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Chef Sweet Pea

United States

Member since Jan 2011

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Reviewed Smoked Salmon Spread

Dec 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great spread. I gave it 5 stars but did make some changes. I added a chopped scallion (think I'll add chives next time). I added the zest from a lemon, a pinch of cayenne and Old Bay. I mixed everything together with the electric mixer and then stirred in the salmon with a spoon. I wanted the salmon pieces a little larger. Yummy!""

Reviewed Chinese Slow-Cooked Pork Shoulder

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

My husband and daughter loved this. I did substitute light soy sauce for the dark though. My pork was a little larger than 3lbs. so I also used a little more 5 spice. I shredded my pork when it was done and let it sit in the sauce for about 30 minutes on warm. When we finished the dish, I saved the leftover pork (there wasn't much left) and t...

Reviewed Shrimp Scampi with Linguini

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

This dish is fabulous. The only thing I did a little different was I used about 3/4 lb. of pasta and I added the zest from the lemon at the end. Superb Tyler!!!"

Reviewed Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette

Jun 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have to agree with Lola. Too salty for our house (and I love salty food). My husband and I agreed the saltiness was similar to the saltiness of a ham. Kind of an expensive gamble with the salmon but you live and learn. We do love Bobby's show and his recipes, but I think we'll pass on this one."

Reviewed Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have to agree with Lola. Too salty for our house (and I love salty food). My husband and I agreed the saltiness was similar to the saltiness of a ham. Kind of an expensive gamble with the salmon but you live and learn right. We do love Bobby's show and his recipes, but I think we'll pass on this one."

Reviewed Mexican Lasagna

Jun 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I make this recipe all the time with many variations. Chicken, turkey or beef...all work fine. I always add Cilantro to it because we all love Cilantro. I also use both the taco sauce and a can of Rotel tomatoes with green chilies. Sometimes I throw in 1/2 a red or yellow pepper. Def agree it feeds more like 6...not 4. Love this recipe becau"

Reviewed Grilled Herb Shrimp

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

So amazingly delicious! My husband wanted to eat the marinade with a spoon! I did add about a tablespoon of mint and the zest of the lemon that I squeezed in then cooked them on the Big Green Egg. It was such an easy recipe and one that we will make many times, I'm sure! Thanks Ina."

Reviewed Mini Shepherd's Pie

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

These were fantastic...however I did make a few changes. I used crescent rolls instead of biscuits. I only used peas instead of mixed vegetables and I used about 1/2 cup. I used about 1/2 cup broth and added some worcestershire. I think next time I make them I will reverse the filling and put the meat on the bottom and potatoes on top (like a "

Reviewed Traditional Southern Deviled Eggs

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

My daughter and I made these for Easter and they were a big hit. I didn't feel like peeling eggs so I bought the already hard boiled and peeld eggs. Since they only came in Medium size, I used 10 eggs. The amount was perfect for the rest of the recipe."

Reviewed Chinese Slow-Cooked Pork Shoulder

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

My husband and daughter loved this. I did substitute dark soy sauce for light though. My pork was a little larger than 3lbs. so I also used a little more 5 spice. I shredded my pork when it was done and let it sit in the sauce for about 30 minutes on warm. When we finished the dish, I saved the leftover pork (there wasn't much left) and the remaining...

Reviewed Gina's Spicy Corn Chowder

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

Great recipe. Was a little spicy for me, but my husband and daughter loved it. My jalapeno was huge which is probably why it was a little spicy...but it was all I had. Still loved the chowder though. Doesn't take long to make once you have everything chopped and ready to go. Will definitely make more often when the weather cools off again."

Reviewed Neely's Fried Zucchini

Mar 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this last night and everyone loved it! Always looking for something to do with zucchini. I didn't make the dipping sauce because I already had a horseradish cream sauce made which complemented the zucchini nicely. Great recipe!"

Reviewed Cajun Shrimp and Rice

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great dish! I used a little extra cajun seasoning and added some Feta cheese at the end. The Feta added a nice flavor to it. "

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