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Replied to Slow-Roasted Salmon with Potatoes Recipe : Food Network Kitchen : Food Network

Mar 27, 2014 on FoodNetwork.com

I'm thinking you made a different recipe than the one listed here. The leeks are easy: three bunches, cut lengthwise. You roast them that way so there is more surface area to roast. So you just take those three bunches of cut leeks that you roasted and put them in a blender. Gives the butter a wonderful sweet oniony taste. Not that hard. And there...

Replied to scalloped potatoes

Mar 24, 2014 on FoodNetwork.com

Basically half cream and half milk. You can find it in the grocery store.

Replied to Sloppy Joe and Macaroni Casserole Recipe : Rachael Ray : Food Network

Feb 27, 2014 on FoodNetwork.com

What does "editable" mean? You were able to edit it?

Replied to Sloppy Joe and Macaroni Casserole Recipe : Rachael Ray : Food Network

Feb 27, 2014 on FoodNetwork.com

What does "editable" mean? You were able to edit it?

Replied to beef and bean taco casserole

Feb 16, 2014 on FoodNetwork.com

Perhaps you shouldn't try this recipe cd_enns. By your reaction, you must be a stress puppy. 3 T of oil might put you in the hospital. (6 exclamation point?)

Replied to beef and bean taco casserole

Feb 16, 2014 on FoodNetwork.com

Perhaps you shouldn't try this recipe cd_enns. By your reaction, you must be a stress puppy. 3 T of oil might put you in the hospital. (6 exclamation point?)

Replied to Christmas Pasta

Dec 16, 2013 on FoodNetwork.com

What kind of person gives 1 star to a recipe she's never cooked?
All talk, no action.

Reviewed Cornbread Stuffing

Dec 6, 2013 on FoodNetwork.com

The best! I'm old, so I've made lots and lots of dressings and stuffings. I never found one that really hit it on the head. This does!
My southern mother-in-law does an age-old cornbread dressing that is not bad, and when I made it, it was even worse. This was head and shoulders above. Sorry ma!
I used my own homemade chicken stock,...

Reviewed Shake n' Shimmy Pork Chops

Dec 6, 2013 on FoodNetwork.com

Awesome! It's funny that this recipe made somebody soooo mad, she can't bear to watch Food Network anymore. Wow!!
It was written wrong, Anyone who can cook - or took an elementary science class knows that brine is salted water. Obviously 1/4 t. salt is wrong.
This was super easy and delicious. I always brine my chops before I grill...

Reviewed Shredded Chicken Nachos with Pico de Gallo

May 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

I make these all the time. The first time - last fall - it was very time consuming, but I've got it down to a science now. Store bought chips for one thing, although I have made lots of homemade tortilla chips in my day and they are wonderful. The first time I made this, I made the cheese sauce. I didn't like it much, it was grainy and made a mess"

Reviewed Horseradish Coleslaw

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'll be making this for this weekend's Super Bowl party. Don't hate me, but I love love love this stuff on our po boy sandwiches, beef or shrimp. It gives them that cold, crisp bite!
If you have the time, strain the coleslaw. Let it sit in a strainer in the fridge for a good while to get rid of the extra moisture. Maybe I'll put it in my...

Reviewed Spicy Beef Kebabs

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've made these a few time. They are great, but a little labor intensive, only because of threading all the skewers. We serve these with beef skewers and veg/fruit skewers. The turmuric can turn everything yellow, so watch out.
Give these a try - so yummy!"

Reviewed Spicy Fennel Shrimp

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

This shrimp was not only extremely easy, but also extremely excellent. Someone wrote that it tasted like sausage, so I almost did NOT make it because I wanted shrimp, not sausage. However, it doesn't taste like sausage, but like fabulous shrimp! I made it for a New Year's Eve party and everyone loved it and asked for the recipe. I only wish I had "

Reviewed Green Bean Salad

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

These are sooooo good! I make them every summer with green beans out of my garden. IMO the roasted nuts are what puts it over the top. It's January now, but I have some frozen garden beans in my freezer and I'm going to have this recipe with some baby back ribs and pretend it's summer time here in Colorado! I give my beans an ice bath too, just li"

Reviewed Beignets

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made these about a year ago. I'm a not-so-great baker, so I was worried, but this is a no-fail recipe. They were lovely, light and fluffy! I'm planning to make them again for a Super Bowl party with a NOLA theme. Can I make these the night before and still serve them tasting fresh??"

Reviewed Pizza Dough

Dec 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made this - and I'm a pretty bad dough maker. But this is easy and comes out right every time. I spread it really thin cuz I like super thin crispy crust, and I can get that even with AP flour instead of bread flour.
But I need help with it today. I want to make the dough early, for dinner with grandkids tonight. Can I do this early...

