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Reviewed super sloppy joes
Jun 18, 2014 on FoodNetwork.com
“I was making Sloppy Joes and realized I didn't have the prerequisite Manwich can of Sloppy Joes sauce. Voila! Rachel to the rescue!I Subbed 1 cup ketchup for 2 cups of tomato sauce and halved the brown sugar due to personal taste....it turned out to be a very, very good sauce. Will definitely make again!”
Reviewed stuffed shells with arrabbiata sauce
May 30, 2014 on FoodNetwork.com
“This was easy to make BUT... it lacked the usual punch Giada's recipes have. I thought using the diced pancetta in the sauce was a total waste. Most of those little morsels didn't get on the plates. They just stayed in the baking dish.
In any case, this was a great basic recipe but I would add the pancetta to the filling so you...”
Reviewed coconut curry thai chicken
May 27, 2014 on FoodNetwork.com
“This was excellent! I used Pad Thai noodles instead of pasta and added broccoli and mushrooms. I also added salted peanuts as a garnish. Family LOVED this! Don't skip the cilantro and mint-- these herbs are a must for Thai food lovers. Will definitely make again.”
Apr 30, 2014 on FoodNetwork.com
“I don't understand people who review recipes complaining about the calories. What is wrong with you? Read the ingredients. If it looks fattening, it probably is. If you want healthy stuff, then go to the healthy section. This is so ridiculous. Giada creates all types of recipes and to rip her because the recipe is not healthy is self-absorbent and...”
Apr 17, 2014 on FoodNetwork.com
Apr 14, 2014 on FoodNetwork.com
“I used nothing but fresh fruit except for the cherries, of course. Bought the fresh coconut from Whole Foods so I wouldn't have to deal with that whole process. Only thing I didn't make from scratch was the homemade marshmallows. This was fantastic! NO leftovers. I was transported back to the 1960s!”
Reviewed pork carnitas tacos
Apr 10, 2014 on FoodNetwork.com
Reviewed spaghetti alla carbonara
Apr 7, 2014 on FoodNetwork.com
“I actually did a fist pump after I made this! First time I ever had this was in Italy....Tyler recreated it just like I remember. SO DECADENT! Like the Italians, I added some cream to the cheese egg mixture. Other than that slight change, this is perfect.
My kids said this is their new favorite dish and they love Thai. That's saying...”
“Uh, no, it's not obvious.
For most homemade ice creams, you cook a custard before you start freezing it. This recipe even starts out with you cooking some elements of the recipe. I was expecting the rum to be included.
Most recipes that use rum usually call for the rum to be heated so that the alcohol cooks...”
Reviewed roman-style chicken
Mar 25, 2014 on FoodNetwork.com
“I had Pollo alla Romana at Tre Scalini Ristorante in Rome and it was fabulous. I was hoping this recipe was similar and it was except for one major exception�in Rome, the peppers are quartered, NOT sliced. So I did it the way a famous 5-star restaurant in Rome did it by quartering the peppers and also made a few minor edits.
Mar 2, 2014 on FoodNetwork.com
“I've never had an issue with adding the sauce to stir fry meat/veggies in the wok before, but I did here. Sauce came out VERY watery which is too bad because I tasted it before I added it and was pretty good, but lacking a kick.
This is why you should take meat/veggie mixture out of wok and THEN add sauce. Overall, this was good...”
Feb 17, 2014 on FoodNetwork.com
“This was a BLAST to make! Hubby and I drank a bunch of wine and made these and they were great. Two notes:
1- Two minutes cooking time makes these more like taquitos than spring rolls. We flash fried these at just under a minute and they were PERFECT.
2- The cabbage takes longer to wilt than you think. I ended...”
Reviewed beef goulash
Jan 30, 2014 on FoodNetwork.com
“WOW! This was fantastic! I followed the directions as written and it was PERFECT. I noticed I didn't have Hungarian sweet paprika on hand but did have Spanish smoked paprika in the cupboard. I recommend the smoked paprika because it gives the goulash a nice, earthy flavor.
Also, after pouring in 4 cups of beef stock I thought 2...”
Reviewed Scalloped Potatoes
Dec 29, 2013 on FoodNetwork.com
Reviewed Rich Beef Barley Soup
Dec 27, 2013 on FoodNetwork.com
“I doubled the recipe and since the butcher only had 2 lbs of oxtails, I added 2 lbs of beef short ribs. I also used LOW SODIUM beef broth--12 cans--so I could control the saltiness myself.
