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Chesapeake, Virginia

Member since Jun 2005

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Replied to Maple Roasted Sweet Potatoes

Nov 27, 2013 on

I made it with a mixture of yams and sweet potatoes, and it was fabulous. As long as the pieces are cut to a similar size, it works perfectly.

Reviewed Ginger Wings with Peanut Dipping Sauce

Apr 16, 2012 in Food Network Community Toolbox on

The peanut butter to water ratio seems way off to me. I had to put a cup of hot water to get the silky consistency in the sauce. I was using all natural peanut butter, which was quite runny to begin with. I then wound up adding more of the other ingredients to keep the flavor. Otherwise, recipe was delicious."

Reviewed Red Beef Chili

Feb 19, 2012 in Food Network Community Toolbox on

Best chili recipe I've had so far. I made it per directions except used half the water, and omitted Thai bird chili, since I don't have that one. The beer, chocolate and blend of chili's make this so rich and complex. Yum!""

Reviewed My My's Strawberry Layer Cake

Dec 1, 2011 in Food Network Community Toolbox on

The frosting was delicious. The cake tasted exactly like frankenberry cereal....artificial. ""

Reviewed Skillet Rosemary Chicken

Oct 30, 2011 in Food Network Community Toolbox on

Delicious. I also added halved brussel sprouts covered with lemon slices to make it a complete meal. The rosemary and lemon worked well with the sprouts. Great one dish dinner.""

Reviewed Sweet Potato Pie

Oct 17, 2011 in Food Network Community Toolbox on

Look no further, this recipe is the best, and I have tried a great many over the years. I was out of cream, so I used fat free half and half. Still awesome, could not tell I was missing anything. The texture and spices are perfect.""

Reviewed The Ultimate Beef Stew

Mar 21, 2011 in Food Network Community Toolbox on

Best beef stew ever! I made the recipe almost exactly per the recipe. I used one fresh sweet onion cut in half instead of frozen, as I don't like frozen onions. The orange peel, cloves, and horseradish cream really elevate this to the sublime. I use a bottom shelf burgundy, which is truly great in this stew. This is now our family's go-to recipe...

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