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Douglas, Michigan

Member since Jan 2006

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Reviewed creamed spinach

Dec 5, 2014 on

Good flavor, but I guess I'm still looking for the creamy dish you get at a Chicago steak house...this recipe isn't it.

Reviewed sagaponack corn pudding

Nov 27, 2014 on

Great but be warned...6 oz of cheese is 1 1/2 cups not 3/4 cup. I'm surprised nobody has caught this!

Reviewed Crispy Baked 'Fried' Chicken

Feb 13, 2013 in Food Network Community Toolbox on

Great recipe! Here's my two cents: If you don't like the spices (mustard, cayenne, etc., simply adjust or omit them. I think the "macro" take-away idea of this recipe is the technique, i.e. flour-buttermilk-corn flake crumbs. Great way to get a crispy piece of chicken without all of the fat (of frying or all of the additives (of Shake and Bake"

Reviewed Apple Tart

Jan 3, 2012 in Food Network Community Toolbox on

This is a fantastic recipe. A few tips: I agree with a couple of the posters below. Use half apple and half pear. Also 1/4 teaspoon of cinnamon and a pinch of cardamom. Finally, you will have a better result if you roll the dough. You'll need flour and patience, but it's still easier than trying to press the dough evenly around the bottom a...

Reviewed Zesty Cheese Straws

Dec 24, 2011 in Food Network Community Toolbox on

Not nearly cheesy enough...too much salt and too floury tasting. I use 1 stick butter, 1 3/4 cups flour, 1/4 teaspoon salt, 1/2 teaspoon cayenne and 5 cups cheddar. 350 for 18-20 minutes. I think (not sure that this is from an old Mobile cookbook.""

Reviewed Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette

Mar 8, 2011 in Food Network Community Toolbox on

Excellent, easy recipe. One tip, though. Instead of boiling the quinoa like pasta, cook it like rice. Use 1 1/4 cups water per cup of quinoa. Bring to a boil, turn heat to low and cover for 20-25 minutes. Done. No draining, etc."

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