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Hereford, Arizona

Member since Dec 2005

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Reviewed corn chowder

Jun 23, 2014 on

I made it exactly as the recipe was written and it was delicious. I might try adding some southwest flavors like green chiles, but loved it as is.

Reviewed Drippy French Dip Sandwiches

Jun 18, 2013 in Food Network Community Toolbox on

This was really delicious. It was a lot of work to carve but I either need a sharper knife or an electric one. I also had to cook the roast twice as long to get it to medium rare. I'll double check my oven temp next time but you may need to plan ahead. Either way, it was totally worth the work and extra cooking time."

Reviewed Basic Sweet-Roll Dough

May 18, 2013 in Food Network Community Toolbox on

I love this recipe. I've used it twice and it was great both times. There was one time my yeast was dead but I caught it before I added it to the flour mixture because it didn't foam like it should. I love making cinnamon rolls now!"

Reviewed Charred Corn Salad

Jul 3, 2012 in Food Network Community Toolbox on

This is really good! I charred the corn on the grill and added some cumin and little cayenne pepper to the salad. Next time I think I'll add green chiles or jalapeno. I will be making this for potlucks and for just because."

Reviewed Vanilla Panna Cotta

May 28, 2012 in Food Network Community Toolbox on

My husband and I had panna cotta at a local restaurant and loved it. So I went on the search and found this recipe. Besides the fact that it sounded delicious, how can you resist Michaels adorable smile and gorgeous head. My husband and I absolutely loved this and I can't get over how easy it was to make. We think it's PERFECT."

Reviewed French Toast

Oct 5, 2011 in Food Network Community Toolbox on

One of my favorite breakfast recipes. Great using challah...even better using cinnamon-raisin challah!""

Reviewed Homemade Cinnamon-Raisin Bread

Sep 5, 2011 in Food Network Community Toolbox on

I had the same problem of the bread being doughy in the center. I am still giving this recipe 5 stars because the taste was amazing and I believe the uncooked center is due to the altitude where I live, which is 4700 ft. Does anyone know how I can change this recipe to work at this altitude?""

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