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Food-is-Love

Oviedo, Florida

Member since Dec 2007

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Replied to creamy rosemary potatoes

Dec 22, 2014 on FoodNetwork.com

Chuck, I feel the same way. People do it all the time, and all it does is potentially sway others from looking at a recipe because of a falsely low rating. It frustrates me to no end, and I do wish the people at FN would create a review system that allows for the ability to comment w/o actually rating the recipe. That way, people can ask questions...

Replied to royal icing

Dec 22, 2014 on FoodNetwork.com

That's supposed to say "for her," but autocorrect has a mind of its own.

Reviewed royal icing

Dec 22, 2014 on FoodNetwork.com

So, Becky, you've rated this recipe with only 2 stars because, in your "expert" opinion, it doesn't have vanilla? Since it's Ree's recipe, and not yours, I think it's acceptable fornher to write it how SHE wants it. Royal icing isn't rocket science.

Reviewed gingerbread cookies

Dec 22, 2014 on FoodNetwork.com

So, because people are posting comments and questions with only 1 or 2 stars, they've made it appear as only an average 3 star recipe. This is the problem with FN's review system, and it could sway a recipe searcher from trying it b/c of the perceived lower rating.
Therefore, because 1 or 2 reviewers actually made this recipe and rated it...

Replied to roasted butternut squash with pecan ginger glaze

Dec 3, 2014 on FoodNetwork.com

m sorry to hear the recipe didn't work out well without the sugar. However, I have to question the caramelization aspect. I roast veggies all the time, without sugar obviously, and have never had a problem with them not browning/caramelizing. Of course sugar will make food brown, but veggies shouldn't need it, especially those with a natural sweetness.
Im...

Replied to Rich Chocolate Pecan Pie Recipe : Emeril Lagasse : Food Network

Nov 17, 2014 on FoodNetwork.com

Semisweet and bittersweet chocolate are not the same thing.

Reviewed game day chili

Oct 6, 2014 on FoodNetwork.com

Reviewed roasted butternut squash with pecan ginger glaze

Sep 30, 2014 on FoodNetwork.com

Roasting brings out the natural sweetness of the butternut squash. Not to mention, there is natural sugar in the honey and maple syrup used to make the glaze. Therefore, the added sugar is not necessary.
Food Network really should create another area to comment on a recipe WITHOUT rating it... unless the reviewer made it, AS WRITTEN, the...

Favorited Artichoke and Bean Salad with Tuna

Sep 18, 2014 in Recipes on Cooking Channel

Favorited Peaches and Cream Cheesecake Bars

Sep 18, 2014 in Recipes on Cooking Channel

Favorited Grapefruit Salad with Honey-Mint Dressing

Sep 17, 2014 in Recipes on Cooking Channel

Favorited Poached Eggs in Mole with Creamy Green Rice

Sep 17, 2014 in Recipes on Cooking Channel

Favorited Shrimp Salad

Jul 28, 2014 in Recipes on Cooking Channel

Reviewed creamy mashed potatoes

Jul 19, 2014 on FoodNetwork.com

I'm not usually one to comment on a recipe if I haven't made it as written. However, having learned what I've learned from watching FN, I feel as though it's important to comment on the seasoning in this recipe.
First, FN has taught me to start cooking potatoes in COLD, SALTED water. I'm not using caps for anger, merely for emphasis. This...

Favorited Mango and Jicama Slaw

Jul 18, 2014 in Recipes on Cooking Channel

Favorited Curry Pork Burgers with Spicy Ketchup

Jul 18, 2014 in Recipes on Cooking Channel

Favorited Refrigerator-Brewed Sweet Iced Tea

Jul 18, 2014 in Recipes on Cooking Channel

Favorited Crabcakes with Remoulade Sauce

Jul 18, 2014 in Recipes on Cooking Channel

Favorited Semi Sweet Bakery's Blueberry Cornbread

Jul 13, 2014 in Recipes on Cooking Channel

Favorited Creamed Corn Cornbread

Jul 13, 2014 in Recipes on Cooking Channel

Favorited Hawaiian Pork n' Greens

Jul 8, 2014 in Recipes on Cooking Channel

Favorited Magical Chicken Ginseng Soup

Jul 8, 2014 in Recipes on Cooking Channel

Reviewed grilled s and p crusted rib eye

Jun 29, 2014 on FoodNetwork.com

To Cmermon: the recipe clearly states that it feeds 4 (FOUR) people, NOT 8. Furthermore, the steaks are 1 lb EACH, and 1.5 inches THICK. That's a lot of meat and, including the sides, both of those should easily feed 4 "normal" people. This is the problem with people in the U.S. They eat too much in the wrong proportion and don't get enough exercise....

Reviewed spicy refried beans

Jun 5, 2014 on FoodNetwork.com

These were excellent. I think mine cooked too fast, though. I'm not going to fault Marcela or the recipe like some people do, however. My husband and I don't complain too much about food, particularly the first time we eat it. Food doesn't have to look perfect to taste good, although we do eat with our eyes first. We aren't fussy food snobs, though....

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