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asheville, North Carolina

Member since Jan 2007

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Reviewed Cheesy Vidalia Onion and Tomato Pie

Aug 6, 2013 in Food Network Community Toolbox on

A favorite last summer, and so far, this summer. Company and family loved it. Gorgeous as well as tasty!"

Reviewed Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara

May 15, 2013 in Food Network Community Toolbox on

Very tasty. All but the 4-year-old (who typically loves eggs) loved this."

Reviewed Chicken Stew

Mar 18, 2013 in Food Network Community Toolbox on

Fantastic, especially for such a simple dish!"

Reviewed Ricotta Orange Pound Cake

Dec 9, 2012 in Food Network Community Toolbox on

I am drooling over this cake. The aroma, the good! I didn't have amaretto, so I used 1/2 tsp almond extract. My cake also had browned a bit on top at my 45-minute check, so I just draped a piece of aluminum over the top. It baked for about 8 minutes more. Can't wait to share it with friends in a few minutes."

Reviewed Cinnamon Rolls

Dec 1, 2012 in Food Network Community Toolbox on

I'm in the process of making these for the third time. To my husband and me, these are just about perfect...without the sauce on top. We prefer a cream cheese/butter sauce. Love to spread them around to friends~they bring bright smiles!"

Reviewed Parmesan and Thyme Crackers

Aug 16, 2012 in Food Network Community Toolbox on

I served these this morning at my annual "Champagne Send-off" that I host for some friends on the first day of school. These are fantastic! Crumbly like shortbread, deliciously savory. I can't wait to try with all sorts of combinations, including adding lemon zest. I used parmesan (out of the can...gasp!) and fresh basil. I added about 2 teaspoons"

Reviewed Tomato Pie

Jul 30, 2012 in Food Network Community Toolbox on

My family loved this. (Like many others, I used half the mayonnaise and we didn't find the pie to be lacking anything.)"

Reviewed Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles

Mar 21, 2012 in Food Network Community Toolbox on

**This is regarding only the cole slaw recipe**
I made the cole slaw to accompany Alton Brown's Rub #9 that I put on a boston butt to make into BBQ sandwiches tonight. I would pay for this cole slaw. I am NEVER attracted to cole slaw at markets, and certainly do not feel like cole slaw is worth putting in the effort to make...but this is...

Reviewed Orange Curd

Feb 8, 2012 in Food Network Community Toolbox on

I just finished making this. Right around minute 7 on the stove, I thought, OK, this isn't thickening. What am I going to use this soupy orange stuff for? But by minute 10, awesome! I have no idea what I'm going to use it for, but I think I'm about to start a batch of cream scones.""

Reviewed Special Fried Rice

Jan 24, 2012 in Food Network Community Toolbox on

Superfun! We just mixed in prepared brown rice and added soy sauce at the table. Delish!""

Reviewed Homemade Marshmallows

Dec 17, 2011 in Food Network Community Toolbox on

Made these so many times over the last couple of years. People love to receive them and are so surprised to hear I made them. I have ambitions to mix in different flavors, but the originals are just so incredible, I never want to! I did once make cinnamon once that were AMAZING. I also up the vanilla, to more like 1 tablespoon.""

Reviewed Cucumber and Lemony Dill Cream Cheese Tea Sandwiches

Apr 19, 2011 in Food Network Community Toolbox on

I found these to be extremely lemony, even having doubled the amount of cream cheese and keeping the lemon as called for. I had that the thought as I was squeezing the lemon that it seemed a bit juicier than normal, but not so much that I thought it would be an excessive amount in the recipe. Adding mayonnaise helped balance. I should say that I did...

Reviewed Baked Macaroni and Cheese

Apr 1, 2011 in Food Network Community Toolbox on

This is sitting on my stove right now. Oven's on. But I don't know whether I want to bake it, it is miraculous!"

Reviewed Winter Minestrone

Oct 5, 2010 in Food Network Community Toolbox on Food Network

I have made this twice in 4 days, both times for guests. We all enjoyed this soup immensely. My young daughter loved "the cooked lettuce." I used bacon because of the cost, so I think it's necessary to chop that, brown it, then remove it and use the fat to sauté the vegetables. The soup got better after sitting for a day, so if you can, make it in...

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