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Reviewed Savory Croissant Breakfast Pudding

Aug 25, 2013 in Food Network Community Toolbox on

I thought there were too many breadcrumbs on the top. I'd like to try it again with half the amount of breadcrumbs - or maybe skip them altogether."

Reviewed Slow Cooker Beef Paprikash

Aug 15, 2013 in Food Network Community Toolbox on

I thought this was just wonderful. The paprika might be a bit much for kids but, for adults, it was great."

Reviewed My Mama's Braciole

Jul 26, 2013 in Food Network Community Toolbox on

I used thinly sliced top round. It took me about an hour and a half to chop everything and prepare. The recipe yielded an enormous quantity of stuffing (about 4 times more than what I needed). I would definitely make less stuffing next time. "

Reviewed Spicy-Crunchy Chicken Salad in Lettuce Cups

Jul 16, 2013 in Food Network Community Toolbox on

Because I didn't have enough limes, I made half the amount of sauce but used a full pound of chicken. It was tasty, but there was so much sauce that it was kind of runny & watery. Did anyone else encounter this? Be warned, it's messy to eat. You need to eat it over a plate - you couldn't really serve it as an appetizer at a party."

Reviewed Six-Pack Chili

Jun 18, 2013 in Food Network Community Toolbox on

The recipe never said to cover the pot, so I didn't (did other reviewers cook covered or uncovered?). As a result, my chili was very very very thick. I ended up adding another beer and extra tomatoes, but it was still extremely thick. I skipped the masa harina."

Reviewed Oven Fried Chicken

Feb 20, 2013 in Food Network Community Toolbox on

I really wonder if Cathy Lowe actually made this recipe, or rather if she just typed up something that sounded like it would work. I used half the amount of chicken and barely got it to fit in a 9x13 baking dish. So, if you are making the full recipe, you will need two 9x13 baking dishes. I needed significantly less flour than stated in the rec"

Reviewed Spaghetti with Crab and Jalapenos

Dec 8, 2011 in Food Network Community Toolbox on

I Did Not Like this - At All. The garlic and the jalapeno had a somewhat bitter taste that did not complement the delicate tender crab. After eating this, I realized how much better it would have been if leeks had been substituted for the jalapeno and if cognac had been substituted for the wine and cream and/or butter added. I would not make t...

Reviewed Lump Crabmeat Beggar's Purses

Aug 25, 2011 in Food Network Community Toolbox on

As written, this recipe is awful. The capers, paired with 1/2 tsp. of salt, yields an inedibly salty filling. Seriously, after forcing ourselves to eat one crepe, my husband and I decided to throw out the rest. A couple other comments, I had purchased a package of fresh chives that were cut to 5" lengths. It was impossible to tie these short ...

Reviewed Seafood Lasagne "a la Francaise"

Dec 25, 2010 in Food Network Community Toolbox on

We used regular boil lasagna noodles. We trimmed them to fit an 8x8-inch baking pan and that worked fine. The recipe seemed to make a lot of cream sauce. It was very rich and very tasty. We made it for a special Christmas Eve dinner.

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