My Profile

Becky123456

Cary, North Carolina

Member since Nov 2006

Flag This ProfileFlag as Inappropriate

Reviewed Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Jan 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wonderful! I followed the recipe exactly except my local grocer doesn't carry Swiss Chard, so I used Kale instead, which means a longer cooking time for the Kale which was easy to accommodate. Also I added 1 more "topping" as an option for my family, ground Italian Sausage. As another Reviewer mentioned, don't skip any of the toppings, they all"

Reviewed Ham and Split Pea Soup

Dec 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the best Split Pea Soup I've ever had. I carved the ham off of the bone from a Spiral Ham (leftover from another meal, and after boiling just the bone and some of the skin and fat, I used the "ham stock" in the soup instead of water or chicken broth. Also, like alot of other folks, I doubled the veggies, and didn't use any salt. I also "

Reviewed Apple Cider-Braised Pork Chop Sammy with Apple Slaw

Sep 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved It! What a great sandwich. I didn't have Hard Cider so skipped it entirely, but no complaints whatsoever. I had some local produce handy so made the slaw with locally grown cabbage and apples, using the food processor so it was chopped rather than shredded. I love it that way, and it reminded me of North Carolina BBQ since we add slaw t...

Reviewed Apple Cider-Braised Pork Chop Sammy with Apple Slaw

Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved It! What a great sandwich. I didn't have Hard Cider so skipped it entirely, but no complaints whatsoever. I had some local produce handy so made the slaw with locally grown cabbage and apples, using the food processor so it was chopped rather than shredded. I love it that way, and it reminded me of North Carolina BBQ since we add slaw t...

Reviewed Herbed Brown Rice Pilaf

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

Very good! I followed the recipe to a T except I used dried "herbs de provence" instead of fresh Thyme, because it has thyme plus basil and some other goodies. This flavorful and healthy side dish is a Keeper!"

Reviewed Bayou Chicken Pasta

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was awesome. I thought I had chicken breasts in the fridge but they were thighs, no problem though the meal was great. I'd love to try it with Shrimp too next time, and maybe Andouille Sausage like someone else suggested. I ALMOST overcooked the linguine, so be careful not to do that; I wasn't thinking that the pasta would continue cooking in...

Reviewed Creamed Spinach

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

I found the longer you simmer it, the creamier the texture, so I let it cook for about 20 minutes, adding cream as needed, and it was more like what I've had at expensive steak houses. Also some comments say it was too liquidy, I think they were using frozen spinach. If you do that, you would need to squeeze out all of the water before cooking it....

Reviewed Perfect Char-Grilled Filet Mignon

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

I wasn't big on the Italian Dressing "tangy" flavor imparted on the filets, I would have rather not used the marinade. We used A1 to baste, and that was good. Served it with Paula's Creamed Spinach and Garlic Mashed Potatoes. Great Dinner overall!

Reviewed Herb Crusted Pork Tenderloin

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is Great! I used a 2.5 lb pork tenderloin and reduced the cooking time to 30min/30min. I was worried because the Temp registered 165 when I took it out, but I let it sit on the cutting board for about 10 minutes and when I sliced in it was perfectly juicy and moist. I also made gravy with the drippings in the pan. Also after the first 30...

Reviewed Crispy Baked 'Fried' Chicken

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I did't have cornflakes so I used a mixture of Panko and Breadcrumbs, and to keep fat down I used strips of boneless, skinless chicken breasts. Maybe that is why it was just Okay for us. The buttermilk made for a very thick base and the breading was not crunchy. There was not much flavor either. Cornflakes probably would have been much better,...

Reviewed Beef Short Ribs

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used Chicken Broth instead of Beef Broth. All of the Beef Broth in my store had MSG, so I just couldn't bring myself to using it! I simmered it on the stovetop (covered for 3 hours, and added quartered red potatoes during the last 20 minutes. After removing the meat and potatoes from the gravy, I pressed the cooked veggies through a sieve, back...

Reviewed Crab Louie Salad

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had only had this in San Francisco and other Bay Area restaurants, and decided to try it out here in North Carolina. Wow, it took me back to Pier 39! I used dill relish in my dressing, and didn't use any asparagus in the salad, but added some Artichoke Hearts I had on hand. The hard boild eggs in the dressing was genius. Love the black olives...

Reviewed Meat Loaf

Nov 23, 2010 in Food Network Community Toolbox on Food Network

I like meat loaf although haven't had it in years. My boyfriend said he "hates" meatloaf, but the craving got so much that I had to make it and get him to try mine. This recipe looked perfect, and it was!! He even loved it and raved about how good the leftovers were the next day. I served it with mashed potatoes and corn - what a quick, easy,...

Reviewed Almost-Famous Green Bean Fries

Nov 10, 2010 in Food Network Community Toolbox on Food Network

Well... They were good. We ate every last one, and I enjoyed the dipping sauce (although I didn't have any Wasabi powder to add). It was a bit laborious to make; the prep, freezing, cleanup, and then frying takes time. I ended up scaling down the dinner I was planning to make afterwards because I spent so much time in the kitchen on this! They...

Reviewed Meat Loaf

Nov 1, 2010 in Food Network Community Toolbox on Food Network

I like meat loaf although haven't had it in years. My boyfriend said he "hates" meatloaf, but the craving got so much that I had to make it and get him to try mine. This recipe looked perfect, and it was!! He even loved it and raved about how good the leftovers were the next day. I served it with mashed potatoes (instant) and corn (canned) - what...

Reviewed Tartar Sauce

Oct 29, 2010 in Food Network Community Toolbox on Food Network

Better than anything from a jar! We used dill relish, I chopped up the capers first, and then just mixed it real thoroughly in a small bowl - no food processor needed! Quick, easy, and very little cleanup. Nice job Ina!

Reviewed Cellophane Noodle Salad

Oct 12, 2010 in Food Network Community Toolbox on Food Network

This was just what I needed, something very different and unique. It has all kinds of flavors. I used ground pork and added the Dressing into the pan with the other ingredients at the end. I also served more crushed peanuts and cilantro at the table to taste. I was really pleased!

Reviewed Crunchy Parmesan Chicken Tenders

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

We also used Panko and I agree we didn't get a nice brown color, but they were delish. I wasn't going to make the dipping sauce but I'm glad we did! In fact I'm going to start making it as a salad dressing. I was surprised when I was putting out the leftovers tonight my 18 year old son asked if we had more of the sauce left. I thought he was a...

Reviewed Oven-Fried Chicken

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

I had to make a switch on the breading too, using 1/2 cup of Panko and no cereal, so it was Ceasar Croutons to the Rescue! It was flavorful and crunchy. I used 2 bone-in breasts and 4 bone-in thighs. I used alittle worsceshire and seasonings in the fat-free greek yogurt coating, and let it marinade for about an hour. The chicken was great! Lots...

Reviewed Oven-Fried Chicken

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

I had to make a switch on the breading too, using 1/2 cup of Panko and no cereal, so it was Ceasar Croutons to the Rescue! It was flavorful and crunchy. I used 2 bone-in breasts and 4 bone-in thighs. I used alittle worsceshire and seasonings in the fat-free greek yogurt coating, and let it marinade for about an hour. The chicken was great! Lots...

Reviewed Oven-Fried Chicken

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

I had to make a switch on the breading too, using 1/2 cup of Panko and no cereal, so it was Ceasar Croutons to the Rescue! It was flavorful and crunchy. I used 2 bone-in breasts and 4 bone-in thighs. I used alittle worsceshire and seasonings in the fat-free greek yogurt coating, and let it marinade for about an hour. The chicken was great! Lots...

Not what you're looking for? Try: