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Reviewed Shrimp Etouffee

Feb 11, 2013 in Food Network Community Toolbox on

Fantastic! Made the shrimp stock then the etouffee. Delish. I'll make it again. Just spicy enough for flavor but not over powering. I added sausage because i was short on Shrimp. I only have 1.5 pounds of large shrimp. Will make again but not the stock and the etouffee in the same day."

Reviewed Eggplant Parmesan

Sep 4, 2011 in Food Network Community Toolbox on

Fantastic! I made it from start to finish including roasting the peppers in 3.30 hrs. Granted you can do this in stages which i will most definitely do NEXT time because there WILL BE a next time. I peeled the eggplant, personal preference and also used a couple of chicken breasts i needed to use up. Even my emphatically carnivorous husband love...

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