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Jennicricket

san francisco, California

Member since Apr 2010

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Reviewed Marinated Chicken Breasts

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good starter marinade. I used Thyme for seasoning and added sugar and red pepper flakes. I use this marinade to freeze chicken breast in and always comes out yummy and moist."

Reviewed Celery Gratin

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was interesting but I think all salt should be omitted if you're going to use parmesan. I made it as stated but substituted mozzarella and it was still salty. So I would recommend just using the parmesan for flavor or use half the salt suggested in the recipe. Overall, this didn't work for me but that's not to say that it's a terrible rec"

Reviewed Texas Country Potato Salad

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made some changes based on preferences. Omitted the egg and added fresh corn...still amazing! Someone else mentioned this is a good starter recipe and I have to agree. There are any number of changes you can make and it would still be good."

Reviewed Chocolate Cracked Earth (Flourless Chocolate Cake

Aug 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is an amazing recipe. But I did make some changes. I skipped the heavy cream altogether. For me that's too much fat but you do need to make sure that your egg whites have been beaten to very stiff peaks. This is what gives the cake it's lightness. And I also used salted butter instead of unsalted butter to give the chocolate a boost. "

Reviewed Warm Chicken and Butter Bean Salad

Aug 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Sooo good, admittedly a lil dry but there is still a lot of flavor so I made a few changes. Instead of pickles, I used capers. I mixed everything together including the chicken and then added the lemon with a couple dashes of balsamic to taste Not too much to saturate but enough to give it a lil tang. And then added pepper and a couple grind"

Reviewed Roasted Tomato Basil Soup

Aug 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is soooo incredibly good! I did make a few changes. Instead of onions, I used shallots and sauted them with the garlic. I then threw everything in the blender. Blended well, then poured in a pot and added half the chicken broth and 1 cup of cream. Heated and let simmer for 10 minutes and then added sugar, salt and pepper to taste. It"

Reviewed Pot Roast Carbonnade

Jun 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good! An absolute keeper and really not that time consuming except for the time to cook. Made the house smell incredible and tasted better than that. I did change a few things. I added in a couple chopped garlic cloves while the onions carmelized and then added in 3 cups of mushrooms right before the onions finished. I omitted the c"

Reviewed Grilled Romaine with Blue Cheese-Bacon Vinaigrette

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

So good and fast. I used center cut bacon (less fat more meat) and cooked it first to a crunch and then set it aside. Sauted my onions in the bacon fat then added balsamic and a couple tbs more of olive oil. Poured this over my seared lettuce, topped with the bacon, course ground pepper, diced green apples and feta...PERFECTO!"

Reviewed Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

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

Holy moly...this was good! It's perfect as is but highly recommend that you cut back on the jalepeno's if you are sensitive to heat. I would probably do a half of one finely chopped for mild to medium, a whole one for medium and two for HOT :- All the flavors integrated well and the mango salsa was the perfect cool complement.

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Saved Recipe Crock Pot Cranberry Port Pork Roast by Tish

Dec 20, 2012 on Food.com

Saved Recipe Crock Pot Cranberry Port Pork Roast by Tish

Dec 20, 2012 on Food.com

Reviewed Perfect Roast Chicken

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

Absolutely beautiful. I love putting this on the table because it looks like I spent all day on it! And tastes amazing..... This definitely cooks for longer than the prescribed 1.5 hrs. More like 2 to 2.5 and the vegetables should not be added until the last half hour because they will definitely overcook if you add at the beginning. I added...

Reviewed Perfect Roast Chicken

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

Absolutely beautiful. I love putting this on the table because it looks like I spent all day on it! And tastes amazing..... This definitely cooks for longer than the prescribed 1.5 hrs. More like 2 to 2.5 and the vegetables should not be added until the last half hour because they will definitely overcook if you add at the beginning. I added...

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