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Marietta, Georgia

Member since Jun 2010

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Reviewed Lamb Meatball Soup (Sopa de Albondigas

Jun 18, 2013 in Food Network Community Toolbox on

This soup is souper delicious and easy to make. I added 1-1/2 tablespoon of uncooked brown basmati rice, finely chopped onion and garlic to the lamb mix. I also added a few threads of saffron, a can of whole peeled tomatoes and white cannellini beans (instead of corn). I will definitely put this soup in my rotation. Thank you Marcela!!!"

Reviewed Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds

Feb 20, 2013 in Food Network Community Toolbox on

Delicious and nutritious ... instead of pumpkin seedes, I added several pinches of high-quality blue cheese and drizzled a couple of drops of pomegranate balsamic vinegar as an extra layer of flavor. It worked really well as bright pop of flavor. Next time, I am going to add some pomegranate seeds. We will definitely add this salad to our short "

Reviewed Asian Marinated Pork Tenderloin

Aug 7, 2012 in Food Network Community Toolbox on

This was the most delicious Asian marinade I've ever made. I didnt have Sambal Olek, so I used Sriracha (delish), and I also blotted the tenderloins with a paper towel, prior to grilling, and rubbed them with a small amount of light sesame oil and then dusted them with the toasted, crushed coriander. I love Anne Burrell's recipes. She has never "

Reviewed Coconut Marinated Pork Tenderloin

Jun 27, 2012 in Food Network Community Toolbox on

To Lwyre, I marinated my pork for 3 hours in a gallon zip lock bag and turned it every so often. You also have to use a heaping tablespoon of the curry powder (as directed), and I grated my ginger and probably used more ginger than the recipe called for. Grating draws out more flavor than mincing or chopping, so I grate whenever possible. Also,"

Reviewed Coconut Marinated Pork Tenderloin

Jun 26, 2012 in Food Network Community Toolbox on

I made this last night after watching Bobby make it on his grilling show and I'm so glad I did. The marinade is easy to make and packs a huge amount of flavor. I did not shy away from using the peppers either. I was not able to find scotch bonnets, so I substituted habaneros and I couldn't find Star Anise, so I used the same amount of Anise seeds"

Reviewed Ginger-Carrot Soup

May 9, 2012 in Food Network Community Toolbox on

There wasn't enough depth of flavor for me, so I added some dried ginger, curry powder and a chipotle pepper. WOW!!! that really brought some complexity to the party. Go easy when adding these extra spices, so you can stop before overpowering the carrot. I definitely wanted to be able to taste the carrot. Also, my soup was a little watery, eve"

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