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richmond, Virginia

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Reviewed Baked Manicotti with Sausage and Peas

Mar 24, 2013 in Food Network Community Toolbox on

This is a keeper. The only change I made was to make my own tomato sauce as I don't care for any of the manufactured ones. I do think I will make more tomato sauce the next time b/c the amount called for in the recipe is barely adequate. Also, it took me longer to make and put together than is indicated, but you can make and assemble it in the "

Reviewed Uptown Down-Home Chili

Feb 25, 2013 in Food Network Community Toolbox on

This is a good recipe and popular with the people to whom I have served it. Not a typical chili but loaded with flavor. My only modification is to add a pound of hot bulk sausage to the recipe and then after the meat is browned, I drain off all the grease. Adding a third chipotle pepper is not a bad idea. I usually put a hefty spoonful of rice"

Reviewed Maple Cream Cheese Pots de Creme

Jun 16, 2012 in Food Network Community Toolbox on

This was a good recipe and turned out well. I made it along with the pork recipe. I think the next time I make it I will use it when I am making a spicier and more assertive main dish. Would be good following a Mexican or Thai dinner. I will also garnish it the next time with some raspberries or blueberries--it needed something decorative on t"

Reviewed Peppery Coleslaw with Orange Chili Vinaigrette

Jun 16, 2012 in Food Network Community Toolbox on

The only positive comment that my crowd made about this otherwise forgettable slaw was that it had some heat to it. Aside from the heat, it was pretty bland. There are lots of better non-mayo slaw recipes. I would not waste my time making this again. Not one person thought it very good. It wasn't horrible; just not particularly wonderful."

Reviewed Apple and Prune Stuffed Pork Loin

Jun 16, 2012 in Food Network Community Toolbox on

This recipe was simply delicious; everyone was enthusiastic about it. It's not hard to make except when it comes time to shove the frozen apple/prune mixture into the pork. Make sure that the mixture is frozen in a thin (1" diameter) cylinder--I found that rewrapping the saran-wrapped mixture in foil kept the shape while it firmed up; otherwise "

Reviewed Brisket with Carrots and Onions

Oct 5, 2011 in Food Network Community Toolbox on

I have cooked a lot of briskets and under no circumstances should you cook a brisket at this high a temperature for this short of a time. The meat will not be tender if you do. I don't know how Ms. Garten came up with this temperature and time for this recipe (I saw the episode, so I know the recipe accurately reflects what she did on the show ...

Reviewed Dinner Spanakopitas

May 30, 2011 in Food Network Community Toolbox on

This recipe has too much salt in it. Reduce it from two teaspoons to one. Two teaspoons almost makes the recipe inedible, at least for my taste. Otherwise a good recipe."

Reviewed Pan-Roasted Turnips with Poppy and Paprika

Dec 19, 2010 in Food Network Community Toolbox on

I like to serve turnips occasionally because most people don't eat a lot of them. Finding standalone turnip recipes, however, can be a bit difficult. We tried this one because of the unusual ingredients and liked it. I won't say it's the most wonderful dish but it's decent and it's different. I would be careful, however, to pair it with other...

Reviewed Brisket with Parsnips, Leeks and Green Onions

Oct 18, 2010 in Food Network Community Toolbox on Food Network

An excellent recipe. I substituted carrots for the parsnips b/c my store did not have any parsnips and I used only two lbs--worked just fine. my only criticism is that the prep time is more than 20 minutes. I also buzzed the green onions with the garlic cloves in my food processor and saved a bit of time. The cooking broth was just phenomenal...

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