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Devon Guarderas

Pottstown, Pennsylvania

Member since Mar 2010

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Reviewed new york strip steak with brandied mushrooms and fresh thyme

Jan 27, 2014 on FoodNetwork.com

Delicious as is, even better with a few ounces of gorgonzola stirred in at the end until it melts...

Reviewed Sunday Rib Roast

Jan 5, 2014 on FoodNetwork.com

This was my first time cooking a standing rib roast, and it was perfectly done when pulling it out at 125 degrees - crispy on the outside, and juicy and succulent on the inside. Make sure you have one of those Polder in-oven thermometers to take the guess work out of when it is done and won't leave you roast with a bunch of holes in your roast from...

Reviewed Brown Butter Risotto with Lobster

Jan 5, 2014 on FoodNetwork.com

I cut the recipe exactly in half because I had to smaller lobster tails. I followed everything (in half) to the letter, and it turned out perfect. I have had trouble with "crunchy" risotto in the past, but this risotto cooked up perfectly. I did toss the lobster meat in the creamy risotto so it would warm back up, but I'm sure it would be just...

Reviewed Winter White Coq Au Vin

Jan 5, 2014 on FoodNetwork.com

I followed this recipe exactly, and it is to die for. The addition of creme fraiche and Dijon mustard at the end just makes the dish. Next time I'll just use chicken thighs, because they were my favorite even though I am usually a white-meat chicken girl. The darker meat literally fell right off the bone in a way that breast meat just doesn't....

Replied to Scalloped Potatoes with Creme Fraiche

Dec 24, 2013 on FoodNetwork.com

How can you review a recipe without trying it? The recipe is fantastic. I found creme fraiche at Wegman's, or you could make your own.

Reviewed Provencal French Beans

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

I happened to have 2 cans of cannellini beans on hand and saw this recipe as I was making dinner. I just followed the recipe from the third paragraph and adjusted the ingredient amount to fit the amount of beans I had. They were incredible!!! So creamy and delicious."

Reviewed French Dipped Sandwiches

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

I just got back from a trip to California, and I wish I knew about Phillipe's! I have been looking for a good French Dip recipe for some time, and this one is a winner. I've never had luck with roast beef - too dry, too tough, etc but my husband and I LOVED these sandwiches. Based on the reviews, I cranked the oven to 500 for the first 10 minut"

Reviewed Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise

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

This review is based just on the roasting method of the filet, not the sauce. I have also made Ina's roast filet tenderloin where the meat is roasted at 500 degrees. Although roasting the meat at the higher temperature yielded a delicious filet tenderloin, it smoked up my mother's whole upstairs floor on Christmas Eve. This method of slow low c"

Reviewed Easy Parmesan "Risotto"

Jun 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Flavor was wonderful, texture was a little gummy. My rice is always crunchy when I make it the traditional way unless I add more liquid, cover between stirring, and extend the cooking time. I like that the rice was tender with this method, plus it was much less laborious. I'm not sure what I can do about the gummy texture next time - less stirr"

Reviewed Baked Shrimp Scampi

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

I hosted an Hors d'oeuvre party with some girl friends last night, and made this recipe. I followed Ina's directions exactly, and it was delicious. I'll definitely make it again."

Reviewed Chicken and Herbed Dumplings

Apr 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Absolutely fabulous. I had homemade stock in the fridge, so I just started with the sauce recipe. When I put in the carrots to cook, I also added a package of chicken tenderloins. (I like the chicken in strips rather than bite size pieces.) I used my tablespoon sized ice cream scooper to measure the dumplings so they were all the same size and th"

Reviewed Green Salad with Creamy Mustard Vinaigrette

Mar 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

My new favorite salad dressing. Perfect for spring mix. I have used the egg yolk both times I made it (Eggland's Best). Makes me nervous, but when I think about all of the raw cookie dough I have eaten in my lifetime and never gotten sick.... "

Reviewed Wild Mushroom Risotto

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

This is my fifth attempt at making risotto. Every other time, I followed the recipes to the T and ended up with incredibly creamy, flavorful.....crunchy (not al dente) rice. I have no idea how people get their risotto done in 25-30 minutes. I followed the recipe and my risotto took 45 minutes to be done. It was still just a bit hard, so I remo"

