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Leslie.L

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Member since Oct 2010

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Reviewed apple coffee cake with crumble topping and brown sugar glaze

May 10, 2014 on FoodNetwork.com

Is is my go-to coffee cake recipe. It is fast to make, uses ingredients I always have on hand, and can be adjusted to fit any taste. I made this, originally, following the recipe as written and it was good. But I decided to play around by using half whole wheat flour, yogurt instead of sour cream, salted butter, and not adding the brown sugar glaze....

Reviewed Low-Cal Fettuccine Alfredo

May 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was a delicious sauce to top fresh pasta. I added some pepper and asiago for personal preference and the only other modification I made was using Greek yogurt as a substitute for cream cheese, and it worked quite well. It is just an ingredient that I have on hand more frequently. This was perfect with a salad for a comfort food meal and I wil"

Reviewed Basic Waffle

Nov 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a tasty and dependable waffle recipe, and I followed it to the T. I only give it four stars because it is on the plain side, but that leaves me with the opportunity to make any type of waffle toppings I want and all will be delicious on these, from savory to sweet. We have made them with butter and maple syrup, strawberries and cream, and "

Reviewed Penne with Shrimp and Herbed Cream Sauce

Oct 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this with spaghetti and without the clam juice, only because I didn't have it on hand. I bet it would add a deeper seafood flavor. Dry white wine is key. Next time I will also double the red pepper flakes and saute them with the garlic and shrimp."

Reviewed Chicken Fajitas

Oct 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Quite a tasty recipe, but I only give it 4 stars because it was the additions to the dish that really made this delicious. First, I marinaded the chicken for a couple of hours with a little less salt. Then I put the chicken and vegetable mixture over jalapeno quinoa and topped it with sliced avocado and chopped cilantro. Add a bit of sour cream or"

Reviewed Fresh Pizza Dough

Nov 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great potential! I halved the recipe and cut down on the salt, as other reviewers suggested. For a whole recipe, 1 Tbsp should work quite well, especially if using a store bought pizza sauce. I cooked it at 450 degrees F for 10 minutes but I would increase that to 13. A pizza stone would work best to crisp the bottom, otherwise it stays rather so...

Reviewed Pan-Roasted Chicken with Mushrooms and Rosemary

Oct 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great dish! I made this for four using chicken thighs but did have to change any of the timing. Served with mashed potatoes, this is a simple and tasty weeknight or weekend meal. ""

Reviewed Caramel-Pecan French Toast

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

As someone who would rather have cinnamon rolls or waffles than French toast for breakfast, I have made this twice and will make it more. Once I cut the recipe in half and served it in an 8x8 dish and the second time cut it into thirds and served it in individual bowls. Both times it was a hit! Personally not liking bacon, I served fresh fruit on...

Reviewed Apple Cider Chicken

Sep 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious recipe and one I will repeat. I had thicker chicken breasts and thinner ones would have been much better. Aim for 1/2 inch thickness but be sure not to overcook. The time suggested should be just perfect. This is a great fall recipe and would be great with sweet potatoes or mashed potatoes. ""

Reviewed Mama Thornton's Peach Pie

Jul 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just so good! I followed the recipe, using only 1 cup of sugar for my 10 peaches and that was plenty sweet. My butter was not cold enough so when I added the water the dough was more wet than normal pie dough, so I threw in an extra handful of flour. Best part about this recipe, it stays moist but not soggy when left for a day or two, so you can m"

Reviewed Caesar Salad Dressing

Jul 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic dressing! I used a whole tin of anchovies and they gave this great flavor, but didn't change the recipe at all. For the salad I used grilled chicken, avocado, feta, and some Parmesan on top. Served with sliced sourdough bread and fresh cherries, a delicious summer dinner."

Reviewed Orange-Balsamic Glazed Chicken

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fine. I have made it once with the risotto and once over plain rice. It is definitely much better with the risotto. Flatten the chicken breasts so that they actually cook in the time in the recipe. "

Reviewed Beer Battered Tilapia with Red Chile Mandarin Orange Sauce

Feb 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great batter! I used this recipe (minus the topping) for fish and chips. It was wonderful! I cooked my thick fillets 3 minutes on each side and that was a great time estimate but any more and the batter may burn.

Reviewed Beer Battered Tilapia with Red Chile Mandarin Orange Sauce

Feb 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great batter! I used this recipe (minus the topping) for fish and chips. It was wonderful! I cooked my thick fillets 3 minutes on each side and that was a great time estimate but any more and the batter may burn.

