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Ava Jane

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Member since Feb 2013

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Reviewed mu shu pork

Feb 19, 2014 on FoodNetwork.com

This was good, I made it with thinly sliced pork tenderloin, which was very tender. I sauteed the pork and then the vegetables separately and also made the sauce separately, adding corn starch as suggested, then combined all. Instead of the pancakes, I served it with coconut scallion rice and also Asian salad with sesame dressing. Doesn't look the...

Reviewed mu shu pork

Feb 19, 2014 on FoodNetwork.com

This was good, I made it with thinly sliced pork tenderloin, which was very tender. I sauteed the pork and then the vegetables separately and also made the sauce separately, adding corn starch as suggested, then combined all. Instead of the pancakes, I served it with coconut scallion rice and also Asian salad with sesame dressing. Doesn't look the...

Reviewed slow-cooker beef and barley

Feb 8, 2014 on FoodNetwork.com

I thought this turned out to be okay. Definitely not a keeper, even when making moderations as suggested and also according to my own taste. Could only find quick-cooking barley, so I just added that at the end. Seemed to be a bit salty and on the shallow end in terms of flavor. Who would've thought.

Reviewed herb-marinated pork tenderloins

Feb 8, 2014 on FoodNetwork.com

Not thrilled with it. I cut the lemon juice down by about two thirds, and it was still way lemony. However, I served it with piergois with browned butter and sauteed cabbage, and also beets (Polish heritage), and my husband loved the combination. I also didn't brown the tenderloin prior to roasting it, so it looked gray when it was finished, but slicing...

Reviewed herb-marinated pork tenderloins

Feb 8, 2014 on FoodNetwork.com

Not thrilled with it. I cut the lemon juice down by about two thirds, and it was still way lemony. However, I served it with piergois with browned butter and sauteed cabbage, and also beets (Polish heritage), and my husband loved the combination. I also didn't brown the tenderloin prior to roasting it, so it looked gray when it was finished, but slicing...

Reviewed warm mexican crab dip

Jan 30, 2014 on FoodNetwork.com

I made this dip about a year ago and loved it, and planned to make it for Super Bowl Sunday, brought it up online, and the recipe only shows the ingredients for the tortilla chips. However, the video gives the ingredients and amounts. What I also did to cut down on cost is to use canned crabmeat. Definitely make the tortilla chips as well.

Reviewed Sauteed Zucchini with Garlic and Herbs Recipe : Sandra Lee : Food Network

Jan 29, 2014 on FoodNetwork.com

Excellent. I didn't initially cook the zucchini fully-through as I didn't want it to turn to mush. Also substituted Ranch Dressing mix, which was delicious, as there was already garlic in the recipe, and went easy on the vegetable stock so as to keep it somewhat al dente as opposed to soup-like.

Reviewed Fried Peppers and Olives Recipe : Food Network Kitchens : Food Network

Jan 29, 2014 on FoodNetwork.com

Excellent dish, and very colorful. Baby peppers weren't available, so I simply used colored bells cut into chunks. I also substituted the garlic cloves with garlic paste and didn't use too much so the peppers and olives were the stars. Definitely added to my collection.

Reviewed Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce

Jan 5, 2014 on FoodNetwork.com

Delicious. The sauce was definitely a keeper. I didn't have the fresh herbs for the fillets, so simply seasoned them with a garlic herb mix, salt, and pepper. Used brandy instead of cognac. Had my husband do that part, and it definitely did flambe. Was fun. Served it with the asparagus as suggested and also with some leftover smashed red potatoes.

Reviewed Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Dec 27, 2013 on FoodNetwork.com

Excellent. And it really does look better than it does in the photo. I sauteed the chicken separately, so as not to overcook it, then added it back to the vegetables once sauteed. I also sopped up juices so that it didn't get watery. I also did double the sauce, tossed the vegetables with a bit of it for serving, then served the rest separately. Oh,...

Reviewed Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Dec 27, 2013 on FoodNetwork.com

Excellent. And it really does look better than it does in the photo. I sauteed the chicken separately, so as not to overcook it, then added it back to the vegetables once sauteed. I also sopped up juices so that it didn't get watery. I also did double the sauce, tossed the vegetables with a bit of it for serving, then served the rest separately. Oh,...

Reviewed Tilapia with Citrus Bagna Cauda

Dec 16, 2013 on FoodNetwork.com

Excellent. Used orange roughy. Did take the recommendation to double the sauce, which totally worked. HOWEVER, the sauce came to be very salty, so next time I will cut back a little on the anchovies. I also did not use the butter, as a guest has a dairy-free diet requirement. I did not increase the amount of olive oil (other than doubling it), and...

Reviewed Easy Beefy Cheesy Enchilada Casserole

Feb 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

This casserole is excellent and flavorful. For a 13x9 pan, I only used a total of 8 tortillas, and used flour instead of corn. I also added chipotle peppers to the sauce, and layered in some jalapenos. In addition, I used about twice the amount of cheese. Definitely a keeper."

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