Reviewed Roasted Vegetable Soup

Dec 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great way to use up the roasted veggies the next day and have a great hearty and healthy lunch. I used a very good boxed stock and my immersion blender and the soup pureed beautifully, similar to a butternut squash soup consistency. I had no problems with getting my veggies done and perfectly browned within the 25-30 minutes. I chopped them int"

Reviewed Mustard-Roasted Potatoes

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

I think this is the first Contessa recipe I didn't love, and I've made a ton of them. My onions, 1/4 inch sliced (even a bit thicker after reading the last review) burnt to a complete blackened crisp after 45 minutes. I even flipped the potatoes and onions every 10 minutes. The potatoes would have good flavor if it wasn't for the burnt onion fl"

Reviewed Marinated Grilled Flank Steak with BLT Smashed Potatoes

Sep 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I can't believe what I have been missing out on the last few years!! FLANK STEAK rocks! I saw a flank steak at Wegmans and grabbed it when I couldn't find an eye roast for a roast beef dinner. I was skeptical about using this cut of meat because I've heard how tough it is, but since I've seen the team on The Chew use it so often I decided to go"

Reviewed Green Salad with Blue Cheese Dressing

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

This is not only the easiest blue cheese dressing I've ever made, but also the creamiest! I usually always make Paula Deen's Lady and Son's Blue Cheese Dressing which is very good, but it always gets very thin after 24 hours of sitting in the fridge. I crumbled another 4 ounces of blue cheese after processing it because I like it chunky and not "

Reviewed Basmati Rice

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

So much better than regular white rice.... this actually has FLAVOR! Love it. Ina's herbed basmati rice is also great. I'll only buy basmati now."

Reviewed Cheese Tortellini with Porcini Pecorino Sauce

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

Made the recipe as written - so good! The sauce is really delicious. This recipe is a keeper."

Reviewed Mango Iced Tea

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

This has been my go-to summer drink.... so refreshing! I usually add 1/3 cup of sugar for my taste. I also have substituted peach nectar and it's just as good!"

Reviewed Italian Wedding Soup

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

Made the recipe as written - delicious!! I was doubtful of using ground chicken/chicken sausage as I've always had wedding soup with beef or beef/pork/veal meatballs, but I couldn't stop eating them after they were out of the oven! I will definitely be using the meatball recipe again! They soup part was also great. I think next time I make it "

Reviewed Lemon Chicken Breasts

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

Was worried after reading some of the negative reviews, especially because I don't like a strong lemon flavor.... boy am I glad I made it anyway! The flavors melded beautifully resulting in a light lemon/garlic flavor. The chicken was moist and tender. I used boneless skinless chicken breasts because my local markets don't sell boneless skin-on"

Reviewed Paula's Loaded Oatmeal Cookies

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

I really didn't care for these, but my fiance liked them. They looked nothing like the cookie pictured and were very flat, but still chewy. I tried a cooking a few trays for 10 minutes instead of 12 hoping they would not flatten, but with no luck. I'll stick with a classic oatmeal raisin cookie next time.""

Reviewed Paula's Loaded Oatmeal Cookies

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

I really didn't care for these. They looked nothing like the cookie pictured, and ended up flat and on the crisp side. I tried a cooking a few trays for 10 minutes instead of 12, but with no luck. I'll stick with a classic oatmeal raisin cookie next time.""

Reviewed Mixed Berry Cheesecake

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

The flavor and texture of this cheesecake is incredible, and I have made it three times now.... but I can never get it out of the pan and it has cracked in the middle and around the edges every time. It looks so terrible when I get it out of the pan that I haven't been able to serve it at a party, but instead use a small scoop and roll little ch...

Reviewed Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

My risotto always ends up crunchy no matter how long I cook it. Having given up on making a good risotto but still wishing I could, I was excited to try this recipe. I halved the recipe and used a mixture of porcini and shiitake mushrooms to flavor the stock. It turned out fantastic! The Parmigiano-Reggiano just took it to another level...don...

Reviewed Spaghetti Bolognese

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

I've been wanting to make a great spaghetti Bolognese ever since I got back from a vacation in Italy over the summer. This recipe is IT! I had no idea that Italians used cinnamon/nutmeg in their pasta sauces until I was there. It definitely adds complexity to the sauce. My boyfriend and I LOVED it, however, my Mom does not like nutmeg and didn't...

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