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San Diego, California

Member since Dec 2009

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Reviewed chicken tamale pie

Jul 9, 2014 on

This is a very tasty dish, and pretty easy to put together. I did follow the other reviewers' recommendations, and added a packet of chicken taco seasoning and a can of drained corn to the chicken mixture. The proportions were fine; neither the filling nor the cornmeal topping was watery. Will make this again, and would recommend it.

Reviewed parker's fish and chips

Jul 1, 2014 on

Another good one from Ina--she's the best! Easy and tasty. And thanks for the tip to line the pan with parchment paper to prevent the potatoes from sticking--worked great!

Reviewed chicken paprikash

Jun 29, 2014 on

A tasty dish. My suggestions: 1) add 1/4 tsp. of ground black pepper to the flour, salt and paprika mixture. Also, I used smoked paprika for extra flavor; 2) cut the chicken into largish, bite-sized pieces before cooking; and 3) remove the bacon, onion and green pepper from the pan once those are cooked, set aside while you cook the chicken, then...

Reviewed Fleur de Sel Chocolate Chip Blondies

Dec 15, 2013 on

Just made a batch of these. The flavor is good, but after only 20 minutes of baking, they were overdone and dry. I think they should be baked at 350 degrees, not 375, and for no more than 15-20 minutes. I used kosher salt, and far less than called for, so they had just a hint of salt. Also, I'll add chopped walnuts next time.

Reviewed Campfire S'mores

Jul 5, 2013 in Food Network Community Toolbox on

This recipe was a disaster! It didn't come out at all--a waste of time and ingredients. Here's the take-away: never try anything that hasn't been tested by the Food Network kitchens."

Reviewed Skillet Rosemary Chicken

Oct 26, 2012 in Food Network Community Toolbox on

Very easy and tasty recipe! Here are my tips: I made the marinade for the chicken before I started the potatoes so the chicken would have more time to marinate. I used 2 large cloves of garlic, since we love garlic, and added a little ground pepper. I also took the potatoes off the stove before they got too soft, since they'll cook more in the ove"

Reviewed Pommes Chef Anne

Mar 3, 2012 in Food Network Community Toolbox on

A great recipe. I appreciated the extra directions about draining and flipping the pan. If you use the right equipment, it will come out perfect. Sort of like a scalloped potato, but makes an impressive presentation. I paired this with Chef Anne's dry-rubbed rib eye steak for a belated Valentine's dinner for my "meat and potatoes" guy, and he lov...

Reviewed Dry-Rubbed Rib-Eye

Mar 3, 2012 in Food Network Community Toolbox on

This recipe made delicious steak. The only reason I didn't give it 5 stars is because, like other reviewers have noted, it calls for WAY too much salt. I always read the reviews before I try a recipe, so I cut the salt down to 1 tsp. and then tasted it. I ended up using about 2 tsps. salt, and also added 1/2 tsp. black pepper, even though it alre...

Reviewed Snickerdoodles

Dec 18, 2011 in Food Network Community Toolbox on

The flavor of these cookies is very good, but I gave them 4 stars because of some problems with the directions. First, the recipe says it makes only 20 cookies, so I made a double batch, but in truth, one batch will make at least 4 dozen, so I wound up with over a hundred of these! Also, these cookies spread quite a bit when they bake, so if you ...

Reviewed Pastitsio

Dec 24, 2010 in Food Network Community Toolbox on

Like so many of Ina's recipes, this was very good, though it used a lot of pots. I have one suggestion, though, that Ina mentions with other dishes but omitted here: When adding beaten eggs to a hot mixture, take a small amount of the hot mixture, 1/4 or 1/2 cup, and add it to the eggs first, then add the egg mixture to the rest of the hot dish. This...

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