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Barkparkbarb

Clarkston, Michigan

Member since Mar 2010

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Reviewed homemade tomato soup

Apr 22, 2014 on FoodNetwork.com

I think part of the problem with lack of tomato flavor lies in the incorporation of the drained juices from the canned tomatoes. By roasting the tomato pulp, you are driving off a lot of liquid to concentrate the tomato flavor. I thought reducing the drained liquid would also improve the tomato flavor so I put the drained juices into a pot and reduced...

Shared Recipe Chicken Sausage Ragout

Apr 19, 2013 on Food.com

"A savory stew of roasted red peppers, tomatoes, and chicken Italian sausage. Serve over a mashed root vegetable puree, such as Paula Deen's smashed rutabagas, parsnips and potatoes recipe, or just plain mashed potatoes. Delicious and hearty. (You can find the root mash recipe on Food Network's website.)"

Reviewed Perfect Potatoes au Gratin

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Such tasty-goodness. For those reviewers who experienced some difficulties, part of the problem lies in the way the recipe is written. A more precise size of dice would be helpful, such as 1/2 inch pieces. The larger the dice, the longer the spuds will take to cook. Also, the size and shape of your baking dish matters. A shallow, oblong or ov"

Reviewed Carrots and Rutabaga Mash

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Amazingly good tasting. One tip, start the peeled and cubed rutabaga in the boiling water ten minutes before adding the peeled,chunked carrots. Maintain a low boil for 20-30 minutes so that you achieve very soft and tender vegetable bits. Drain and puree in your food processor along with butter, salt and pepper, until a smooth puree results. Outs"

Reviewed Smashed Potato, Parsnips and Rutabaga

Mar 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a GREAT alternative to regular mashed potatoes. The carb hit is significantly lower than regular mashers, too. This is a keeper!

I wanted to convert the measurements to pounds to make it easier to follow this recipe. 1 cup of peeled, quartered red skin potatoes weighs 6 ounces. 8 cups would therefore weigh 24 ounces,...

Shared Recipe Caribe Queso Blanco Fried Pizza Bites

Feb 14, 2013 on Food.com

"This is an appetizer with fried cheese and pepperoni, which you can dip into pizza sauce, or eat plain. Great served warm or at room temperature. This tastes like pizza, without any of the carbs from the crust. Kids will love these. Quick, easy and very tasty."

Shared Recipe Caribe Queso Blanco Fried Pizza Bites

Feb 14, 2013 on Food.com

"This is an appetizer with fried cheese and pepperoni, which you can dip into pizza sauce, or eat plain. Great served warm or at room temperature. This tastes like pizza, without any of the carbs from the crust. Kids will love these. Quick, easy and very tasty."

Reviewed Chicken Divan Crepes

Oct 15, 2012 in on Food.com

In the descriptive paragraph at the top of the recipe, the author tells the readers to BUY pre-made crepes. Hence, no recipe for the crepes themselves, just the Chicken Divan filling. Look up a recipe on how to make the crepes, or do as suggested and buy them at the grocery store. I make my crepes from ricotta cheese and eggs to reduce the carb ...

Reviewed Roasted Butternut Squash Soup and Curry Condiments

Oct 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

A much easier way to deal with the squash is to cut in half, lay it cut side down on a baking sheet, and roast at 375 degrees for 45 minutes or until quite soft. Once cooled, it becomes very easy to scoop out the cooked flesh. Cubing and peeling become unnecessary. The soup is pureed anyway, so no need for tedious prep work. After you scoop out t"

Reviewed Smashed Potato, Parsnips and Rutabaga

Oct 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a GREAT alternative to regular mashed potatoes. The carb hit is significantly lower than regular mashers, too. It is a bit of work to peel everything, and mashing the veg gives you a bit of a workout but really worth all the effort. I freeze it in small loaf pans then seal the bricks in a Foodsaver bag and it tastes just like freshly made"

Reviewed Edamame Dip

Sep 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very nice, lower fat alternative to guacamole and much lower in carbs than hummus, which is helpful for diabetic noshers. Making low carb apps for a dinner party usually means cheese, eggs,or meat, but often they are quite high in fat. This recipe bridges the eating requirements of many more people with dietary issues."

Reviewed Salisbury Steak with Mushroom Gravy

Sep 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good, made with some changes. Used 80% lean chuck, omitted the packet of gravy, thickened the broth/soup mixture with about 2 Tbl of Wondra flour and added about 1/2 cup more beef broth to thin it a tad. Placed the browned patties in a 13 x 9 pyrex baking dish, poured the finished sauce on top and microwaved on 70% power for about 10 minutes...

