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Reviewed Townline BBQ Sauce

Feb 3, 2012 in Food Network Community Toolbox on

I made this recipe which I thought was really good. However, I am from St. Louis and we use beer a lot when making our sauces. So the second time I made this, I swapped out the water for beer and the sauce was amazing. I will only be making this sauce with beer from now on. Also, I did cut back on the amount of liquid, but everything else I left ...

Reviewed Rum Glazed Turkey

Dec 29, 2011 in Food Network Community Toolbox on

I have been married 12 years and for the last 11 years my husband has been asking to make the turkeyfor Thanksgiving. This year due to health reasons I was not able to cook, but my husband did and this is the recipe he used for our turkey. He said this is the same recipe his mother used his entire life. Well let me say I was so shocked that this ...

Reviewed Roast "Sticky" Chicken

Dec 27, 2011 in on

I like to give credit to when due is the is actually the famous chef Paul Pruhomme's mother's recipe. I have been using this recipe for over 10 years and it is still by far my favorite for seasoning. Now the only thing that I do differently sometimes is us the cooking time of Ina Garten and use high heat first to get the chicken crispy and then d...

Reviewed Tuna Casserole

Dec 27, 2011 in on

I used the same recommendations that reviewer Tanyalea made and thought this was one of the best tuna casseroles. Keep in mind, there were severa modifications made, but this recipe served as a good base. I will continue to make this with the modifications."

Reviewed Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies

Dec 26, 2011 in on

I used this recipe as a base and made quite a few changes that I think resulted in the Ultimate Chocolate Chip Cookie. The first change I made was to use browned butter which seems to be one of the latest new trends going on in the pastry world. I also used vanilla sugar which is sugar that has vanilla beans in it to give it a richer flavor. I al...

Reviewed Allrighty then Scrambled Eggs - Paula Deen

Dec 26, 2011 in on

After watching Paula make these eggs on her show many years ago, I knew that I had to try them and boy am I glad I did. About 7 years ago or so I had a brunch and made these eggs and everybody thought they were delicious. I have been making them ever since. I usually have pretty good luck with Paula's recipes and this recipe was no exception and ...

Reviewed Perfect Pie Crust

Nov 28, 2011 in Food Network Community Toolbox on

Perfect. What makes this even better is if you have all of your ingredients really cold. I put everything in the freezer including my flour and my food processor blade. I think I got that tip from Martha Stewart, but it gives you a wonderful flakey crust. Of course with the butter added it is buttery too. I love it. You should put ice cubes in yo...

Reviewed Devil's Food Cake

Nov 20, 2011 in Food Network Community Toolbox on

I am not a big chocolate lover, but I actually enjoyed this cake. So I think for those who really like chocolate will probably love it. I followed the advice of a pastry chef and used a high quality Dutch processed cocoa and I put it in with my dry ingredients instead of the boiling water. The texture was a really nice crumb and I will continue d...

Reviewed Rich Lemon Chocolate Chip Bundt Cake

Nov 20, 2011 in on

I made this cakes years ago from a pound cake cookbook that I had. Then I moved and misplaced the book and my husband has been asking for it ever since. I kept searching online for the recipe, but they were usually made from a mix. Not to knock box cakes, but I just don't do them. I love to bake so I don't mind measuring all of my ingredients. An...

Reviewed Cane Syrup Glazed Sweet Potatoes

Nov 12, 2011 in Food Network Community Toolbox on

Although I had a really good sweet potato casserole recipe, I thought why not this one since it looked so good to me. I know you shouldn't tweak a recipe until you make it first, but I hate orange in my sweet potato, so I had to omit it. Instead I used vanilla flavoring and a little rum flavoring which my family loved. I don't like marshmalows ei...

Reviewed Sausage-Stuffed Mushrooms

Nov 12, 2011 in Food Network Community Toolbox on

Wow Ina has done it again with an outstanding recipe. I think that she has helped me to become a successful caterere using her recipes with minor tweaks to make them my own. The only thing I did to these to make them my own was to use sweet and hot Italian sausage with a couple of pinches of red pepper flakes. I also butter some additional panko ...

Reviewed Mystery Pecan Pie

Nov 9, 2011 in Food Network Community Toolbox on

Wow we, what a delicious pie! I am one of those people who have always passed on pecan pie because I've always thought they were too sweet. Although I love pecans, I like for mine to be chopped up and they are usually left whole in most pecan pies. What got me was the picture on this site. After I read that it had cream cheese, I decided to give ...

Reviewed Cajun Chicken Alfredo 2

Nov 6, 2011 in Food Network Community Toolbox on

If I could give this dish 10 stars I would because it is that good. When I saw Guy last week making his egg rolls, I said that he should be making his Cajun Chicken Alfredo. It has become The Best Thing That I Ever Made and also has made me a super star in the kitchen. The only thing that I do differently is that I use Paul Prudhomme's blackening...

Reviewed Sweet 'n' Corny Hoecakes

Nov 6, 2011 in Food Network Community Toolbox on

Although I was born and raised in L.A., both of my parents are from the south so that's whe I grew up eating and cooking too. Neither of parents made hoecakes, but I realzed that they are almost the same thing as hot water cornbread except the milk would be replaced with hot water in this recipe. Also, we don't add corn to the cornbread either. I...

Reviewed French Toast with Caramelized Pecans, Strawberries and Cream

Nov 6, 2011 in Food Network Community Toolbox on

A viewer said she used half and half like Sunny did, but Sunny used heavy cream with cream cheese and sugar. I made it like Sunny except I added a little vanilla flavoring. I also added some vanilla flavoring to the mixture for the French toast too. My French toast recipe has vanilla and I have always loved it in French toast. Otherwise, I did ev...

