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Sandy1970

United States

Member since Jan 2011

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Reviewed marinara sauce

Apr 4, 2014 on FoodNetwork.com

Fabulous, but I half the wine. I found 1/2 cup wine in one can of tomatoes to be too much. Also, take it from an Italian, don't rush the sauce. I simmer for 2 hours at least. You don't need to stand there and watch it -- go about your business. The words "quick" and "canned tomatoes" should never be in the same sentence. Try it -- you'll see...

Reviewed marinara sauce

Apr 4, 2014 on FoodNetwork.com

Fabulous, but I half the wine. I found 1/2 cup wine in one can of tomatoes to be too much. Also, take it from an Italian, don't rush the sauce. I simmer for 2 hours at least. You don't need to stand there and watch it -- go about your business. The words "quick" and "canned tomatoes" should never be in the same sentence. Try it -- you'll see...

Reviewed Oven Fried Chicken

Apr 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Look no further -- this is the BEST "fried" chicken. Everyone raves when I make it. My secret -- add all of the spices to the mayo and mix well. Coat the chicken with the spiced mayo and let it marinate for 4-5 hrs. Then, I coat with the breading right before baking. Didn't have a rack and in was still crispy baked right on a baking sheet!!"

Reviewed Stuffed Pork Chops

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

I felt these were somewhat labor-intensive. The morning found me baking Marie Callendar's cornbread muffins, then slicing & dicing ingredients, while brining the chops. Stuffing them is not too bad, but grilling meat that is stuffed is tricky. I think I would just bake them next time. When you try to flip them, stuffing falls out. In the end,...

Reviewed Baked Sweet Potato "Fries"

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

The taste was pretty good. Certainly not "crispy" by any means. I followed the recipe exactly, and half of them burned, REALLY charred. I suspect the cooking temp is too high.""

Reviewed Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

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

Super tasty. Used shallot instead of onion. Impressive enough for company. Trickiest part is keeping the stuffing intact while rolling the chicken."

Reviewed Eli's Asian Salmon

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

Made this twice now. A great recipe if you omit the fish sauce and use low sodium soy sauce!! Also, I used Hoisin instead of oyster sauce."

Reviewed Eli's Asian Salmon

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this twice now. A great recipe if you omit the fish sauce and use low sodium soy sauce!!"

Reviewed Herb Crusted Pork Tenderloin

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Used 2 tenderloins as the title suggests. Absolutely delicious and tender. Roasted them for 25 min. at 450 degrees, turning them at half-time. In light of reviews, I used 2 t. Kosher salt instead of 1 T. regular salt, and it was perfect.

Reviewed Rosemary Roasted Potatoes

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Must husband LOVES these! So few ingredients and so easy to make.

Reviewed Spicy Eggplant

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I omitted the plum sauce and did not deep fry eggplant. I stir-fried it. Delicious with much less oil. Used rice vinegar -- did not have black.

Reviewed Spicy Eggplant

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I omitted the plum sauce and did not deep fry eggplant. I stir-fried it. Delicious with much less oil.

Reviewed Chicken Marinade

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this with both fresh OJ the first time, then lemon juice the second time. I felt it was better with the OJ, which gave it a subtle, sweet flavor.

Reviewed Wingless Buffalo Chicken Pizza

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! Made my own dough, but used Perdue short-cuts for the chicken, so I didn't need Montreal seasoning. Used Bleu cheese dressing instead of fresh. I let sauce simmer for almost an hour.

Reviewed Fried Rice

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best fried rice ever. So much better than our local restaurants. Have all your ingredients ready -- the stir frying moves fast!

Reviewed Eli's Asian Salmon

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Based on reviews, I used low sodium soy sauce and cut the fish sauce in half. I would say it is still too salty. Next time, I will dilute the soy sauce with some water, maybe. Overall, a great flavor. Used Cod instead of salmon and Hoisin Sauce instead of oyster.

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