Reviewed American Macaroni Salad

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Pretty bland, added some thawed frozen peas for color, added prepared yellow mustard for some additional flavor, used grape tomatoes but left them whole so they wouldn't leak juice into the salad and make it watery. I used Dreamfields brand elbows to make this lower-carb for a diabetic-friendly side-dish. I think it needs more acid and will probab"

Reviewed Carb Free Cloud Bread

Aug 23, 2012 in on Food.com

Christypetrie, you might have gotten a "fishy" taste from oil or cooking spray that had gone rancid. Oil that is heated too high will go "fishy" tasting. Also, you might have had a bd egg, they can smell like sulphur when they get too old."

Reviewed Beef, Macaroni and Tomato Casserole

Jul 10, 2012 in on Food.com

Made this today with an additional 14.5 oz can of stewed tomatoes as I felt it needed a flavor boost and did not have enough tomato as written. Added a dash of cayenne, a dash of piment d'esplet, (fancy chili powder) and used top-flight parmesan cheese - no green tube for me. Tasty, but not a dish I will repeat often, probably will reserve this ...

Reviewed Roasted Cherry Tomatoes

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

I add a bit of aged balsamic vinegar to the tomatoes and toss to coat prior to roasting. After roasting, I allow these to cool and then peel off the tough skins. An extra step I find to be worth the effort. The texture is vastly improved. These keep quite well as leftovers, too. I simply re-warm in the microwave at serving time. Sweet and delic...

Reviewed Mega Egga Macaroni Salad

Feb 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I cut this in fourth, and used 2/3 cup mayo at first, but later added another 1/4 cup as it seemed under dressed. I also added 1 tsp prepared yellow mustard because I thought the flavor to be a bit bland. It's quite similar to a potato salad flavor and since we are doing a low-carb diet, this may replace potato salad in our routine meals. We used...

Reviewed Creamy Squash Soup

Jan 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Some of the posters mentioned having a hard time peeling and cutting the raw squash - the solution is to roast the squash first. Then peeling is a breeze, and cutting the soft squash is easy. Cut the raw squash in half lengthwise, place cut sides down on a baking sheet or 9 x 13 pan, bake at 350 degrees for about 45 minutes. When cool enough to ...

Reviewed Brussels Sprouts with Bacon and Cheese

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

OMG these are delicious. I've never been a fan of the sprout, til now. We will have these on a regular basis from now on. SO Yummy.""

Shared Recipe Smashed Potatoes, Rutabagas and Parsnips

Nov 10, 2011 on Food.com

"Mashed root vegetables that will outshine your best mashed potatoes."

Shared Recipe Smashed Potatoes, Rutabagas and Parsnips

Nov 10, 2011 on Food.com

"Mashed root vegetables that will outshine your best mashed potatoes."

Reviewed Three Onion, Mushroom and Ham Quiche

Jul 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this as a deep dish quiche and all the ingredients fit the pie pan perfectly. The person who reviewed this recipe earlier stating that there was enough filling for 2 quiches must have been using a shallow "quiche" pan rather than a pie pan. I used store bought pie pastry, sprinkled about 1 teaspoon of Zatarains' Creole seasoning on top and r"

Reviewed Three Onion, Mushroom and Ham Quiche

Jul 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this as a deep dish quiche and all the ingredients fit the pie pan perfectly. The person who reviewed this recipe earlier stating that there was enough filling for 2 quiches must have been using a shallow "quiche" pan rather than a pie pan. I used store bought pie pastry, sprinkled about 1 teaspoon of Zatarains' Creole seasoning on top and r"

Shared Recipe Almond Flour Banana Pancakes

May 2, 2011 on Food.com

"Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a w..."

Shared Recipe Almond Flour Banana Pancakes

May 2, 2011 on Food.com

"Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a w..."

Shared Recipe Low Carb Almond Flour Cinnamon Raisin Muffins

Apr 11, 2011 on Food.com

"This is a delicious low carb muffin recipe that can easily be changed to other yummy versions, simply by chang..."

Shared Recipe Golden Raisin Oat Bran Muffins

Jan 18, 2011 on Food.com

"Moist muffins with the added health benefits of bran."

Reviewed Pecan Crusted Cod Fish

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I find the recipe as written a bit confusing. The crust recipe has no end to it, it blends into the fish recipe. Does the oil go into the crust or straight into the pan? the first time I made this, I put the oil into the curst when processing, then added more oil to the pan. This actually helped the crust to adhere to the fish, so it turned out...

Shared Recipe Garden Fresh Tomato Water Soup

Aug 24, 2010 on Food.com

"The best tomato soup - ever! Tomato water is what you extract when you de-seed tomatoes. Don't throw that wat..."

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