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Jeeby

Renton, Washington

Member since Jun 2007

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Reviewed Fruit Tray with Fruit Dip

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

Based on the five-star reviews, I took a risk and made this for a party, without having tested it first. The sauce was EXCELLENT and a huge hit with my guests. For those of you wondering how far ahead you can make this, I made the sauce about an hour before serving it to our guests and reserved half of it in the refrigerator. The next day, I serve"

Reviewed Artichoke Rice Salad with Shrimp

Jun 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've served this dish three times with great success. The first time, I used the exact ingredients and was delighted with the results. The second time, I substituted shredded roast chicken for the shrimp, and liked the dish even more. The third time, I used leftover shredded roast chicken and crumbled Italian sausage -- great again. The first time"

Reviewed Penne with Shrimp and Herbed Cream Sauce

Apr 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy recipe with lots of flavor. It's also less heavy than an Alfredo sauce. I wasn't able to follow the recipe exactly: no parsley, used dried basil, and lessened the garlic to three cloves and the red peppers to 1/8 t. I also used 1/2 lb bay scallops and 1/2 lb jumbo shrimp cut into smaller pieces. Oh...and I used chopped, Italian-style, stewed "

Reviewed Spenser's Sloppy Joes

Feb 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

My husband and I were hoping to both recreate and perhaps improve on the sloppy Joe's we were served as children. I followed this recipe exactly, using high-quality beef and KCM Original sauce. The resulting sandwiches were good, but not excellent. I think we were expecting a brighter, tangier tomato flavor. Instead, the meat dish had a rather fla"

Reviewed Sausage, Peppers and Onions

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

Excellent! Because I wanted to use this recipe to make sandwiches, I made a few changes. First, I cooked the onion and peppers for 12-15 minutes to make sure they were completely softened, and to eliminate extra moisture. Then, I used two cans of cut tomatoes (with basil, garlic, and oregano), drained of juice (saved for another day and another r...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

I can always count on Giada's recipes to produce dishes that my family loves. This one is no exception. This time, I followed the recipe exactly and I was pleased with the results. Next time, I'll try reducing the three tablespoons of butter mixed with the linguine, just to see if the recipe is still as good with just one (or none). I was a bit...

Reviewed Penne with Spinach Sauce

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

While I typically love Giada's recipes, this one didn't please my husband or me. The goat cheese is somewhat sour; and the raw garlic overwhelming both in taste and scent. The whole-wheat penne pasta brings a grainy texture to the dish that is only made worse by the raw spinach in the sauce. A lot of differing flavors and textures that don't complement...

Reviewed Leek Potato Soup

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

A very tasty and satisfying soup. Because I've never found a commercially available vegetable broth that I like, I substituted two cans of chicken broth and three cans of low-salt chicken broth for the vegetable broth. I also substituted 1/2 and 1/2 for the heavy cream. I like my soup to have a bit of chunkiness, so I skipped using the immersion...

Reviewed Penne with Spinach Sauce

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

While I typically love Giada’s recipes, this one didn’t please my husband or me. The goat cheese is somewhat sour; and the raw garlic overwhelming both in taste and scent. The whole-wheat penne pasta brings a grainy texture to the dish that is only made worse by the raw spinach in the sauce. A lot of differing flavors and textures that don’t...

Reviewed Penne with Spinach Sauce

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

While I typically love Giada’s recipes, this one didn’t please my husband or me. The goat cheese is somewhat sour; and the raw garlic overwhelming both in taste and scent. The whole-wheat penne pasta brings a grainy texture to the dish that is only made worse by the raw spinach in the sauce. A lot of differing flavors and textures that don’t complement...

Reviewed Oven-Roasted Pulled Pork Sandwiches

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

I added the sauce's ingredients a bit at a time, and taste tested along the way. For the dry rub, I used smoked paprika (this makes a very nice difference). For the barbecue sauce, I used 1 cup of vinegar, rather than 1-1/2; 2 Tbsp of Maille Old Style Whole-grain Dijon mustard, instead of 1 cup; and 1 cup of ketchup, rather than a ½ cup. The resulting...

Reviewed French Toast

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made this on the spur of the moment, using store-bought sour dough bread that I found in the freezer. My husband and I liked the slight tanginess it brought to the recipe. Served it with warmed maple syrup and butter, and it turned out great. The best French toast I've ever made.

Reviewed French Toast

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made this on the spur of the moment, using store-bought sour dough bread that I found in the freezer. My husband and I liked the slight tanginess it brought to the recipe. Served it with warmed maple syrup and butter, and it turned out great. The best French toast I've ever made.

Reviewed Leek Potato Soup

Nov 21, 2010 in Food Network Community Toolbox on Food Network

A very tasty and satisfying soup. Because I've never found a commercially available vegetable broth that I like, I substituted two cans of chicken broth and three cans of low-salt chicken broth for the vegetable broth. I also substituted 1/2 and 1/2 for the heavy cream. I like my soup to have a bit of chunkiness, so I skipped using the immersion...

Reviewed Blueberry Muffins

Nov 7, 2010 in Food Network Community Toolbox on Food Network

I love a good blueberry muffin, and have been looking for the definitive recipe for years. I'm looking for something rich and flavorful, with a good crumb and a crusty muffin top. I followed this recipe exactly, using 2-1/4 (12.5 oz) cups of cake flour. While my appreciative co-workers descended on the muffins like starving coyotes, I wasn’t as...

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