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Madison Sharon

United States

Member since May 2011

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Reviewed chicken in mustard

7 days ago on FoodNetwork.com

This was delicious. Next time I will use fresh tarragon or increase the dry tarragon slightly. I decreased the mustard a bit after reading reviews but will go with the full amount next time. I made the noodles also, and both dishes were easy and tasty. This recipe can be used as a template for many variations.

Reviewed roasted tomato basil soup

Nov 8, 2014 on FoodNetwork.com

Delicious, with rich tomato flavor. Did not change anything except did not include thyme. Served with a bit of grated parmesan and black pepper and it was perfect.

Reviewed lemon spaghetti

Oct 16, 2014 on FoodNetwork.com

This did not work for me. I love lemon and pasta but this was overwhelming with the lemon and did not have enough other flavors to balance that. I topped this with Ina's roasted shrimp but that did not save this.

Reviewed sole with basil, tomatoes and oregano

Apr 27, 2014 on FoodNetwork.com

I have made this recipe twice and loved much of it both times. I did find that it is difficult to find sole filets of the size asked for in this recipe. Therefore, the cooking time for the fish needs to be adjusted. The sauce is completely delicious and would work just as well with grilled chicken breasts, added for a few minutes to marry the sauce...

Reviewed lamb stew with cipolline onions and potatoes

Apr 16, 2014 on FoodNetwork.com

Delicious! I used 6 cipollines because most at the store did not look good. I supplemented these with 1/2 sweet onion and sauteed this with chopped celery before I added the garlic. I also added a bay leaf to get some herb taste. I cut the lamb into slightly smaller pieces than asked for in the recipe so the lamb was tender after 45 minutes. Vegetables...

Reviewed fish en papillote

Apr 2, 2014 on FoodNetwork.com

Delicious. I served this with some left over Mexican rice and my husband and I do not like thyme so I used cilantro and parsley as well as cayenne pepper instead of thyme. I used scrod and the dish needed 20 minutes with a temperature upgrade to 400 degrees after 15 minutes. I otherwise followed the recipe as written. I will make this again.

Reviewed grilled chicken with basil dressing

Mar 23, 2014 on FoodNetwork.com

I have made this tasty dish a number of times without changing anything except that sometimes I remove the skin. Had a small amount left over once and used this for appetizers to bring to a party. I stuffed a bit of chicken along with 1/2 of a grape tomato, left over sauce and a smidgeon of lettuce into briefly toasted whole wheat pitettes (mini-pitas)....

Reviewed sweet and spicy grilled salmon

Mar 21, 2014 on FoodNetwork.com

My husband and I enjoyed this more than I expected. I am not a big fan of tabasco flavor but this really worked. The 1 1/2 inch thick scottish salmon was perfectly cooked as a 5-ounce filet after 3 minutes with the non-skin side down and 12 minutes with the skin side down. We both love celery and found the slaw to be an excellent side along with a...

Reviewed (almost) my grandma's rouladen

Mar 3, 2014 on FoodNetwork.com

I used to make a rouladen recipe that used the traditional round steak. Sometimes it was very good and other times the beef had an 'off' flavor. Using flat iron steak in this recipe is a great choice. I followed the recipe and used dill pickle relish to replace the tradional dill pickle slices. I did add about 1/4 cup of beef broth because I increased...

Reviewed baked ziti

Feb 28, 2014 on FoodNetwork.com

Very tasty. I made 1/2 the recipe for 2 people with leftovers. I used an entire 28 oz can of San Marzano tomatoes in the sauce and used all of the sauce in the finished product. I increased the onion slightly and added salt and pepper and red pepper flakes to the sauce. I skipped the thyme because we both dislike it and added some dried oregano to...

Reviewed 5-minute individual potato gratins

Feb 1, 2014 on FoodNetwork.com

This recipe did not do it for me and my family. I read the reviews and was excited to try this. I made only 4 servings but had quite a bit of potato left over. I followed the recipe exactly but the dish did not look completely cooked. I inverted the muffin pans onto a plate and broiled the potatoes for a minute or so but this still did not help....

Reviewed Roasted Shrimp Cocktail

Jan 1, 2014 on FoodNetwork.com

I sure do agree with all the reviewers who say they will never boil shrimp again. This is a great technique. I roasted the shrimp and made the sauce early in the day and chilled these for a New Year's Eve shrimp cocktail. The horseradish I used in the sauce had quite a kick and this was a terrific kick-off for the evening. Definitely a keeper to be...

Reviewed Roast Bacon

Dec 29, 2013 on FoodNetwork.com

I tried this for the second time tonight after the first results a while back were not so tasty, as the bacon never got crisp. I lined a baking sheet with aluminum foil and placed the bacon slices on a cooling rack at 425 degrees. The bacon needed 28 minutes to become crisp and the taste was wonderful. I had five slices that could not fit so I microwaved...

Reviewed Bacon and Tomato Pasta

Nov 21, 2013 on FoodNetwork.com

This did not do it for me or for my husband. I like bacon and I like a bit of heat but these flavors just did not work. I understood that there would be little sauce, but even when I added some pasta water, the whole dish was dry. This one is not a keeper in my book.

Reviewed Rigatoni with Creamy Mushroom Sauce

Oct 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

My husband and I enjoyed this dish two nights in a row. Although I usually prefer to follow a recipe exactIy the first time I make it, I did follow some of the recommendations of other reviewers. I used about 60% cremini and 40% white button mushrooms, 2 garlic cloves rather than one, chicken broth rather than vegetable broth, added 1/4 cup...

Reviewed Pappardelle With Corn

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Loved this dish. I made half the recipe on a night when I was alone at home and was impressed with the amount of flavor. I did not change a thing, and I am looking forward to leftovers on another night. I will certainly make this again for the family. "

Reviewed Two Bean Salad

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Simple and delicious. This salad lasts for several days and is surprisingly good when paired with cottage cheese on the side; sounds odd but works even for those who do not love cottage cheese. I followed the recipe with no substitutions or additions and it was a hit with the family. I am trying this tomorrow with a mixture of many dried beans fro"

Reviewed Fish and White Bean Tostadas

Apr 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

My husband and I loved this dish. I used cod instead of tilapia and had a great result. I may have added too much salt to the drained and rinsed beans (cannelini by mistake) but otherwise this was a hit. I have a wonderful mexican rice recipe that complemented all of the elements of this dish very well. I grilled the fish on a gas grill in a grill"

Reviewed Fish and White Bean Tostadas

Apr 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

My husband and I loved this dish. I used cod instead of tilapia and had a great result. I may have added too much salt to the drained and rinsed beans (cannelini by mistake) but otherwise this was a hit. I have a wonderful mexican rice recipe that complemented all of the elements of this dish very well. I grilled the fish on a a gas grill in a gri"

Reviewed Roasted Tomatoes with Garlic, Gorgonzola and Herbs

Mar 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

This did not work for me. I think the ratio of cheese to bread crumbs should be more like 3:1. The bread taste was overwhelming and not good. I love gorgonzola and this just looked so good on Giada's show. I was so disappointed."

Reviewed Roman-Style Chicken

Jan 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

My family and I loved this dish. I am always my worst cooking critic but this is definitely a keeper. I made the dish in the morning (1 hour 15 minutes total) and reheated it on the stove for dinner that night. I used fire-roasted tomatoes to add depth of flavor and substituted dried basil and dried oregano for the spices, as I do not like thyme a"

Reviewed Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette

Oct 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Astoundingly good. I used scallions instead of chives and cut normal carrots into bite sized pieces rather than using baby carrot but otherwise followed the recipe as written. Carrots took 40 minutes and beets took 50 minutes. I kept the carrots in their foil packed until the beets were done and added the herbs to each of these. I am making this ...

Reviewed Chicken Adobo

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

Wonderful dish! We usually grill chicken but this is a keeper. I used boneless, skinless thighs instead of drumsticks and it turned out very well. The addition of the lime juice really makes this recipe exceptional. This will become a family favorite!""

Reviewed Lentil Puttanesca with Salmon

May 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a wonderful sauce that would also go well with grilled chicken. I paired it with salmon and left-over brown rice instead of lentils. The house was filled with great aromas and the flavors were perfect for my family. I made the sauce ahead of time but added the herbs just before reheating and serving. This will become a staple for us."

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