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Jaywill

United States

Member since May 2011

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Reviewed Buffalo Chicken Cheese Balls

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

Tasted Great...too much mayo in the sauce...I added extra blue cheese to compensate. I have SOOO much dressing/dip left, I'm going to add some half and half, sour cream and turn it into a blue cheese salad dressing. "

Reviewed Crostini with Tuna Tapenade

Jun 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very tasty...and by the speed my guests have eaten it, popular! I have made it twice, and both times I have stuck to the recipe, almost exact...but I do believe in any recipe, salt to taste towards the end. Any cook should know that though, especially when making a dressing, spread, or dip. Flavors develop after chilling for a couple hours, so "

Reviewed Mustard-Roasted Potatoes

Jun 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great side dish for fish, chicken, or pork. I have tried this with red meat dishes and steak, but the whole grain mustard and yukons just tend go better with poultry and lighter proteins. I usually end up using 2 1/2 or even 3 good sweet vidalia (yellow) onions. Use the Yukons if you can...they are buttery and complement the bite from the must"

Reviewed Spanish Pea Soup with Crispy Ham

Jun 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Tried this recipe a couple of times it was quite tasty, but wasn't amazing. The flavor wasn't quite "complex" enough, and I felt that it lacked a certain depth. HOWEVER...there was a perfect solution...adding a teaspoon or two of SMOKED PAPRIKA! (Most smoked paprika is from Spain, so how appropriate is that!) This one ingredient tied together t"

Reviewed Lemon Yogurt Cake

Jun 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great cake for the warm summer months! To really set off this desert, and make the flavor slightly more complex, I add a 1/2 teaspoon of almond extract in addition to the listed ingredients (without any other modifications). An old southern secret...almond and lemon almost always work well together in deserts! It doesn't make the cake taste too"

Reviewed Roasted Shrimp Salad

Jun 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Roasting the shrimp makes such a difference! I love the dill and the orange. I have made this shrimp salad a few times in the past year, and have found no need to modify the recipe. Everybody that had tried it, has loved it! It really does taste best after being in the refrigerator overnight or even for a whole day."

Reviewed Homemade Ranch Dressing

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Followed this recipe verbatim and let the flavors meld overnight...turned out to be just wonderful!"

Reviewed Smoked Salmon Deviled Eggs

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

Decent dish, but I felt that it was a bit too salty. I could see trying these again, but using a smoked salmon that was less briny/salty, as well as holding off on the salmon roe on top, possible just a sprig of dill or flat leaf parsley. And of course...I should have added salt to taste towards the end, and not just added based on the recipe. "

Reviewed Seafood Gratin

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

This dish was nothing shy of wonderful! I used both halved sea scallops and lobster in addition to the halibut and shrimp. It was crucial to use the fresh grated parmesan for the topping as well as the simple yet flavorful fresh tarragon and minced garlic. Panko worked well as textural counterpart to the creamy sweet mixture beneath. I put the"

Reviewed Roast Turkey with Truffle Butter

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

Made this turkey this past Thanksgiving. Everybody really loved it! I used a 14lb turkey. I used about 4 oz of truffle butter instead of 3...there is no such thing as too much moisture for turkey. I also doubled the garlic. It was very flavorful, very moist, and also attractive after cooking due to the nice golden skin, and sprinkling of thy...

Reviewed Bibb Salad with Basil Green Goddess Dressing

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

Highly addictive dressing. For sure, use kosher salt and hold off on adding it till the last stage of blending, so that you can add it to your own preference. I happen to like the same amount as the recipe calls for. I have made this a handful of times for several different people and it disappears fairly fast. This is also a great dressing to"

Reviewed Herb-Marinated Pork Tenderloins

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is my "go to" dish when I am not wanting to take any risks for company. I have made this and tried different marinating times...honestly the flavor is just as prevalent at 6hrs as overnight. The minimum time for marinating this dish would have to be 3 to 4 hrs in my opinion. Most important for this almost fool proof dish is to not overcook"

Reviewed Green Salad with Blue Cheese Dressing

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this earlier today, tastes wonderful! ...SO EASY! I added a smidgen more roquefort and black pepper, and just barely under 1 teaspoon of salt...I added it to taste towards the end of mixing. The flavor is rich and well rounded due to the touch of vinegar. So much better than any blue cheese dressing I have purchased from grocery stores....

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