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Hartvig

Iowa City, Iowa

Member since Jul 2004

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Reviewed Garlic Bread

Feb 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

The only change I made (besides leaving off the parsley because I didn't have any) was to roast 2 whole bulbs-not cloves, BULBS- of garlic (chop off the top of the bulb, cover it with olive oil,wrap it in time foil and roast in the oven for 45 minutes at 375 degrees). Just squeeze the bulbs into the softened butter and follow the recipe. Best garlic...

Reviewed Savory Italian Beef Stew

Feb 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

"Would it be too much work to brown the meat and give it some nice flavor before the 8-10 hour braise?" If you're trying to get ready for work and the kids off to school? Yes, probably. Browning would probably be a good idea if you had the time but I've read a lot of slow cooker recipes and have never seen one that suggested browning the meat first...

Reviewed Moroccan Chicken Skewers with Herb Sauce

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

Good but the first attempt turned out a little dry- I've never done chicken skewers before so it may be my fault but I don't think I overcooked it either. The herb sauce was fantastic.

Reviewed Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

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

Good but the pancakes were not as lemony as I expected. The lemon curd helped make up for that to be certain, but I don't know that it wouldn't have worked just as well on regular pancakes with less work.

Reviewed Maple Sugar Sweet Potato Fries

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

First let me say that if you're criticizing the typos in the recipe I don't think it's fair to give the recipe a 1 or 2 star review because it's not the fault of the chef. Better to address those issues by an e-mail to Food Network.

Second, this was fantastic. Like others, I had to use brown sugar although next time (and there will...

Reviewed Mediterranean Spiced Cucumber Medallions

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

Very tasty. The recipe could easily serve 8 to 12 people as an appetizer & takes a while to make so you might want to make the puree a few hours ahead of time so you just have to assemble the medallions before guests arrive.

Reviewed Apple, Pear and Walnut Salad

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

Very tasty. Listen to the advice of others & be sure not to leave out the salt & pepper. Be aware this makes a huge amount of salad so cut the recipe in half if you're cooking for 3 or less.

Reviewed Garlic Bread

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

The only change I made (besides leaving off the parsley because I didn't have any) was to roast 2 whole bulbs of garlic (chop off the top of the bulb, cover it with olive oil,wrap it in time foil and roast in the oven for 45 minutes at 375 degrees). Just squeeze the bulbs into the softened butter and follow the recipe. Best garlic bread ever!

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