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Ashley Brown

Houston, Texas

Member since Jun 2006

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Reviewed Garden Vegetable Soup

Sep 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Follow up to my review: Adding the browned beef made all the difference in the world. And I know this is not very gourmet but I also added Lowery's seasoned salt. I just felt it needed FLAVOR. Much better!"

Reviewed Garden Vegetable Soup

Sep 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I don't get all the good reviews on this one. If you are a vegetarian, you can quick reading I guess. Because, even though I am a huge veggie lover, this soup just lacked any kind of depth of flavor for me and frankly, what was missing was meat, and the rendered fat that would have fortified the stock! I am going to brown some beef, and add it"

Reviewed Creme Brulee

Aug 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

A foot note to my review from Feb '11 below: Make a day ahead or at least 5-6 hours to give the custard plenty of time to chill. The cold adds to the texture and enhances the contrast to the slick, candy crack of the melted sugar on top.
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Reviewed The Ultimate Fish Tacos

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Okay, I guess my previous post didn't stick so here it is! I didn't change much, just the purple cabbage as stated below. And, I opted to grill the fish seasoned with plenty of Tony Chachere's Seasoning blend, rather that fry. I really didn't see the need to create a mess by frying; you don't sacrifice an ounce of flavor by grilling. I pan sea"

Reviewed The Ultimate Fish Tacos

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Whoops. Just to add to my previous post, I did make one other modification. I opted to use purple cabbage. That is what I have seen in fish tacos before. Why would you want to miss out on that gorgeous color!"

Reviewed The Ultimate Fish Tacos

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! The only modification I made was to grill (or could pan sear the fish with plenty of Tony Chachere's Seasoning Blend. I just didn't see the need to create a big mess with the frying. Did the same thing with shrimp the next day to use up the leftover sauce and salsa. That may have been even better. Other than that the dish could only "

Reviewed Asian Braised Beef Shank with Hot and Sour Shredded Salad

Apr 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I never heard of not browning meat before adding it to a stew. So I did that which probably reduced some of the fat in the finished dish. Also, I found that I had to reduce the sauce FOREVER, at least 30 minutes if not more. But the result was well worth it. It was sensational. I have to say that I totally disagree with those who felt the sal"

Reviewed Creamy Roasted Broccoli

Mar 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is simply the best brocoli dish I have ever had! I don't get the anti orange comments. That is the reason I was compelled to try this recipe in the first place. My 13 year old son said it was a nice surprise and "a party in his mouth." If yours turned out soupy, perhaps you did not let it reduce long enough. Also you should make sure to...

Reviewed Johnny Garlic's Classic Tiramisu

Feb 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed the directions exactly until my heavy cream/yolk mixture would not whip. I started over. This time I froze my metal bowl/beaters. I decided to not put in the yolk mix at first. It whipped just fine. I took it just shy of soft peaks stage but when I added the yolk mix, it would whip no more. I added the cheese and hoped for the best. The...

Reviewed Chicken Tagine with Green Olives and Preserved Lemon

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delightful! The guests I served this to literally swooned. We did not find it the least bit too spicy and I really did not change a thing expect....My journy to tagine began when I bought one. Williams Sonoma has one right now that is so gorgeous, I could not resist. I assumed tagines are a standard size so I wondered when every recipe I found,...

Reviewed Beef Bourguignon

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

I found theis to be just okay. Tyler Florence's Ultimate Beef Stew is very similar but much, much better.

Reviewed Creme Brulee

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

This dessert is sublime. I do not even like Creme Brulee and only made it as a birthday treat for a friend. But of course, I had to taste. It is just perfection. DO NOT omit the Grand Marnier as someone below suggests. Jennifer is right that would remove a subtle complexity that takes the recipe from very good to spectacular. You would think...

Reviewed Creme Brulee

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

This dessert is sublime. I do not even like Creme Brulee and only made it as a birthday treat for a friend. But of course, I had to taste. It is just perfection. DO NOT omit the Grand Marnier as someone below suggests. Jennifer is right that would remove a subtle complexity that takes the recipe from very good to spectacular. You would think...

Reviewed Potatoes Gratin

Nov 7, 2010 in Food Network Community Toolbox on Food Network

These potatoes took rave reviews at the family gathering I made them for. I varied from the recipe just a bit. I opted to melt some Boursin (soft herbed cheese) into the cream before I added it to the potatoes. And, I sprinkled the top liberally with more Parmesan. It came out perfect!

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