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Joined Date: May 13, 2009
Birthday: Sep 13
Reviewed Oyster Stew
"Absolutely wonderful. Only recipe I will use from now on. However, I made one change. I think the written instructions were incorrect regarding cooking the onions and celery. I highly suggest that you add the half stick of butter to the pan, and the onions and celery and cook them until they're soft. Then add the flour and cook for 3-4 minute"
Reviewed Perfect Potatoes au Gratin
"I made this pretty much per the recipe except I only had 2 cups of cream so I added them with 2 cups of whole milk. Had it with a rib roast for Christmas dinner. This was easy--and oh yeah I used red potatoes and didn't peal them so that really made it go fast. I found it to be somewhat bland. I thought it was strange to only put the cheese o"
Reviewed Chicken Fajitas
"Delicious! Even though I love cilantro, I tasted the marinade before I put it on the chicken and thought it was too much. But when these were done and put all together they were the best fajita's I've ever had. Incredible. I skipped the potatoes and used 3 peppers and 3 onions, which was necessary."
Reviewed Smothered Pork Chops
"Awesome chops & gravy!! After I fried the chops I sauteed a large sliced onion and then followed the recipe as directed. This is going to my rotation."
Reviewed Oven Bbq Pork Chops
"Delicious--I made them twice in one week and these will go in my rotation. The change I made, which I recommend, was slicing two big onions and placing half under the chops, and the other over the chops and putting the bbq sauce over them & the chops. The second time I made these, I added even more onions as everyone fought over them the first t"
Reviewed French Cut Steak
"Fabulous! I didn't find skirt steak but found flank steak (which I think is very similar)--2 lbs. for 6.50/lb. and I cooked it all, which made for lots of delicious leftovers. The only other change I made was using smoked paprika, which is what I had on hand. Would definitely make this for company. This is a keeper."
Reviewed Oven Roasted Cauliflower
"I've been making this recipe since my low carb days...and it's awesome. I cut it differently though--slice the entire head close to 1/4 inch thick. You end up with lots of little bits, as well as tender larger pieces. These bits turn nicely brown and caramelized as the dish cooks. Also, you don't need 1/3 cup of oil. I can't stop eating this "
Reviewed Teriyaki Chicken Thighs
"Excellent Teriyaki sauce! I agree with some others--make a double recipe of the sauce, marinating with half, and heat the other on the stove with about a teaspoon cornstarch and about 3 tablespoons of water to serve. Definitely sprinkle with toasted sesame seeds."