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Reviewed Broccoli Quiche
Oct 7, 2013 in null on Food.com
“This was too heavy and does not have the flavor of a true quiche. Better to use fresh broccolli
as the frozen is too wattery for a real set up.
I always use Eggbeaters bypassing all the cholesterol. May add one real egg or two for deeper flavor.
Reviewed Tuna Stuffed Potatoes
Aug 25, 2013 in null on Food.com
“Anyone who makes a baked potato wrapped in foil has no taste. The toxins can transmigrate into the potato and then you have something better thrown out.
We make stuffed potatoes done in a 400 deg oven for an hour til very crispy outside. We then break them open and stuff them with a mixture of two cans of white Wild Alaskan Tuna, 1 cup...”
Reviewed Pumpkin Lasagna
Oct 24, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Extremely odd and tasteless. We were very surprised as many of Robert's recipes and presentations are very good. We followed the recipe without deviation.
Perhaps it is that we truly want to have authentic Lasagna and not something this offbeat. We like pumpkin ravioli so it is not the use of the pumpkin. We want full flavored and hearty...”
May 23, 2012 in Food Network Community Toolbox on FoodNetwork.com
I really agree. Blue tortillas are not nice to look at. I actually bought a pound of them and tried to use them but the big brown spots on them after frying them looked too ugly to serve so changed to some nice white tortillas. They they looked and taste good. I also used the jarred tomatillo sauce tastes as good as fresh and a whole...”
May 3, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Sorry but one should never add salt to boiling beans of anykind. They should not be soaked in a salty liquid. This is what makes a tough bean.
ADD salt only at the end of cooking.
I would also add a good size chunk of salt pork near the very end. Great flavour.
The salt still in not cooked into the beans."”
Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com
“We leave out the marshmallows and then it is very good. We add fresh pineapple and mango's and papaya. Very good and we prepare our own fresh coconut.
We cant stand the taste of those white puffy things in a salad that should be filled with good and healthy fruit.""”
Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Strange combo. I usually like everything Giada presents. This was a rather tough and gooey mess. Followed the recipe to the T but it was just not good.
No one liked it at table. I am really surprised and quite disappointed as I was looking for something special and different than our old standbyes for Easter.""”
Reviewed Blueberry-Orange Trifle
Mar 10, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Remarkably new and refreshing approach to a Trifle. Great for Easter. I made this three times as a test project and found that low fat ricotta worked very well but it must be allowed to rest in a strainer for a couple of hours or overnight. The gelatin is an issue but was mentioned and correctly so. I prefer using sheet gelatin. Treat the rico...”
Reviewed Low-Fat Raspberry-Corn Muffins
Jan 14, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Way to sweet and one can not appreciate the corn meal. I use special ground corn meal. I also tried it with off the shelf Albers yellow corn meal. Both turned out really awful. Too sweet! I would just make my regular wonderful corn muffins and add whatever fruit I wish. I also do them with an added cup of cubed Jack cheese and one small tin...”