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Replied to Beef and Black Bean Sliders Recipe : Melissa d'Arabian : Food Network

Dec 20, 2014 on

Wow, bbq sauce--what a GREAT IDEA! I am SO trying THAT! Thanks for posting!

Reviewed pork and noodle stir-fry

Dec 20, 2014 on

Not good. Add oyster sauce (Asian aisle in store), reconstituted dried shitake mushrooms WITH the water you soaked them in as the sauce (best for chicken). If you use pork, add some Knorr pork bouillion--I just use my grater and grate a bit into the sauce until I get the flavor I want. The Knorr pork bouillion is also what makes some of those soups...

Replied to pork meatloaf with cabbage and prunes

Dec 20, 2014 on

barbiegal, that's what I thought the first time someone suggested I try peanuts and coke...glad I tried them anyway! One of my favorite summertime snacks. I plan on using the basic flavors of this to do a pork roast. I was looking for something a little different, and saw lots of pork/prune recipes, but this one had cabbage--SOLD! Will be back to...

Replied to pork meatloaf with cabbage and prunes

Dec 20, 2014 on

Try water chestnuts or jicama. You'll get a nice crunch, though they don't add to the flavor. You could soak them in a little bourbon or liquid smoke first for a nice smokiness. You'll love the texture they give--sort of addictive. With pork, I'd use applewood smoke if you can find it--amazing with pork or chicken.

Reviewed Apple Stuffed Pork Loin

Jun 15, 2013 in Food Network Community Toolbox on

Very good, just as written. 2nd time, I left out the mustard and used curry powder--still incredibly good with those apples, etc.! Paula does need to know that the correct term for Jack isn't 'made a noise'--it's, "Oops! I stepped on a frog!" Kids love that one--which my old man came up with. Of course, this is just for boys--everyone knows southe"

Reviewed Chicken Enchiladas

May 23, 2013 in Food Network Community Toolbox on

Just ok. In Texas, we usually just go either red OR green; not both. I didn't think this used either of the chiles to their full potential. When I make green enchiladas, I use the green chiles with lots of onions. With red, I make my own sauce using a frozen red chile & some dried chiles--what kind I'll never tell--& they come out killer--the best"

Reviewed My Favorite Bloody Mary

May 23, 2013 in Food Network Community Toolbox on

I make mine mostly like this, except I use spicy V-8 & wasabi powder (So yes, Stefani, you can use wasabi & it tastes great!) Cholula with garlic is great too. Can't wait to try this with the sherry vinegar--one of my favorites!"

Reviewed Capone's Garlic Artichoke Cheese Spread

May 6, 2013 in Food Network Community Toolbox on

Ha ha ha ha! If you think this is good on bread, try tossing your favorite root veggies in it and roasting. I use it on things like zuchini & squash too. Even better with the smoky taste the veggies get from roasting. I also use it on fish and to marinate chicken--delish! Sometimes add asparagus to it with a nice squeeze of lemon or some lemon pep"

Reviewed Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

May 6, 2013 in Food Network Community Toolbox on

Finally found a way to use up the sumac I bought! I did scale it back as suggested in other reviews. The mix of spices here--loved it! Have made it just as regular kebabs without grinding the meat & it was great too! Another JO hit out of the park!"

Reviewed Lamb Kabobs

May 6, 2013 in Food Network Community Toolbox on

Meh. Not one of Ina's best. (No biggie with all the five star recipes she cranks out!) Made it again leaving the rosemary, wine & vinegar out and adding a savory middle eastern spice I use (cumin will also work). Took it over the top! Hubbie scarfed it so fast thought I'd need the heimlich! Think I will add just a little red pepper flake next time"

Reviewed Frank's Marinara Sauce

May 6, 2013 in Food Network Community Toolbox on

Very good--close to my own, though I often just use bacon. But the addition of a bit of a certain cheese -not parmesan, sorry- would take this over the top. The secret will be pried from my cold, dead hands! Mwahahaha!"

Reviewed Lazy Chiles Rellenos

May 6, 2013 in Food Network Community Toolbox on

Used leftover green chile pork & lots of onion. Seasoned with extra green chile, cabrito, cumin & MEXICAN oregano (never use anything else!). Baked @ 400 without water bath, topped with 2% sharp cheddar--YUM! Love Ree's out-of-the-box recipe ideas!"

Reviewed Butterscotch Apple Crisp

Apr 16, 2013 in Food Network Community Toolbox on

I'd never have thought of making this with butterscotch chips! I had some in the freezer, so I whipped it up, and man! The Neelys are geniuses! I used Five Spice in place of the cinnamon and allspice the second time, and liked it even better! Way to go, Neelys! "

Reviewed Skillet Almond Shortbread

Mar 23, 2013 in Food Network Community Toolbox on

I'd been looking for a go to shortbread recipe, and this has been it. I've also made it with pecans (use vanilla instead of the almond extract and it was even better. To: mail_11764840, the way to firm up the soft center is go ahead and make your foil form for the shortbread in the pan. Then put the skillet on one of the SMALL burners on your stov"

Reviewed Red Hot Apple Pie in a Mug

Mar 20, 2013 in Recipes on Cooking Channel

Red hots are one of my favorite candies. This dessert was pure genius! Thanks Lisa!"

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