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Carol_from_LongIslandNY

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Member since Oct 2010

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Reviewed Broccoli Cheddar Cornbread

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

I made this for a 2nd time last night. The first time I followed the directions to the letter. Made some changes to the preparations for the 2nd time and it was even better than the first time.

I sauted the onions and broccoli with the butter AND with the minced garlic in a frying pan.

Then followed the...

Reviewed Broccoli Cheddar Cornbread

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for dinner tonight and everyone loved it.

I did substitute ricotta for the cottage cheese because no self-respecting Italian would ever use cottage cheese!

Reviewed Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus

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

Asparagus is also one of my favorite veges. I was searching for a recipe to make asparagus and since I also love scallops, I decided to give this recipe a try. I'm so glad I did. I had seen that one of the "reviews" below didn't seem to like the taste of the saffron in this dish and since I'm not that familiar with cooking with saffron, I decided...

Reviewed Basil Chicken Hash

Jan 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thought I'll try using this recipe with some left-over roasted chicken breast and thighs I had and it came out great. I omitted the scallions since I didn't have any on hand. I added 1 green pepper with the 2 red peppers and put 2 tablespoons of tomato paste instead of just 1. Also chopped up some basil for the pepper mixture and added 1/3 cup...

Reviewed Perfect Roast Chicken

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made "Perfect Roast Chicken" 3 times in the past 2 months - and the name of this recipe says it all. It was PERFECT every time. The best part is that roasting the veges with the chicken saves time of thinking what veges to make with it. I served it with roasted potatoes. Don't be afraid of the fennel. I at first was going to skip it. My...

Reviewed Seared Salmon or Pan-Fried Snapper with Sauteed Vegetables and a Drizzle of Lemon Butter Sauce

Dec 7, 2010 in Food Network Community Toolbox on FoodNetwork.com

I really enjoyed this recipe. I made it with Red Snapper with zucchini, yellow squash, red onions and carrots.
I don't like food too hot/spicy so I changed Emeril's ESSENCE Creole Seasoning a bit - I put only 1 teaspoon each of black pepper and cayenne pepper. I also subsituted basil for the oregano.

Reviewed Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette

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

This was a great with the roasted chicken I had made.
I roasted the beets in the oven separately in aluminum foil. I did't have tarragon or arugula so I substituted basil and romaine lettuce. The flavor combination of the beets with the vinaigrette and goat cheese was so much better than a boring, regular salad.

Reviewed Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce

Nov 27, 2010 in Food Network Community Toolbox on Food Network

This is an excellent appetizer! I served it on Thanksgiving and everyone loved them. So easy to make too.

Reviewed Nonna Luna's Rice

Nov 26, 2010 in Food Network Community Toolbox on Food Network

This recipe was easy, not too spicy and simply - delicious! I'm usually horrible at making rice but it was perfect this time.

Reviewed Salmon in Lemon Brodetto with Pea Puree

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I love Salmon and this recipe with the Lemon Brodetto is one of the best ways to make it. I didn't care for the Pea Puree (or the mint) so I subsituted fresh spinach. I sauted the spinach with olive oil, 1 clove garlic, salt and black pepper.

Reviewed Salmon in Lemon Brodetto with Pea Puree

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I love Salmon and this recipe with the Lemon Brodetto is one of the best ways to make it. I didn't care for the Pea Puree (or the mint) so I subsituted fresh spinach. I sauted the spinach with olive oil, 1 clove garlic, salt and black pepper.

Reviewed Salmon in Lemon Brodetto with Pea Puree

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I love Salmon and this recipe with the Lemon Brodetto is one of the best ways to make it. I didn't care for the Pea Puree (or the mint) so I subsituted fresh spinach. I sauted the spinach with olive oil, 1 clove garlic, salt and black pepper.

Reviewed Salmon in Lemon Brodetto with Pea Puree

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I love Salmon and this recipe with the Lemon Brodetto is one of the best ways to make it. I didn't care for the Pea Puree so I subsituted fresh spinach. I sauted the spinach with olive oil, 1 clove garlic, salt and black pepper.

Reviewed Seared Salmon or Pan-Fried Snapper with Sauteed Vegetables and a Drizzle of Lemon Butter Sauce

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

I really enjoyed this recipe. I made it with Red Snapper with zucchini, yellow squash, red onions and carrots.
I don't like food too hot/spicy so I changed Emeril's ESSENCE Creole Seasoning a bit - I put only 1 teaspoon each of black pepper and cayenne pepper. I also subsituted basil for the oregano.

Reviewed Simple Apple Fritters

Nov 17, 2010 in null on Food.com

These were excellent! I coated the apples with cinnamon and added 1/4 teaspoon of nutmeg to the batter."

Reviewed Sloppy Bombay Joes

Oct 21, 2010 in Food Network Community Toolbox on Food Network

This recipe was great. Some members of my family will never eat chopped turkey - but they ALL loved it in this recipe. Thanks, Aarti!

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