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Manteno, Illinois

Member since Jul 2009

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Reviewed Herb-Marinated Pork Tenderloins

Feb 4, 2011 in Food Network Community Toolbox on

Liked this recipe a lot, and the preparation made the roast stay moist. I used a 2# boneless pork loin instead of pork tenderloins. I think I cooked the roast about 20 minutes at 400 and the taste was subtle, it was not too lemony or mustardy… Simple enough that I will keep as a mainstay.

Reviewed Jambalaya with Shrimp and Ham

Jan 19, 2011 in Food Network Community Toolbox on

Made this with turkey smoked sausage instead of ham and I thought the flavor was great. Previously only made jambayla with the Zatarain's mix and it always sat with me. This was good flavor and you can kick up the heat to your liking. Great 1 pot dish for a pretty quick dinner. Will make again.

Reviewed Blueberry Crumb Cake

Nov 8, 2010 in Food Network Community Toolbox on Food Network

I subbed mixed berries for blueberries BUT the streusel literally sunk into the cake. I melted the butter and when I was adding the flour, it did not crumble. I will use room temperature butter next time. Taste was still good but the cake was a bit dense because the streusel was in the middle. I will make again, though, as it was a tasty cake.

Reviewed Chicken Piccata

Nov 3, 2010 in Food Network Community Toolbox on Food Network

Super easy, tasted great and took no time at all. I did not add the lemon slices as I knew my family would not like the extra lemon and I used only 1/3 c like it said- 2 lemons were too much juice. Also, a noteworthy item: the recipe in her “Barefoot Contessa At Home” book called for the same portions EXCEPT it called for 4 chicken breasts, not 2...

Reviewed Haricots Verts With Shaved Parmesan

Nov 1, 2010 in Food Network Community Toolbox on Food Network

I finally read my November issue and I saw this recipe that seemed so darn easy, I was really curious how sour cream would taste on them. I was surprised, I really liked it. Steam the haricorts verts in the microwave, toss the sauce and shave some Parmesan cheese on top- so yummy. I made it last night with ribeyes and mashed potatoes. I did add a...

Reviewed Chicken Stew with Biscuits

Oct 29, 2010 in Food Network Community Toolbox on Food Network

This has GREAT flavor! I did make a few minor changes: omitted the pearl onions , was short on carrots so added celery to compensate. I wanted to cut back on the amount of butter so I made a roux and added it once I added the stock. My only complaint is it was more liquid than creamy. Perhaps I did that myself by omitting 8 TBS of butter. This was...

Reviewed Bay Scallop Gratin

Oct 20, 2010 in Food Network Community Toolbox on Food Network

I have made this dish twice, first time following directions to a T, second time only without the proscuito. Both times were delicious and did not miss the meat at all. I just did not have any and I really wanted this dish. I love it, its a staple now....I even make the topping over orange roughy or tilapia.

Reviewed Company Pot Roast

Oct 20, 2010 in Food Network Community Toolbox on Food Network

I made this last night and persaonlly, did not find this labor internsive at all. You really only have 30 mintutes of active prep work, rest is up to the oven. I did make a LOT of sauce but my roast was a little smaller than what was called for. The sauce was excellent and very tasty and kept the meat moist. I used brandy and I did think it adds a...

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