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BayAreaRob

Member since Dec 2011

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Reviewed Eggplant Gratin

Nov 13, 2013 on FoodNetwork.com

I always like Ina's recipes. She makes a lot of comfort food which I enjoy. I also baked the eggplant slices after brushing them with oil at 425 for about 10 minutes. As with most of Ina's recipes, I cut the salt down as I find her dishes too salty for my taste, otherwise they are terrific. I doubled the recipe and baked it in a lasagna pan for...

Reviewed Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

Nov 8, 2013 on FoodNetwork.com

I made this exactly as is and didn't have any trouble removing the cake. I took others advice and baked it a few minutes less. BUT it was way way too sweet for us. Next time I will substantially cut down the sugar and amount of glaze.

Reviewed Pasta and Lentils

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good recipe. It reminds me of when I was a kid, we would have pasta and lentils. I cut the salt down a bit for this and added some fresh basil. It reheats well too."

Reviewed Sloppy Joes

Sep 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a terrific recipe. I made it as is and cooked it about 30 minutes. I also added a little red wine vinegar at the end. It is easy to make and fantastic. I like the consistency and it goes great with doughy rolls and a side salad. "

Reviewed Italian Subs

Aug 7, 2013 in Food Network Community Toolbox on FoodNetwork.com


This is almost exactly what I do. I mix the oil, vinegar, oregano and a little basil together and brush both insides of the bread. I also like to add roast beef. "

Reviewed Devon's Award-Winning Chili

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

Wow, this looks great but a bit too spicy. I would probably cut the peppers in half. And it makes enough chili for the state of Texas! I definitely want to try this. "

Reviewed Eggplant Parmigiana

Jun 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was fantastic. Eggplant is one of my favorite foods and this recipe is spot on terrific. I usually make my own red sauce with lots of dry seasonings but I took the recipe and made it exactly as listed and the sauce was perfect. I also soaked the eggplant in salt ahead of time. It does make a difference. Don't skimp on the cheese. Next tim"

Reviewed American Macaroni Salad

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I use fat free greek yogurt and canola mayo to cut down the fat."

Reviewed Brisket with Carrots and Onions

Feb 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was the best brisket I have ever had!. I made a 3 1/2 lb center cut, removed most of the fat and cut the recipe in half. I added a Tbs. of Worcestshire sauce and a Tbs of cider vinegar, otherwise I followed the recipe exactly. I did bake it at 325 for 2 3/4 hours. Once I removed it, I used an immersion blender as someone else suggested and"

Reviewed Penne with Five Cheeses

Aug 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

As the same with others, I omitted the gorgonzola only because it can be overpowering and some people dislike it. I added more fontina which melts beautifully. I also baked it in a large casserole dish and topped it with seasoned, buttered panko crumbs.

"

Reviewed Spaghetti Aglio E Olio

Aug 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was excellent. The addition of the pasta water makes a big difference. You should definitely slice the garlic and be careful not to let it burn. Also, as with most of Ina's recipes, I cut the salt down significantly.

Another good recipe by Ina!!!"

Reviewed Pot Roast Carbonnade

Jun 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was fantastic. I didn't add the prunes but followed the recipe as is. The gravy was rich and thick, the carrots were tender, the onions added sweetness and the meat was tender. This is the first pot roast recipe where the meat did not come out stringy. Excellent! I served it with egg noodles. "

Reviewed Apricot Oat Bars

Dec 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a good recipe. I didn't think it made enough dough but was surprised at how it rose in the oven. I substituted dried cranberries for the dried apricots and used less butter and used Splenda brown sugar instead of regular. I let them cool 2 hours before slicing, refrigerated them overnight and brought them back to room temperature. Exc...

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