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Scottsdale, Arizona

Member since Aug 2007

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Reviewed larry's fire roasted chicken skewers with tangerine-cascabel glaze with tangerine-pomegranate relish

Oct 22, 2014 on

Thought this was pretty simple. Great flavors and easy to make ahead (kabobs, relish & glaze). Have served for bridal showers as well as casual barbecues. Healthy, delicious with some great flavors. Don't necessarily need the tortillas.

Reviewed slow-grilled pork ribs basted with dried apricot and fresh mint bbq glaze with succotash salad

Sep 1, 2014 on

Fabulous! Definitely a little work - have been making them for years. Very tasty and delicious - lots of flavor and something a little different. I did let the sauce cook down a little longer than recommended.

Reviewed Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing

Dec 6, 2013 on

Awesome dish! Came out perfectly - cooked to perfection and moist. Both filling and sauce were filled with flavor. Cooked it for a wine group and they raved about the dish. Paired nicely with a Pinot Noir.

Reviewed Gnocchi with Tomatoes, Basil and Olives

Jul 5, 2013 in Food Network Community Toolbox on

Absolutely light and delicious. Surprisingly easy to make."

Reviewed Tropical Sangria

Jul 29, 2012 in Food Network Community Toolbox on

Easy & tasty. The Lemongrass Simple syrup brings an unusual dimension. We were unable to find Passion Fruit nectar but unsweetened Papaya was a nice substitute. All our guests loved it - light and refreshing."

Reviewed Raspberry Basil Limoncello Cocktail

Jul 15, 2012 in Food Network Community Toolbox on

Delicious! Great for a nice hot summer afternoon or evening! This was a light, tasty, and not overly sweet sparkling cocktail. Wonderful beginning to an evening meal, gathering with friends or a "girls night in." Fruity and bubbly! We'll definitely enjoy again."

Reviewed Queso Fundido

May 15, 2011 in Food Network Community Toolbox on

5 star taste - my guests loved it. I had the same issues with the cheese and wine separating. We ended up adding a lot more cheese so that it was not too soupy along with some cornstarch - eventually ended up fine. Next time I'd toss all the grated cheese with some corstarch prior to adding to the wine like many "fondue" recipes called for. Th"

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