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Salisbury, Maryland

Member since Jul 2007

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Reviewed Pork Tenderloin en Croute

Feb 15, 2011 in Food Network Community Toolbox on

This recipe took a long time to prep but was easy and well worth it when my fiance took his first bite! He said it was the best thing he has tasted and has told all his friends! I am currently making it for the second time and am going to try using parchment paper this time. I make half of the duxelle recipe and don't put it on the bottom of the tenderloin....

Reviewed Pancetta-Wrapped Pork Roast

Feb 10, 2011 in Food Network Community Toolbox on

SO good! Everyone loves this recipe and it couldn't be easier. Really great to make for company because you do all the prep work the night before and just have to pop it in the oven the next day! I usually roast two heads of garlic instead of using the raw cloves because of my families tastes. We love this and have made it several times already! Thanks...

Reviewed Blueberry Scones with Lemon Glaze

Feb 9, 2011 in Food Network Community Toolbox on

SO good! I make these scones all of the time. They are really easy and always turn out great. Sometimes I have to add a little more cream just to get the dough to form correctly, but it doesn't take much. I have even skipped adding the glaze a few times and they still taste yummy. Thanks Tyler!

Reviewed Pasta Ponza

Feb 9, 2011 in Food Network Community Toolbox on

This recipe was so easy and really good. I was worried about the breadcrumbs because they don't get toasted and stay mushy, but they added great flavor to the dish. I was pleasantly surprised! This will be a go to easy dish on busy nights! I used balsamic vinegar instead of capers though because of our families taste.

Reviewed Broccoli Soup

Feb 2, 2011 in Food Network Community Toolbox on

Delicious! I didn't use the carrot and it was still very tasty. It was rich tasting without all the cream so I didn't have to feel bad eating it. Thanks for a great recipe!

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