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knoxville, Tennessee

Member since Jan 2010

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Reviewed The Mansion's Tortilla Soup

Nov 30, 2012 in Food Network Community Toolbox on

Would have given this soup ZERO stars if possible. But I should have known this wasn't going to be a "home cooked" kind of soup. I mean, get real, one piece of chicken and it's supposed to serve four; and instead of putting the chicken in the soup it gets piled atop the soup [I guess that makes it prettier?]; and everything gets pureed [YUK]! I"

Reviewed Smoked Paprika Chicken Thighs with Potato and Onion

Jul 21, 2012 in Food Network Community Toolbox on

My changes: (1 I used boneless skinless breasts (I was out of thighs and covered the olive mix with 1 1/2 bacon slices/breast (and in my opinon this sounds much better than cooking the veggies in chicken grease, (2 I added a little thinly sliced celery and about half of a small-medium sized chunked fennel bolb to the veggies and (3 used red potat"

New Topic Question:Gorgonzola Pear Salad With Merlot Shallot Dressing in Cooking Q & A

Jul 5, 2012 on

"Gorgonzola Pear Salad With Merlot Shallot Dressing

My wife and I recently ate at Old Bay Steamers in Ft. Walton Beach, FL. They have the best salad dressing we've ever ate. They make it using Fat Bastard Merlot wine and serve it in Fat Bastard wi..."

Reviewed Blackened Salmon with Blue Cheese Sauce

Jan 10, 2012 in Food Network Community Toolbox on

Had this for dinner last night. I fixed 1 pc of blackened salmon, 1 pc of nicely browned salmon [w/only evoo, salt and pepper] and the blue cheese sauce on the side. Our thoughts are as follows.

THE FISH: Salmon has a relatively delicate flavor yet we thought the blackening spices [I used less than half of the called for salt...

Reviewed Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Nov 21, 2011 in Food Network Community Toolbox on

I made this as written except I + halved the recipe, + browned the chops before stuffing to minimize stuffing loss, + used sauteed fresh spinach, + used less sun-dried tomato since I'm not a fan & + put the chops into a Pyrex bowl [setting on their flat edges with the pocket opening facing upward to minimize stuffing loss] into a 375 degree oven ...

Reviewed Spicy Mussels with White Wine

Oct 19, 2011 in Food Network Community Toolbox on

Far from the best mussels we've ever eaten!!! My deviations from the recipe were (1) I used only a pound of mussels since there are only two of us (but made the full recipe for the sauce), (2) I ground the fennel seed - we love the flavor but not the sometimes hard seeds, (3) I used a red onion (its what we had AND I'm unsure of what a Spanish o...

Reviewed Braised Short Ribs

Oct 19, 2011 in Food Network Community Toolbox on

OK, I saw all the other reviews but we didn't fall in luv with this dish. I followed the recipe exactly with the following exception: we don't have a food processer so I used a blender. It produced a smooth paste that was a bit runny and took forever to brown. I'm not sure what Ann means by a "crud" so I'm unsure that that ever happened for me....

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