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RosiesMother

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Member since Oct 2010

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Reviewed Lemon Ricotta Cookies with Lemon Glaze

Dec 20, 2013 on FoodNetwork.com

Great flavor; definitely use parchment paper so the bottoms don't brown. For a light summer cookie I thought adding a bit of fresh rosemary to the icing.

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Dec 17, 2013 on FoodNetwork.com

Great flavor; definitely use parchment paper so the bottoms don't brown. For a light summer cookie I thought adding a bit of fresh rosemary to the icing.

Reviewed Asian Grilled Salmon

Jun 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for my 5 other bookclub gals - easy & I had ingredients. A Seattle native, I know salmon/I grill it/BBQ it/do the Copper River thing, etc..thought this needed to be "brightened up" with lime, which I added-about 1/2 a lime squeezed in. If I'd had cilantro I'd have chopped stems in marinade & sprinkled atop the leaves. I'd suggest follo"

Reviewed Pulled Pork

Apr 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Unbelievable beyond words! Followed to a tee; didn't have enough sweet paprika but added Hungarian paprika. Brined in bulk pickling spice from Central Market; rubbed spice mixture into pork and wrapped in Saran Wrap overnight. Cooked 3+lb shoulder at 250 for 5 hrs 15 mins in cast iron skillet (no oil, uncovered). Took out of oven and had coat on/k"

Reviewed Mesa Grill's Southwestern Potato Salad

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

Made mayo concoction two days before to left flavors meld; assembled 24 hrs before. Used 1 1/2 tsp frozen chipoltes in adobo sauce - had kick but mild for my peeps. Served to foodie friends for taste test & they want me to make for Solstice gathering. If making ahead, brighten flavors w/squeeze of lime & garnish w/cilanto & gr onion before serving"

Reviewed Roasted Root Vegetable Irish Lamb Stew

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

Followed recipe closely, but stuck everything in the crock pot for about 4 hours on high...when I took the top of my guests bolted for their bowls & spoons. I did peel the tomatos (after putting in boiling water for 30 seconds, omitted the leeks on top - I was just lazy. Serves 6, not 8, had no leftovers for the cook. :( A nice change from corned...

Reviewed Colcannon

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

Tested last week for St Pats party & was amazing! Used leeks instead of scallions, baking potatos (they're starchy and bacon. Don't skimp on the butter at the end...totally the Irish way. (They also use kale vs. gr cabbage. Searched several recipes and this was by far the best. Am serving w/Roasted Root Veg Irish Lamb Stew, Soda Bread (will buy &...

Reviewed Colcannon

Mar 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Tested last week for St Pats party & was amazing! Used leeks instead of scallions, baking potatos (they're starchy) and bacon. Don't skimp on the butter at the end...totally the Irish way. (They also use kale vs. gr cabbage). Searched several recipes and this was by far the best. Am serving w/Roasted Root Veg Irish Lamb Stew, Soda Bread (will buy...

Reviewed Thanksgiving Pioneer-Style Herb Roasted Turkey

Nov 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Emailed this to Thanksgiving Turkey chef. He didn't have time to brine but followed otherwise to great success. The gravy was very richly flavored; wonderful, traditional autumn flavors! Extremely moist - a keeper recipe! You won't be disappointed.""

Reviewed Grilled Sweet Potatoes with Lime and Cilantro

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

I added a squeeze of lime and a sweet onion to the mix; have made twice with good results. Might nuke potatos to speed up grilling time; I put in tin foil then on the grill. Yum."

Reviewed Coleslaw with Cumin-Lime Vinaigrette

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

Added some shrimp, our Wicked Women Wine Society members loved it. Good, easy and quick!"

Reviewed Coleslaw with Cumin-Lime Vinaigrette

May 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy; I modified the prep work using grater & mandoline (vs. blender). Lightened up on lime juice a bit & used lime zest. Biggest change was adding cooked, chilled, rough chopped shrimp that got 2T of lime. Ladies at Wicked Women Wine Society gave it great reviews."

Reviewed Mussels in Oyster Sauce

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

Made this w/Brian's fried rice and garlic shrimp - all yummy, but we do get great seafood in Seattle. Making Brian's rice again for Chinese dinner on Saturday along w/Wolfgang's Stir Fried Vegetables."

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