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Saved Recipe Sugar Cookies (Light & Crisp) by Brenda.

Dec 16, 2013 on Food.com

Saved Recipe Cap’n Crunch French Toast by mersaydees

Dec 15, 2013 on Food.com

Saved Recipe Cap'n Crunch French Toast by chow n' groove

Dec 15, 2013 on Food.com

Saved Recipe Cap'n Crunch French Toast by chow n' groove

Dec 15, 2013 on Food.com

Reviewed Shrimp Etouffee

Jun 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

My 23 year old son requested Etouffee (he loves spicy food) which I had never made before, amazingly.
I was up for the challenge and this recipe sounded easy and good.
I made it with these changes: used half can Rotel and half can regular diced tomatoes, also cut up about 4 Andouille sausages, fried them up and added them after...

Reviewed Flaming Filet Mignon with Chive Butter

Apr 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is easy and tasty !!!!
Set off the fire alarm :-)"

Reviewed Pan Seared Rib Eye

Mar 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Love You, Alton !!!
This is a quick easy recipe, turns out perfect
every time, and can easily be modified....
I cooked a VERY thick steak last night using
this method, boy I love my Cast Iron pan....the steak was prob 2 inches thick,
I seared 2 minutes per side, then 2 minutes per side in oven.
Was...

Reviewed Glazed Carrots

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had purchased some lovely carrots for Christmas dinner and of course,
an hour before the meal I was scouting around for a recipe ~ :-)
Well I had all the ingredients on hand except the Ginger Ale, but since
someone mentioned Ginger beer in their review, I used that instead....
I started with half recipe because...

Reviewed Dry Aged Prime Rib Roast

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had never cooked a Prime Rib before, and determined to do it this year
for our Christmas dinner..
I was so over-the-top intimidated by that beautiful, and
UBER-EXPENSIVE roast when I picked it up.
I obsessed over the dry aging for all the days prior, and
I reread the recipe compulsively multiple times.
I...

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