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Annandale, Virginia

Member since Oct 2010

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Reviewed Spanish Chicken and Potato Roast

Dec 12, 2013 on

I substituted sweet potatoes and shallots in this recipe and it was great! However, I did need to cook the chicken more like 20 minutes, instead of 12.

Reviewed Black Bean and Corn Salad

Jul 24, 2013 in Food Network Community Toolbox on

This was very tasty! I added a little cilantro as well."

Reviewed Tuna Steak au Poivre with White Beans and Bitter Greens Salad

Jul 31, 2012 in Food Network Community Toolbox on

Wow! This was fabulous. I wouldn't cook these any longer than 6 minutes on the flip side. A great combination of flavors and textures. I would definitely make this again. Enjoy with a nice Sauvignon Blanc!"

Reviewed Roasted Baby Beet Salad with warm Goat Cheese and Frisee

Oct 3, 2011 in Food Network Community Toolbox on

This salad is fabulous. It is a little time consuming peeling the beets, but absolutely worth it. I substituted 1/2 teaspoon dried tarragon and dried chives for the fresh chervil and chives and it was still great. I also used red leaf lettuce instead of the frisee. ""

Reviewed Farro Soup in the Style of Lucca: Minestra di Faro Lucchese

Feb 6, 2011 in Food Network Community Toolbox on

This soup is wonderful in the time-honored tradition of comfort food! I added about 1/4 cup of red wine and about 2 Tbs. or balsamic vinegar and it was great. It's even better the second day.

Reviewed Homemade Applesauce

Nov 17, 2010 in Food Network Community Toolbox on Food Network

This applesauce is amazing. It's the best I've ever had. I've made it several times and it's the perfect complement to Ina's Fennel Roast Pork. I usually cut down on the citrus just a little to suit my own taste, but overall, this is a fabulous dish.

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