My Profile


Fayetteville, North Carolina

Member since Aug 2010

Flag This ProfileFlag as Inappropriate

Reviewed Peach French Toast Bake

Dec 6, 2012 in Food Network Community Toolbox on

I love this! Perfect for Christmas morning!!! I love making this when we have company. The house smells amazing when everyone wakes up and it is very filling. Cook up some turkey sausage on the side and you can easily feed 6-8 people. I usually use just a whole wheat loaf of good quality bread and use a carton of No Yolks. I also really like the t"

Reviewed Chicken Cacciatore

Dec 2, 2012 in Food Network Community Toolbox on

I bump up the nutrition and add carrots and anything else I have on hand. Tonight I'm going to add green beans and zucchini along with the carrots. I know it isn't traditional but it really is yummy. I have also used chicken sausage before which adds tons of flavor. I bake them in the oven so I don't have to use any extra fat and what little is in"

Reviewed Chicken or Steak with Balsamic BBQ Sauce

Oct 27, 2012 in Food Network Community Toolbox on

I LOVE this recipe and so does my family! The flavor is amazing because it is sweet and tangy at the same time. I love making extra of this sauce and serving it over steamed asparagus to go along with the chicken and some wild rice usually rounds out the meal for us. I have never had any complaints when I make this meal, even when I have very pick"

Reviewed Scalloped Potatoes Au Gratin

Oct 21, 2012 in Food Network Community Toolbox on

Anytime I make a white sauce, I always add nutmeg. You also need to salt the water for the potatoes because potatoes love salt and they'll just soak up what little bit is in the sauce and leave everything tasting bland. It is also important to use a good cheese. Try not to buy something already shredded and processed...shred it yourself and burn a"

Reviewed Pan Roasted Fingerling Potatoes with Crispy Bacon and Fried Sage

Oct 13, 2012 in Food Network Community Toolbox on

I gave this recipe three stars because I think the recipe itself was pretty good. I opted not to use bacon fat and just used some butter because the bacon didn't really go with what I was making. I have never had fingerling potatoes before but figured I would give them a try since they were buy 1 get 1 free at my local grocery store. I will not be"

Reviewed Pasta Puttanesca

Oct 4, 2012 in Food Network Community Toolbox on

I LOVE this recipe! The flavors are amazing and it is SO simple to make. I always have all of these things on hand so I can make it just about any night of the week and is great when someone calls and says, "hey can I come over tonight." I like to serve it up with some grilled chicken and a nice salad to round everything out. Never a complaint fro"

Reviewed Drunken Chicken ...heavy on the sauce!

Sep 16, 2012 in Food Network Community Toolbox on

For some reason, I didn't care for the carrots and celery at all. The chicken was really yummy and so was the sauce. But that with some bread did not a full tummy make. Next time I make this, I am going to just break the carrot and celery stalks in half and throw them in for flavor, but make an additional veggie to serve. I also plan on reducing d"

Reviewed Southern Biscuits

Aug 12, 2012 in Food Network Community Toolbox on

These biscuits were amazing. I used salted butter and did not add sugar (adding sugar would make them scones). My husbands great grandmother used to make biscuits all the time being from the south. He said his grandma would have been proud because they tasted just like he remembered hers tasting. I have tried a few different recipes for biscuits a"

Reviewed Pat's Broccoli and Chicken Stir-Fry

Aug 8, 2012 in Food Network Community Toolbox on

I trippled all the liquid ingredients for the sauce but left the garlic and ginger alone. But someone mentioned that it was too salty so I also added a cup of low sodium chicken broth to help with that. I also didn't add any red pepper flakes since I have a 3 year old. I used fresh broccoli (a lot more than 2 cups since we love broccoli) and carro"

Reviewed Sloppy Joes

Jul 7, 2012 in Food Network Community Toolbox on

I never put the beans in but I have made this several times and it is always really yummy. I like mine a little sweeter so I usually add brown sugar (about 1 tbls). It usually only takes me 30 minutes to cook. Little tip:partially cover the pan when thickening the sauce which helps prevent splatter. I no longer buy the can! "

