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EatingInLA

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Replied to marinated zucchini and summer squash

1 day ago on FoodNetwork.com

Forgot to mention:
Agree with others, cut on an angle thicker than you'd think you should.
For the thinner squash, I cut them lengthwise instead of round, so they would not fall through the grates on the grill. Marinate overnight for most flavor. Enjoy!

Reviewed marinated zucchini and summer squash

1 day ago on FoodNetwork.com

LOVE this! I use half balsamic/half white wine vinegar. This time we happen to have leftovers, and it is delicious with brown rice pasta, saut�ed onions, and basil (and a bit more balsamic). I'll add mushrooms to the marinade next time as others have suggested. Sounds great!

Reviewed broccolini and balsamic vinaigrette

Mar 24, 2014 on FoodNetwork.com

Very good. Even though we are used to eating our broccoli simply steamed or roasted, this wasn't overpowering at all - I steamed instead of boiling.

Reviewed herb-marinated pork tenderloins

Feb 13, 2014 on FoodNetwork.com

Also, the recipe calls for 3/4 cup of lemon juice - not necessarily 6 lemons. I just now made it with 3 lemons since that gave me 3/4 cup of juice. I could understand why it would be too lemony if more than 3/4 cup of juice is used!!!

Reviewed herb-marinated pork tenderloins

Feb 7, 2014 on FoodNetwork.com

This has been a favorite of family and friends for years!
In my opinion, all of the lemon is what makes it so special and gives a flavor that makes my mouth water while eating and even now as I think of it!!

It is an ideal main course to bring in a cooler to a vacation house or picnic - just simply throw on a grill for...

Reviewed herb-marinated pork tenderloins

Feb 7, 2014 on FoodNetwork.com

This has been a favorite of family and friends for years!
In my opinion, all of the lemon is what makes it so special and gives a flavor that makes my mouth water while eating and even now as I think of it!!

It is an ideal main course to bring in a cooler to a vacation house or picnic - just simply throw on a grill for...

Reviewed garlic bread

Feb 2, 2014 on FoodNetwork.com

Perfect for entertaining! - I toasted the bread, added the spread, parsley, and cheese before guests arrived, so all that was needed later was the VERY brief time under the broiler. (Only microwaved the spread for 30 seconds until the butter was melted, and used a par baked sour dough flute. - turned out really great!)

Reviewed veronica's veggie meatloaf with checca sauce

Jan 26, 2014 on FoodNetwork.com

I am rating the version from Giada's Feel Good Food cook book which is slightly altered- we are not vegetarians and we LOVED it! I've also frozen some before cooking, I will update as to how that works out once cooked. It was surprisingly filling and that checca sauce - great! Trader Joes' already prepared lentils, and their frozen organic brown rice...

Reviewed Gazpacho

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

Great! Used:
lots of assorted heirloom tomatoes,
slightly less red bell pepper as it sometimes can be overwhelming to me,
per other reviewers - champagne vinegar & white balsamic (adds a bit of sweetness)
a few grinds of red pepper flakes.
EVERYONE loves this...even those who don't usually like gazpacho....

Reviewed Quinoa Pilaf with Crimini Mushrooms

Jun 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

My family (and 17 year old friends of my daughter) loved this quinoa. To make it work I added 3 times the mushrooms (Crimini and porcini), increased the amount of fresh thyme, and used a large shallot. I also used chicken boulion, and did not add any additional salt. I will make it again with these adjustments. Enjoy!"

Reviewed French Potato Salad

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

We've been loving this recipe since Ina's first cookbook came out ages ago!
I've never had anything but loads of compliments in all of these years. It's great as suggested in the cookbook as part of a grilled tuna nicoise platter with fresh tuna, haricots verts, tomatoes, olives, and arugula or mixed lettuces. I use 1/2 the amount of olive...

Reviewed Broiled Salmon with Herb Mustard Glaze

May 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I grilled some salmon this week and it was good. My husband's response though was "didn't we really like the way you made it last time"? "Last time", and the time before was with this recipe. I originally froze some of the first batch of sauce. It worked very well- once defrosted just proceed with the recipe. How easy is that?! I don't usually thi"

Reviewed Greek Salad with Oregano Marinated Chicken

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

LOVED! Only made the delicious marinated chicken....so easy (especially when just thrown on the grill!) with ingredients most of us already have on hand. So flavorful! This will definitely be a go-to week night staple and I even plan to serve to friends next weekend with quinoa and the salad. YUM! I'm going to look for more Dave Lieberman recipe...

Reviewed Herbed Quinoa

Aug 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for my family on Tuesday for the first time, and will be making it for guests as part of a Sunday night bbq! It's that good. Definitely will often replace rice or potatoes in our house. We used a bit less oil in the dressing (and then held back a little of the quinoa so there was enough dressing to coat). The lemon level was good for ...

Reviewed Lemon and Herb Crusted Halibut

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

I followed this recipe perfectly. Unfortunately the delicious crust did not stay on the fish, but stuck to the pan. It ended up being a mess. From what I was able to scrape from the pan, it was very tasty (the parts that weren't burnt). But, family does not want to try it again.
I really thought this was going to be a go-to recipe for m...

Reviewed Berry Crumble

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

A new EASY dessert for entertaining!
Used fresh blueberries, blackberries, and raspberries. Interestingly, I used the least amount of raspberries but that taste really came through and made it such a beautiful color. I took other reviewers' ideas and made more topping and also added more oats, cinnamon and chopped walnuts & pecans. Also added...

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