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Moabmoni

United States

Member since Apr 2012

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Reviewed french apple galettes

2 days ago on FoodNetwork.com

easy and delicious, but cooking time is off. These were turning black on the bottoms at 30 minutes. I think 18 to 20 minutes is plenty of time to puff and crisp up the pastry and soften the apples. Anything more than that and it is burnt. I served mine with creme fraiche and caramel sauce. yum.

Reviewed lemon ginger basmati rice

May 28, 2014 on FoodNetwork.com

This is really simple and delicious. I have made a variation of it as well. I used the zest of a clementine and the juice as well in place of the lemon. It was just as good!

Reviewed Sticky Rice with Chicken

Nov 7, 2013 on FoodNetwork.com

I really like this recipe. I almost doubled the recipe except the sugar. I thought it turned out perfect this way. I grilled mine on the BBQ grill. They got a nice smoky flavor from that. The chicken and rice took on a completely different flavor with the grilled swiss chard than it was on it's own. I think the filling could easily be used in...

Reviewed Edamame with Dill Salt and Pea Shoots

Oct 8, 2013 on FoodNetwork.com

these are just like the edamame I order at my sushi restaurant. I hadn't ever tried with dill before. Quite tasty.

Reviewed Peppered Pork and Parmesan Flatbread Sandwiches

Oct 8, 2013 on FoodNetwork.com

Love this show! This recipe was fabulous. My family loved these sandwiches. I will definitely be making these again.

Reviewed Penne with Beef and Arugula

Jun 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I thought this was a good recipe. My family thought there was a little too much vinegar in the dressing. I think next time I would reduce the vinegar in half. But other than that, I loved how quick and easy this was to make. I have made it with lean ground beef before in a pinch when I didn't have a steak on hand and it was even good that way."

Reviewed Salami, Bacon and Spinach Hash

Oct 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

this was SOOOOO good. I left out the orange zest, because I was doing it from memory and forgot it. I also didn't remove the bacon and potatoes, I just left them in the pan and added everything to them and let everything get kind of crispy. You don't need to add salt to this recipe, the salami added enough salt. Great recipe. Thanks Giada!"

Reviewed Lemon-Almond Waffles

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

These were wonderful. I mixed whole eggs into the batter rather than whipping the whites and folding them in. I was short on time. But they still turned out wonderful. I love the almond flour in it and the protein that it adds to these waffles. My kids weren't crazy about the honey syrup and ate strawberry jam on them instead. I thought the"

Reviewed Sigrid's Carrot Cake

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

very good carrot cake. It has a unique texture. Moist in the middle and there is kind of a sugary crispy crust on the outside of this cake. My family loved it!"

Reviewed Shredded Beef Tostadas (Salpicon

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

these were so good. I liked the fresh taste the lime gave the shredded beef. I added a little chopped baby spinach to make it even healthier. The shredded beef reminded me of an appetizer we had at a resort when visiting Mexico last winter."

Reviewed Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup

Apr 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I found blue corn flour in the hispanic foods section of my grocery store. It was called "Harina de atole" and in english underneath that it said blue corn flour. I didn't have time to warm the maple syrup with the cinnamon sticks so I just threw a dash of cinnamon right into the batter. I thought they were good and a fun and interesting change"

Reviewed Gigi's Carrot Cake

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

are you kidding???? this cake is greasy and crumbly. It completely fell apart when I tried to get it out of the pans and then fell apart even more when I tried to move them from the cooling racks to a plate. It had that metallic aftertaste from too much baking soda. I will NEVER make this cake again! There has to be a better one out there. "

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