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SusanKelly

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Reviewed Lamb Stew with Sherry and Mushrooms

Dec 12, 2013 on FoodNetwork.com

Easy to make, yet excellent results, nice to make on a fall weekend

Reviewed Banana Bread with Pecans

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

This recipe really demonstrates how proportions and techniques make a huge difference. I normally had used the King Arthur Flour recipe, but Tyler Florence's recipe was more attractive and flavorful."

Reviewed Creamed Spinach

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

This was perfect. Like RG in Seattle, I switched grated nutmeg for the cayenne."

Reviewed Creamed Spinach

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

This was perfect. I did switch grated nutmeg for the paprika."

Reviewed Hearty Shiitake Mushroom and Miso Soup

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Regarding light miso, the term "light" does not refer to the same thing as lite/light yogurt, it refers to the miso color. Miso is available in three colors: white, yellow and red. This recipe uses the lightest color of the three -- white. Although each type of miso is made from soybeans, the process and some of the complementary ingredients in...

Reviewed Hearty Shiitake Mushroom and Miso Soup

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Regarding light miso, the term "light" does not refer to the same thing as lite/light yogurt, it refers to the miso color. Miso is available in three colors: white, yellow and red. This recipe uses the lightest color of the three -- white. White has the most delicate flavor, whereas red is the most flavorful.

I found bonito flakes...

Reviewed Truffled Deviled Eggs

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaise. It must be an error 1 1/2 tablespoons not cups of mayonnaise. The photo shows yellow filling -- not the color you get with six yolks and 1 1/2 cups of mayo!

Reviewed Truffled Deviled Eggs

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaise. It must be an error 1 1/2 tablespoons not cups of mayonnaise. The photo shows yellow filling -- not the color you get with six yolks and 1 1/2 cups of mayo!

Reviewed Truffled Deviled Eggs

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaise. It must be an error 1 1/2 tablespoons not cups of mayonnaise. The photo shows yellow filling -- not the color you get with six yolks and 1 1/2 cups of mayo!

Reviewed Truffled Deviled Eggs

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaisse. It must be an error 1 1/2 tablespoons not cups of mayonaisse. The photo shows yellow filling -- not the color you get with six yolks and 1 1/2 cups of mayo.

Reviewed Truffled Deviled Eggs

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaisse. It must be an error 1 1/2 tablespoons not cups of mayonaisse. The photo shows yellow filling -- not the color you get with six yolks and 1 1/2 cups of mayo.

Reviewed Truffled Deviled Eggs

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaisse. It must be an error 1 1/2 tablespoons not cups of mayonaisse. The photo shows yellow filling -- not the color you get with six yolks and 1 1/2 cups of mayo.

Reviewed Truffled Deviled Eggs

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaisse. It must be an error 1 1/2 tablespoons not cups of mayonaisse.

Reviewed Mum's Everyday Red Lentils

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

This was great. I doubled the recipe and added a small can of tomato paste for color. Before serving I added salt until it tasted on target. Upon serving a squeezed some lime juice on top of each bowl for added complexity.

Reviewed Chicken Paprika

Oct 29, 2010 in Food Network Community Toolbox on Food Network

This was attractive, as well as tasty. I made it with spaetzle. Nice cool weather meal.

Reviewed Chicken Paprika

Oct 29, 2010 in Food Network Community Toolbox on Food Network

This was attractive as well as tasty. I made it with spaetzle. Nice cool weather meal.

Reviewed Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce

Oct 15, 2010 in Food Network Community Toolbox on Food Network

Not sure why you have to go off FoodNetwork site for recipe, but here it is:

http://www.bobbyflay.com/contents/recipe_print.php?id=182

Reviewed Roasted Asparagus

Oct 3, 2010 in Food Network Community Toolbox on Food Network

Roasting the asparagus, rather than steaming it, ensures that it will not taste bitter because the exterior gets a little carmelized.

Reviewed Apple-Lime-Peanut Slaw

Oct 3, 2010 in Food Network Community Toolbox on Food Network

Another creative recipe -- glad to hear more are coming this winter! I tried it with pistachios to "go green" and it worked well.

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