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Reviewed Easy Caramel Sauce

May 13, 2013 in Food Network Community Toolbox on

I made this for company last minute to top some vanilla ice cream. It was super easy and I had all of the ingredients on hand which was great. My only complaint is that it tasted way too much like vanilla extract. I wasn't using a high quality extract so maybe it would help to use a good one, but I would cut the vanilla at least in half. I wil"

Reviewed Szechuan Noodles

Mar 18, 2013 in Food Network Community Toolbox on

It's basically noodles with a peanut sauce folks so try not to get too hung up on whether or not it's szechuan If you're looking to make authentic Chinese food then I wouldn't suggest Ina, but if you just want simple, good food, then she's your gal. I did have everything on hand for this except for the dry sherry and the chili oil, which I found a"

Reviewed Mushroom Risotto

Jan 16, 2012 in Food Network Community Toolbox on

Used veggie stock and nixed the dried mushrooms (but threw in some chantrelles. Very good!""

Reviewed Raisin Pecan Oatmeal Cookies

Nov 30, 2011 in Food Network Community Toolbox on

The best oatmeal cookies ever. Don't use pre-chopped pecans, I did that once and they were a bit too pecany-nutty tasting. Use the whole pecans, toast and chop them like the recipe says. I tried to cut a corner and they are way better with the whole pecans chopped by hand. Delish delish delish!!""

Reviewed Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut

Nov 17, 2011 in Food Network Community Toolbox on

These were super good. I made with vegetarian kielbasa and I made my own roasted red bell pepper relish since I couldn't find any at the specialty food store. Just diced some jarred roasted piquillo peppers and garlic, threw in a bowl with honey, red wine vinegar, olive oil and salt, mixed together then sauteed the whole mess until it thickened...

Reviewed Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds

Aug 26, 2011 in Food Network Community Toolbox on

Easy, simple, good. Made plenty of sauce, lots leftover.""

Reviewed Linguine with Lemon, Garlic and Thyme Mushrooms

Aug 23, 2011 in Food Network Community Toolbox on

This recipe is a keeper. I was a little confused when I started making it and there was no pan for cooking the mushrooms and sauce (you just mix it together in a bowl then add the pasta); I hadn't read the steps ahead of time, only the ingredients. But wow, it turned out amazing! Light (as far as pasta goes) and full of flavor. I will make th...

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