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Reviewed Arborio Rice Pudding
Sep 26, 2013 on FoodNetwork.com
“Just finished making this and it"s just wonderful..... Very rich and creamy. Perfect sweetness for me also. I followed the recipe exactly as written except I doubled it after reading the review from "paulabeans" saying the original recipe made only 2 "large servings". Well Paula, I now have enough pudding for 10 people. I guess a proper serving si"”
Apr 9, 2013 on FoodNetwork.com
“I'm an experienced home chef and I loved this recipe. I'm also a butter and cream sort of guy and this is a great, healthy alternative to a cream sauce. I too do not understand the 1 and 2 star ratings and comments that this is bland. It's very tasty.
I read most of the other comments and started with the recipe as written except...”
Reviewed Potato Gratin "Boome-style"
Mar 31, 2013 on FoodNetwork.com
“Who doesn't like cheesy potatoes.... That said, this recipe is pretty basic. I added 1/2 tsp each of onion powder and garlic powder for more flavor. Also added salt to taste. I agree with other reviewers that the 1 cup of cream is too much and makes the dish soupy. I'd suggest you cut that back to 1/2 cup. I increased the recipe by half but stayed"”
Reviewed Salmon Baked in Foil
Mar 3, 2013 on FoodNetwork.com
“We really enjoyed this tonight. I read the reviews and made the following adjustments. I added 3 cloves of garlic, 2T capers and some red pepper flakes to the tomato mixture. I salt and peppered both the salmon and the tomato mixture. I reduced the cooking temp to 375 and cooked for 22 minutes. Served over rice with steamed snow peas. Perfect. tas"”
Feb 10, 2013 on FoodNetwork.com
“Just had these for the first time this morning and they were great. They were very fluffy and tasty. I used whole milk, a rounded tablespoon of sugar and 2T of melted butter vs oil. Perfect! I, too, won't be buying pancake mix anymore. Prep time was less than 5 minutes. "”
Reviewed Black Bean Soup
Dec 6, 2012 on FoodNetwork.com
“Just made this for the first time tonight....
Read the reviews and made the following adjustments. Used regular thick cut bacon with a small amount of liquid smoke. Cooked it crispy and drained off all but 2T of bacon grease. Doubled the chicken stock because several people indicated the soup was more like chili w/o increasing...”
Reviewed Two Sauce Weeknight Lasagna Bowls
Nov 21, 2012 on FoodNetwork.com
“I'm an experienced cook and this recipe took me about 50 minutes to prepare. And, I wish the recipes would include a time for cleanup in addition to prep/cook times. MAN..... My kitchen was a mess with lots of pots and utensils to wash.
The above said, I agree that this was a lot like hamburger helper. It tasted fine but not worth...”
Reviewed Salmon Cakes
Nov 20, 2012 on FoodNetwork.com
“We really enjoyed this recipe. The salmon cakes had an almost creamy texture but with a nice brown crunchy outside. I read several reviews before making these and I agree you can cut back on the 1/2 cup mayo that is specified in the recipe to about 1/4 to 1/3 cup. I used panko bread crumbs for the crunchy outside. I also refrigerated the mix befor"”
Reviewed Dad's Meatloaf with Tomato Relish
Nov 18, 2012 on FoodNetwork.com
“While we really enjoyed this meatloaf I challenge anyone to do the prep in 20 minutes as indicated. Including the time spent making the tomato relish I spent about an hour total. Just saying..... And judging from all of the favorable reviews, I must be the only one who thought the relish tasted way too much like ketchup. Not surprising since it ha"”
Reviewed Sunny's Tuna Noodle Casserole
Sep 28, 2012 on FoodNetwork.com
“OK.... I just put my fork down and had to add this review! If you want good, and I mean REALLY GOOD comfort food, you have to try this. I used 2 8oz tuna steaks which I cooked in butter, let cool and flaked. I read the other reviews before I prepared this so I changed the 1 1/2 cups of chicken stock to 2 cups (some said the original recipe was a b"”
Sep 28, 2011 on FoodNetwork.com
“OK...... This was absolutely awesome! And, beautiful looking when plated.
I made the pesto ahead and initially thought it may have been a bit too salty (I used chicken broth vs water). However, it was perfect with the assembled dish. Additionally, one reviewer reduced the 3T of Dijon mustard to 2T thinking the flavor was too strong..........”
Reviewed BRAISED SHORT RIBS
Apr 13, 2011 on FoodNetwork.com
“Absolutely fabulous flavor. Unlike any short ribs I've had. The leftover liquid has such great flavor that I saved (froze) it and used it later in a beef stew which turned out great. If this is your first time preparing this recipe I would recommend giving it a try as written as it's really very good. You won't be dissappointed "”