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LeesburgJB

United States

Member since Jan 2011

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Reviewed Broiled Hot Pepper Wings

Feb 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awesome. Saw this recipe in rerun last weekend and had to make it today for the Super Bowl. Fabulous glaze, fabulous technique - the cook time was right on. I'd call it a sweet heat - not at all overpowering. Yay, Claire!""

Reviewed Clams and Mussels in Thai Curry Sauce

Jan 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made the sauce (only) to put on mei fun noodles. Very good flavor, and it is really not spicy. I added a tablespoon of fish sauce to kick it up and used half the water since I wasn't using it to steam shellfish.""

Reviewed Chicken Piccata

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Simple to make, excellent flavor. ""

Reviewed Spaghetti Squash with Marinara

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great method for cooking spaghetti squash! ""

Reviewed Blue Cheese Gougeres

Dec 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Perfect. Have used salted butter and they turned out great. Good paired with wine.""

Reviewed Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette

Aug 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is fabulous. I tweaked the toppings (wanted goat cheese with the figs instead of blue cheese) but you cannot beat the crust recipe and method. YUMMY! ""

Reviewed Kale Chips

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum! I didn't have brown sugar, but I followed the recipe otherwise, and it's grrrrrreat! :)

Just made them again (yeah, twice in one day) and found that it's way easier to skip the "toss with olive oil" step - just spray with olive oil non-stick spray. Faster and just as tasty. "

Reviewed Kale Chips

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum! I didn't have brown sugar, but I followed the recipe otherwise, and it's grrrrrreat! :)
"

Reviewed Strawberry Shortcake

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

So good and easy! I did grease the pan (with softened butter) and I cooked the cake an additional 8-10 minutes or so (but my oven is kind of weak). Turned out perfect. I seved the cake warm with the cold strawberries and whipped cream. I do not generally like sweets, so this was perfect; good dessert, not too sweet! Two thumbs up!"

Reviewed Grilled Marinated Artichokes

Apr 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome. So good, I'll never eat regular old boiled artichokes again. Next time, I'll slice the artichokes and remove the choke before I pour on the marinade."

Reviewed Herb Roasted Chicken

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

YUM! I used the convection oven and the chickens were nice and brown; stayed moist and juicy. I think the complaint re: cook time can be solved if you let the chickens rest longer. Give them 20-25 minutes and you should be fine. My birds were a bit larger than 3.5lbs and I followed the 17 mins/lb rule, and they turned out great! (I do stuff t"

Reviewed Roast Top Round Beef Roast with Yorkshire Pudding

Apr 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good stuff! My roast was boneless, 4.875 lbs. I cut 15 minutes off each end of the cooktime for the beef and it came out med/med-rare...so watch your cook time. And for anyone who doesn't know/appreciate yorkshire pudding....here's the deal: "pudding" is a misnomer for us americans. it's like if a biscuit mated with custard. it's savory. it's...

Reviewed Roasted Brussels Sprouts

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

AWESOME! I haven't had brussels sprouts in years, and had to urge to cook some up - and this recipe was fabulous! So good; nice crispy outside, and a soft inside (almost like mashed potato consistency.) I used a bag of frozen sprouts (it's all I had) and it worked great!"

Reviewed Broiled Salmon with Herb Mustard Glaze

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

This is heaven! Personally, I like my salmon rare/med-rare, so I would skip the first couple minutes of broiling prior to spooning on the glaze, and I'd cut the total cook time to 3-4 minutes.
Otherwise, though, the herb-mustard glaze ROCKS. Put it on anything.
Stir a bit into frozen veggies when you nuke 'em (yeah, I know, but...

Reviewed Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great duck and sauce! Was nervous making duck breast for the first time, but it turned out perfectly. Careful when you light the brandy; it ignited much more quickly than I anticipated.

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