My Profile

FoodzMiO2

United States

Member since Nov 2010

Flag This ProfileFlag as Inappropriate

Reviewed Deviled Chicken Thighs

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

I made this for dinner tonight. I'm not quite sure what to say. Four 5-star reviews? Wow. This was so very basic. Another baked chicken with Dijon mustard, bread crumbs and cheese. Nothing new or inspiring here. This recipe is probably one of the dullest that I've made from this site. Pass."

Reviewed Crab Cakes

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

Made these tonight and they were fantastic. My husband said "restaurant quality dinner". I agree. I served two cakes per dish on a bed of arugula that was drizzled with balsamic vinegar and topped the cakes with lemon aioli sauce that had some Tabasco in it. BTW, Food Network people AGAIN messed up on the ingredients list - the grapeseed oil isn'...

Reviewed Turkey Bolognese

Dec 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've never been interested in making turkey bolognese because I never thought it sounded appealing. I had so much leftover turkey from Thanksgiving that I decided to try it - really thinking I wouldn't like it and would trash it. Wrong! It was delicious, plain and simple. This one is going in the keeper pile!""

Reviewed Marinara Sauce

Dec 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful depth of flavor. I softened the mirapoix until it was almost mush - it thickened the tomatoes almost instantly, but kept all on low for an hour to meld everything. Best to keep to only 1 bay leaf - even if they are small, like mine are - so as not to overwhelm. I could see adding all kinds of other ingredients to this to get the flavor ...

Reviewed Lentil Sausage Soup

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good, hearty soup. It was better a couple days later, naturally and we decided to add a few dashes of Tabasco to our bowls the second time we ate it. WOW! That was the missing ingredient! Totally transformed the soup from very good, hearty soup to outstanding.""

Reviewed Thai-Style Halibut with Coconut-Curry Broth

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

I thought this recipe was good, didn't blow us away. I used halibut, but I don't think I'd use it again. Halibut has such a subtle, sweet flavor that all of that is lost in this dish - and at $18 a pound, that's a shame. Mahi mahi or cod or tilapia I think. I thought the ratio of chicken stock to coconut milk was off a bit too. I should have used...

Reviewed Carnitas

Oct 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Agree with Robotron27 that the recipe isn't what appears on the video at all. Fortunately, I pulled the $20 worth of pork butt out of the crock pots and was able to salvage it from its salty bath water. John Conley should tell FN to take his name off this recipe, as it isn't what he demonstrated. This has to be the worst recipe I've seen thus far...

Reviewed Linguine with Shrimp Scampi

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

Made this for dinner tonight. Perfect flavor. I didn't have parsley on hand, so finished it with some capers, snipped garlic chive and a quick drizzle of olive oil. Rave reviews from all diners - from an 8 year old to a 78 year old. Will totally make again - super easy. Thanks!""

Reviewed Grilled Halibut Fish Sandwiches with Tartar Sauce

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

A messy mound of tasty! Loved the Old Bay Seasoning sprinkled on the halibut. I made this for just two of us for dinner tonight. We've already decided to eat the remainder for lunch tomorrow. My favorite Rachael Ray recipe so far!"

Reviewed Grilled Halibut Fish Sandwiches with Tartar Sauce

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

A messy mound of tasty! Loved the Old Bay Seasoning sprinkled on the halibut. I made this for just two of us for dinner tonight. We've already decided to each the remainder for lunch tomorrow. My favorite Rachael Ray recipe so far!"

Reviewed Blackberry Jalapeno Glazed Pork Tenderloin

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

I would have given this 5 stars, but I agree with earlier post that FN must have put in an extra 1/4 cup of red wine vinegar somewhere in the recipe. I did not add any red wine vinegar to the brine - which I LOVED, BTW. I also added RWV to taste to the glaze. I whisked the cornstarch right into the glaze, which works fine as unlike flour, cornstar"

Reviewed Pasta, Pancetta and Peas

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

My first Sunny Anderson recipe and it was, as my family said, "very easy to like". It was terrific, actually. I've never made a pasta sans olive oil before, but it wasn't missing at all. The pancetta is a perfect choice as was the lemon juice. Lots of dimension with few ingredients equals excellent recipe in my book. This will become a fixture at...

Reviewed Halibut Veracruz

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

First, kudos on the halibut cooking method. That is a definite keeper. The fish was PERFECTLY done - flaky, moist, buttery - divine! I will cook flaky white fish this way from now on (when I'm not buttering a paper bag and poaching it ala Julia that is). The sauce, which is a take on a puttensca sauce, was overpowering for such a delicate fish. The...

Reviewed Cauliflower-Goat Cheese Gratin

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

I used half and half instead of heavy cream. I agree with earlier posting that 1/4 cup of cream is probably enough. With 1 1/2 cups (1/2 cup less than recipe states) it was really soupy. HOWEVER, the flavor was terrific. I think with a little tweaking, this recipe is a real keeper. I also agree that you could put whatever cheeses you have on hand...

Reviewed Roast Prime Rib with Thyme Au Jus

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Christmas Day dinner, followed recipe exactly (except I roasted a 7 lb. boneless), roasted to an internal temp. of 135F and the prime rib was excellent. It was medium the first cut, but a wonderful med-rare the rest of the way. The au jus is terrific - we are enjoying French Dip sandwiches with the leftovers. Thanks BF for a terrific...

Reviewed Roast Prime Rib with Thyme Au Jus

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Christmas Day dinner, followed recipe exactly (except I roasted a 7 lb. boneless), roasted to an internal temp. of 135F and the prime rib was excellent. It was medium the first cut, but a wonderful med-rare the rest of the way. The au jus is terrific - we are enjoying French Dip sandwiches with the leftovers. Thanks BF for a terrific...

Reviewed Wayne's Cranberry Sauce

Nov 23, 2010 in Food Network Community Toolbox on Food Network

It's a mouthful of nuts in every bite. I just made this today and it is delish, but 1 cup of chopped nuts is way too much - and I like nuts. I will make this again with only 1/2 cup of chopped nuts. I triple checked Paula's recipe when I saw that 1 cup of nuts and wish I had followed my instincts instead of dumping it all in. It is very excellent...

Reviewed Wayne's Cranberry Sauce

Nov 23, 2010 in Food Network Community Toolbox on Food Network

It's a mouthful of nuts in every bite. I just made this today and it is delish, but 1 cup of chopped nuts is way too much - and I like nuts. I will make this again with only 1/2 cup of chopped nuts. I triple checked Paula's recipe when I saw that 1 cup of nuts and wish I had followed my instincts instead of dumping it all in. It is very excellent...

Not what you're looking for? Try: