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ImFoodiegal

Canada

Member since May 2011

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Reviewed Roasted Butternut Squash

May 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Adjust he time and temperature, and this is a winner. I used my Jenn-Air Convection oven, selected 400F, which automatically adjusts to 375F convection. After cutting in half, I used a mellon-baller to remove the seeds. I used olive oil to cover the entire surface of the flesh, and also Kosher salt and lots of coarsely ground fresh black pepper. "

Reviewed Roasted Butternut Squash

May 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Adjust he time and temperature, and this is a winner. I used my Jenn-Air Convection oven, selected 400F, which automatically adjusts to 375F convection. After cutting in half, I used a mellon-baller to remove the seeds. I used olive oil to cover the entire surface of the flesh, and also Kosher salt and lots of coarsely ground fresh black pepper. "

Reviewed Easy Enchilada Sauce

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

Satisfying and delicious...just add 1 T butter at the end and it is perfection. This sauce turned out exactly like I imagined it. I was leary of using 1/4 cup of chili powder, but I followed all the measurements carefully as stated and it really is a great sauce. I tried it the next day and it was equally delicious. I always add a tablespoon of bu"

Reviewed Engagement Roast Chicken

Sep 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

A Bit Too Lemony for me, worth a redo with less lemon. Ina's recipes are a great standard for me, her techniques are so tried and true and I appreciate her recipes. This one has a bit too many lemons, I do love lemon cake so I know I am a lemon lover. I did add some fresh herbs to the chicken cavity (rosemary, sage and parsley) and I do that becau"

Reviewed Cream Cheese Frosting

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

This is a solid recipe with minor adjustments...I read other reviews about the butter ratio being too high, and I made the following adjustments: 8 oz. cream cheese, 4 oz. unsalted butter, 1 teaspoon pure vanilla extract, and 1 cup powdered sugar. Food coloring optional. This amount was plenty for 24 cup cakes and had extra. The taste and texture "

Reviewed Good Eats Meatloaf

Apr 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

OH MY GOSH this meatloaf is the very best I have ever had. My husband loves meatloaf and he said this was his very favourite. I think what makes this a standout recipe is the glaze, and it is so simple yet just the right amount of tangy and sweet, balancing out the meat. I did make one substitution and that was I used extra lean ground beef. Next "

Reviewed Buffalo Wings

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

Perfect technique makes this recipe 5 stars. It seemed like a hassle to do all the steps....sleaming the wings, refrigerating the wings and then baking them, but it really was not a hassle at all. I followed the recipe to a tee, and the cooking times were right on. I served these to guests with several other appetizers and the wings were the firs...

Reviewed Pasta with Escarole, White Beans and Chicken Sausage

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

Great Bistro meal and very easy. I made only two substitutions: I used penne pasta, and I replaced the escarole with fresh spinach. The fresh sage is a light layer of flavour that is really nice. The parmesan cheese at the end is perfect for the final flavour. I like that you can use different kinds of sausage in this recipe. Definitely a great m...

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