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Reviewed shrimp scampi with roasted asparagus

May 3, 2014 on

I did as several others, used white wine not vermouth. When I roasted the asparagus,instead of pepper, I used lemon/pepper and of course being a pasta nut I put this all on tagliatelle noodles.

Reviewed Neely's BBQ Sauce

Aug 28, 2013 in Food Network Community Toolbox on

I rated this sauce last week but hadn't made the ribs at that time. I truly LOVED the sauce and will spread the word but I took your advice on grilling the ribs and phew that timing was way off. Now I didn't use charcoal, I have a gas grill and my grill wouldn't go under 300 degrees so I had the lid open a tad so the heat wouldn't go above 300 and"

Reviewed Memphis-Style Hickory-Smoked Beef and Pork Ribs

Aug 24, 2013 in Food Network Community Toolbox on

I haven't finished grilling the ribs yet, was online checking to see if I had the timing correct. But I have finished and tasted your rib sauce and I WILL be making it again! At first I thought it may be too sweet for me but after cooking and it has reduced etc. ooohhhh it's SO good!! YUM, Thank you Neelys!!! Can't wait to taste the ribs!!"

Reviewed Rich Beef Barley Soup

Feb 9, 2013 in Food Network Community Toolbox on

When it's thick the next day; you know you've got a great batch of soup. I've made this ever since I was an adult it came from my mother's recipe. The only things I do different is I use a quart of my homemade stewed tomatoes and instead of barley (which I don't like) I make noodles. It's my comfort food for sure!! "

Reviewed Basil Pesto

Jun 18, 2012 in Food Network Community Toolbox on

Loved it.
Then I put 1/4 C fresh parsley, 1 t. blk pepper, 1 T. Worchestershire sauce in processor till finely chopped (about 30 sec) combined that along with 1 T. PESTO in large resealable plastic bag mixed well then added chicken thighs, squeeze to coat thoroughly and marinate in fridge 1/2 hour then remove thighs and grill for about...

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