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Reviewed Pasta "Fazool" Recipe : Jeff Mauro : Food Network

Dec 11, 2014 on

We loved this! I didn't have chicken stock so I used beef. I also added a large rind of parmesan when I added the stock. Next time I won't blend it, I don't think it needed it. Watch out for the red pepper flakes, it was pretty spicy. I might only use half a tsp next time.

Reviewed easy caramel sauce

Oct 29, 2014 on

I forgot to add the vanilla but I don't think it missed it. I thought this recipe was easy and uncomplicated and wouldn't have attempted making caramel sauce any other way. The pioneer woman has a knack for getting the same result with fewer steps and I will definitely be making this again!

Reviewed buffalo wings

Sep 11, 2014 on

Love the way the wings turned out, nice and crispy. The sauce wasn't my favorite, I used Texas Pete because that's what I had on hand so I might try this again with another brand.

Reviewed chicken and dumplings

Sep 5, 2014 on

This chicken and dumplings recipe is PERFECT! I used my own homemade chicken stock and followed the recipe exactly. Nothing needs tweaking, it was wonderful!

Reviewed cherry-chocolate upside-down cake

Aug 20, 2014 on

Funny story, I made this tonight and used frozen cherries b/c I hate pitting them and let's just say I should have thawed them first. After 50 min I took the cake out and the top was nicely browned and it looked perfect. I let it cool 15 min and when I flipped it the middle was still really runny and it went allll over my cake pan and pooled around...

Reviewed whole-wheat spaghetti with swiss chard and pecorino cheese

Jul 19, 2014 on

I really liked this, however I think it's missing something. The second time I made it I added the juice of half a lemon when I added the tomatoes and it gave it a nice hint of acid that I think it needed.

Reviewed cabbage rolls

Jul 12, 2014 on

So flavorful! I took a shortcut and decided to use a jar of Emeril's gaaahlic spaghetti sauce instead of making my own. However I did add the vinegar and sugar to the sauce that the recipe called for. To the meat and rice mixture I added about 6-7 dashes of Worcestershire sauce and omitted the garlic since there was a lot in the sauce. The rolls baked...

Reviewed 6 hour tri-tip marinade

Jun 23, 2014 on

I thought this marinade was pretty good, I cut it in half since I didn't have that large of a cut of meat. My hubby said he thought there was too much sugar and I have to agree. But overall is was good but not great.

Reviewed korean grilled chicken

Jun 4, 2014 on

I liked this, I thought the dipping sauce was a bit too intense so I added a little brown sugar and it was much better. Next time I am going to try to use the called for chili paste, all I had was sriracha.

Reviewed cajun pork chops with kale

Feb 18, 2014 on

This was really good, the pork chops were outstanding! The kale and beans mixture was only okay, all we could taste was the chili powder. I think next time I'm going to cut the chili powder in half and add some cajun seasoning in its place, that way you can taste more flavors.

Reviewed apple chutney

Feb 12, 2014 on

Yum! This was perfect with some sharp white cheddar on a cracker. I didn't realize the recipe made as much as it did, I froze the rest in 3 separate portions for later. It was a bit vinegar-y by itself but combined with the creaminess of the cheese it worked really well.

Reviewed Spicy Lemon Garlic Shrimp

Jan 15, 2014 on

We love this recipe. I give it a big splash of white wine to make sure it is extra saucy. Watch the amount salt if you use salted butter, cut it in half or it will be way too salty. I baked my shrimp for about 20-25 min and they were perfectly cooked.

Reviewed Ribollita

Nov 9, 2013 on

UPDATE: Made this again and this time broiled the sourdough, drizzled it with olive oil and dunked it in the soup. I think the beans and the bean puree thicken the soup up enough that you don't need to use the bread as a thickener. And don't leave out the cabbage, it wasn't the same!

Reviewed Billie's Italian Cream Cake with Blueberries

Aug 7, 2013 in Food Network Community Toolbox on

YUM! I made this for my hubby's bday, he loves both coconut and blueberries so I thought this would be the perfect combo. I actually cut the recipe in half and made a 2 layer cake instead of 4 since there is only 2 of us. Next time I might actually leave the coconut out of the batter and just put it in the frosting, but that is a personal preferen"

Reviewed Lobster and Shells

Jul 1, 2013 in Food Network Community Toolbox on

I made this tonight for dinner and I was impressed. I am actually not a huge fan of dill but it is irreplaceable in this dish, although I cut the amount down and just kept tasting the sauce until I felt it tasted right. I used 2 large lobster tails and the sweetness of the meat was the perfect complement to all of the flavors. The sauce does seem "

Reviewed Baked Fudge

Jun 28, 2013 in Food Network Community Toolbox on

I cut this recipe in half for my husband and I and we both loved it. I read the reviews first and made sure I added heaping tablespoons of both the flour and cocoa powder and it set up nicely and wasn't soupy at all. I also let the batter sit for about 10 min to make sure it thickened up. Next time I will add a splash of framboise or grand marnier"

