My Profile



Member since Jan 2006

Flag This ProfileFlag as Inappropriate

Replied to 1770 house meatloaf

Mar 19, 2014 on

Hi! I'm intrigued...I love meatloaf and fail every time... can you share yours with me please? Thanks so much. If you prefer email:

Reviewed Magnolia Cafe's Gingerbread Pancakes

Mar 3, 2014 on

My apologies for rating this, but it was required....HOWEVER, this review may be very helpful. I have a copy of the copy of Guy Fieri's cookbook from the DINERS show; I compared it to a recipe online that supposedly was given to a newspaper from the restaurant. Here are the differences in case they may help those not liking the results of this recipe...

Reviewed roast beef with gravy

Feb 24, 2014 on

After decades of cooking, I finally cooked a good roast....that's sad. I used a 5.44lb. Bottom Round Roast and it was 190* at 3.5 hours. I cut into it and while it was well, done it was very tender and not dry. The only thing I would give a "1 star" to is the sour gravy. I even used Rice Wine Vinegar as I didn't have Cider; to me Rice Vinegar is milder...

Reviewed Cracker Barrel Meatloaf

Jan 3, 2014 in on

TOO much black pepper...ick...also, I am thinking I have read somewhere to take a small spoonful of meatloaf, pre-cooked, and pan fry or microwave it for a taste-test."

Reviewed Low Carb New York Ricotta Cheesecake

Jan 29, 2012 in Food Network Community Toolbox on

OMG! This cheesecake is FLIPPING AMAZING!!!! I'm low carbing it and now I know I will survive it! Yay! ... My alterations: I used Truvia...36 little packets to sub for the Splenda... I didn't have Ricotta, but used 4% Cottage Cheese instead... if using Cottage cheese, throw it in the blender with a little of the heavy cream and get it smooth......

Not what you're looking for? Try: