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Richmond, Virginia

Member since Jun 2006

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Reviewed Spanish Chicken Stew with Manchego Polenta

Jan 12, 2011 in Food Network Community Toolbox on

The flavors are great. I think it could easily feed 6. If you're not crazy about parsley you could back off a bit on the amount. Hearty and satisfying for sure!

Reviewed Red Velvet Cake

Dec 26, 2010 in Food Network Community Toolbox on

@pinkkaddy: Red Velvet cakes use baking soda to react with the vinegar...the result should be fluffy airy batter. If you look at other recipes (check out Bobby Flay's), they also only call for baking soda, not powder. If the baking soda has been on the shelf a while, it can reduce the effectiveness. Hope that helps!

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