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medford, Oregon

Member since Feb 2006

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Reviewed Roasted Green Chile-Chicken Enchiladas

Sep 6, 2013 in Food Network Community Toolbox on

Great recipe that can be changed by using hotter peppers, and also roasting the tomatillo, jalapeno, and onion adds more depth of flavor. I also add a few cloves of garlic. To jkserier, the "chiles" in the recipe are the roasted poblanos, which I double when I make this recipe."

Reviewed Arugula Salad and Ultimate Vinaigrette

Mar 5, 2013 in Food Network Community Toolbox on

I personally found the dressing delightfully sweet in contrast to the bitterness of the arugula. Paired with a nice steak or pork loin it truly works. I feel that those who think it's overly sweet perhaps have a palate issue or they are just eating it on it's own. Put it with something that isn't sweet, or perhaps pair it with something spicy a"

Reviewed Hollandaise Sauce

Dec 29, 2012 in Food Network Community Toolbox on

Great hollandaise! Lemon is perfect!"

Reviewed Pot Roast

Nov 26, 2012 in Food Network Community Toolbox on

This recipe is simple and delicious. I just love how people will give 3 stars to a 5 star dish because of THEIR mistake!"

Reviewed Neely's BBQ Sauce

Aug 6, 2012 in Food Network Community Toolbox on

Have made this recipe exactly as written many times. My only alterations are 1/2 tablespoon liquid smoke [i prefer hickory], 1/2 tablespoon garlic powder, and 2-3 habanero pricked with a fork several times and plucked out when sauce is done simmering. Delicious!"

Reviewed Easy Chicken Burritos with Mojo

Aug 4, 2012 in Food Network Community Toolbox on

I have made this recipe exactly many times. Nowadays I like to make it with green rice instead of the yellow rice -- just a personal preference. Everything else exactly the same [sometimes I cheat and used canned beans in a crunch]. Ingrid Hoffmans green rice recipe works REALLY well IMO."

Reviewed Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Jul 29, 2012 in Food Network Community Toolbox on

Excellent recipe and very easy to make IMO. Used store bought Garam Masala I had on hand -- anxious to make my own! Did not have the black & green cardamom on hand. Made with homemade Naan for sopping up the sauce. Otherwise, made the recipe exactly! Only thing I will change next time is probably omit the cream. Don't get me wrong, it was de"

Reviewed Mozzarella Sticks

Jul 17, 2012 in Food Network Community Toolbox on

I figured out after a couple times making this recipe that you get better results if you coat the sticks in the breadcrumbs ONCE, then refreeze until frozen -- and then do your second coat and repeat. Then fry. This, I find, creates a bit of a better coat and you don't have a mozzarella blow-out. Hope this helps. Also, I don't care for the mar"

Reviewed Chinese Chicken Salad with Red Chile Peanut Dressing

Nov 7, 2011 in Food Network Community Toolbox on

I absolutely love this recipe exactly the way it is. I notice a lot of people make substitutions. To each their own. I personally would NOT. And to those who cannot figure out where the "chipotle chile puree" is in the store.... it's not! You have to take a can of chipotles in adobo i.e. Embasa, and puree yourself! Another interesting way ...

Reviewed Green Peppercorn Sauce

Sep 6, 2011 in Food Network Community Toolbox on

This recipe is great!! If you don't like green peppercorns then leave it out! I have made it both ways and think both complement the beef wonderfully. And to the user who can't figure out what a "box" of beef stock is -- I would say this refers to a 32oz [4cup] BOX of Kitchen Basics Beef Stock......not in a can. This is what I use.""

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