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MaryJane1956

Vallejo, California

Member since Apr 2010

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Reviewed jam thumbprint cookies

3 days ago on FoodNetwork.com

I am very happy with the results from this recipe. The cookies taste delicious and are very pretty. I followed the recipe exactly and even weighed the dough (not like me.) The efforts were well worth the little extra effort. I am sending this out to family for Easter. Thanks, Ina. Another guarantee goodness. :)

Reviewed parker's beef stew

Mar 10, 2014 on FoodNetwork.com

I made this yesterday and we loved it. I also did not marinate the meat over night and marinated for about four hours. I agree with other reviewers, the rosemary flavor is prominent and for us, delicious. The wine did not over power the dish. If you are not a fan of rosemary use less or substitute with another herb like thyme or oregano. The...

Reviewed cranberry orange scones

Mar 9, 2014 on FoodNetwork.com

I love this scone recipe. I have made them several times with these modifications. I add brown sugar, about 1/4 cup and 1/2 cup more cranberries. I also have refrigerated and then baked. I think this makes for a more flaky scone. Also, this recipe makes a over 2 dozen scones. That is a lot of scones! Don't skip the glaze.

Reviewed slow-cooker turkey mole tacos

Feb 5, 2014 on FoodNetwork.com

This is the first time I have cooked a turkey breast in the crock pot successfully. With my crock pot it took less than 8 hours. I watched carefully to make sure the turkey didn't dry out. Keep an eye on it after 5 hours. I did not have the Chinese 5 Spice powdered but added cinnamon and cloves, ingredients in the Chinese 5 Spice powder. I added...

Reviewed Cinnamon Rolls

Jan 1, 2014 on FoodNetwork.com

I made these yesterday, baked the first batch last night and the second this morning. Delicious. I used Alton Brown's cream cheese icing rather than Paula's butter icing. I added pecans and left out the raisons. I don't think the pecans added to the overall recipe. Also, I used brown sugar rather than white sugar as another reviewer had suggested....

Reviewed Parker House Rolls

Jan 1, 2014 on FoodNetwork.com

Just made these for New Years to go with Black Eyed Peas. This is the first time I made dinner rolls. The recipe was easy to follow and the ingredients pulled together perfectly. I brushed with melted butter and then salted before I baked them. They have great texture and flavor and made a ton. I will experiment from some herbs next time.

Reviewed Slow Cooker Citrus Chicken and Sweet Potato Stew

Nov 11, 2013 on FoodNetwork.com

This is an easy recipe and pretty darn good. I added more garlic, and did not half the veggies so I had a lot of "gravy." I used a whole cut up chicken and even the breast meat was moist and tasty. Don't leave out the kale because that really adds a lot. So, not five stars for me, but tasty and one we will do again. Oh, I used yams rather than...

Reviewed Lentil Quinoa Salad

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

I am sure this is great as is, but I took liberties and made the best quinoa salad ever. I added a bunch of chopped kale to the warm quinoa when warm, grilled corn, extra cilantro, black beans instead of lentils, and extra lime. I served with sweet sliced cherry tomatoes. The dressing is a great start to anything you want to add to the quinoa."

Reviewed Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze

Sep 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe and very versatile. I used whole wheat flour, used carrots and zucchini, substituted 1/2 the white sugar with brown sugar, added walnuts and dried apricots. I was totally impressed with myself as this bread was delicious and looked pretty too. I will play with this recipe over and over again. "

Reviewed Home-Style French Bread

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Five Stars for taste, texture and simplicity. I haven't made bread in 25 years and never tried to make french bread. This recipe makes two nice sized loafs and they are delicious. I will take them out of the oven a little sooner next time and probably omit the egg wash. I served them with home made chili. Yummy!"

