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Muppety

Member since Mar 2011

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Reviewed Sausage-Cauliflower Spaghetti

Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

By itself it's pretty good! I would like to try mixing things up a bit... Looking from the other suggestions, I think next time I'll try some red chili flakes, and putting some tomatoes from a can into it, too. But, again, if you're going to do just what the recipe calls for - it's still good! Light & Simple.""

Reviewed Chicken in Parmesan Chive Cream Sauce

May 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love the basic idea of it - chicken, rice, a sauce, etc.. I'm all about finding one-bowl meals. I had two problems with it. The dried thyme was waaaay overpowering over everything else, and if you take that out of the equation, it would have been completely bland. I'll try some of the variations people have written about - but as for the exact "

Reviewed Vegetable Meatloaf with Balsamic Glaze

May 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am not normally a meatloaf fan - but I liked this! I used just an 8x8 baking dish as well, and it turned out great. The glaze is brilliant - just a PINCH too much balsamic vinegar in the glaze and in the mixture, I think. Next time I'm going to try to use a tiny bit less, and maybe put some chopped onion in it, as well."

Reviewed Genovese Pesto Sauce

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

Good recipe! But I definitely agree with the last comment - use 1/4 cup of toasted pine nuts, instead of 1/4 tbsp of pine nuts! Makes a difference! I would, also, use a smidge more cheese - adds more flavor."

Reviewed Parmesan Broccoli

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious and easy!

After reading some of the reviews, I skipped the blanching and the broccoli turned out great. I put loads of garlic in it, and went heavier on the parmesan than I did with the breadcrumbs - definitely a repeat, and maybe next time I'll try it with cauliflower."

Reviewed Bacon and Tomato Pasta

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious!

I didn't use thick bacon - I just used regular reduced-sodium bacon and a little less than the recipe calls for. It was great! The sauce is definitely something different with just a little bit of kick to it. Will totally make this again."

Reviewed Hazelnut Crusted Chicken with Gorgonzola Sauce

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

The chicken was pretty good but I agree with the last review - somehow it didn't mesh with the gorgonzola sauce. I love Rachael Ray, but I'm thinking I'll just keep the plain chicken recipe or do a variant on it with some other nut. It wasn't a bad meal - but I don't think it was worth the expense!"

Reviewed Cauliflower-Goat Cheese Gratin

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

Delicious! Next time I will use less cream because it did make the bottom a little liquid-y but it didn't detract from the taste at all.

Also, I wouldn't salt it - I would just add pepper, the parmesan makes it very salty without needing to add to it.

Will definitely make again - though not all the time because...

Reviewed Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

First - loved the potatoes. A little on the spicy side, so if you're not big on spicy I would omit some of the red pepper flakes.

That being said - the chicken, what a disaster! Clearly someone must have forgotten a step when posting this here - you have to dip it in an egg wash (or something moist) for any of the cheese to stick....

Reviewed Hazelnut Crusted Chicken with Gorgonzola Sauce

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

The chicken was pretty good but I agree with the last review - somehow it didn't mesh with the gorgonzola sauce. I love Rachel Ray, but I'm thinking I'll just keep the plain chicken recipe or do a variant on it with some other nut. It wasn't a bad meal - but I don't think it was worth the expense!"

Reviewed Shrimp Fra Diavolo

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

So good! Followed the recipe exactly - I am a spice wuss so for me it was very spicy, but my husband ( who loves spicy) said it was moderately-spicy. I think next time I will double up on the tomatoes & white wine, and just use it as a sauce on top of plain spaghetti. It was delicious!"

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