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RettsKitchen

MYRTLE BEACH, South Carolina

Member since Apr 2010

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Reviewed Sour Cream Noodle Bake

Oct 31, 2013 on FoodNetwork.com

I'm Italian and would never think to use cottage cheese with pasta and tomato sauce; however, I was so very surprised. It has the look of baked ziti, but it is far better. The cottage cheese and sour cream give this dish a creamy and silky finish. It was not watery and the grated cheddar and layering technique Ms. Ree suggests is perfect. We could...

Reviewed Sour Cream Noodle Bake

Oct 31, 2013 on FoodNetwork.com

Tasty Dish..Do not confuse with baked ziti!

Reviewed Crispy Chicken Strips

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made these several times. Always wanted to know how to make the chicken crust crunchy. The chicken is tender, the outside is crunchy, nothing was oily or greasy and the flavor (used my own spices) were excellent. You are making me fat. I can't pass the frig without popping a leftover in my mouth. Thanks Ms.Ree.
"

Reviewed Baked Eggs in Hash Brown Cups

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was very good. I did not use fresh baked potatoes. I used a bag of frozen hash browns. However, they are very wet when defrosted and I did not want to just use them frozen. So, I defrosted them, drained them on dish towels, placed them on a baking sheet in the oven at 275 for about 30 min. Then let them air dry until I was ready. I did"

Reviewed Cowboy Bacon Beans

Jun 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Ms. Ree, this has to be the best bean recipe I ever had. I mean it! Made all kinds, made my own seasoning mixes....you did it. It is the perfect blend of all the ingredients you entered. I'm a very good cook and I would not say anything on these boards that was not true. You really know how to please. Thank you for this one. The only thing "

Reviewed Perfect Potatoes au Gratin

Jun 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great with necessary changes. Followed recipe exactly (but halved it for 2 people. However, Instead of using 10 russets, I used 5 to 6 depending on size of potato. Washed and dried potatoes, cut them. Add to buttered casserole. Recipe calls for 1/4 cup of flour for 10 potatoes but did not change. I used 1/4 cup of granulated flour for 5-6 diced"

Reviewed Perfect Potatoes au Gratin

Jun 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great with necessary changes. Followed recipe exactly (but halved it for 2 people. However, Instead of using 10 russets, I used 5 to 6 depending on size of potato. Washed and dried potatoes, cut them. Add to buttered casserole. Recipe calls for 1/4 cup of flour for 10 potatoes but did not change. I used 1/4 cup of granulated flour for 5-6 diced"

Reviewed Chicken Spaghetti

Jun 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

All the ingedients in this recipe are both my husband's & my favorites. It's easy, healthy, and have now made it 3 times.I agree with you about NOT using pre-shredded cheese.I had some in the refrigerator & used it the 2nd time I made it and what a difference. My favorites (and husband's) are montery, montery jack & sharp cheddar block cheeses. "

Reviewed Cheesy Hash Brown Casserole

May 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

May 20, 2013 update: I forgot to say in my original post that I cut this recipe in half since I was cooking for 2 people but had enough for about 4-6 people. The recipe as stated here is probably enough for 8-10. Made these potatoes along with the pork and green beans. This recipe needs nothing tweaked (just to cut it in half. This potato ca"

Reviewed Peach Cobbler

May 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. Tried it 2 weeks ago. I added a little lemon zest to the topping and it was just perfect. It was not watery. In the TV show, Lee did not add any thickner to the peaches but it was corrected in the recipe. Today, my husband requested it again. This time I'm using cherries instead of peaches. Thanks Ree"

Reviewed Rigatoni and Meatballs

May 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Ms. Ree, this is almost the same as my recipe. We Italians eat pasta every Thursday night and last Thursday, we made your recipe. We loved every bite. You are a great cook and since this is so much like mine, I am flattered. Only difference is as I am sauteeing the garlic and onions in olive oil, I add about 1/2 teaspoon dried pepper flakes and "

Reviewed Rigatoni and Meatballs

May 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Ms. Ree, this is almost the same as my recipe. Only difference is as I am sauteeing the garlic and onions in olive oil, I add about 1/2 teaspoon dried pepper flakes and about 1 talblespoon of good tomato paste and saute until slightly browned and the paste is cooked. The add wine. Rest is the same. Your meatballs have given me a lesson. I usua"

Reviewed Cheesy Hash Brown Casserole

May 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Perfect recipe. Made these potatoes along with the delicious pork and green beans. The recipe for the potatoes is PERFECT. I follow all recipes as is when I first cook. After that I will tweak. This recipe needs nothing tweaked. I don't understand some of the reviews?? This potato casserole is probably the best I have ever made or eaten... "

Reviewed Cheesy Hash Brown Casserole

May 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Perfect recipe. Made these potatoes along with the delicious pork and green beans. The recipe for the potatoes is PERFECT. I follow all recipes as is when I first cook. After that I will tweak. This recipe needs nothing tweaked. I don't understand some of the reviews?? This potato casserole is probably the best I have ever made or eaten. M"

