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Louie's Mom

Oxford, Mississippi

Member since Jun 2008

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Reviewed Holiday Roll Ups

Dec 21, 2013 on FoodNetwork.com

Ordinary. Guests did not love this. Flavor is okay, but, in the end, it���s just the standard, soggy tortilla cream cheese roll up.

Reviewed Rice and Beans Casserole

Oct 20, 2013 on FoodNetwork.com

Wow! This turned out surprisingly well! I cheated and used 2 cans of great northern beans and some leftover pre-cooked brown rice, two huge time savers.

I saut�ed the veggies and garlic in olive oil. Then I added the drained and rinsed beans, along with two cups of chicken stock. I simmered, covered, until carrots were tender....

Reviewed Best Tomato Soup Ever

Oct 6, 2013 on FoodNetwork.com

In all fairness, I modified this recipe quite a bit due to ingredients I had on hand. I used a 35-oz. can of whole tomatoes and a 25-oz. can of tomato puree, along with a can of chicken stock. I omitted the chicken base/bullion because I only eat natural foods. Instead, I seasoned liberally with kosher salt and black pepper. I used half heavy...

Reviewed Chicken or Steak with Balsamic BBQ Sauce

Sep 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I disagree with ALL reviewers who said this sauce is too vinegary. I love a tangy sauce, and, for me, this is the perfect balance between tart, sweet, and spicy. My husband claims to hate vinegar, but he said this is the best barbecue sauce he's ever had. I recommend using a good quality balsamic vinegar. I used boneless, skinless chicken thighs,"

Reviewed Peanut Butter Split Smoothie

Aug 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

I really like this smoothie as is, but today I tweaked the recipe out of necessity, and I liked it even better! I only had about a half a frozen banana, so I added a big handful of frozen red grapes (I keep them on hand for snacks). It reminded me of the peanut butter and grape jelly with banana that tastes so yummy on a sandwich. I used fresh "

Reviewed Baked Gruyere and Sausage Omelet

Jun 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Scrumptious! I did not have Gruyere, so I substituted half Swiss and half goat cheese. I made my own sausage from ground turkey. This dish is as pretty as it is delicious."

Reviewed Pollo Ciudad with Pickled Tomato Salsa

Nov 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is a bit labor-intensive, but I can honestly say it is the best chicken dish I have ever tasted. If I could rate higher than 5 stars, I would. The combination of complex flavors catapults this recipe off the charts. The pickled tomato salsa is insane. This dish is spicy-hot, even on the low end of the Serrano/jalapeno pepper recipe "

Reviewed Chicken Spaghetti--No Velveeta or Cream Soups

Oct 14, 2012 in null on Food.com

I'll be darned if this sauce doesn't taste like Velveeta! Don't know if that's a good thing or a bad thing ;) However, it's what we all love about chicken spaghettti. This recipe seemed a bit labor intensive, but I think it will go easier the next time I try it. I added quite a bit more salt because it seemed kind of bland without it. I also...

Reviewed Spicy Zucchini, Pepper and Potato Soup

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Kayputh said there is "nothing special about the soup," but I strongly disagree. And it is not too tomatoey either in my opinion. I added quite a bit of kosher salt, but there are LOTS of veggies in this, and otherwise it would be too bland. I used substitutes for some of the peppers--a poblano (love the smoky flavor this added) and an Anaheim "

Reviewed Bucatini with Bacon Sauce and Meatballs

Jan 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good, easy, solid recipe--bacon adds a deep, smoky flavor. Beau's meatballs that he made on TV were much larger than 1 - 1 1/2 inches; mine were dry at the smaller recipe size. Next time, I'll make them bigger or reduce cook time if I make according to recipe. All-in-all worth making again. ""

Reviewed Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach

Nov 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

These croquettes and red pepper gravy are out-of-this-world good! I used 1/2 cup each of the celery and onions and cut them in a small dice. I also used two eggs. The trick to keep these patties from falling apart is to put them in the refrigerator and let them get really cold before coating and cooking. I had to adjust my cooking temp a litt...

Reviewed Chicken Burgers

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

Pretty good! You'll think there is NO way these burgers will come together and hold up, because the mixture is so wet, but they do. Forge ahead, as the recipe says! These made surprisingly moist burgers from my 98% fat free ground chicken. After trying this recipe, I now prefer ground chicken over ground turkey. I topped the burgers with...

Reviewed Chicken Burgers

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

Pretty good! You'll think there is NO way these burgers will come together and hold up, because the mixture is so wet, but they do. Forge ahead, as the recipe says! These made surprisingly moist burgers from my 98% fat free ground chicken. After trying this recipe, I now prefer ground chicken over ground turkey. I topped the burgers with...

Reviewed Chicken Burgers

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

Pretty good! You'll think there is NO way these burgers will come together and hold up, because the mixture is so wet, but they do. Forge ahead, as the recipe says! These made surprisingly moist burgers from my 98% fat free ground chicken. After trying this recipe, I now prefer ground chicken over ground turkey. I served these burgers on...

Reviewed Chicken Burgers

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

Pretty good! You'll think there is NO way these burgers will come together and hold up, because the mixture is so wet, but they do. Forge ahead, as the recipe says! These made surprisingly moist burgers from my 98% fat free ground chicken. After trying this recipe, I now prefer ground chicken over ground turkey. I served these burgers with...

Reviewed Chicken Burgers

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

Pretty good! You'll think there is NO way these will come together and hold up, because the mixture is so wet, but they do. Forge ahead, as the recipe says! These made surprisingly moist burgers from my 98% fat free ground chicken. After trying this recipe, I now prefer ground chicken over ground turkey. I served these burgers with whole...

Reviewed Zesty Chicken Meatballs

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

I couldn't find ground chicken, so I substituted ground turkey, which turned out great. Make sure to salt these meatballs enough ("two pinches" is not adequate), and you will get delicious results. The oregano and thyme amounts are perfect (whoever said it was too much maybe used dried herbs?), and the lemon zest adds a delightful freshness to the...

Reviewed Zesty Chicken Meatballs

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

I couldn't find ground chicken, so I substituted ground turkey, which turned out great. Make sure to salt these meatballs enough ("two pinches" is not adequate), and you will get delicious results. The oregano and thyme amounts are perfect (whoever said it was too much maybe used dried herbs?), and the lemon zest adds a delightful freshness to the...

Reviewed Carrot and Yam Puree

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

My husband and I both really liked this recipe. We're always looking for healthy, flavorful dishes, and this one is a keeper. We love slightly sweet foods alongside savory ones. We served this with Giada's broiled tilapia with mustard-chive sauce. Tasty!

Reviewed Carrot and Yam Puree

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

My husband and I both really liked this recipe. We're always looking for healthy, flavorful dishes, and this one is a keeper. We love slightly sweet foods alongside savory ones. We served this with Giada's broiled tilapia with mustard-chive sauce. Tasty!

Reviewed Sauteed Wild Mushrooms

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

Delicious!! Even my husband, the self-professed mushroom hater, loved this dish. During dinner, he commented, "Wow! Sauteed mushrooms ARE really good!" I used portobello, shitake and baby bella mushrooms and served with a steak and Ina's fried onion rings. This dish is easy, tasty and something a little different.

Reviewed Garlic and Herbed Early Peas and French Beans

Nov 26, 2010 in Food Network Community Toolbox on Food Network

After seeing Sandra’s holiday show, I decided to make this for Thanksgiving yesterday, discounting other reviewers who said the dish was too salty. This is NOT the case. I actually even added a little additional salt at the end before serving. Instead, what I will do next time is lightly salt the beans and peas while they are cooking, seasoning in...

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