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Aurora, Colorado

Member since Mar 2009

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Replied to lemon chicken breasts

Aug 4, 2014 on

This recipe did not call for tarragon. It called for thyme and oregano. I think that is where your problem lies.

Reviewed mustard-roasted fish

Mar 26, 2014 on

I use this recipe all the time. I've used it with the creme fraiche, but if it's too expensive or unavailable, sour cream will work in a pinch. In fact, I often use that variation for Tuesday night dinner. Very good.

Replied to orange baked ham

Feb 21, 2014 on

I think it's designed to be used with smoked, fully cooked ham. That's what I use it for and I love it.

Reviewed Homemade Applesauce

Sep 27, 2013 in Food Network Community Toolbox on

This is absolutely fabulous. I like applesauce, but not sweetened applesauce. If I buy it at the store, I like the kind with no added sugar. So if you like the sweetened stuff I am sure that you will want to cut back on the citrus; however I find that that is exactly what made it perfect for us. It seems this is designed to be served with pork loi"

Reviewed Roasted Brussels Sprouts

May 9, 2013 in Food Network Community Toolbox on

Can't get your family to eat brussels sprouts? Try this recipe. It's easy, goes with most main dishes, and is crunchy and delicious! My husband, who "hates" this vegetable, will actually consume them! Victory! Thanks so much, Ina!"

Reviewed Toasted Coconut Marshmallows

Sep 20, 2012 in Food Network Community Toolbox on

These are AMAZING, like the majority of Ina's recipes are. They are simple, delicious, and not very time consuming. Most people are shocked when I tell them I make marshmallows at home - they seem to think I'm putting in a bunch of unnecessary work. But all it takes is one taste of these, and they're begging me for the recipe! Thank you so much In"

Reviewed Coq Au Vin

Jun 22, 2012 in Food Network Community Toolbox on

We raise chickens and our old rooster just couldn't take care of his ladies anymore, so it was time for stewed chicken. I usually do chicken and dumplings but I decided to try this classic french recipe that's specifically meant for old roosters. YUM! No stringy tough meat, just intense, winey flavor. I can't recommend it enough, especially for ol"

Reviewed Oven-Fried Chicken

May 25, 2012 in Food Network Community Toolbox on

Very good. Even the hubby complimented it (he hates "healthy" food). I think it's the texture from the very crunchy melba toast. I tried the scallions but they just got blackened so I finished with simple mashed potatoes. Will use again."

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