Reviewed Sam's No.3 Kickin' Green Chili

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm also a Coloradoan and can find green chili about 2 miles away in any direction. But I wanted to do something homemade for our chili cheese fries while we watched the Monday Night Bronco Game. This stuff is absolutely outstanding. I used Masa flour too, and omitted the jalapenos since I was cooking for youngsters too. I also used frozen roasted"

Reviewed Spicy Shrimp Tempura

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

Un-freakin-believable. This is one of those awesome meals you can impress your friends with. The rice with coconut milk was smooth and creamy, the jalapeno jelly was out of this world, the shrimp was crunchy. Yes, I loved it! I bought more shrimp than needed and sort of ate them as they came out of the hot oil. Luckily I had enough left to still p"

Reviewed Baked Creamed Corn With Red Bell Peppers and Jalapenos

Sep 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

It's very good! I love the freshness of the corn, and I used jalapenos and bell peppers from my garden. I used unsalted butter tho, and just salted and peppered to taste. For people like Kimber 413, it doesn't say ANYWHERE that it's a casserole. It's just cooked in a casserole dish. I suggest before you give a poor review, you AT LEAST put a littl"

Reviewed Classic Bolognese

Aug 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Creamy, meaty, rich, elegant, tasty, tasty, tasty. It's a hot day today and I should be grilling something, but I'm craving this hearty comfort food. I've made it only once before and it was out of this world. It doesn't seem like you'll have enough liquid - we're all used to spaghetti type sauces - but in the slow cooking, it all comes together a"

Reviewed Maxwell St. Style Polish Sausage Sandwich

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

I had some homemade Polish sausage that my Polish neighbor gave me. I had cut it into hot dog size and frozen it, so I took one out and simmered it in beer from a frozen state until it was cooked. Then put it in a bit of oil and gave it a little fry. I carmelized onions and red bell pepper. I didn't have pickled peppers, so I gave the carmelized v"

Reviewed Queso Fundido con Chorizo

Jul 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

I could not wait to try this, but sadly, it was only OK. I thought all the amounts were right, didn't have a problem with it being too thin as one reviewer said. But as cheese sauce does, it immediately began to coagulate and harden. And it got kind of lumpy. I had to put it in a little crock pot to keep it from stiffening up. And as it sat in the"

Reviewed Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette

Jun 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are so doggone good! I've made them a few times now. The only thing I do differenlty is put them on heavy duty foil on the grill so I don't lose any through the grate. I actually planted a tarragon plant just for this recipe. The potatoes have a tart bite to them so they are excellent with a sweet barbecued meat. Going to the store right now"

Reviewed Vietnamese Lime Chicken Wings

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

I ended up marinating the wings for about 6 hours because the family was gone. When they got home, they couldn't get over how good these were. Easy too. I only had about 10 lime leaves left, wish I had more. The chicken boullion granules made this saltier than I expected, so the dipping sauce was needed. The sauce is nuoc cham, which means "dippi"

Reviewed Pollo Ciudad with Pickled Tomato Salsa

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

I saw this recipe on TV this morning when I woke up. I hadn't even gotten out of bed and knew I had to make it. YES, it takes all day to make. I diced, chopped, minced, grated, sauteed, blended and tempered while I watched a day's worth of Titanic specials. I also made my own Spanish rice. At one point I decided I probably wouldn't do it again.&l...

Reviewed Crisp Chicken Wings with Chili-Lime Butter

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

I loved these. What a nice change from the old Buffalo wings. I've been making buffalo wings for about 15 years and it's a truly great recipe. I never thought I'd like something else!
I always boil or steam the wings before I bake them. I like them crunchy like others posted, so I cooked them for 30 minutes.
My husband wasn't as...

Reviewed Mardi Gras Jambalaya

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

This was fabulous. I used bone-in, skin-on chicken thighs. I followed the entire recipe, although I may have put an extra T of cayenne in. I used my own homemade chicken stock and a little chicken base as well. So dang good. We had it for Fat Tuesday, and have been noshing on it ever since. To heat it up, I just add the portion I want to a bowl a...

Reviewed You and Me Chicken Pot Pies

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

I only gave it four stars because of the phyllo dough. It doesn't tuck under the ramikens. It's like working with tissue paper. I had to use an egg wash to actually stick the dough down around the rim of the bowls. I also used about 5 to 6 layers of the dough cuz I love it. But I got a lot of flour taste from the bottom layers.
It's not...

Reviewed Buttermilk Scones

Feb 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were not bad. Not my favorite either. Very easy and quick to make. However, I thought they were way too sweet, as far as scones go. And I don't know why, but mine were black on the bottom even tho they were light and fluffy inside. I used rosemary as suggested and it really didn't add or take away. Kind of useless. I was hoping for a sweet...

Reviewed Meril's Kicked Up Mac and Cheese

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

I gave up eating mac and cheese along time ago cuz it sucks. Then all these chefs started showing how to make it the right way. I made a double batch of this recipe: one for my husband's office pot luck, and another for my house. Good stuff. I left out the peas, although I liked peas, I thought the construction guys at my husband's office would t...

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