My Profile


Gainesville, Florida

Member since Mar 2009

Flag This ProfileFlag as Inappropriate

Reviewed chile con queso

May 5, 2014 on

Queso is Spanish for cheese. This should be called "Chile con queso imitaci���n." Kraft is not even allowed to call Velveeta "cheese" but must label it "processed cheese product. That said, I have had queso dip at parties, and it is rather tasty stuff to dip corn chips into.

Replied to Cin Chili Recipe : Food Network

Apr 29, 2014 on

Okay, so what red chile powder does she use?

Reviewed Corned Beef and Cabbage

Mar 10, 2014 in Recipes on Cooking Channel

This is how I make corned beef, or close enough. There is an exception, though. The picture that accompanies the recipe shows a nice traditional pink meat, but if you follow the recipe exactly your corned beef will be gray instead of pink. It will still taste good, though.To make it pink you'll need to add 1 1/2 teaspoons of pink salt or Tende"

Reviewed Better Than Sex Cake

Jul 25, 2013 in on

This is a rant, not a review. I gave the recipe five stars because I didn';t want to skew the average unfairly because I didn';t follow the recipe. In fact, I didn';t make the cake at all. Food snob that I am, I have never in my 69 years purchased a boxed cake mix, a jar of caramel or butterscotch topping, nor a container of Cool Whip...

Reviewed Double Banana Cream Pie

Apr 13, 2013 in Food Network Community Toolbox on

This is a great recipe except for one detail. Get real! Are you really going to use six egg yolks and then wastefully throw away all that egg white when you have a cream pie just begging for a nice merengue topping. Whipped cream is okay, but merengue is special. Except for this, I would have given the recipe five stars."

Reviewed N. Y. C. Corned Beef and Cabbage

Mar 16, 2013 in on

I certainly WILL serve a big bowl of carrots, because my family is American Scotch-Irish (Google it). In fact, I will wear my orange tie in honor of William of Orange (google it). I corn the brisket myself, and cook it separate in 2/3 water and 1/3 Irish lager (Guinness is too bitter) with a fresh batch of the spices used for the corning. Carrots...

Reviewed Keith Young's Chicken Cacciatore

Feb 26, 2013 in Food Network Community Toolbox on

I made this last night with thighs only. I also included mushrooms--Bobby was right; they belong in this dish. (Google Chicken Cacciatore recipes and you'll find most of them include mushrooms. Like Mr. Young, I served it over saffron rice. This was the best Chicken Cacciatore I have ever eaten."

Reviewed Chicken a la King

Feb 17, 2013 in Food Network Community Toolbox on

This is a great recipe. The only thing I did different is to serve it over waffles. Fried chicken with waffles is silly but this stuff over waffles is made in heaven. It's not my idea; a great aunt of mine served the dish every year at Uncle Davy's New Year's Eve party."

Reviewed Potato Rolls

Jan 29, 2013 in on

In step 13, "I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces," the math just doesn't work. Two, four, eight, sixteen, thirty-two...the sequence does not include twenty-four. I weigh my dough in thirds. Then the sequence is three, six, twelve, and twenty-four. If you don't have a di...

Reviewed Cocoa Syrup

Oct 10, 2012 in Food Network Community Toolbox on

This is REAL chocolate syrup! Read the list of ingredients on the most popular brand in the supermarket (rhymes with a city in Pennsylvania.) You will find no chocolate or other cacao product there--it's all fake! Make your own, and its better and cheaper. Thanks Alton."

Reviewed Sugar Cookies

Jul 6, 2012 in Food Network Community Toolbox on

I've made these three times with great results. They are like the cookies I remember at my grandma's many years ago. The last time I made them, I made a couple of flavor adjustments. First, I turned the cup of sugar into lemon sugar by micro-grating the zest of one lemon into it and then refining it in the food processor for one minute. Then, I ad"

Reviewed Corned Beef

Mar 16, 2012 in Food Network Community Toolbox on

Making your own corned beef is well worth the effort. I have made this four times now, and it is far superior to supermarket corned beef. The last time I made it, I added home made beef stock in place of half of the water for the cooking. The added flavor was awesome. I cook the beef a day before and refrigerate, then slice it cold which makes f...

Not what you're looking for? Try: