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Lady0210

United States

Member since Mar 2011

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Reviewed Pat's Roast Beef

Jun 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yummy!! I added slivers of garlic into puncturs I made all over the roast before searing and through some in with the onion / mushrooms placed around the sides. Also, I sprinkled on some Italian seasoning with the pepper. It was delicious and tender! It took longer to get the temp up, so it cooked longer. I didn't make the gravy. "

Reviewed Fettuccini Alfredo with Zucchini Ribbons

May 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

A new meal staple in our home! We will make this over and over again. My fat intake in very limited, so we used no fat milk instead of 1% and it was still very creamy. So besides my arteries, I doubt anyone could tell the difference.

In my book, this one is rated as; 'OMG good' ... delicious!!"

Reviewed Open-Faced Tomato, Mozzarella and Basil Sandwich

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This had all the makings of a really delicious sandwich, but I'm not a fan of pesto so we made some changes: First we prepared the Chimichurri sauce by Chef Visconte to replace the pesto called for in the recipe. We also changed:
Whole wheat Kiser rolls, cut them using more than half of the top and toast both sides under a broiler. Top the...

Reviewed Parmesan Potato Pancake

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

DELICIOUS - A little tricky, but well worth the effort!! We'll be making it over and over again, so I'm sure we'll find our own knack for flipping the pancake and removong the weight without burning a finger.

We increased the parmesan cheese and garlic a bit to fit our tastes. The amount of onion wasn't clear, so we went with...

Reviewed Chimichurri

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing blend of flavors!!

We made a few modifications, reduced the vinegar and water as mentioned by another reviewer, and added a few of our own:

1/4 to 1/3 cup red wine vinegar
1/4 cup warm water
used olive oil
5 teaspoons total of finely chopped fresh parsley
4...

Reviewed Vegetarian Shepherd's Pie

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty, but you really need to love mushrooms; as you can see there's a large concentration in the dish. The 3 of us were not regular mushroom eaters, so although we enjoyed the flavors of the meal ... a bit later our systems seemed too delicate to properly process that many mushrooms at one time. Either that or we did something very wrong. Ju"

Reviewed Vegetarian Steamed Dumplings

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

AWESOME!! We made the recipe exact the first time and decided what we thought we could do to improve the flavors to our tastes. So, we added some garlic to taste and then took out the cilantro (to us it was overpowering the asian flavors).

There seemed to be a lot of liquid as we were making the dumplings. So, this time we let...

Reviewed Dumplings with Ginger Dipping Sauce

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the dipping sauce section of this recipe to use with the recipe for the vegetarian steamed dumplings (which btw was awesome!!). The additional flavors this sauce added was a wonderful touch to the other dumplings! So, keep that in mind if you're just looking to dress up another recipe. "

Reviewed Dumplings with Ginger Dipping Sauce

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the dipping sauce section of this recipe to use with the recipe for the steamed dumplings (which btw was awesome!!) - the additional flavors this sauce added was a wonderful touch to the other dumplings! So, keep that in mind if you're just looking to dress up another recipe. "

Reviewed Eggplant Steaks

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

Very tasty! Didn't even taste like eggplant. I purged the eggplant for 1/2 hour with sprinkled Kosher salt to draw out the water, then removed the salt when I patted them dry to keep the sodium down. I used the sauce as a marinade while my veggies were cooking, (steamed in oven in parchment paper for about 20 mins). The eggplant soaked up the sauce...

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