Reviewed Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream

Nov 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

This soup is very tasty. I did not add cream, rather cooked up four yukon gold potatoes and thickened the soup with them, so the only fat was in the 2 tablespoons of butter. I served with lime slices, chopped cilantro and sour cream, rather than blending those ingredients, just to offer options. Even without the cream, this makes a nice amount"

Reviewed Quinoa with Black Beans and Hominy

Aug 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

We loved this recipe! I used garbanzo beans instead of hominy and added twice the quinoa and lime. I also substituted honey for the agave. The flavor was still delicious with the added ingredients. I also just cooked the quinoa with water per directions on the box and do not think I sacraficed any flavor. We ate the salad for work week lunche"

Reviewed Quinoa with Black Beans and Hominy

Aug 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

We loved this recipe! I used garbanzo beans instead of hominy and added twice the quinoa and lime. I also substituted honey for the agave. The flavor was still delicious with the added ingredients. We ate the salad for work week lunches with and without the butter lettuce. Next time I will add some lemon cucumbers. This will be a salad we d"

Reviewed Berry Strata

Apr 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just prepared this dish for a brunch dessert. Wow! It is very tasty with just enough sweetness. I followed the directions with the exception of using Challah bread and I added cinnamon, as other's suggested. I dried the cubed bread in the oven. I think this will be part of my Easter Brunch too. ""

Reviewed The Lady's Chicken Noodle Soup

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

We like it! I used a rotisserie chicken to go with chicken stock I had previously made. I love what the sherry (though I used Vermouth) did to the overall flavor of the broth. I also added zucchini. I did not use cream and we did not miss it. Yummy! ""

Reviewed Blueberry Coffee Cake Muffins

Sep 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are great tasting blueberry muffins. They have just the right texture and they taste delicious. The muffins are large and nice looking. I substituted 1/2 cup brown sugar for white sugar. I also had just made Ina's Banana Crunch Muffins and had left over granola which I liberally sprinkled on the blueberry muffins before baking. Yummy! ...

Reviewed Ultimate Ginger Cookie

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

Also...
These ginger snaps are prefect. My sisters and mother agreed they were better than my grandmother's (eek) and better than both of their ginger snap recipes. The cookies are very slightly crunchy on the outside and tender chewy and moist on the inside. They were my favorite cookie this year and one that I will make over the summer...

Reviewed Ultimate Ginger Cookie

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

Just a little added info:
I bought already chopped up crystalized ginger at Raley's in their Natural Food Section. It comes in a small round container and in just the prefect amount. This cost just a little more than buying in bulk, but chopping up sticky ginger didn't seem like a fun task. "

Reviewed Ultimate Ginger Cookie

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

I made these several times over the Christmas Holiday. Of all the cookies I made these were my personal favorite. My sisters and my mother all agreed they were the best ginger snaps cookies in the group and were better than my grandmother's (eek), my mother's and my sister's. They are easy to make and stay fresh for a long time. I will pull out...

Reviewed Meemaw's Kitchen Sink Christmas Cookies

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

These were OMG GOOD! We made them with our nephews and served them in a "COOKIE BAR" with white chocolate and semi sweet chocolate melted for dipping, with nuts, more toffee bits and candy cane bits to roll in. Oh yeah! Children and adults alike were happy. I liked the cookies without all the dipping and because there were way more cookies than...

Reviewed Stracotto (Pot Roast with Porcini Mushrooms

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

This is a five star dish! I used slightly more mushrooms and two Porcini bouillon cubes for added flavor, though the recipe stands on it's own. The sauce is so delicious and the meat fork tender. I served over pasta, but love the idea of serving over polenta or potatoes. This is a keeper and definitely a dish for company that will not dig too...

Reviewed Chicken Cacciatore

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

I loved this dish! Tasty enough for company, for sure. I do not have a food mill, which Anne uses all the time on her show. I just smashed the tomatoes with a potato masher and did not worry about the tomatoes being a little chunky. This dish has lots of flavor and has the quality of a comfort food, but is not too heavy. I served over penne pasta...

Reviewed Shepherd's Pie

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

I made this yesterday and it turned out very tasty. I would double the carrots and peas next time and add less broth to the meat mixture, or cook the meat mixture down a little more before baking. The flavor was excellent! I also did not add the extra oil and butter, to shave off a few calories and these ingredients were not missed. The bacon...

Reviewed The Lady and Son's Smoked Boston Butt Roast

Jan 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pork roast was delicious and juicy. I used Jamican Jerk seasoning to replace the seasoned salt and used a lot less salt, altogether. I warmed up the BBQ sauce and served on the side. We will make this again and again!

Reviewed Company Pot Roast

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

This was so good! I used an immersion blender and pureed all the sauce. I had so much left over that I froze and later used to bake pork chops. I did not have leeks or cognac and didn't miss either. This was a very easy recipe, even for someone just learning to cook, like me. Great for Company, hence the name!

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