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Mrs. Provenzo

city, California

Member since Aug 2006

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Reviewed Hunter's Minestrone

Dec 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I think the servings are off. Mine made 5 quarts, way more than 6 servings. The changes I made were using 2 cloves chopped garlic cooked with the herbs instead of using a whole head in the stock; 1/2 bunch de-stemmed chopped kale instead of the parsley; and cooked my own cannellini beans instead of using canned. All family members decla"

Reviewed Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes

May 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Mmmm, delicious! I was very excited to see the shanks on sale at the grocery, but short on time so adapted the recipe for the pressure cooker. It came out beautifully in about 25 minutes under high pressure actual cook time in my 7 quart Kuhn Rikon cooker. The main difference when using a pressure cooker is that the more tender herbs should be add"

Reviewed Broccoli Soup

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very nice. My family enjoyed this soup. (Didn't make the croutons) I used a leek and shallot in place of the onion because that's what I had, and homemade veal stock. Also added some crushed red pepper, and garnished with a sprinkle of nutmeg. "

Reviewed Homemade Tomato Soup

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

This looked like a good recipe but as written calls for a massive amount of fat so to reduce calories, I just drizzled about 2 tablespoons lightly on the tomatoes for the roasting, and used just about a tablespoon to sweat the vegetables. I also used about 1-1/2 cups of stock and added a tablespoon of tomato paste. Butter wasn't added until the end,...

Reviewed Turkey Pot Pie with Sage Crust

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious recipe with a wonderful crust. Quite rich though! I used turkey stock made from the carcass of a roasted turkey which had been brined, and leftover breast meat from the same bird. When making the crust I first used the Crisco and half of the butter, processing as directed, then add the remaining cold butter which had been cut into pieces,...

Reviewed Pork Chili Verde

Dec 17, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this using much less stock. It probably should read 4 cups rather than 4 quarts. The flavor was quite good, so I gave three stars though I used only poblano and anaheim chiles. The sauce did lack body. I thickened with cornstarch which helped, and added some cream cheese which made a big difference. There is still too much sauce though, because...

Reviewed Chocolate Chocolate Chip Cookies

Nov 11, 2010 in Food Network Community Toolbox on Food Network

I made some changes also as follows, and they came out perfect!
Sifted together the flour, salt, soda and 1/4 cup cocoa. Creamed together the sugars and butter, then added the eggs whole one at a time as with a traditional cookie recipe. I added an ounce of unsweetened chocolate, melted and cooled, to the butter mixture along with the vanilla....

Reviewed Brown Rice, Tomatoes and Basil

Oct 1, 2010 in Food Network Community Toolbox on Food Network

This paired well with some simple grilled pork chops seasoned with rosemary. I used Seasoned Rice Vinegar which is milder. I also added all the dressing ingredients (using much less salt) to the tomatoes and basil to let that marinate a bit first, and added the rice afterward. Very nice dish, easy to make with accessible ingredients.

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