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Julia45

Fridley, Minnesota

Member since Feb 2006

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Reviewed Turkey, Kale and Brown Rice Soup

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

I love this soup! I wanted to find a way to add kale to my diet. This recipe is a great start. It's so easy and flavorful. Ground turkey is an interesting choice to use in this soup, but it works well. Plus, the herb de provence adds depth of flavor. I'll make this again and again. "

Reviewed Chipotle Cashew Chicken with Brown Rice

Jun 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Loved the mixture of flavors: chili powder, honey, maple syrup, soy, onion. Through it all is an undertone of smoky chipotle. Subbed edamame for peas. A really delicious dinner. I used 1 T. chipotle powder and would reduce to 1/2 T. next time--just a little too hot for my tastes. But this one is a keeper! "

Reviewed Roasted Root Vegetable Salad

Nov 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Beautiful colors in this salad--great presentation for your holiday table. I doubled the quantity of roasted vegetables (as others suggested and added pomegranate seeds for even more color and flavor. The red pearl onions were a challenge to peel. I would reduce amount of apple cider vinegar next time; the flavor was a bit overpowering in the v"

Reviewed Pumpkin and Goat Cheese Risotto

Nov 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Outstanding recipe for risotto! I followed the recipe as is except for two things: I used 6 cups of stock instead of 4, and I used only 4 ounces of goat cheese rather than 6. The depth and complexity of flavors was amazing--bacon, parmesan, pumpkin, chevre. My family loved it--and wants me to make it again soon!"

Reviewed Crispy Bacon-Wrapped Chicken with Three Cheese Creamy Risotto and Arugula Fennel Salad

Sep 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Overall--fantastic meal with a nice presentation. The risotto is delicious with the 3 cheeses, but it needs more chicken stock than the recipe indicates. I make risotto often and know that 6 cups is more likely needed for this amount of arborio rice. I also used a little prosciutto instead of pancetta since I'm not a fan of pancetta. The chick"

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