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montgomery village, Maryland

Member since Nov 2008

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Reviewed french onion soup

Aug 31, 2014 on

I rated this with 3 stars because the onions were crunchy. I cooked it on high for 4 needed at least 6-8 hours. The broth had a great flavor. Next time I will either saute the onions first or increase the cooking time.

Reviewed Perfectly Grilled Corn on the Cob

Sep 3, 2012 in Food Network Community Toolbox on

Fantastic. This was my first time grilling corn. I will certainly repeat this recipe again. "

Reviewed Barbecue Chicken

Sep 3, 2012 in Food Network Community Toolbox on

OMG, a BBQ dream! This will definitely go into my gotta cook again file. Served it with Bobby Flay's grilled corn on the cob. Even the kids liked the meal! YES!!!"

Reviewed Herb-Roasted Lamb

Apr 14, 2012 in Food Network Community Toolbox on

Terrific flavor and a hit at Easter dinner. However, I had difficulties with the 450 temp...set off my fire alarm and started to over-brown the roast before totally done. I had to decrease the temp and tent it with foil to finish it. Next time I might try browning it first on the stove top then roast at a lower temp. The seasonings were great. I "

Reviewed Jamie's Coconut Cake

Apr 14, 2012 in Food Network Community Toolbox on

I have been wanting to try this for a long time. Finally made it for Easter. Great cake that got better each day. I served it the day after preparing and it was good but next time I will try marinating it like the video suggests x 3 days. The 7 min frosting goes way back to Betty Crocker days...a little tiring mixing for 7 min. I used a make-shift"

Reviewed Bobby's Baked Tilapia

Jan 14, 2012 in Food Network Community Toolbox on

This was great!!! The fish was moist and the sauce delicate. I used lemon instead of lime and it was fabulous. I served it with couscous and roasted root vegetables. It passed the family taste test with flying colors. Thanks Bobby for such a simple yet succulent dish. ""

Reviewed Sweet Sausage and Three Cheese Lasagna

Jan 2, 2012 in Food Network Community Toolbox on

OMG. This is so terrific. I used turkey sausage and it was wonderful. Have made this several times and its always a hit. Thanks Aida.""

Reviewed 2-Tier Lemon Raspberry Cake

Jan 2, 2012 in Food Network Community Toolbox on

I have made this several times but scaled down the size. I made low fat lemon curd from Cooking Light and it was terrific. I decorated it with raspberries and mint. Turned out beautiful and has been a hit at my friend's wine party. My friend asks for this cake every year. We call it "the cake." Yum. Thanks Sandra. This is definitely a keeper. ""

Reviewed Potato and Sage Fritters

Jan 2, 2012 in Food Network Community Toolbox on

fabulous, will definitely prepare this again. Thanks Michael""

Reviewed Smashed Potato Gratin

Jan 2, 2012 in Food Network Community Toolbox on

I thought the potatoes were a little bland and little too loose. Next time I will cut down on the liquid, maybe add more garlic can never have too much garlic. I also had difficulty getting the top to brown. Next time drizzle a little butter or spray with Pam to help it get toasty and delish. Terrific side dish for the standing rib roast. ...

Reviewed Standing Rib Roast

Jan 2, 2012 in Food Network Community Toolbox on

The roast was fabulous but the veggies too salty and mushy. We are not fans of using wine in the recipe so I used beef broth in its place. Next time I would eliminate the salt on the veggies...the salt from the roast oozes down into the pan with basting and that is plenty of salt. I added at least 2 cups of water in addition to the stock etc and ...

Reviewed Weekend Brunch Casserole

Jan 2, 2012 in Food Network Community Toolbox on

Very Good. A keeper for sure. I made this with ham and cheddar instead of mozzarella and sausage and it was great. I also added some onion powder. Would be good with a dash of hot pepper sauce too. Great casserole for Christmas or New Year's Day""

Reviewed Peach Glazed Ham

May 8, 2011 in Food Network Community Toolbox on

Best ham ever...even beats out Paula Dean's Cola ham. Although I still like yours too Paula. I forgot to strain out the ginger and garlic but it didn't negatively affect the end result. Canned peaches worked fine too. Skim off the fat after refrigerating the sauce and peaches...makes a great sauce for the leftovers. Yuuuummm. The Neeley's knocked "

Reviewed Crispy Baked Rosemary-Garlic Chicken Legs

Nov 27, 2010 in Food Network Community Toolbox on Food Network

terrific crispiness. panko makes all the difference in the world. i do agree that for the number of pieces of chicken you can easily decrease the coating ingredients by half. 350 oven not hot enough initially to achieve a nice brown color. i increased the temp to 425 for 15 min, turned the chicken and cooked another 10-15 on the other side, then...

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