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Chef #566259

Key Colony Beach, Florida

Member since Aug 2007

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Reviewed Stuffed Lobster

Wednesday, Dec 25, 2013 on FoodNetwork.com

This was my first attempt at cooking and breaking down live lobsters so it took me a bit longer than the recipe said, but boy was it worth it! I made this for Christmas Eve and it will become a tradition. For the stuffing, I added diced celery, garlic and a splash of sherry to the onions as they sauteed, then proceeded with the recipe as written....

Reviewed Stuffed Lobster

Wednesday, Dec 25, 2013 on FoodNetwork.com

This was my first attempt at cooking and breaking down live lobsters so it took me a bit longer than the recipe said, but boy was it worth it! I made this for Christmas Eve and it will become a tradition. For the stuffing, I added diced celery, garlic and a splash of sherry to the onions as they sauteed, then proceeded with the recipe as written....

Reviewed Spanish Chicken with Chorizo and Potatoes

Tuesday, Sep 13, 2011 on Cooking Channel

"Perhaps I should have given this only three stars, but I think my oven - which runs a little hot - might be partially to blame for the chorizo burning before the chicken was done. That, and I didn't find much orange-colored juices in the bottom of the pan for basting the chicken and potatoes after 30 minutes, as Nigella promised in the recipe. How""

Reviewed Red Wine Sangria

Tuesday, Jul 5, 2011 on FoodNetwork.com

"This is a winner! Easily the most balanced, tastiest sangria I've ever had. Didn't have pomegranate juice or blackberries once so I just left them out; it was still superb. This recipe has made me the Sangria Queen among all our friends -- I'm expected to make it for every get-together now. This is a great use for cheap-ish red wine..."

Reviewed Neely's Jumbo Coconut Shrimp

Sunday, Jun 19, 2011 on FoodNetwork.com

"Made the recipe exactly as written except I used Old Bay seasoning instead of the garlic and onion powder. The shrimp were wonderfully crisp and tasty. The sauce is excellent, too. The second time I made this recipe, I used scallops instead of shrimp and they were scrumptious as well. They were even good the next day, cold. This is a real winner! "

Reviewed Momma Neely's Pot Roast

Saturday, Dec 11, 2010 on FoodNetwork.com

"This recipe ROCKS. I've made it several times, exactly as directed, and it turns out beautifully each time. This last time, I "Cuban-ized" it in honor of my Cuban husband. I left out the carrots. Instead of thyme, I used oregano, and instead of tomato paste, I used 2 T of jarred sofrito (find it in the Latin section of most stores, and instead of red wine I used white because that's what I had on hand. Que rico! It turned out great! It was excellent served with rice, black beans and fried plantains.

I'll bet Momma Neely never imagined her pot roast could be Cuban-ized, but I'm sure she would love it!

Reviewed Momma Neely's Pot Roast

Saturday, Dec 11, 2010 on FoodNetwork.com

"This recipe ROCKS. I've made it several times, exactly as directed, and it turns out beautifully each time. This last time, I "Cuban-ized" it in honor of my Cuban husband. I left out the carrots. Instead of thyme, I used oregano, and instead of tomato paste, I used 2 T of jarred sofrito (find it in the Latin section of most stores), and instead of red wine I used white because that's what I had on hand. Que rico! It turned out great! It was excellent served with rice, black beans and fried plantains.

I'll bet Momma Neely never imagined her pot roast could be Cuban-ized, but I'm sure she would love it!

Reviewed Turkey Posole

Monday, Nov 29, 2010 on Food Network

"I don't know why the instructions aren't given here, but until Foodnetwork reposts them you can find them at rachel ray's website: www.rachaelray.com/recipe.php?recipe_id=1177

Reviewed Cream of Tomato Soup

Thursday, Oct 28, 2010 on Food Network

"Oh, this is so good -- a keeper for sure! I used canned fire roasted tomatoes and a combo of milk and sour cream instead of the cream. I added some chopped garlic to the veggies for the last two minutes of their saute time. I like a bit of texture so I didn't strain the soup, but I might next time just to see what it's like. This is the perfect soup for dunking grilled cheese sandwiches.

CAUTION: Be careful blending hot soup -- do it in two or three batches and hold a kitchen towel tightly over the cover of the blender; otherwise it can explode.

Reviewed Cream of Tomato Soup

Thursday, Oct 28, 2010 on Food Network

"Oh, this is so good -- a keeper for sure! I used canned fire roasted tomatoes and a combo of milk and sour cream instead of the cream. I added some chopped garlic to the veggies for the last two minutes of their saute time. I like a bit of texture so I didn't strain the soup, but I might next time just to see what it's like. This is the perfect soup for dunking grilled cheese sandwiches.

CAUTION: Be careful blending hot soup -- do it in two or three batches and hold a kitchen towel tightly over the cover of the blender; otherwise it can explode.

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