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Traverse City, Michigan

Member since Nov 2008

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Reviewed Chicken with Wild Mushrooms

Jan 17, 2013 in Food Network Community Toolbox on

Wonderful recipe! Although I didn't use 2 chickens as stated in the recipe, I did make the entire sauce. We loved it! No oily problem--cut down a bit on the oil initially (especially if using only 1 chicken) and also cut down on the total salt listed. Can use the remaining sauce on almost anything--leftover chicken, meatloaf, even steak. Try it, y"

Reviewed Raspberry Sauce

Jun 18, 2012 in Food Network Community Toolbox on

I've made this numerous times and always have to give the recipe to my guests! Delicious! PS Make the recipe as written!"

Reviewed Roasted Shrimp with Feta

Feb 1, 2012 in Food Network Community Toolbox on

Just a marvelous dish especially in mid-winter when cooking risks getting boring and tired. This shrimp dish, coupled with many flavorable ingredients, especially feta, fennel, and Pernod is a real winner! My husband, who doesn't like change very much just loved it! Add some crusty bread and a small salad and you have a fabulous meal!""

Reviewed Parmesan Crisps

Jul 19, 2011 in Food Network Community Toolbox on

I really want these to work out--they looked so good on TV. I followed the recipe exactly and was very surprised to see it should make 30 servings--I got 14! They look fine but very chewy, like rubberbands. I just realized I used straight Parmesan, not the Parmesan-Parmigiano. Could that make a difference? "

Reviewed Company Pot Roast

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I have been making pot roasts, sauerbraten, and the like for many years. Always a bit dry and requiring alot of gravy to pull them off. Tonight, a miracle! This is THE MOST FABULOUS recipe I have ever made! My husband was so fact, he asked if I was sure his recently deceased mother would not hear him say that this was the best pot roast...

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