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Mrs.Bales

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Member since Apr 2011

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Reviewed Stuffed Belgian Endive Recipe : Melissa d'Arabian : Food Network

Apr 27, 2014 on FoodNetwork.com

Oh my, was this fantastic. I substituted nutmeg for the dijon and it was incredible. In April in Eastern NC, endive is only 3.99/lb. I can't imagine this dish being as good with cabbage. The artichoke flavor of the endive is to die for.

Reviewed Sweet n' Spicy Shrimp Lettuce Tacos

Jan 22, 2014 on FoodNetwork.com

This was incredible! I love the sweetness of the agave balanced with the heat of the siracha! Two thumbs way up! Definitely eat it on cold, crunchy bib lettuce leaves! I served ours with a side of rice made with coconut milk.

Reviewed Sweet n' Spicy Shrimp Lettuce Tacos

Jan 18, 2014 on FoodNetwork.com

This was incredible! I love the sweetness of the agave balanced with the heat of the siracha! Two thumbs way up! Definitely eat it on cold, crunchy bib lettuce leaves! I served ours with a side of rice made with coconut milk.

Reviewed Roasted Sausages and Grapes

Aug 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

So fabulous! I think next time I will use all hot sausage instead of half sweet/half hot. I liked the hot much better with the sweet sauce and grapes. This meal seems very special, even though it's cheap and easy!"

Reviewed Hard-Boiled Eggs

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

I use this method every time. The key is to peel the eggs almost immediately after dunking them in ice water--- they peel much easier!"

Reviewed Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

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

So delicious! The only thing I did differently was to dip the fish in egg instead of butter to make it a little lighter. Will definitely make again and again!"

Reviewed Real Hamburgers

Jul 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I think these are fantastic! I added melted butter (3 tbsp per 2 lb of beef) to my 80/20 beef and they were so moist. I left all other proportions the same. They were even good when my charbroiling husband grilled the heck out of them. Yuuumm!"

Reviewed Bibb Salad with Basil Green Goddess Dressing

Jul 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

This dressing is fantastic! I added an extra half cup of basil because I wanted to use it up and it made the dressing even greener. I reduced the lemon to about 2 tsp. and also added a splash of Worcestershire sauce instead of the anchovy paste. Zippy!"

Reviewed Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata

Jul 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Unique and tasty. I could "crunch" the ground cinnamon in my teeth though...kind of a turn off."

Reviewed Bean and Cheese Tamales

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

I don't care if it's authentic or not, but they really weren't very good. Not enough flavor and too much dough."

Reviewed Caramelized Onion and Goat Cheese Tarts

Jul 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm making these right now and they smell heavenly. I do feel like the recipe is written in a confusing way. Seeing that you need a "Special equipment: 1 (12-count nonstick mini muffin tin" but you should "cut out 12 circles from each crust" and another reviewer said that "I was able to make almost 12 tartlets" and it serves 4 people--- got me con"

Reviewed Swordfish With Citrus Pesto

May 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Oh my goodness. This pesto is AMAZING. I didn't make swordfish, but baked tilapia instead. I halved the pesto recipe and still had some to throw in the freezer. I even put the pesto on my roasted asparagus and it was absolutely heavenly. Keeping this recipe for sure!"

Reviewed Kittencal's Chicken Crescent Roll Casserole

Mar 2, 2012 in null on Food.com

These are fantastic! I actually used all the crescent rolls and all the cheese sauce. Every time I make these I get rave reviews. Next time, I think I'm going to add either some broccoli or peas to the filling for some texture/nutrition. What a crowd pleaser!"

Reviewed Fluffy Oatmeal Raisin Sandwich Cookies

Jan 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

These "sandwiches" are a huge mess, a scrumptious mess, but mess. I can say, though, that these oatmeal cookies are the BEST cookies I've ever had. I've tried several recipes for them and this recipe is by far my favorite. They're soft, fat, and not overly sweet. Yum!""

Reviewed Toasted Coconut and Orange Icebox Cookies

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

These were yummy. I didn't really taste the toasted coconut, but the orange came through. My cookies turned out pretty flat and crisp because there is no leavening agent in the recipe. I dipped them in dark, dark chocolate. Can't wait to make them into an ice-cream sandwich!""

Reviewed Chicken Parmesan

Dec 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband and I made this, dipping half of the cutlets in plain bread crumbs and making the other half according to the recipe. We definitely enjoyed the cutlets that were dipped in the plain bread crumbs much better. Yum!!""

Reviewed Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

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

Great recipe, except it doesn't say to poke the uncooked dough with a fork before baking. Otherwise, your dough will turn into balls! Fun dinner idea: Make lots of different varieties and serve with salad! Yum!""

Reviewed Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

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

Great recipe, except it doesn't say to prick the uncooked dough with a fork before baking. Otherwise, your dough will turn into balls! Fun dinner idea: Make lots of different varieties and serve with salad! Yum!""

Reviewed Roasted Chicken Purses

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

These were good with a few changes. This is what I did: I painted the whole wonton wrapper before I even put the mixture onto it. It seemed to save some time. Then, I folded them as directed. In a saucepan, I melted 3/4 stick of butter with some dried thyme, salt and pepper, and 2 cloves of garlic. I threw the raw purses into the pan and sauteed ...

Reviewed Bruschetta with Gorgonzola Cheese and Honey

Oct 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are fantastic! We're not huge Gorgonzola lovers, so I used crumbled feta instead. Fantastic!""

Reviewed Peanut Butter Cookies with Blackberry Jam

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

These cookies are ridiculously good! AND huge! They're very decadent and do not have an overwhelming peanut butter flavor. My cookies cooked in about 10 minutes."

Reviewed Cookie Dough Truffles

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

These are amazing! My husband and I made these on a whim. I used a small ice cream scoop to scoop the truffles and didn't have to roll them. I refrigerated the balls for 2 hours, then dipped them in chocolate. I left out the nuts and stored the truffles in the freezer. We've been eating them frozen and they are amazing! Unlike other reviews, I think...

Reviewed Nutty Granola

Apr 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This granola was amazing! I only added the 1/2 c. walnuts and omitted the other nuts and raisins. I used lite maple syrup and added 1 tsp. of cinnamon and 1/2 tsp. nutmeg. If Christmas had a "smell" this would be it! It's perfectly "clumpy" and crispy!"

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