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Davenport, Iowa

Member since Dec 2008

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Reviewed Creamy Black Beans

Jan 9, 2014 on

These are delicious. Did require extra cooking time but this was my second time so I planned ahead for it.

Replied to Dinner Spanakopitas

Nov 4, 2013 on

I would say freeze them in a single layer (on parchment-lined cookie sheet) until hard. Then transfer to a gallon bag or tupperware. Do so before cooking so that they're not over-done. I also don't think I would defrost them before cooking. Instead, I'd cook longer at a lower temp--raising the temp towards the end for browning if needed.

Reviewed Mexican Caramel Sundaes

Jul 15, 2013 in Food Network Community Toolbox on

I made these for our family's little 4th of July viewing party and it was delicious. Not sure why some say this was too spicy--the after heat at the back of my throat was a nice off-set tot he sweetness and wasn't even a problem for my 2 year old grand daughter!"

Reviewed Asian Sloppy Joes

Oct 9, 2012 in Food Network Community Toolbox on

Pretty good recipe. Since I was not going to make the Round 2 recipe, I just scaled back the sauce. "

Reviewed Rachael's Tuna Pan Bagnat

Sep 10, 2012 in Food Network Community Toolbox on

The taste in this sandwich does not justify the cost of the ingredients. I made this for a luncheon & it was just blah-and if I'm going to shell out top dollar for good quality ingredients, I want something amazing at the end of the meal. This just wasn't it at all."

Reviewed Brownie Rubble

Sep 10, 2012 in Food Network Community Toolbox on

I really wanted to love this a lot more than I did, but it was just too much. Too rich, too gooey & too hard to serve. We finally just chunked pieces off & plopped them into a storage bowl. I wanted mine to look like the photo, but the marshmallow pulled,stuck & clumped too much. "

Reviewed Blazy's Pepperoni Studded Lasagna

Sep 10, 2012 in Food Network Community Toolbox on

Remarkable flavor comes out of some pretty basic ingredients in this recipe! Love the crispy pepperoni and the sauce is delicious. Two areas need tweaking--there is way too much pasta in this dish. Next time I'll halve it & it should be perfect. Second, there's no need for 2 pounds of sausage-one pound plus the pepperoni made the dish meaty & deli"

Reviewed Marinated Vegetable Salad

Sep 10, 2012 in Food Network Community Toolbox on

This salad is amazingly delicious--just made it for a family get-together & everyone loved it. Next time I make it, I will decrease the oil & garlic. I love both, but #1 did not like the oily residue left on my lips-less oil will solve that issue. #2 too, too, too garlicky (and I love garlic)=it was extremely biting when I first made the salad & a"

Reviewed Thai Dumpling Soup

Jul 26, 2012 in Food Network Community Toolbox on

What a great tasting soup for such little effort! Love, love, love this soup. Made it for friends who swore they didn't like Asian flavors & they immediately asked for the recipe. Had extras & my mother-in-law doesn't cook for herself so I froze some. Tastes just as great after 2 months in a freezer!"

Reviewed Pasta Caprese

Jul 4, 2012 in Food Network Community Toolbox on

It's over a 100 degrees here today & I wanted a light but satisfying option for dinner. This was my pick & I'm so glad! I halved the amount of pasta & mozzarella called for but kept everything else as listed because I didn't want a ton of leftovers & I hate dry pasta salad--definite keeper & I've already forwarded it on to all my friends. Deliciou"

Reviewed Lemon-Sage Chicken Cutlets

Jan 12, 2012 in Food Network Community Toolbox on

I rarely find a recipe that is completely perfect as written, but this one is! I thought having the egg as the last breading step was going to make the chicken "eggy" but it didn't--great crust, excellent lemon flavoring--would not change a thing!""

Reviewed 3-Cheese Macaroni and Cheese

Jan 10, 2012 in Food Network Community Toolbox on

Really good recipe. I halved the white cheddar though-as it was more than enough after I shredded 8 oz (look at the recipe, it doesn't say 1# of shredded cheese, it says 1# cheese, shredded). This doesn't make 6 servings, though, unless you're feeding Sumo wrestlers. I filled 2 casserole dishes (not 9x13) so that my family of 5 wasn't looking at ...

Reviewed Herb Crusted Pork Tenderloin

Jan 10, 2012 in Food Network Community Toolbox on

Really loved some parts of this recipe, but the over-saltiness was very disappointing. Next time I will halve or quarter the salt so that we can enjoy the other flavors better.""

Reviewed Pressure Cooker Chili

Jan 6, 2012 in Food Network Community Toolbox on

Hmm-what's wrong with this recipe? #1 Meat--I cut mine the same as Alton's video showed, but they were toooo big to enjoy. #2 Pressure Cooker--Not a fan of this cooking style at all. #3 Flavor--while the chips did a great job of thickening the chili, can't say the addition of their flavor was anything to write home about.""

Reviewed Shrimp Crostini

Jan 6, 2012 in Food Network Community Toolbox on

These are delicious! Had them for part of our Christmas day dinner and everyone loved them-even my mother-in-law who never tries anything new!""

