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Dawny and John

Redding, California

Member since Jul 2010

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Reviewed salsa verde: green tomatillo salsa

Jun 29, 2014 on FoodNetwork.com

Yum-made the raw version with tomatillos from my garden. Added a clove of garlic and a bit of cumin, as earlier reviewers suggested. I did not need water, but that is a function of the juciness of your tomatillos. Great over a lightly blackened fish.

Reviewed braised carrots and fennel

Apr 20, 2014 on FoodNetwork.com

Very tasty and unique side dish. I used red onion and the baby carrots cut at an angle in half. I also put the oil in the pan first and sauted the veggies just for a minute before adding chicken broth not water. Have made it twice, the first following the recipe exactly and the second with some modifications. The fennel is a bit sweet, which is added...

Reviewed spaghetti with clams

Mar 31, 2014 on FoodNetwork.com

Just not that flavorful. I agree it was quick, but needed something more.

Reviewed spaghetti with clams

Mar 31, 2014 on FoodNetwork.com

Just not that flavorful. I agree it was quick, but needed something more.

Reviewed the mothership tomato salad

Mar 15, 2014 on FoodNetwork.com

Excellent just as is. I used balsamic vinegar and a good olive oil. Agree the salting and draining is an important step you don't want to skip. Plan to use the left overs with lettuce and cucumbers tomorrow night.

Reviewed indian summer turkey chili

Jan 29, 2014 on FoodNetwork.com

This was fabulous, although I made a few changes. First I started with some left over turkey from Thanksgiving 2 lbs of shredded turkey meat. I used a full can of beer, didn't want to waste any. I also used 3 Pablano peppers in place of bells and 2 C chicken broth. I also substituted some of the 4 T of chili powder for some ancho and pasilla powder....

Reviewed Sauteed Kale

Nov 7, 2013 on FoodNetwork.com

My husband says best Kale ever. I add a bit of prosciutto with the oil letting it brown before adding the garlic. If you try this and are using slices either cut them before browning it or remove after browned and crumble on the top when serving.

Reviewed Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Aug 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Refreshing but lacking in the normal Flay punch of flavor. I have an abundance of garden tomatoes and this looked like a great way to use some, but just missed on the flavor. However if you like your food mild, this will work. If I make it again, and I might, I would trade the red pepper flakes for a fresh jalapeno (seeds in) thinly sliced and mi"

Reviewed Grilled Eggplant with Garlic Sauce and Mint

Jul 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy and tasty option for eggplant. I used black garlic which mashes nicely without salt. I cannot image how salty it would be if you made a paste with salt and garlic. It might also work with roasted garlic, but obviously increase the time necessary to prepare. This is in my recipe box for repeating."

Reviewed Beet and Goat Cheese Arugula Salad

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Piling on....this salad is amazing. I had some Blood Orange Olive Oil that I used in the dressing. Yum. Made it the first time with avocado and the second time without. Worked well either way. I used dried cherries instead of the cranberries, just because that's what I had. The real key to this is fresh beets roasted. The beets are so sweet roaste"

Reviewed The Ultimate Barbecued Ribs

Jul 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent....I had fresh peaches so I peeled and chopped up a cup and added 1/2 C more brown sugar. This made enough for one rack and 2 12 oz jars of sauce for another use. I cooked my ribs for 2 hrs wrapped in foil. Definitely on my do again list."

Reviewed Creamy Poblano Pepper Strips (Rajas

Jun 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Super yummy. I added shrimp to make it a main course. I also used pepper jack cheese to give it more spice. It was easy and not a bite left. In my recipe box for sure."

Reviewed Cheese-Stuffed Dates with Prosciutto

Jun 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious....be sure to cut the basil tiny not in strips. I used a pastry bag to fill the dates. Also added a few drops of hot sauce to add a little tang but no bite. Did not need toothpicks if the proscuitto is at room temp, just put the seam side down on the plate and serve. One bite of sweet and salty."

Reviewed Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

May 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent light and fluffy. I worried about 1T of baking powder thought maybe it was a misprint but that is probably what makes them so fluffy. I let the batter sit for about 15 minutes while I prepared other parts of the breakfast. This may have helped the baking powder work. I also substituted blueberries since I was able to pick some fresh ones"

Reviewed Roasted Asparagus

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

So easy and yummy. Great way to enjoy asparagus without the need for hollandaise sauce. I lowered the temp to 375 and only cooked for 20 minutes. Depending on how thick your spears are, you need to adjust the time. Mine were medium and this was perfect. Unless you have the really fat ones, I recommend you set the timer for 18 minutes to start. You"

Reviewed Hong Kong Salmon Cakes with Baby Bok Choy

Apr 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! I took some advise from a previous rating and added shitakes to the bok choy cooking them first then adding the bok choy. I cooked salmon cakes and bok choy in separate pans so they would be done together. Also tried the sweet chili sauce on the salmon cakes and left the soy/oyster sauce for the bok choy. Excellent! Served with the But"

Reviewed Chimichurri

Apr 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavors....I used this on grilled Mahi Mahi. Will use again and again."

Reviewed Roasted Brussels Sprouts

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

Baking is a great way to go with brussel sprouts, but I found 30 minutes long enough. I added 2 slices of chopped bacon, cut the sprout in half and baked them. Before serving I drizzled them with Balsamic syrup ( vinegar cooked down) and a little parmesan. Was very good. BTW I always thought I hated brussel sprouts."

Reviewed Ginger-Soy Carrot Soup

Apr 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent soup, although I did not put the egg on top. This makes a nice light soup with lots of unique flavor. I used ponzu instead of tamari and only about 2 T. Becareful with that and chicken broth, salt is already pretty high, so taste before adding any extra salt. Will definitely be making it again."

Reviewed Roasted Pears with Blue Cheese

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent but rich salad. Watch the cooking time. If the pears are ripe they don't need a full 30 minutes, more like 20-22. This is a keeper for special occaisions or when pears are plentiful. Could easily be served without the arugula. "

Reviewed Green Beans with Caramelized Onions and Almonds

Feb 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good and easy side. You need time to do it right so the onions are nicely carmelized. Even my 5 year old grandson thought it was good."

Reviewed Berry Easy Dessert

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Go light on the orange zest and it would be better. I like the former review to add pomegranate seeds and almond slivers. Wish I had read that before making it. It is a good basic recipe for a light dessert, but needs some help. Absolutely need to mince the ginger not try to grate it. "

Reviewed Cabbage-Kohlrabi Slaw

Jan 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great idea but not big on flavor. Taste more like a bowl of raw veggies. Will try to add some greek yogurt to the dressing but if it doesn't improve the overall flavor, I won't be making it again. Later--Added a little Greek Yogurt and some agave which improved the flavor but still wasn't worth a repeat."

Reviewed Cabbage-Kohlrabi Slaw

Jan 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great idea but not big on flavor. Taste more like a bowl of raw veggies. Will try to add some greek yogurt to the dressing but if it doesn't improve the overall flavor, I won't be making it again."

Reviewed Steamed Clams with Chorizo and Fresh Corn

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good side to enjoy with Shrimp tacos....I agree with earlier post to add a cup of clam juice (thanks for the suggestion) it needed the extra broth. If you can't find hard chorizo use another sausage not the soft chorizo that dissolves in the broth when you cook it. Good but not to die for like most of Bobby's recipes."

Reviewed Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette

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

Beautiful presentation and yummy. I've made it with goat cheese, as well as rice vinegar. Both substitutions work very well. Simple, impressive and very good. "

Reviewed Eggplant and Green Beans in Spicy Garlic Sauce

Dec 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fabulous with or without meat. I first made it as a side dish with fresh green beans. We loved it so much, I tried it again with pork. Though instead of ground, I bought very think pork chops and cut it into small, almost diced pieces. I could not find Black Vinegar(it is now on my Christmas list-LOL) so I used a black & fig vinegar. I would guess"

Reviewed Crispy Phyllo Wrapped Hot Dog Mummies

Oct 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Maybe the reviewer that dumped the phyllo dough had a better idea. The phyllo dough has the right idea, but it doesn't produce a product looking like the photo. Could be I only use phyllo 4 or 5 times a year, so I am not an expert, but.....really was a bit of work for a fun little appetizer for the kids. Have to say the kids were impressed even if"

Reviewed Cajun Shrimp and Rice

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was ok but that was about all. Just too plain even with a little extra spice added. I didn't like the texture of the rice, just got a little to mushy with the added water. I followed others advice and used chicken stock in place of water and added a handful of chopped squash and spicy sausage, still couldn't get this one to the "need to make it"

Reviewed Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great and reasonably easy to prepare. As with all recipes it is important to adjust the seasonings to suit your tastes. We love spicy so I added extra peppers. I cut the cream in half to save on fat and it worked fabulously. Artie is fast becoming a favorite of mine."

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