Reviewed Shrimp Pot Pie

Nov 6, 2011 in Food Network Community Toolbox on

I made these and thought they were great. I added Creole seasoning to the shrimp and skipped the salt and pepper. I also added a bay leaf to the situation as Sunny puts it. I noticed the directions were a little different about how to make the bowls. I remembered how Sunny did it which seemed easier than the directions. This is a recipe that coul...

Reviewed Hot Crab Dip

Nov 6, 2011 in Food Network Community Toolbox on

Unless you really like worcestshire a whole lot, I would suggest starting off with less than 3T and adding more as you need it. You can always add, but you can't take away. Also, I added some Creole seasoning and Old Bay which really kicked this up.""

Reviewed Beatty's Chocolate Cake

Nov 6, 2011 in Food Network Community Toolbox on

After noticing that over 1200 reviews had been posted, I intially thought what else could I add that hadn't already been said? However, after reading many of the reviews, I noticed that quite a few people had mentioned their cake had fallen. Well, I am an advid baker and years ago I discovered Rose's Heavenly Cake Strips. The strips are placed ar...

Reviewed Skillet Fried Apple Pie

Nov 5, 2011 in Food Network Community Toolbox on

I couldn't believe Paula actually had a dessert recipe with no butter. I just couldn't resist adding some along with a little vanilla flavoring. I put vanilla on everything sweet and I loved it. Also, I swapped out the ginger for nutmeg because I love cinnamon and nutmeg combo. I omitted the maple because I didn't have any. Lastly, after reading ...

Reviewed 7-Up Pound Cake

Nov 1, 2011 in on

This is one of my families favorite pound cakes. I use all butter instead of butter with shortening. I can't imagine it being better using shortening. I also add a tbsp of vanilla flavoring because we love vanilla and it gives the cake even more flavor. Lastly, I add a powered sugar glaze with 7-up and lemon vanilla in it. I have also just added ...

Reviewed Spicy Macaroni and Cheese

Oct 31, 2011 in Food Network Community Toolbox on

I added some butter for richness, but when I tasted the pasta before baking it, it was very bland to me. I had to add a lot more salt and pepper and it still tasted bland to me after taking it out of the oven. It wasn't creamy, but I think that me be the brand of cheese I bought. I am going to try it again with a better brand of cheese. I thought...

Reviewed Caramel Pecan Pound Cake

Oct 26, 2011 in on

This is the same recipe for a bakery called "Big Mama's" that was shown one the Foodnetwork. I was so happy to be able to get the recipe online because it sure looked good. The chef gave all the ingredients with the exception of the flour and buttermilk. This cake is very moist and rich and has somewhat of a Southern quality to it. This is going ...

Reviewed Neelys Sauteed Spinach

Oct 17, 2011 in Food Network Community Toolbox on

I had to triple this recipe to have enough. Although, I don't think the bacon had to be tripled because of all the fat that it renders. I think that this makes an easy side dish. I liked this even though I am not a spinach lover. I hubby loved it so that means it will be on regular rotation.""

Reviewed Shrimp and Grits

Oct 16, 2011 in Food Network Community Toolbox on

I had never had shrimp and grits until I made them after watching Bobby Flay on FoodNation. I am so glad that I did because my husband now says that this is his favorite dish. Instead of using water for the grits, I used chicken stock to give the grits more flavor. I thought about milk with water, but that reminded me of how I had them at breakfa...

Reviewed Cheesecake Factory Cajun Jambalaya Pasta

Oct 8, 2011 in on

If you want a short cut, just use Cajun or Creole seasoning. Also, for that more authenic flavor, be sure to add some andoille sausage that has been browned and rendered of fat. It puts it over the top and will make you think you might be in Nawlins."

Reviewed Sweet Potato, Bacon and Apple Hash

Oct 3, 2011 in Food Network Community Toolbox on

Thank God for reviews because of them my dish came out fantastic. I think the key to the dish being successful is removing the bacon afer you render the fat. It will ensure the bacon remain crispy. Also, I removed some of the grease from the skillet. I followed another review who said to add brown sugar and a little cayenne. If you have some hard...

Reviewed Nor Cal Carnitas

Oct 2, 2011 in Food Network Community Toolbox on

Manteca is Lard or rendered pork fat. I guess Guy was misaken when he said beef fat. I had stopped using Lard years ago, but I recently found out that the FDA has said that it is a healthy fat now...go figure. So I'm back to frying my chicken in Lard.
This recipe is right on the money for carnitas. If anybody thinks they are bland maybe you...

Reviewed Pork Kebabs with Romesco

Sep 26, 2011 in Food Network Community Toolbox on

It took me a while to make this because I needed so many of the ingredients. I needed the cumin seeds, piquilla peppers, sherry vinegar, Marcona almonds and saffron. I had to special order all them because they were not available at my grocery store. I didn't want to substitute anything because I wanted to get the true flavor. I found this recipe...

Reviewed Corrie's Bacon Creamed Spinach

Sep 24, 2011 in Food Network Community Toolbox on

This is really the only way I like spinach prepared. I didn't need to do anything to this recipe. Don't forget to add some butter to this like Paula did. Butter makes everything better. This is my go to spinach dish.""

Reviewed Fresh Peach Crisp

Sep 24, 2011 in on

I have made this crisp with fresh, frozen and canned peaches all worked out fine. The canned peaches have a softer texture to me. I did add some lemon juice and zest to mine along with a little vanilla flavoring. I think those two additions made this over the top. I think I am going to add some chopped pecans and or oatmeal to the topping next ti...

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