My goodness this was sooooooo good! I allowed the soup to simmer for 2 hours to get the oxtails nice and tender. I then removed the ribs and...”
Dec 26, 2013 on FoodNetwork.com
“I didn't age the meat and it still turned out wonderful. By the way, this sage jus was off-the-charts good. Everyone wanted the recipe! The wine makes it so unique and the flavor pairs perfectly with the prime rib.
Next time I'll age the meat, although it's hard to imagine this tasting even better. Slow-cooking the meat AND THEN...”
Dec 17, 2013 on FoodNetwork.com
“Oh my goodness! I'm not a pepper freak and was concerned over the amount of pepper���I should have known to doubt Bobby Flay. This was OUTSTANDING. Not too peppery at all and I really put a thick crust of pepper on the steaks!
Kids loved it. Husband loved it. I loved it! Do NOT skip the ancho chile...it gives the meat a nice smoke...”
Reviewed Seven Flavor Beef
Dec 8, 2013 on FoodNetwork.com
“Wow! This was really good! I was concerned about the lack of marinade so I doubled recipe but the flavors in this are outstanding. I stir-fried onions, bell peppers and zucchinis before cooking the meat and then added them in at the end. My kids RAVED over this. Really good!”
Reviewed Luxurious Turkey Tetrazzini
Nov 29, 2013 on FoodNetwork.com
“This is a good basic recipe to start with....adding a few other ingredients makes it a 4-star recipe. I added a 1/2 cup chopped onion to the mushrooms and then 2 cloves of garlic minced at the last second to give it a little more Italian flavor.
Add some fresh tarragon mixed into the bechamel sauce to give it a wonderful flavor....”
Nov 29, 2013 on FoodNetwork.com
“My family loves sourdough, bacon and mushrooms. This looked like a winner. But I thought it was very bland. Really disappointed how it tasted after the labor involved cutting sourdough into cubes and removing crusts. My family said the stuffing was OK, but they missed the our stuffing recipe handed down from generations, which takes more time but...”
Reviewed Filet of Beef Bourguignon
Oct 24, 2013 on FoodNetwork.com
“I used two pounds of top sirloin instead of three pounds of filet to cost the cost. It was fabulous. TWO THINGS I WOULD CHANGE... after the veggies had simmered for 30 minutes I noticed the one-inch thick carrots were still not done. I also noticed the sauce had reduced to a wonderful flavor but there was not enough.
I added an...”
Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I was shocked at how easy and tasty this was! I used bone-in thighs and high-quality thick bacon. It was delish!
For six thighs I cut the panko, eggs and flour in half. I also used 2 cups of cream instead of three. It was the PERFECT amount.
Other than that, I followed the directions exactly and it turned out...”
Reviewed Chiles Rellenos
Jul 12, 2013 in Food Network Community Toolbox on FoodNetwork.com
“This is very good. Stuffing the peppers was a challenge, I won't lie. I ended up using toothpicks to keep the pockets closed and warned my guests there were toothpicks in the peppers. They didn't care.
The batter on this is simply outstanding. Almost tempura-like. It would be great to be used for onion rings as well.
Reviewed Lobster Macaroni and Cheese
Jul 8, 2013 in Food Network Community Toolbox on FoodNetwork.com
“If I could give this six stars, I would. This is ridiculously good.
I made three changes which I want to pass on. DON'T CUT UP THE LOBSTER SHELLS when you remove the meat!
1- I used only three cups of cream instead of four. It makes it a little thicker and the texture much better.
Reviewed San Francisco Cioppino
Jul 7, 2013 in Food Network Community Toolbox on FoodNetwork.com
“This was excellent and so healthy! I made the base about 2 hours before serving time. When my guests arrived, I brought the base back to a slow simmer and then added the fish.
Fresh halibut was not available so I used fresh talapia and it was fantastic. I added some red pepper flakes and fresh lemon juice at the end. I HIGHLY recommend this....”
Reviewed Tahitian Ice Cream
Jul 2, 2013 in Food Network Community Toolbox on FoodNetwork.com
“This looked like a great way to beat the heat. But....
1- You are serving your kids a dessert with alcohol that HAS NOT BEEN COOKED OFF. This needs to be forewarned in the recipe. I CANNOT believe food network did not issue a warning on this.
2- The texture of the ice cream was fabulous but it needed salt to...”