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Miss Sara Jo

White Oak, Pennsylvania

Member since Jan 2011

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Reviewed Creamy Dijon-Dill Potato Salad

Jul 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is fantastic exactly as written. I double it so I can have leftovers. WOW is it good - the dill and dijon make it, and the potatoes have the best texture. You must try this!"

Reviewed Orange Roughy with Sweet and Hot Peppers and Manila Clams

Jun 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is amazing. I have made it a bunch of times. One change I make is that i substitute one poblano pepper and one jalepeno (seeds removed) for the pepperoncinis, this makes it a little spicy but not too hot. I use littleneck clams because that is what my store carries.I also just use a box of Near East garlic cous cous - tastes yummy and"

Reviewed Orange Roughy with Sweet and Hot Peppers and Manila Clams

Jun 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is amazing. I have made it a bunch of times. One change I make is that i substitute one poblano pepper and one jalepeno (seeds removed) for the pepperoncinis, this makes it a little spicy but not too hot. I use littleneck clams because that is what my store carries.I also just use a box of Near East garlic cous cous - tastes yummy and"

Reviewed Sweet and Hot Pepper Chicken, Asian-Style

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

I wanted to love this. I doubled the sauce as I added a bag of stir fry veggies, and I only used regular soy sauce, but those were the only changes I made. I was unimpressed with the flavor and textures. For the amount of ingredients I was expecting much more, and truly was so excited to make this. It was just meh. It does make lots of food of you"

Reviewed Hunter's Minestrone

Mar 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

YUM!! My fiance said how good it was many times - this make a ton of soup, so we ate it for three days. I used dried herbs and added them with the onions and veggies later in the cooking process.I used two 15-ounce cans of beans and it was the perfect amount. I doubled the carrots and celery and that was also the perfect amount. I did add a few cu"

Reviewed Chicken with Wild Mushroom and Balsamic Cream Sauce

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

Made this last night and it was delicious. I had a hard time cooking the chicken all the way through (the pieces that I had were pretty big, even though I cut them up), so I got them nice and brown, then put them in a baking dish with a touch of turkey broth (out of chicken broth), covered with foil and popped them into the oven at 350 while I fi"

Reviewed Sweet and Spicy Coleslaw

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

Great recipe! I used canola oil instead of mayo so as not to worry as much about refrigeration. Also cut down the sugar to about 3/4 cup - still plenty sweet for me. I used stone ground mustard and it was yummy. I was able to find pre-shredded carrot and cabbage which made this come together in 5 minutes flat! Will make again and again! Thank you,"

Reviewed Perfect Roast Chicken

Sep 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good flavor, but you definitely need to add liquid to the bottom of the pan. I didn't and my veggies were kind of dry. Plus, there was no juice to use as a gravy. I wish I would have followed my own common sense and added water or chicken stock or wine. Then it probably would have been fabulous. Will make again, with this change. Also, do wat"

Reviewed Perfect Roast Chicken

Sep 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good flavor, but you definitely need to add liquid to the bottom of the pan. I didn't and my veggies were kind of dry. Plus, there was no juice to use as a gravy. I wish I would have followed my own common sense and added water or chicken stock or wine. Then it probably would have been fabulous. Will make again, with this change. Also, do wat"

Reviewed Spicy Chicken Tenders with Honey-Mustard

Sep 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were OK. "

Reviewed Everything Jambalaya

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is amazing - hard to believe that this much flavor can come together so quickly and easily. I have made this many times and each time I am so glad that I did. The only change that I make is to add garlic. You will not be disappointed!

Regarding the review below - to me this is not anything like chili, but that's my own...

Reviewed 4 Minute Spicy Garlic Shrimp

Dec 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! Make sure you use fresh parsley and lots of lemon!""

Reviewed Italian Wedding Soup

Dec 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great recipe! I used beef and pork to make the meatballs.I did add some extra broth and seasonings as I made more meatballs than was called for. Delish! The only thing I did really differently was leave out the egg. My boyfriend was really hungry and said the soup looked and smelled fantastic without it and to leave it out. It was super yu...

Reviewed Tuscan White Bean and Garlic Soup

Dec 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe with a few changes after reading reviews. I roasted 2 heads of garlic (we are huge garlic fans) in the oven for 45 mins. Then I made the soup as directed. It was SO GOOD. Tons of flavor, creamy, luscious and delicious. It doesn't make that much, however. My boyfriend and I had it for dinner one night, and had enough left over f...

Reviewed Corned Beef and Cabbage

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

I was so excited to make this recipe, but I think I messed up. After reading other recipes, I bought regular brisket to make this, thinking that brisket and corned beef were the same. Plus, my grocery store only had brisket. While the meat itself was tender, there wasn't much flavor. Using corned beef must be really important. It was still good, ...

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