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Reynolds, Illinois

Member since Jan 2006

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Reviewed Homemade Flat Bread

Monday, May 20, 2013 on

"Made this for the first time last night. Making it again tonight. Very easy and very good."

Reviewed Brisket Sandwich

Monday, Dec 24, 2012 on Cooking Channel

"Loving this one. Will definitely make again."

Reviewed Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches

Monday, Aug 6, 2012 on

"I've never tried the restaurant version of this, but have made it for the second time in a week. Just because it's time consuming doesn't mean it's not easy. I was in a hurry and let the dough proof the second time in a plastic bag in the fridge. I pulled it out when I got home from work the next day and went through the rest of the steps. Don"

Reviewed Slow-Cooker Pork Tacos

Saturday, Jun 2, 2012 on

"I wish I'd read the reviews about microwaving the peppers because mine did catch fire. Lesson learned. In the end, this was one of the best pork dishes I'd made and will definitely make again. I had a lot left over, but the meat is great in quesadilla's, shredded on a bun with BBQ sauce or added to a stir fry."

Reviewed Pizza Dough

Saturday, Dec 31, 2011 on

" Generic and unrefined? NO. If you don't want to use a Tbsp of Kosher salt then start off with 2 tsp. I've made this recipe numerous times and love the results. If it sits a few days, it's even better. Roll it thin and you'll get a crisp, thin crust pizza that's so very good.""

Reviewed Asparagus Spears with Sesame

Saturday, Jan 1, 2011 on

"I could eat this over and over. A great way to eat asparagus. The sesame oil is strong, but that's what makes it so good. If you don't like a strong nutty taste, you may want to cut back on the oil.

Reviewed Asian Chicken Salad

Saturday, Jan 1, 2011 on

"I'd never tried jicama before, but it adds a sweet crunch that's really good. Will definitely make again.

Reviewed Parker House Rolls

Sunday, Nov 21, 2010 on Food Network

"These turned out great. I did leave the rolls to rise in the fridge over night and took them out an hour before baking. They have a wonderful flavor. I used bread machine yeast and didn't have any trouble with them rising.

Reviewed Chicken and Dumplings

Sunday, Nov 7, 2010 on Food Network

"I was looking for a recipe similar to what my daughter and I had last night at a restaurant. This was very close. I didn't add the roux because it thickened up beautifully without it. I used ONE chicken cut into sections and just covered the bones with water. Except for the addition of two bay leaves and skimming some of the fat, these were my only changes. The dumplings were yummy and hit the spot. The broth was so good that the dumplings did not need extra seasoning. It would have been too much.