Reviewed Rustic Vegetable and Polenta Soup

Jun 28, 2013 in Food Network Community Toolbox on

It was pretty good. I added a can of rinsed white northern beans and it gave the soup the starch I felt like it was missing. The next day, the polenta had really thickened the soup up and the flavors got a chance to develop so I would recommend letting it sit overnight in the fridge. "

Reviewed Brussels Sprout Salad

Jun 25, 2013 in Food Network Community Toolbox on

I really enjoyed this salad but I will most not likely make it again because it took me FOREVER to get the leaves off of all those brussel sprouts. The sprouts I bought were kind of on the small side so maybe that's why it took me so long to get enough. But I will definitely make this exact salad again only with another green. The dressing was del"

Reviewed She-Crab Soup

Jun 25, 2013 in Food Network Community Toolbox on

The flavors in this soup were delicious. The only thing I did different is omitted the egg, don't really see how it fits in. The sherry I served in shot glasses so guests could pour it in their bowls themselves. For the reviewer who said there was too much onion, maybe the onions that you used were too big. I used 2 onions that were about the size"

Reviewed Beef Brisket

May 21, 2013 in Food Network Community Toolbox on

My husband and I really enjoyed this recipe. I've been looking for the perfect brisket recipe for a long time and this is it. Based on other reviews, I used a combination of 1 cup red wine and 1 cup beef stock and cooked it for 3 1/2 hours in my dutch oven. I also put in only 2 quartered yellow onions which I think was plenty. I added the carrots "

Reviewed Crunchy Noodle Salad

May 8, 2013 in Food Network Community Toolbox on

This is so delicious! I just finished making this for a pot luck tomorrow and I know it will taste even better after it chills in the fridge overnight. I didn't change a thing except omit the parsley - I don't really think it fits in this recipe. "

Reviewed Mac and Cheese

Apr 15, 2013 in Food Network Community Toolbox on

This is by far the best homemade mac and cheese recipe and believe me I have tried a lot. I don't put in the whole half teaspoon of the nutmeg because I like it to be really subtle - I just add about a pinch. I get my gruyere from trader joes because it is a lot cheaper than buying it at other grocery stores. And since it freezes really well I sto"

Reviewed Southern Fried Chicken

Apr 10, 2013 in Food Network Community Toolbox on

This is the first time I made fried chicken and I loved it! I made chicken and waffles and I used just the chicken tenderloins. I cut the recipe and half and it was more than enough to make a whole package of the tenderloins. I was wary of the amount of hot sauce but it gave it a really nice flavor and wasn't spicy at all. I will definitely be mak"

Reviewed Roasted Striped Bass

Mar 4, 2013 in Food Network Community Toolbox on

I agree with the last review. The sauce was wonderful but after I baked the fish and the sauce together the whole thing tasted kind of bland. It wasn't bad per se just didn't have a lot of flavor. I froze the leftover fish (I used halibut) and plan on using it the next time I make bouillabaisse since the flavors are similar. "

Reviewed Broccoli and Cheese Soup with Croutons

Feb 20, 2013 in Food Network Community Toolbox on

Very easy to make and very tasty. I typically don't like nutmeg in savory foods but just a pinch really does make this soup special. I only pureed half of it because I wanted some bite to it. "

Reviewed Cajun Mac and Cheese

Dec 27, 2012 in Food Network Community Toolbox on

This was only ok, the taste wasn't bad but it wasn't anything spectacular. All you could taste was the cajun seasoning and a hint of cheese. I don't think I'll make it again. "

Reviewed Brownie Pudding

Nov 8, 2012 in Food Network Community Toolbox on

This is seriously one of the best desserts I have ever made. The top is crunchy like a brownie and the inside is incredibly rich and gooey. It was really light (probably b/c the eggs and sugar are beat for so long) which was nice for such a decadent dessert. I substituted chambord for framboise since that's what I had on hand and it tasted awesome"

Reviewed Lemon Chicken Breasts

Oct 23, 2012 in Food Network Community Toolbox on

This is one of our favorite dinners, I love all of the flavours together. Definitely use bone in chicken, it makes the chicken very moist. I serve this with roasted potatoes and either sauteed spinach or kale and let the sauce run into everything and it is so delicious!"

Reviewed Buttermilk Ranch Dressing with Bibb Lettuce

Oct 12, 2012 in Food Network Community Toolbox on

Very refreshing. When I made it I didn't have any basil so the next day I went to the store and added it into the leftover dressing and it was perfect. If you don't have buttermilk on hand, add a teaspoon of lemon juice or vinegar to every quarter cup of milk and after 20 minutes it will have curdled and voila! Buttermilk. "

Reviewed Pan-Fried Onion Dip

Oct 11, 2012 in Food Network Community Toolbox on

Don't change a thing! This recipe is perfect. You will never go back to store bought french onion dip again. Make sure you let a really deep golden brown color develop on the onions, because that caramelized flavor is what gives this dip 5 stars. "

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