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ChristineLA

Member since Apr 2011

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Reviewed Tomato Bisque

Sep 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

This soup is amazing. Previously, I was a devotee of Ina Garten's tomato soups, both versions, but this one is my go-to now. I've made it three times, the first I changed nothing. Now, I add tomato paste (approximately half a tube, like other reviewers mentioned), cut the chicken stock to 4 cups, and use 1/2 cup of half and half. Honestly, it "

Reviewed Salmon with Brown Sugar and Mustard Glaze

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

Perfection. I didn't even grill it, I just did it on the stove, but the glaze hits all the right notes. Acid, sweet, salty, this recipe lacks for nothing, it's incredible. I made zero changes to the recipe for the glaze, just adjusted for cooking on the stove. Best of all, it calls for no ingredients that I don't just generally have on hand. "

Reviewed Wild Mushroom Risotto

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

This recipe is perfection, and I've never been served anything this amazing in a restaurant! I strongly urge you to set the DVR for "Secrets of a Restaurant Chef" before making this, though, because Anne gives so many tips and secrets that I have sincerely never heard before. I've been watching Food Network since the 90s, and I have never heard "

Reviewed Fleur de Sel Caramels

Jan 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Okay, here's the truth after making this recipe four times. It will take you longer than the stated times. For real. If you make it from the point you add the cream/butter/fleur de sel to the sugar/water/corn syrup to hard ball in 10 minutes, you have performed a miracle. No, really, you have. I've not done it in under 20 minutes yet, despite"

Reviewed Fleur de Sel Caramels

Jan 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Okay, here's the truth after making this recipe four times. It will take you longer than the stated times. For real. If you make it from the point you add the cream/butter/fleur de sel to the sugar/water/corn syrup to hard ball in 10 minutes, you have performed a miracle. No, really, you have. I've not done it in under 20 minutes yet, despite"

Reviewed Fleur de Sel Caramels

Jan 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Okay, here's the truth after making this recipe four times. It will take you longer than the stated times. For real. If you make it from the point you add the cream/butter/fleur de sel to the sugar/water/corn syrup to hard ball in 10 minutes, you have performed a miracle. No, really, you have. I've not done it in under 20 minutes yet, despite"

Reviewed Spinach Gratin

Nov 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the kind of recipe that has you rushing home from Thanksgiving to write a review about it. It's THAT good. I honestly feel the people who found it bland in reviews didn't take to heart the "season to taste" instructions, because there is nothing bland about this. I agree with the reviewer who said if you don't like spinach after eating "

Reviewed Potato Salad

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the perfect potato salad! Every single time I make it, I am asked for the recipe. I just print it out ahead of time if I am making it for someone who hasn't had it before, I am asked for the recipe that often. Ina's method of cooking the potatoes is wonderful and foolproof. I don't change a thing, normally, but I have made this recipe "

Reviewed Creamed Spinach

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is a smash hit every holiday that I have served it. This year, it was the only thing of which there were absolutely no leftovers afterwards, which I will admit bummed me out a little. The direction to cook the spinach until it is DRY is critical, without doing so you will end up with a watery, green mess. If you are just patient, a...

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