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Pittsburgh, Pennsylvania

Member since Jan 2007

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Reviewed marilyn o'reilly's irish soda bread

Mar 16, 2014 on

I've been making this recipe every St Patrick's day for many years, and tomorrow will be no different. This is truly a family breakfast favorite. All butter is not equal, this bread deserves the best. In my neck of the woods the Amish community produce very nice butter and jams that I purchase in preparation for special occasions like this bread....

Reviewed Black Bean Soup

Dec 29, 2012 in Food Network Community Toolbox on

Excellent recipe, I made it as directed and it was wonderful. Started with dried beans and the remains of a ham bone. Then I did the unthinkable, I added 8 oz of velveeta cheese to the pot! Very tasty and the whole pot was gone by the end of the day. You don't have to tell anyone what you did!"

Reviewed Emeril's Perfect French Fries

Jun 3, 2012 in Food Network Community Toolbox on

Make these even better by frying in pure beef lard. That's what used to make MacDonalds fries taste so special. I get mine in 1/2 gal. tubs from a local butcher. Strain through cheese cloth and refrigerate to use again."

Reviewed Red Beans and Rice

Apr 1, 2012 in Food Network Community Toolbox on

I made this today after consulting the commenting cooks on this thread. my only changes were salt pork for pickled and I added andouille sausage thanks to KatyCajun. Threw it all in my big cast iron dutch oven and simmered it into a heavenly feast. Yes, it took longer than expected but it was worth the wait. I will try the crock pot next time...

Reviewed Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches

Jan 1, 2012 in Food Network Community Toolbox on

If you plan on a large pork roast for a holiday or event, this is the way to do it. The combination of brining, bone in meat and complimentary side dishes all come together thanks to Tyler Florence. You will be amazed how moist and delicious a large pork roast can be, compared to the dry, overdone specimens you have had before. When I make thi...

Reviewed Lobster Rolls

Dec 31, 2011 in Food Network Community Toolbox on

As a native New Englander I can tell you this is about as good as it gets, outside of a seaside lobster shack! The top split type hot dog buns really make a difference, if you can find them where you live. The combination of the warm, buttered roll and the chilled chunky lobster salad is what you are looking for. Simple mayo, melted butter and ...

Reviewed Struffoli

Nov 29, 2011 in Food Network Community Toolbox on

Excellent representative of a childhood favorite. I agree with previous posters that you should roll the balls very small as they do nearly double when cooked. Get the family in there helping with the rolling makes that tedious job go quickly. If your'e new to this Christmas time tradition, give it a try and make it your own.""

Reviewed Italian Wedding Soup

Nov 13, 2011 in Food Network Community Toolbox on

I love this tasty version of a classic soup. My family loves it. After many tries I've settled on the following minor enhancements. Like so many others, I add some very small pasta, like acini de pepe. I also make the meatballs with meatloaf mix ( Beef, pork and veal ) 1lb package right from the supermarket. Finally, I add some high quality c...

Reviewed Popovers

Jul 31, 2011 in Food Network Community Toolbox on

These were excellent! I followed the recipe exactly and they turned out beautifully. Light, fluffy and piping hot, they were a great addition to our boneless rib roast dinner. As others have posted, they were done in about 25 minutes, thankfully my oven has a window!"

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