Reviewed Lemon Orzo

Jun 23, 2012 in Food Network Community Toolbox on

I agree with some others, needs a little color and read that someone used red bell peppers; i'll try that next time. Other than that, it was great and is perfect with some grilled chicken on a summer day. "

Reviewed Sauteed Turkey Cutlets with Avocado Sauce

Jun 23, 2012 in Food Network Community Toolbox on

Turkey cutlets were way too much money at the store so I used chicken cutlets. I thought it had great flavor but there was just way too much lemon. I thought the lemon worked well but there was just way too much so next time I would only use 1/2 the zest and juice. I would also leave the salt out from the sauce because I thought it was a little to"

Reviewed Roasted Pork Loin with Roasted Garlic Vinaigrette

Jun 10, 2012 in Food Network Community Toolbox on

Excellent flavors! Love that the sauce is on the side so you can add as much or as little as you like. Any leftover sauce makes a great topping for green beans tossed with cherry tomatoes. "

Reviewed Blueberry Muffins

Jun 10, 2012 in Food Network Community Toolbox on

Didn't have unsalted butter in the house so I used salted butter but did not add the additional salt. I also didn't have whole milk but I did have some heavy cream so I used that. Tasted AMAZING! I will have to say that I was a little worried when the batter was SO thick...thought they were going to come out as little rocks but they were nice and "

Reviewed Crispy-Skinned Chicken a l'Orange

May 29, 2012 in Food Network Community Toolbox on

Made this for dinner tonight and we ended up eating hot dogs...need I say more? Well just in case you answered yes, the sauce was so bitter from the OJ and then it had this burnt taste from all of the sugars in the OJ and honey. Other than bitter and burnt, it had no flavor. I know Clair Robinson makes 5 ingredient dishes (which she doesn't count "

Reviewed Green Beans with Lemon and Garlic

May 29, 2012 in Food Network Community Toolbox on

Very yummy! Made them a little different. I threw the green beans in a pan with a little butter and olive oil. Once they were brown I added the garlic and let cook for about 1 minute then I deglazed with white wine. Added the lemon zest but I also added the juice and the red pepper flakes. I then added about 1/3 cup of water and put a lid on it. L"

Reviewed Chicken Tetrazzini

May 29, 2012 in Food Network Community Toolbox on

This took me exactly 1 hour 25 minutes from start to table (and that included cleaning my kitchen while it baked and giving it 10 minutes to set after it came out of the oven). To do that, you need 2 pots. I started with cooking the mushrooms; then the onions and garlic. To that I added shredded zucchini for a veggie. After that, I cooked the chic"

Reviewed Chicken and Broccoli Stir-fry

May 26, 2012 in Food Network Community Toolbox on

The only thing I didn't like about the recipe was that you use the marinade from the chicken as the sauce. I know there are tons of people that don't have a problem with that but I do. So here is what I did. Prep the broccoli according to directions. I wanted plenty of sauce so I tripled all the other ingredients with the exception of the garlic "

Reviewed Coleslaw with Cumin-Lime Vinaigrette

May 26, 2012 in Food Network Community Toolbox on

It wasn't bad, but it wasn't exactly what I called good. I added honey as so many people did and the actual dressing was rather yummy. Thinking of making some green beans and tossing them in the dressing. The coleslaw was just way too dry for my taste and seemed to weak for the strong taste of the raw cabbage. I think that if you really like the t"

Reviewed Fillet of Pork with Rosemary-Apple Vinaigrette

May 17, 2012 in Food Network Community Toolbox on

The pork needs to sit for a lot longer than 45 minutes to really get the flavor from the vinaigrette. I made extra and used it as a garnish for the plate and extra dip for the pork. To me, that was the BEST part. Panera bread has this amazing salad and they use an apple vinaigrette. This tastes exactly like what they use! I will be making the vina"

