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Stocking-Foot Contessa

Olympia, Washington

Member since Sep 2005

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Replied to butternut squash lasagna

1 day ago on FoodNetwork.com

I had the same question and found the answer in a review. That reviewer said it worked fine bake, then freeze. Also the sauces can be made ahead, assemble the night before and bake it off in the morning. I haven't tried to do it this way yet but that's my plan for this Thanksgiving.

Replied to butternut squash lasagna

1 day ago on FoodNetwork.com

Never mind, amyb answered my question below. Thanks!

Replied to butternut squash lasagna

1 day ago on FoodNetwork.com

I'd love to know that too. I want to take this to my brother's house for Thanksgiving but don't want to get up at 5:00 am to make it. Can I assemble it the night before and bake it off right before we leave?

Replied to pecan squares

Nov 8, 2014 on FoodNetwork.com

I think the recipe as written is fine; pecan filling usually doesn't call for eggs does it? Anyway, it's written the same as the show and the video above. I made a 1/2 batch so a smaller baking sheet and put a larger sheet pan under it. I think next time I'm going to use a 13x9 baking pan - no boil over.

Replied to italian wedding soup

Oct 26, 2014 on FoodNetwork.com

Sometimes you can find turkey sausages. Or you can always use regular Italian sausages - which I think are generally pork. Just make sure they are uncooked and remove the casings. Failing that, I'd probably just increase the ground chicken and add some Italian seasonings to the meat mixture. Hope that helps.

Reviewed roasted garlic clove chicken

Sep 15, 2014 on FoodNetwork.com

Easy and delicious; the herbes de Provence make it just different enough to be fancy. I even had the oven at 375 accidentally and still turned out perfect since chicken thighs are hard to screw up. Get the herbes de Provence and elevate a weeknight dinner to something wonderful. Oh, and be sure to serve the crusty parm bread (or any crusty bread)...

Reviewed ratatouille

Sep 15, 2014 on FoodNetwork.com

Delicious! I'd never had ratatouille before but I loved it. It went perfect with the garlic chicken and parm bread from the same show. The only thing was the eggplant really soaked up the oil so I had to use more the other veggies as she noted in the recipe. I'll definitely make again.

Replied to the chewy gluten free

Jul 28, 2014 on FoodNetwork.com

Did you chill the dough in the fridge until it was very firm - at least an hour or two? That's a crucial step.

Replied to crispy mustard-roasted chicken

Feb 11, 2014 on FoodNetwork.com

Wrong recipe. This review is as helpful as the print options.

Replied to crispy mustard-roasted chicken

Feb 11, 2014 on FoodNetwork.com

I'd like to be able to print without every hyperlink address printing in every recipe. What's up with that?

Replied to crispy mustard-roasted chicken

Feb 11, 2014 on FoodNetwork.com

I'd like to be able to print without every hyperlink address printing in every recipe. What's up with that?

Reviewed brisket tostadas

Jan 23, 2014 on FoodNetwork.com

I made these with leftover pot roast and everyone loved them. The triple layer makes a great presentation. I also swapped out the mashed black beans for vegetarian canned refried beans. The mashed black beans with hot sauce were super dry and terrible where the refried beans (with hot sauce) were creamy and good. The kids called them giant nachos....

Reviewed The Chewy Gluten Free

Aug 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was my first foray into GF baking and I was thrilled with how good these were - a far cry from the GF cookies at the store. Everyone loved them - including the wheat eaters like myself. I made them a bit smaller and baked less. I think that was the key - to watch the baking time because it varies with size and ovens. "

Reviewed Lemon Pavlovas with Berries

Jun 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were wonderful - I loved the lemon. A quick tip to prevent sticking to the parchment - lightly dust the paper with cornstarch before putting the meringue on it. "

Reviewed Weeknight Bolognese

May 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great sauce! I followed the recipe exactly and added a diced onion to the ground sirloin. I've learned to go easy on the salt with Ina's recipes - so I cut it to two teaspoons. Absolutely delicious. Fast, easy, hearty and did I say fast? Be sure to use a good wine - something you would drink/serve at dinner. My orecchiette kind of stuck toget"

Reviewed Orange Curd

May 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the first Ina recipe that failed me - it just would not thicken so it was a very runny sauce. Still, everyone loved it and it tasted great with strawberries so I will try it again. "

Reviewed Spanish Chicken and Potato Roast

Mar 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this as written, adjusting the cooking time to bit longer. It was an easy and delicious weeknight meal and a great use for the bottle of smoked paprika I need to use. I will be making this again.""

Reviewed Spanish Chicken and Potato Roast

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

I made this as written, adjusting the cooking time to bit longer. It was easy and delicious weeknight meal and a great use for the bottle of smoked paprika I need to use. I will be making this again.""

Reviewed Zucchini Gratin

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed the recipe exactly and it turned out beautifully. Make sure you wait until the sauce comes to a boil before putting it in dish for the oven. Everyone loved this. Great way to use up end of the summer zucchini. ""

Reviewed Beef Stroganoff

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

The recipe for House Seasoning makes a big batch of it. It may be unclear to beginning cooks but DO NOT use the full amount in the recipe. Simply season with about a teaspoon or so of the house seasoning or skip it and just use some salt and pepper. I can't imagine how dreadful 1-1/2 pounds of beef (or anything really would taste after adding ...

Reviewed Beef Stroganoff

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

The recipe for House Seasoning makes a big batch of it. It may be unclear to beginning cooks but DO NOT use the full amount in the recipe. Simply season with about a teaspoon or so of the house seasoning or skip it and just use some salt and pepper. I can't imagine how dreadful 1-1/2 pounds of beef (or anything really) would taste after adding...

Reviewed Black Bean, Corn and Tomato Salad

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

I had been looking for ways to use my smoked paprika so when I saw Giada make this I had to try it. Amazing flavors. I followed the recipe exactly - very easy and delicious. Everyone loved it. Perfect smokey flavor for a bbq. Don't leave anything out. One thing, it makes a ton. The recipe say 4-6 servings but I'd say it's more like 8-10 as"

Reviewed Salted Caramel Banana Macaroons

Apr 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are NOT called macaroons, which are a different cookie entirely. MangoRose is right, these are macarons and they are tricky to make. Mine cracked too, no feet but I'm not sure if it was the recipe or my oven or the humidity. Martha Stewart has a recipe that shows how to make your own almond flour and doesn't use meringue powder. "

Reviewed Salted Caramel Banana Macaroons

Apr 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are NOT called macaroons, which are a different cookie entirely. MangoRose is right, these are macarons and they are tricky to make. Mine cracked too, no feet but I'm not sure if it was the recipe or my oven or the humidity. "

Reviewed Dill Fingerling Potatoes

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

Simple and delicious. I used Trader Joe's teeny tiny potatoes when I couldn't find fingerlings. Everyone loved the creamy texture and the dill was perfect. It was a nice change from rice with the mustard roasted fish. "

Reviewed Turkey Lasagna

Jan 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful! I couldn't find turkey so I substitued chicken sweet Italian sausage. Next time would cut back on the salt since my parmesan was a bit salty but no one complained. Be sure and let it rest about 15 minutes to firm up. If you've never used sweet Italian sausage, give this a try - the flavor with the goat cheese was amazing. I've never...

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