Reviewed Greek Salad with Saganaki

Jan 6, 2012 in Food Network Community Toolbox on

We just had the salad portion of this recipe, but it was delicious! Dressing kept for over a week in my fridge-which made a nice change to our salads all week. ""

Reviewed Grilled Pork Chops with Garlic Jam

Dec 11, 2011 in Food Network Community Toolbox on

The rub made the pork chops pretty spicy, but it wasn't a deal breaker as far as we are concerned. Next time I'll 1/4 the cayenne in Emeril's Essence (this time I only had 1/2 TBS so it was halved already). My daughter & I who love garlic really wanted to love this, but it needs something. While making it I added extra juice, salt & Worcestshire,...

Reviewed Sweet Potato Hash

Dec 11, 2011 in Food Network Community Toolbox on

There is nothing in this recipe that I don't love, but that being said--this was an average (at best recipe). We've made this two times now, thinking it was the potatoes' fault, but both times there wasn't enough sweet potato flavor & the spices were "meh." Will not try this a third time.""

Reviewed Chicken Salad Sandwiches

Dec 6, 2011 in Food Network Community Toolbox on

Okay sandwich. I can't say that the taste of this is any better than a 1000 sandwiches I've had (I'd even hazard saying that some deli's are better.) Another issue I have is with how big the vegetable pieces are--diced is too big. I realized this after everything was mixed together so there was no fixing, but if there's a next time; I'm definitel...

Reviewed Moo Shu Pork

Nov 30, 2011 in Food Network Community Toolbox on

Delicious! I had a partial bottle of Hoisin that I needed to use up and found this recipe in my magazine--made it to hopefully get rid of the sauce and not ruin a dinner, but ended up being very pleasntly surprised. Subtle flavor, but totally what I was hoping for--served it with Garlic & Mushroom Fried Rice and it was a perfect meal! Thankfully ...

Reviewed Buffalo-Chicken Macaroni and Cheese

Nov 30, 2011 in Food Network Community Toolbox on

Delicious dinner idea! I originally found this and thought it would be "meh" at best, but it really is something to share, write about, and eat! Have given this recipe to every single person who has eaten it at my house--yummy!""

Reviewed Rice Pilaf

Nov 23, 2011 in Food Network Community Toolbox on

I was so nervous putting a dish towel in my oven, but I put my trust in Alton Brown's cooking prowess and I was not let down. This is a delicious side dish. The few changes I made to the recipe were due to my cheapskate tendencies & taste preferences. #1 Saffron is $13 per 1/2 ounce here--I'm not spending Monoply money so I couldn't justify the c...

Reviewed Simple Scalloped Potatoes

Nov 20, 2011 in Food Network Community Toolbox on

Delicious addition to our delightful dinner with friends tonight. It is 1/8" thick (I got my recipe from my Food Network Mag.) I doubled the Gruyere and added grated Parmesan because we are big cheese fans. I was worried the dish was going to be runny as it looked like the potatoes where swimming in juice until the last 15 minutes of cooking--by ...

Reviewed Lemon Broccoli

Nov 16, 2011 in Food Network Community Toolbox on

Good start to an excellent recipe. I accidentally doubled the lemon zest and ended up being glad. If I hadn't, there wouldn't have been anything to taste from the lemon. Used frozen broccoli because it's what was on hand, but it turned out to be a great side dish for us!""

Reviewed Dirty Rice with Smoked Sausage

Nov 13, 2011 in Food Network Community Toolbox on

Very delicious meal idea. The 4 of us just polished ALL of this off--a tad over-stuff (that's us) but it was scrumptious! Not sure if the recipe has been changed since I printed this off in 2009, but if it still says "4 cups chicken stock" I figured out that the lion's share goes toward cooking the 2 cups uncooked rice. I only did 2 things differ...

Reviewed Chicken and Dumplings

Oct 23, 2011 in Food Network Community Toolbox on

Just got done making this for dinner & it was delicious! The only little change I made was to up the chicken stock to 9 cups so that we had extra "juice"--that meant I also had to up the thickening(actually stirred 2 TBS of cornstarch into the shredded chicken) just so the liquid was nice and thick. BUT the taste on this, the consistency of the s...

Reviewed Buffalo Chicken Salad

Oct 7, 2011 in Food Network Community Toolbox on

As written this is a pretty good weeknight dinner, but my changes made it 5-stars for our family. First, this dressing is too simple--my mom's homemade blue cheese dressing that I've eaten my whole life has a more complex (thus delicious in my book taste--so I used that instead. Second, I made extra of the hot sauce so I could marinate my chicken...

Reviewed Bourbon Barbecued Pork Chops

Sep 24, 2011 in Food Network Community Toolbox on

If I could just rate the glaze this would be 6-stars, but as far as the rest of the recipe (i.e. the glaze on the chops) it just didn't cut it for our family. I also think the brine made my pork chops too salty, in a bad way. The glaze, though, before we put it on the chops was delicious. I'd use it again on pork chops; just use as a sauce instea...

Reviewed Tuna Salad Undone

Sep 17, 2011 in Food Network Community Toolbox on

Seriously! This is on the "budget" page of recipes? Freaking capers, microgreens & "black lava sea salt" are not budget-friends!""

Reviewed Fruit Leather Roll-Ups

Sep 7, 2011 in Food Network Community Toolbox on

I had a really fun time making these today! First, a few tips--#1 you've got to follow the directions & use Non-stick aluminum foil--regular foil just won't release the finished product. #2 Use a silicone spatula when stirring. #3 Making these thin (like store-bought) yields 12-14 roll ups (not the 6-8 listed on the recipe). I made blueberry/bana...

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