Reviewed Beer Battered Tilapia with Red Chile Mandarin Orange Sauce

Feb 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great batter! I used this recipe (minus the topping) for fish and chips. It was wonderful! I cooked my thick fillets 3 minutes on each side and that was a great time estimate but any more and the batter may burn.

Reviewed Mu Shu Pork

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

Next time I will take the commenter's advice and add some cornstarch. But otherwise this was delicious. The pancakes take time but were worth it. I used half whole what flour and half white but it did make the pancakes less light. The meat was garlic pork sausage which required a lot less prep, a change I will keep.

Reviewed Spaghetti alla Carbonara

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

This pasta dish was a great variation from the usual bolognese. A healthy (using whole wheat pasta) and relatively inexpensive dish, it worked wonderfully for a weeknight dish. I used only 1/2 lb pasta but kept the sauce the same which nicely served for three. To vary it more I might try scallions as a topping next time. Paired well with a simple...

Reviewed Grilled Chicken Caesar

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

This was my first time making Caesar Salad and what a wonderful recipe to use. I only used about half the dressing because I don't like much but that is a personal preference. The chicken marinated and was sauteed, then diced and added to the salad with cherry tomatoes. I served this with some bread and sliced apples.

Reviewed Roasted Cauliflower: Low Carb

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great way to cook cauliflower! I never like the vegetable steamed but this really stimulated my senses. The only change I would make is to add garlic powder for extra flavor or garlic salt and omit salt all together.

Reviewed English Toffee

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Thank you for the tip to watch for the peanut butter color. My candy thermometer is rather old and possibly does not have correct temperature readings to that was a nice indicator. Instead of using pecans I used almonds and added a bit of almond extract. A great variation! I even added nuts on top of the chocolate layer to add detail and extra crunch...

Reviewed Thyme for Yorkshire Pudding

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

Somehow after completely forgetting to heat the oil and pan in the oven before adding the batter and overcooking it, this was quite tasty. It has great potential. Very little oil is needed (1/4 to 1/2 tsp per popover). It paired well with steak with mushrooms and broccoli. While this first attempt was less than successful I will definitely try this...

Reviewed Caramel-Pecan French Toast

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

As someone who would rather have cinnamon rolls or waffles than French toast for breakfast, I have made this twice and will make it more. Once I cut the recipe in half and served it in an 8x8 dish and the second time cut it into thirds and served it in individual bowls. Both times it was a hit! Personally not liking bacon, I served fresh fruit on...

Reviewed Caramel-Pecan French Toast

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

As someone who would rather have cinnamon rolls or waffles than French toast for breakfast, I have made this twice and will make it more. Once I cut the recipe in half and served it in an 8x8 dish and the second time cut it into thirds and served it in individual bowls. Both times it was a hit! Personally not liking bacon, I served fresh fruit on...

Reviewed Chocolate Bundles with Chocolate Sauce

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Not only did I serve this with homemade chocolate sauce but ice cream as well. So delicious an rice. I used snickers for the chocolate candy which was wonderful and gave the dish a nice texture with the crunch from the nuts mixed with the flakiness of the puff pastry. The first time I made these I used too much egg wash and the dough had a hard time...

Reviewed Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for my boyfriend's birthday and what a great beef wellington recipe! I did not make the rest of the dishes but instead served it with a green salad and whole wheat rolls. The meat I used was fillet mignon wrapped in bacon. Not a big fan of bacon myself, I will leave it out next time. This is a great base for beef wellington however you...

Reviewed French Toast

Nov 14, 2010 in Food Network Community Toolbox on Food Network

Alton Brown is right, make the custard the night before and be sure to use stale bread. The time required for soaking and cooking on the pan is a little intensive but totally worth it. Coming from a person who does not like French toast, but it is the boyfriends favorite, this recipe is a keeper.

Reviewed London Broil with Herb Butter

Nov 10, 2010 in Food Network Community Toolbox on Food Network

I give it four stars only because I followed this recipe exactly and wound up with two things: a smoke filled kitchen and a wonderful steak. While my cooking abilities are not beginner, they do not yet include the perfect cut of red meat but this does bring me one step closer. A wonderful recipe that was paired with a green salad and crusty bread...

Reviewed Old-Fashioned Meat Loaf- A.K.A "Basic" Meat Loaf

Oct 27, 2010 in Food Network Community Toolbox on Food Network

I really liked the flavor, especially of the topping which kept the dish moist. My only issue, and this could very well have been my own fault, was that the texture was more crumbly than expected. Next time I will chop the onion and peppers into a finner size and will pack the loaf more, maybe cook it in a loaf pan instead of a 13x9 pan. Overall it...

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