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Dawn in KC

Kansas City, Missouri

Member since Jan 2006

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Reviewed mushroom fricassee with creamy polenta

Feb 5, 2014 on FoodNetwork.com

Tasty, yes. Too much liquid for the polenta. Took nearly 3 hours for it to cook down to something less than soupy. Otherwise, something I'd make again, with adjustments.

Reviewed Herb Crusted Salmon

May 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Too much breadcrumb mixture and not much flavor. Couldn't taste the herbs at all. "

Reviewed Salmon Cobb Salad in Creamy Dill Dressing

May 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

It was ok. I had to add some lemon, a couple shots of red wine vinegar, a tsp of garlic and a good dose of Seasoned Salt to give it some flavor though. Also it was very thick, like a dip. Some tweaking and this could become a favorite. "

Reviewed Platinum Blondies

Mar 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

They came out ok, but a little raw-tasting in the middle. The toothpick came out clean after 25 min, but if I make these again I will let them go the full 30 mins. "

Reviewed Fish Taco

Oct 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was okay. Didn't really have a lot of flavor aside from the chipotle. The fish by itself would have been good, but once I made up the taco with toppings I couldn't taste it at all. "

Reviewed Roasted Pecan and Herb-Crusted Salmon

Jul 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was good but we felt it would have been better without the pecans. DH said it was too much topping and he couldn't taste the fish. I just felt the pecan flavor did not go well with the herb and mustard topping. We both loved the fish with just the herb seasoning. I will make it again, but leave the nuts off.

"

Reviewed Granola Bars

Feb 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I like most of Alton Brown's recipes but this one just did not work. It's been 3 days and our pan of sticky, gooey "bars" hasn't dried out enough to hold together. It's also far too sweet to be nutritious. I might as well just dip a spoon of honey in sugar because that's what this tastes like.
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Reviewed Dan Dan Noodles

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

I've never had the dish this was based on but I thought it was a pretty tasty way to spice up ramen noodles. I made half the recipe of sauce and it generously covered one pack of noodles. I added leftover chopped cucumber and bell pepper from my spring rolls, for added crunch. Next time I think I will use less peanut butter and more soy sauce to ...

Reviewed Thai Green Curry Chicken

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

We were really pleased with how this recipe came out. It had really good flavor, even though I had to leave out the peppers, chilies, etc due to allergies. Even without the heat it still had plenty of rich flavor from the other spices and seasonings. This recipe brought the flavors of Thailand into our kitchen, even if it is not "authentic". Wil...

Reviewed Pasta Salad with Lemon-Pesto Dressing

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was just bland. Even with the whole lemon in there it didn't have a lot of flavor. I added 2 T of red wine vinegar and some parmesan to punch it up, without success. "

Reviewed Pecan Squares

Nov 24, 2010 in Food Network Community Toolbox on Food Network

2 1/4 lbs of butter? Are you kidding me? I was all set to make this after watching the show, but now I think I'll just set some sticks of butter out for dessert and save myself the hassle.

Reviewed Pecan Squares

Nov 24, 2010 in Food Network Community Toolbox on Food Network

2 1/4 lbs of butter? Are you kidding me? I was all set to make this after watching the show, but now I think I'll just set some sticks of butter out for dessert and save myself the hassle.

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