Reviewed Simple Perfect Enchiladas

Apr 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love Ree's recipes and I think she is so good at what she does that like all good cooks, you cook and develop recipes until you are satisfied with the result. In this case, I found the recipe to be very tasty; however, very messy and did not like the frying of the corn tortillas... too much oil for the amount of cooking time. I would make this"

Reviewed Simple Perfect Enchiladas

Apr 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love Ree's recipes and I think she is so good at what she does that like all good cooks, you cook and develop recipes until you are satisfied with the result. In this case, I found the recipe to be very tasty; however, very messy and did not like the frying of the corn tortillas... too much oil for the amount of cooking time. I would make this"

Reviewed Chicken and Noodles

Apr 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

GREATEST EVER SOUP.....
"

Reviewed Cheesy Hash Brown Casserole

Apr 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Perfect recipe. Made these potatoes along with the delicious pork and green beans. The recipe for the potatoes is PERFECT. I follow all recipes as is when I first cook. After that I will tweak. This recipe needs nothing tweaked. I don't understand some of the reviews?? This potato casserole is probably the best I have ever made or eaten. M"

Reviewed The Best Green Beans Ever

Mar 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Miss Ree you wowed me with this and so many other recipes. I am an accomplished cook (mainly Italian) but am loving your recipes, your show and your family. This recipe was so good, my husband and I finished it off in 2 days. Followed the recipe exactly and you really do put lots of love into your work. Thanks."

Reviewed Zuppa di Pesce from Amalfi

Sep 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thank you for all your recipes. Most of them are close to our family recipes, especially this one, is almost the exact recipe I make. Mom & Dad are from the region of Puglia & providence of Bari. My Mom & Dad were great cooks & my inspiration was my Mom who made me love food & cook food. When I experience your recipes you bring me home again. ...

Reviewed Zuppa di Pesce from Amalfi

Sep 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thank you for all your recipes. Most of them are close to our family recipes, especially this one, is almost the exact recipe. Mom & Dad are from the region of Puglia & providence of Bari. My Mom & Dad were great cooks and my inspiration was my Mom who made me love food and cook food. When I experience your recipes you bring me home again. You...

Reviewed Zuppa di Pesce from Amalfi

Sep 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thank you for all your recipes. Most of them are close to our family recipes, especially this one, is almost the exact recipe the region of Puglia and providence of Bari. My Mom and Dad were great cooks and my inspiration was my Mom who made me love food and cook food. When I experience your recipes you bring me home again. You knew what Mom w...

Reviewed Patty Melt

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was the first recipe I tried from the Neelys and it was delicious. Easy and very tasty. I am so impressed with this show. Love the chemistry between Gina and Pat and this is the first of many recipes I've tried. I love listening to Pat and Gina's family stories and their dedication to tradition. Keep them coming and thank you."

Reviewed Patty Melt

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was the first recipe I tried from the Neelys and it was delicious. Easy and very tasty. I am so impressed with this show. Love the chemistry between Gina and Pat and this is the first of many recipes I've tried. I love listening to Pat and Gina's family stories and their dedication to tradition. Keep them coming and thank you."

Reviewed Patty Melt

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was the first recipe I tried from the Neelys and it was delicious. Easy and very tasty. I am so impressed with this show. Love the chemistry between Gina and Pat and this is the first of many recipes I've tried. I love listening to Pat and Gina's family stories and their dedication to tradition. Keep them coming and thank you."

Reviewed Patty Melt

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was the first recipe I tried from the Neelys and it was delicious. Easy and very tasty. I am so impressed with this show. Love the chemistry between Gina and Pat and this is the first of many recipes I've tried. I love listening to Pat and Gina's family stories and their dedication to tradition. Keep them coming and thank you."

Reviewed Patty Melt

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was the first recipe I tried from the Neelys and it was delicious. Easy and very tasty. I am so impressed with this show. Love the chemistry between Gina and Pat and this is the first of many recipes I've tried. Keep them coming and thank you."

Reviewed Memphis Cornmeal Battered Cod

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

To mjpiper. "batter browned but fish not cooked." I think what happened was the temp of oil was too high at 375. I generally start at 360-365, never add too many pieces of fish at once (this brings the oil temp down very fast and always make sure the fish pieces are all the same size. The temp should always start out high (for me that's 360, and...

Reviewed Memphis Cornmeal Battered Cod

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

To mjpiper. "batter browned but fish not cooked." I think what happened was the temp of oil was too high at 375. I generally start at 360-365, never add too many pieces of fish at once (this brings the oil temp down very fast) and always make sure the fish pieces are all the same size. The temp should always start out high (for me that's 360, and...

Reviewed Memphis Cornmeal Battered Cod

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

To mjpiper. "batter browned but fish not cooked." I think what happened was the temp of oil was too high at 375. I generally start at 360-365, never add to many pieces of fish at once and always make sure the fish pieces are all the same size. The temp should always start out high (for me that's 360), and keep adjusting it so it's always at a the...

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