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Reviewed spiced pork chops with sweet and sour glaze (agrodolce)

Dec 14, 2014 on

I made this last night and my guy and I both loved the flavor. Unfortunately I didn't make any noodles, rice or potatoes to sop up the glaze. Next time I will.

Reviewed pesto-rubbed baked salmon with smashed cucumber and green apple salad

Oct 19, 2014 on

I used Alaskan Copper River salmon from my freezer and just made one piece for my dinner. The salmon turned out great. However, I should have left out the mustard since I am not a mustard lover. I figured the pesto would somehow make the mustard palatable. It didn't. I'll make this recipe again, but only add a tiny bit of mustard. I also had...

Reviewed spicy green beans with garlic

Aug 18, 2014 on

I loved the beans. Hotness can be adjusted, hold back some of the spice to add later if needed. If the beans get a little dry, add a little more water. The cumin and turmeric add a good flavor. I added a bunch of halved cherry tomatoes and a squeeze of lime just because I had them on my counter.

Reviewed salad nicoise with seared tuna

Jun 5, 2014 on

I've made this recipe times, including for guests, and it always turns out great. However, I never have anchovies, so omit that item. I do not like parsley, and I use dried tarragon. I love seared ahi, but my friends are more the medium type. Several people mentioned substituting scallions for chopped red onions, but that must be from the video,...

Replied to Salad Nicoise with Seared Tuna Recipe : Tyler Florence : Food Network

Jun 5, 2014 on

Did you forget the red wine vinegar?

Reviewed Balsamic-Roasted Brussels Sprouts

Nov 1, 2013 on

I made this for myself last night, not measuring anything. I loved it, but I have always liked the little cabbages anyway. I used raspberry balsamic because that is what I had, fresh ground sea salt and pepper and evoo. I left out the pancetta and didn't substitute anything but would have used turkey bacon or prosciutto had I had any.

Reviewed Strawberry Rhubarb Crisp

Jun 3, 2013 in Food Network Community Toolbox on

I've made this twice and both times added other fruit; blueberries, peaches etc. I used close to 10 cups of fruit, instead of 8. I also doubled the cornstarch and baked the dessert in two 8" square pans at 350 for about 1hr 15 min. I did not increase the amount of topping. Both times it came out great! Next time I may decrease the sugar just "

Reviewed Asian-Style 3 Bean Salad

May 26, 2013 in Food Network Community Toolbox on

I made this for a potluck party and it was well received. I omitted the sugar as the apricot preserves were sweet enough, and the scallions and ginger because I did not have any. I also had to sub red wine vinegar for the rice wine vinegar. It was easy and quick to put together and tasted great the next day as well. However, I had a heck of a "

Reviewed Pear Cobbler with Cranberry Streusel

Nov 12, 2012 in Food Network Community Toolbox on

I substituted 3 Golden Delicious apples for pears because my Guy prefers apples to pears. I reduced the vanilla from 2T to 1T because I don't think I've ever added 2Ts of vanilla to anything. I also added 1/2 C of quick cooking oats to the topping and reduced the butter to 6Ts which made for a crispy topping. Instead of whipped cream, I served"

Reviewed Chicken with Peanut Curry Sauce

Jul 11, 2012 in Food Network Community Toolbox on

While this was an easy recipe to prepare, it was quite bland. I substituted curry powder because I didn't have any red curry paste. I added scallions and garlic, hot pepper flakes and a dash of soy sauce but it wasn't enough. Next time I'll add the red curry paste, lots more red pepper flakes, garlic and scallions or onions. I've never used fi"

Reviewed Grilled Stone Fruits with Balsamic and Black Pepper Syrup

Jun 29, 2012 in Food Network Community Toolbox on

I made this for a girls' get-together and it did taste good. However, I had to slice the peaches and plums because I couldn't get them to halve. I substituted candied ginger for the fresh grated ginger, and that was fine. However, it took forever for the balsamic reduction and when finally started to thicken, it went try fast. I kind of ended "

Reviewed Spicy Shrimp, Celery, and Cashew Stir-fry

May 24, 2012 in Food Network Community Toolbox on

I used 24 oz of large shrimp and took the tails off for ease of eating. I omitted the sesame oil because I did not have any but I know it would have added another layer of flavor. I added fresh lemon juice to the sauce, white wine instead of the rice wine/sherry a splash of EVOO, and increased the amount because a poured a bit of it over the sh"

Reviewed Tomato and Bread Salad

May 24, 2012 in Food Network Community Toolbox on

I used grape tomatoes that I cut in half, and dried up ciabatta bread with kalamata olives that I had had cut into cubes and saved. Next time I may actually add cut up black olives. It was easy, tasty and just a little different from the usual."

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