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Locust Grove, Virginia

Member since Dec 2008

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Reviewed meatloaf

Oct 20, 2014 on

Well, I've made this twice. Once as written and once with my own twist and both were great! If you note, in the video she doubles the recipe, hence why some people had soggy food. For my version, I added a grated carrot and onion to the meat mixture. One pound each ground chuck and pork. My grocer did not have a meatloaf mix. I saut�ed mushrooms and...

Reviewed mexican rice casserole

Aug 30, 2014 on

This was fantastic! I added a diced up rotisserie chicken prior to popping it in the oven. Also, I added a diced poblano pepper to the onion and garlic. Finished it off with fresh cilantro. WOW. This was a meal. Try it, you won't be disappointed. Thanks Ree!

Reviewed fresh corn salad

Jul 20, 2014 on

Huge hit with the family! I followed the recipe adding a few items per other reviews. I diced some fresh cilantro and cherry maters, reduced the vinegar and EVOO by 1 Tbsp. each and it was great! Also, shocking the corn after cooking in ice H2O really keeps the color vibrant and fresh. I know it wasn't the "recipe", but tweaking it a bit to make it...

Reviewed corn chowder

Jun 22, 2014 on

Well, this corn chowder was on point! I made it as is the first time and it was a 5 star dish then, rating the recipe should be done as its written, then you can "tweak" it and make it your own. Heres what I did: I rendered down some diced bacon to be used as a garnish for the finished dish and saut���ed the veggies in the bacon fat. I added carrots,...

Saved Recipe Ultimate Pizza Sauce by SAMS_Club

Mar 6, 2014 on

Replied to Tuscan Vegetable Soup Recipe : Ellie Krieger : Food Network

Feb 11, 2014 on

Adding your own salt to taste allows YOU to control the sodium content. Any sodium found in canned veggies will far exceed the amount of sodium you add on your own. This is a smart move that I use all the time whenever I use canned goods.

Reviewed three onion, mushroom and ham quiche

Feb 10, 2014 on

This quich is the only one I use. It is so good there are never any leftovers. I put mine in a pie pan sans crust and it is so good. There are never any leftovers. I use a little bacon grease for it's "smokieness" to saute veggies and shrooms. Good addition. My last version included diced tender asparagus and shallots. I have used the guyere but I...

Reviewed chicken and bacon corn chowder

Jan 25, 2014 on

I made this for my MIL birthday dinner. W.O.W. This was fantastic. I made it changing very little. I used a rotisserie chicken. Pulled the meat and added everything else to a pot with onion, carrots, celery, thyme, rosemary, garlic, peppercorns, and bay leaves. Added to this stock pot four skinless bone in chicken thighs. Once the thighs were poached,...

Reviewed Macaroni and Cheese

Aug 28, 2013 in Food Network Community Toolbox on

Well, it's been a while since I've made this, but it was hands down the best EVER. My family is still asking me to make this dish. It was a bit $$$ but SOOOOO worth it. "

Reviewed Shrimp Gumbo

Jul 8, 2013 in Food Network Community Toolbox on

WOW! This was wonderful and easy, so tasty. Didn't have heads on shimp, so I used the shells of two lbs of large shrimp, then I added a few (5) lobster tail shells into the stock pot and then to that I added all the veggle scraps, whole peppercorns, and a bay leaf. This makes a very rich and flavorful stock. The roux was simple, no more burning on"

Reviewed The Chewy

Dec 23, 2010 in Food Network Community Toolbox on

Fantastic! Made them last night with all purpose flour and they were good. Took them to work and they were devoured. Made them again tonight with bread flour and WOW! Don't skimp on the kind of flour you use. I could tell a difference. These are my "go to" chocolate chip cookie. Next time, I'm adding peanut butter chips to the batter too. Alton, you...

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