

Nov 22, 2011 in Food Network Community Toolbox on

This pie is fantastic although it is not for the faint hearted as there are a lot of steps. But worth every moment. Serve small slices as its extremely rich. One suggestion, instead of topping it with yet more chocolate, I take raspberry preserves and heat with a little bit of orange liqueur (or whatever suits your taste) to make a raspberry sauc...

Reviewed Shrimp Curry

Aug 27, 2011 in Food Network Community Toolbox on

Yummy, though I'll try the suggestion of more coconut milk..I didn't find it watery, but I think more heat and more coconut flavor would be a plus. Did no one else have problems with all the whole spices in there? It doesn't say to remove them so I was trying to pick them out at the end..haven't done this sort of cooking before so maybe I missed ...

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