Reviewed Grilled Artichokes with Parsley and Garlic

May 13, 2012 in Food Network Community Toolbox on

I don't care for artichokes because they taste very metallic to me. That being said, I thought the sauce was very yummy (thinking about using that with some green beans) and my mom who is a huge artichoke fan, loved them. She did say though that without the dressing, they didn't have a lot of flavor so I would suggest making tons more of the dress"

Reviewed Beer-Braised Chicken

Apr 25, 2012 in Food Network Community Toolbox on

I added green beans because that was what I had on hand and I wanted a 1 pot meal. My husband eats just about anything (including a slice of pumpkin pie that I forgot the sugar when mixing it) and he wouldn't eat this. Everything had this horrible after taste except for the chicken which had no flavor at all. I'm not a big beer drinker but my husb"

Reviewed The Ultimate Beef Wellington

Apr 9, 2012 in Food Network Community Toolbox on

Made this for Easter because we have ham all the time. I was looking for something different and this sure did the trick. I cut back the duxelles because I don't mushrooms. I wanted just enough to cover the tenderloin but not have all the extra around the sides so I only used 1 pint and it was just enough. There was tons of flavor but it didn't t...

Reviewed Chicken Enchiladas

Mar 23, 2012 in Food Network Community Toolbox on

Don't use a canned enchilada sauce; try Rach's sauce and I bet you already have everything in the house you need to make it. I love using her sauce with his is out of this world! Rather than cooking the chicken in the pan, I like to use boiled chicken (especially since you're shredding it anyway). I buy a whole chicken an cut the legs...

Reviewed Chicken Enchiladas

Mar 23, 2012 in Food Network Community Toolbox on

If you make Rach's sauce but then follow Tyler Florence's recipe from how to boil water, it is out of this world! I use 1/2 of the peppers his recipe calls for because I made it "full strength" one time and couldn't even eat it because it was so HOT and I love spicy foods so...But, her sauce is a millions times better than any can and since makin...

Reviewed Quick Tagine-Style Chicken

Mar 21, 2012 in Food Network Community Toolbox on

The chicken alone was good but once you put it over rice (basmatti rice cooked in chicken broth, added salt, and scallions) it lost almost all of the flavor. I might make it again but doctor up the rice so it doesn't wash out the great flavors of the chicken. Maybe saffron rice? I don't know, but it needs something. ""

Reviewed BBQ Turkey Meatloaf

Mar 18, 2012 in Food Network Community Toolbox on

It was good but mine needed a lot longer than 55 minutes. I took mine out, let it rest for 10 minutes so it didn't fall apart, well it did that anyway because the inside was still way undercooked. A ground beef meatloaf normally cooks for 55 minutes and then another 15 with a sauce on top. I had to cook the rest of the meatloaf in the microwave s...

Reviewed Chicken Milanese with Tomato and Fennel Sauce

Mar 15, 2012 in Food Network Community Toolbox on

I added a few things to up the flavor and cut back on the fat and calories. I added some sliced onion to the fennel and then deglazed with about a cup of white wine. I also used canned crushed tomatoes so there was more of a sauce to go with pasta. I didn't add the marscapone because swim suite season is right around the corner! But, with the win...

Reviewed Lemon Pound Cake

Mar 14, 2012 in Food Network Community Toolbox on

It was good but very dense. My son loves the lemon pound cake from Starbucks but $3 per slice, once a week adds up! I wanted to make it at home to save some money. I'm not sure how they get it so light at Starbucks, but I guess that is why they charge so much! This was good but if you're looking for Starbucks' lemon pound cake...this isn't it! ""

Reviewed Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Mar 6, 2012 in Food Network Community Toolbox on

The chicken was great and had lots of flavor. I like more of a gravy than a jus so I doubled the herbs and tripled the liquid so I could let it reduce to a thicker gravy and still have plenty of sauce and flavor. I didn't follow the recipe for the hash but took the idea and ran with it using what I had in the fridge that needed to be used. ""

Not what you're looking for? Try: