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DebGL

Harrison Twp., Michigan

Member since Jun 2010

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Reviewed wheatberry & farro salad

Sep 9, 2014 on FoodNetwork.com

Very easy, tasty and colorful. Only cooked faro 30 min. per pkg. instr.

Reviewed wheatberry & farro salad

Sep 9, 2014 on FoodNetwork.com

Very easy, tasty and colorful. Only cooked faro 30 minutes per package instructions. Never cooked with wheat berries or faro before but am trying to eat more grains.

Reviewed Meat Sauce

Oct 13, 2013 on FoodNetwork.com

Great taste. Very meaty and versatile. Although I'd normally use red wine in this type of sauce, I went with the recommended white and it "worked"! Easy to make and makes LOTS so I froze much of it for future meals.

Reviewed Pasta with Corn and Kale

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

This recipe truly was a sum of the ingredients. If you like corn, kale, pasta, mushrooms, etc, you'll like it, but it's nothing "special". It's easy enough to prep all the ingredients but it does take a lot of time. Also, realize that when you combine the amount of ingredients shown, it makes WAY more than 6 servings; we were eating it for days"

Reviewed Pork and Noodle Stir-Fry

Mar 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

As mentioned by other reviewers, the sauce was a bit bland so I added some bottled General Tsao sauce at the end. I also used a 1 lb teriyaki-flavored pork tenderloin for more flavorful meat and more meat (1/4 lb per person). I will defiitely make it again - with those modifications."

Reviewed Cranberry-Stuffed Pork Chops

Oct 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe! Looks great! Tastes great! I'll be using this recipe when entertaining. I used boneless chops, dried herbs, and sandwich white bread and it still was yummy! I added 1 T flour to the sauce at the end to thicken it a bit. "

Reviewed Breakfast Bake

Oct 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

The flavor was great but realize this recipe makes more than 6 servings; remember it's made in a 4 qt dish! 3 c. is a lot of liquid so I used 8 eggs. Most casseroles like this are made in a 13X9 pan but this one has too much bread to fit so I used a lasagna pan and baked 45 minutes. Next time I'd just use enough bread to fill a 13X9 pan (but le"

Reviewed Buttery Spinach and Mushrooms

Oct 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Quick, easy and great flavor. Next time I'd triple the spinach and thicken the sauce. "

Reviewed Shrimp Fried Rice

Mar 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

The previous 2 reviewers had it right on the money; this recipe is easy and tasty. The one change I did make was to increase the amount of shrimp to 3/4 lb; 1/2 lb seemed skimpy for 4 servings. ""

Reviewed Sea Bass alla Fiorentina

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very easy and elegant. I'd never had sea bass before but it's a mild, flakey white fish. I made the sauce in a saucepan while the fish was cooking in the frypan. Then both were ready at the same time. To serve, I ladeled some sauce on each plate, then topped each circle of sauce with a piece of fish. I used water this time but next time I'm ...

Reviewed Asparagus with Vin Santo Vinaigrette

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Tastes great and is colorful and elegant, yet very easy to make. I used Sweet Marsala instead of Vin Santo. It took about 20 minutes to reduce but I only had it on a low simmer. I love pine nuts so used toasted pine nuts instead of walnuts. I served it on spring greens so each serving included some colorful greens too. ""

Reviewed Country French Omelet

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

As mentioned, this recipe tastes great and was very easy to make. But it's also very versatile! You could use any combination of meat, potatoes, vegies and cheese for a change of pace. ""

Reviewed Chili Con Carne

Jan 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe doesn't have enough tomatoes in it to be as red and colorful as in the picture so it looks rather brown and plain until the toppings are added but all the spices make it very flavorful. I'll defintely be making it again!""

Reviewed Apricot Glazed Cornish Game Hens with Italian Sausage-Rice Pilaf

Dec 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Lots of flavor and impressive. I also made the rice pilaf the day before, and on the stove, to cut down the prep time the day I was serving it. The baking time was perfect although I had set the hens out approx. 1 hr. ahead to get to room temp. The only "glitch" I ran into was that it took a lot longer than 8-10 minutes to reduce the glaze but...

Reviewed Pumpkin Cheesecake With Bourbon-Spiked Cream

Dec 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Doesn't have a real strong pumpkin taste but still an impressive dessert. My food processor wasn't big enough for all the batter so I used an electric mixer and lg. mixing bowl. I also didn't have a 12" springform pan so I used a 10 1/2" and omitted a little of the crust. Even though it was thicker, it still only needed to bake 1 hr. 5 min. Ne...

Reviewed Smothered Pork Chops

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

Great comfort food weeknight dinner! The chops were cooked after about 8 minutes at the end (instead of 10-12 minutes) so I took them out and thickened the sauce a little more without overcooking the chops.""

Reviewed Shrimp Scampi

Dec 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

The picture looked so good I had to try this! It was excellent! Great sauce but it does take a bit longer than stated to reduce. Didn't need the bread crumbs. Will definitely make again! Next time I might try using fish stock instead of water. ""

Reviewed Chicken Paprikash

Dec 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. Chicken is moist and tender. I used nearly 2 lb chicken breast cut in large chunks annd still had more sauce than needed. Would have liked the sauce to be a little thicker.""

Reviewed Broiled Tilapia with Mustard-Chive Sauce

Jan 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very quick and easy. The sauce was great and could be used with all different kinds of fish.

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