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Basiltime

Alpharetta, Georgia

Member since May 2009

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Reviewed sweet potato pecan salad

Nov 17, 2014 on FoodNetwork.com

Decided to make this while in the grocery store, and had a bit of forgetfulness on all the components. Got close, but used butternut squash in lieu of sweet potatoes. Forget the raisins and used craisins instead. It really didn't matter since the flavor of this salad was terrific. I'm sure I will try with original recipe, but this is my new 'go...

Reviewed hummus for real

Feb 16, 2014 on FoodNetwork.com

Very good recipe. For those that complain about too much salt and are using canned beans, remember it is not a one-for-one substitution. One cup of dried chickpeas will yield about 2.5 cups cooked. Also, canned beans contain a lot of sodium. Adjust accordingly.

Reviewed Candied Walnuts

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow. Very good and I agree with an earlier post about skipping the blanching and just run under
water, especially when pressed for time (note I am writing this on Thanksgiving). Maybe the blanching adds something but these were fantastic. I will never make them another way."

Reviewed Butternut Squash and Apple Soup

Oct 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Enjoyed this on a cool October day. For those that found the squash peeling daunting, just bake the entire squash until soft. Split in half, seed, then scoop out pulp. Easy as pie. I roasted the rest of the veggies along with the squash and the aroma was to die for.
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Reviewed Chicken and Broccoli Stir-fry

Jan 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I should have heeded other reviewer's advice to double sauce, I think I would even triple it next time. Added 2 tsp of Sriracha Chili sauce to spice it up. I thought the balance was nice and would lend itself to a number of personal interpretations.

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Reviewed French Onion Soup

Dec 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Terrific. I agree with other comments that it needs five pounds of onions. I used four pounds, and hesitated because it seemed overkill, but after they cook down, it really wasn't that much at all. Next time I'll go with the five pound recommendation""

Reviewed Salmon with Lentils

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made the lentils with my own salmon recipe for a small dinner party and thought the flavors were fantastic. Had some of the lentils left over and it made a very tasty soup with added chicken broth and a dash of cream. "

Reviewed Creme Brulee

Jun 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love, love, love this. Did I say I love this? Perfect as is, but if you throw in a some berries, 'how bad could it be'? I make this for any dinner party when I'm feeling stressed and you instantly become the toast of the town. Even those who say they don't like creme brulee end up finishing it to the last drop...This will not disappoint. "

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