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SouthernJoanne

Charleston, South Carolina

Member since Aug 2007

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Reviewed Penne with Braised Short Ribs

Jan 22, 2014 on FoodNetwork.com

I've made this recipe a number of times and it is a huge hit in my family. I make it with boneless shortribs and skim the fat after cooking. I use an immersion blender on the sauce and add the meat back in chunks. Serve with smashed potatoes and oven roasted carrots - the latter get added to the sauce. Yum.

Reviewed Penne with Braised Short Ribs

Jan 21, 2014 on FoodNetwork.com

I've made this recipe a number of times and it is a huge hit in my family. I make it with boneless shortribs and skim the fat after cooking. I use an immersion blender on the sauce and add the meat back in chunks. Serve with smashed potatoes and oven roasted carrots - the latter get added to the sauce. Yum.

Reviewed Homemade Tomato Soup

Jan 7, 2014 on FoodNetwork.com

I cut back the oil to 1/4 cup and substituted half & half for the cream, using just 1/4 cup. Loved the flavor of the roasted tomatoes and will definitely make again.

Reviewed Banana Pudding

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

I like the recipe and get rave reviews, but I double the custard and don't bother with the double boiler. Use half and half instead of milk for even richer custard."

Reviewed French Apple Tart

Dec 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a little bit of France right from your own kitchen. It gets rave reviews in terms of taste and is just beautiful as well. This time I mixed the apricot jam with Grand Marnier and it was as yummy as ever. You'll get 5 stars when you make it and it truly is easy."

Reviewed Butternut Squash Soup with Chipotle Cream

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I first made this soup for Thanksgiving and have made it three times since. We love a little heat so I add a bit more chipolte to the soup and plenty of the adobo sauce as it adds so much flavor. I have served it as a main dish topped with a couple of seared shrimp or scallops and a swirl of sour cream. Serving it Christmas Eve in martini glass"

Reviewed Baked Shrimp Scampi

Aug 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe, but I usually cut back on the butter. I serve it over linguine that has been tossed in olive oil flavored with lemon rind and it is superb. Just put the rind of a lemon in 1/4 cup of olive oil and let sit for an hour or so. Strain out zest before tossing. "

Reviewed Ratatouille

Aug 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

By far the best ratouille I've ever made and it could not be easier. There's something about cooking the vegetables separately and then combining all for the final simmer. I used a splash of sherry & white vinegar - I think the vinegar is a wonderful and distinctive touch."

Reviewed Baked Shrimp Scampi

Feb 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe, but I usually cut back on the butter. I serve it over linguine that has been tossed in olive oil flavored with lemon rind and it is superb. Just put the find of a lemon in 1/4 cup of olive oil and let sit for an hour or so. Strain out zest before tossing. ""

Reviewed Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce

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

Made it for Thanksgiving and it was wonderful. My rack was about 5 1/2 lbs and was done to perfection at 150F in 40 minutes. I served it with roasted parsnips, turnips, carrots & red onion - roasted in the pan with the rack. Apple chutney & sause were wonderful. Sausage & chestnut dressing, cranberry sauce completed the Thanksgiving dinner. Tha...

Reviewed Deep-dish Apple Pie

Nov 23, 2010 in Food Network Community Toolbox on Food Network

I use my own recipe for filling, but wanted a new pie crust recipe. Found this one to be absolutely foolproof.

Reviewed Key Lime Pie

Nov 22, 2010 in Food Network Community Toolbox on Food Network

Tart creamy pie that showcases the great flavor of limes without a lot of unnecessary ingredients. I followed the recipe exactly and it was perfect. A very simple recipe!

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