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Betts2833

Wayzata,, Minnesota

Member since Apr 2005

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Reviewed dill pickle soup

1 day ago on FoodNetwork.com

I have had this soup at the restaurant but have not seen the episode. The recipe makes a thicker soup than I had but it was not a deeply flavored one.
If you saut� an onion until soft and then begin the directions you will get a pretty authentic flavor. However, if you add chicken base or stock ad a little dill at the end, you will have...

Reviewed dill pickle soup

1 day ago on FoodNetwork.com

I have had this soup at the restaurant but have not seen the episode. The recipe makes a thicker soup than I had but it was not a deeply flavored one.
If you saut� an onion until soft and then begin the directions you will get a pretty authentic flavor. However, if you add chicken base or stock ad a little dill at the end, you will have...

Reviewed Roasted Veggie Ratatouille (France

Jul 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent ratatouilli,deep flavor and good texture. The suggestion to layer the salt as you sautee the onions and peppers is spot on, And the red wine vinegar - genius but subtle. I made a double batch and added about 6 cloves of garlic and a pound of roasted mushrooms. Personally, i don't think I'll add the mushrooms again and I will"

Reviewed Cilantro Rice

Jul 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Hands down this is the best cilantro rice - definitely restaurant quality. One guest actually groaned with pleasure as she ate it. Served with a grilled pork roast with mojo marinade and sauce. "

Reviewed Roasted Veggie Ratatouille (France

Aug 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent ratatouili, ldeep flavor and good texture. The suggestion to layer the salt as you sautee the onions and peppers is spot on, And the red wine vinegar - genius but subtle. I made a double batch and added about 6 cloves of garlic and a pound of roasted mushrooms. Personally, i don't think I'll add the mushrooms again and I wi...

Reviewed Rapid Ragu

Oct 25, 2010 in Food Network Community Toolbox on Food Network

This is delish when cooked down and served atop roasted spaghetti squash with a sprinkle of parsley and a dusting of pecorino romano. The colors just pop off the plate. I had to omit the pancetta this time but it would only improve an already great ragu.

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