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    MagnoliaSouth

    Mobile, AL

    Chef #505919

    Mobile, AL

    Joined: May 25, 2007

    25 reviews by MagnoliaSouth

    1 - 10 of 25 sorted by Date | Rating | Helpful

    Reviewed Sliders with Chipotle Mayonnaise

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      |  By MagnoliaSouth

    "I have to agree with others that I didn't make the sliders but I made the mayo. It's SO good and is rather mild, for those afraid to try it. I've made this a lot (I mean... a LOT and I like just a bit more kick. I now make it with 3/4 c. mayo and it's perfect for us. It's a nice smoky flavor with giving us the exact oomph we ne ..."

    Apr 13, 2013 on FoodNetwork.com

    Reviewed Southern Fried Chicken

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      |  By MagnoliaSouth

    "There is nothing at all wrong with this recipe and the instructions are VERY clear. The previous reviewer very clearly didn't read them and so they shouldn't expect it to turn out. There is no actual amount of the house seasoning, as you just sprinkle it over the meat BEFORE you dip it in the egg. Surely we all know how to sprinkle seasoni ..."

    Mar 27, 2013 on FoodNetwork.com

    Reviewed BBQ Ranch Dipping Sauce

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      |  By MagnoliaSouth

    "Love it! I think it's a great recipe and is perfect. Perhaps awebargain4yoo should have read the recipe first. It's clear on the amounts in advance, so I don't see why one would complain about that. Don't fix it if it's just for one recipe."

    Mar 5, 2013 on FoodNetwork.com

    Reviewed Weeknight Bolognese

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      |  By MagnoliaSouth

    "As the late great Huell Howser would say, "That's amaaaazing!" I had to make changes due to what I already had, but wow. This is a keeper! I substituted fat free 1/2 & 1/2 for heavy cream; decreased the black pepper to 1 tsp, it still had a bit of a spicy kick; eliminated the salt, because I hate it; used plain ground beef, because of ..."

    Feb 14, 2013 on FoodNetwork.com

    Reviewed Patty Melts

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      |  By MagnoliaSouth

    "I'm not sure why everyone always thinks that just because you're using ground turkey it's lower in fat. Check your labels. Most are actually higher in fat than lean ground beef. Just want to make that clear. As for this, it's okay. The vinegar is an unusual twist. It definitely needs a bit of salt and pepper, but I wouldn't add ..."

    Feb 14, 2013 on FoodNetwork.com

    Reviewed Corn Casserole

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      |  By MagnoliaSouth

    "It is true that Paula said in the video she was using a 1/2 stick of butter, but all the ingredients were in half as far as I could tell (she never did say how much of any of it she had. I've not tried it in the 8x8 yet, but the 9x13 was great in my opinion. "

    Feb 9, 2013 on FoodNetwork.com

    Reviewed Breakfast Casserole

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      |  By MagnoliaSouth

    "To me when it says "cooked unpeeled red potatoes" that means to cook them and doesn't need to be in the instructions. It's an absolute given. It's terribly unfair to rate it lower because the recipe wasn't followed properly. Love the recipe though!"

    Feb 9, 2013 on FoodNetwork.com

    Reviewed Chicken-and-Cheese Enchiladas

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      |  By MagnoliaSouth

    "Excellent dish, but the nutritional values are way off. Using Mozzarella and Feta makes it closer to their values (which they did not bother to state boldly, but there is a serious deviation in flavor that way as well. I would never use Feta or Mozzarella in a Mexican dish."

    Nov 22, 2012 on FoodNetwork.com

    Reviewed Three Bean and Beef Chili

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      |  (1 person found this helpful) |  By MagnoliaSouth

    "I really wanted to like this recipe. I loved the simplicity of it, but it really didn't have a lot of flavor. I added garlic, didn't use water but used beef broth and decreased that by half, used fire roasted tomatoes instead of crushed, an extra bell pepper that was orange, added a bit more cumin and I didn't have anything but black b ..."

    May 22, 2012 on FoodNetwork.com

    Reviewed Lasagna Rolls

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      |  (2 people found this helpful) |  By MagnoliaSouth

    "I followed this almost exact and found a few problems. First, I doubled the recipe. If I'm going to spend that much time, why do only one? Still, there was quite a bit of filling left. In fact, it made 38 rolls (19 for only one batch instead of only the 24 (or 12 called for (using the specified 3 tbs for each. I could fit 15 rolls into one pan ..."

    Mar 13, 2012 on FoodNetwork.com

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