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Agnew1025

Piscataway, New Jersey

Member since Dec 2005

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Reviewed Garlic-Infused Oil and Dipping Sauce

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is absolutely delicious! Originally, I used this only to get a good garlic infused oil. I have tried with both parmesan cheese and without. I personally like it just as much without the cheese as with so we usually leave the cheese out. Recently I tried it with a small drizzle of really good balsamic vinegar, the kind that is thick, almost...

Reviewed Pennette Ala Vodka

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband requested this dish this weekend. I considered making one by Giada which I did years ago but wanted to try something different. All the reviews were high so I figured I'd give it a try. Also, I love Rao's marinara sauce.

This recipe was a keeper! Be forwarned!!!! The cream reduction definitely takes time. Glad other...

Reviewed Pennette Ala Vodka

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband requested this dish this weekend. I considered making one by Giada which I did years ago but wanted to try something different. All the reviews were high so I figured I'd give it a try. Also, I love Rao's marinara sauce.

This recipe was a keeper! Be forwarned!!!! The cream reduction definitely takes time. Glad other...

Reviewed Pennette Ala Vodka

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband requested this dish this weekend. I considered making one by Giada which I did years ago but wanted to try something different. All the reviews were high so I figured I'd give it a try. Also, I love Rao's marinara sauce.

This recipe was a keeper! Be forwarned!!!! The cream reduction definitely takes time. Glad other...

Reviewed Pennette Ala Vodka

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband requested this dish this weekend. I considered making one by Giada which I did years ago but wanted to try something different. All the reviews were high so I figured I'd give it a try. Also, I love Rao's marinara sauce.

This recipe was a keeper! Be forwarned!!!! The cream reduction definitely takes time. Glad other...

Reviewed Zesty Chicken Meatballs

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just made these last night and I thought they were the best chicken meatballs I've ever had. Like another reviewer mentioned we had a tough time finding the ground chicken soooooo we opted to purchase one pound of dark and light meat. I cut it in chunks and ran it through the food processor to grind myself.

I underestimated...

Reviewed Lemon Chicken Soup with Spaghetti

Nov 6, 2010 in Food Network Community Toolbox on Food Network

This soup is DELICIOUS! The lemon flavor was perfectly balanced against the chicken.

My changes were minor . . . orzo vs. spaghetti, all parmesan instead of romano, pan fried chicken breast in place of a rotissierre, nothing that would have affected the recipe dramatically. Finished with salt, a few pinches of crushed...

Reviewed Lemon Chicken Soup with Spaghetti

Nov 6, 2010 in Food Network Community Toolbox on Food Network

This soup is DELICIOUS! The lemon flavor was perfectly balanced against the chicken.

My changes were minor . . . orzo vs. spaghetti, all parmesan instead of romano, pan fried chicken breast in place of a rotissierre, nothing that would have affected the recipe dramatically. Finished with salt, a few pinches of crushed red...

Reviewed Lemon Chicken Soup with Spaghetti

Nov 6, 2010 in Food Network Community Toolbox on Food Network

This soup is DELICIOUS! The lemon flavor was perfectly balanced against the chicken.

I opted for orzo pasta instead of spaghetti; also had no romano cheese so I used 1/2 cup of parmesan cheese. I also didn't have a rotissierre on hand but made pan sauted chicken breast with paprika, garic powder, black pepper and crushed red...

Reviewed Saffron, Zucchini and Herb Couscous

Oct 16, 2010 in Food Network Community Toolbox on Food Network

This looks delicious! I really just wanted to post for anyone concerned over the cost of saffron, you can get a similar effect color wise using achiote which looks like very bright, reddish/pinkish little seeds. Cook them in oil until they sizzle and strain off. It is considered by some to be the "poor man's" saffron, when peasants originally used...

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