My Profile

Tansysmom

United States

Member since Nov 2010

Flag This ProfileFlag as Inappropriate

Reviewed "Navajo-Style" Peach Crisp (Vegan Friendly)

Jul 6, 2014 in null on Food.com

Don';t you just hate it when you follow a recipe as it';s written and it doesn';t turn out? Somewhere between the cooking time, the amount of flour to thicken the peaches, and the cornmeal, things went badly awry. For one thing, "7 cups of sliced peaches" is a terribly inaccurate way to measure sliced peaches. It might work for other ...

Reviewed "Navajo-Style" Peach Crisp (Vegan Friendly)

Jul 5, 2014 in null on Food.com

Don';t you just hate it when you follow a recipe as it';s written and it doesn';t turn out? Somewhere between the cooking time, the amount of flour to thicken the peaches, and the cornmeal, things went badly awry. For one thing, "7 cups of sliced peaches" is a terribly inaccurate way to measure sliced peaches. It might work for other ...

Reviewed Chicken Stock

Sep 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

I gave this 4 stars because it's incredibly wasteful. The chicken meat can be stripped from the bones and used a number of ways. Even giving it to the dog is better than throwing it out. Also, Ina uses a LOT of salt in her recipes, probably more than most people are comfortable with. Start out with a teaspoon and gradually add more, according to y"

Reviewed Chicken Lyonnaise

Jun 10, 2012 in null on Food.com

My family and I found this dish to be disappointing. Problem areas: It's quite bland and needs a lot more seasoning; the flour/spice mixture is insufficient for six chicken breasts, and using a plastic bag to coat the chicken creates a gooey mess very early on; the sauce is tasty and would help flavor the chicken but there isn't nearly enough of ...

Reviewed Chicken Stew with Biscuits

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

This is a great way to use leftover chicken or turkey and leftover gravy, and is very versatile as you can use whatever veggies you like. I make biscuits frequently and found Ina's recipe to be very similar to the one I use; however, I normally use less salt. As one reviewer suggested, you can pat the dough out to the right size and lay it on top...

Reviewed Rum Raisin Rice Pudding

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I watched Ina make this rice pudding, and then decided not to make it after reviewers complained that it was too soupy. I frequently make Poor Man's Pudding (from the "Utah State Fare" cookbook) which calls for 2/3's cup of uncooked rice and two quarts of milk or half & half, along with sugar and other ingredients. The milk does eventually get absorbed...

Reviewed Chicken Chili

Jan 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is okay for what it is, but I wouldn't call it chili. It's really more of a chicken-vegetable soup.

Reviewed Asian Grilled Salmon

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

Sometimes it seems that Ina tries too hard to disguise the natural flavor of whatever she's cooking. I didn't pour the remaining marinade over the cooked fish and thought it was very good without all the extra soy sauce and mustard. Really, the key to this or any salmon recipe is to use very fresh fish. Salmon is an oily fish and can be pretty off-putting...

Reviewed Engagement Roast Chicken

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe with a few minor changes. I find two lemons to be overpowering. I use half of one lemon cut in half, and easy on the salt. Instead of olive oil, which makes the whole thing a bit greasy, I pour about a cup of chicken broth into the bottom of the pan. It also makes more gravy. Temperature-wise, 375 degrees is plenty hot enough in...

Reviewed Perfect Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

This recipe will make the gravy way too lemony! I reduced the amount of lemon to just a few slices and eliminated the juice and zest altogether. Try basting periodically with broth combined with a few tablespoons melted butter instead of using an entire stick. You can easily make your own broth with the giblets, the neck, a carrot, and some of the...

Reviewed Green Bean Casserole

Nov 25, 2010 in Food Network Community Toolbox on Food Network

I made this for Thanksgiving at the behest of my mate. He liked it but I thought it was awful! Canned beans cooked in canned soup, topped with canned fried onion pieces... Yuck! Plus the French's onion pieces are loaded with trans fats. Maybe I'm just not a casserole lover, but I much prefer my veggies fresh, unembellished and healthful.

Reviewed Brisket with Carrots and Onions

Nov 7, 2010 in Food Network Community Toolbox on Food Network

This is a good recipe but it needs some tweaking. I reduced the amount of salt to slightly less than a teaspoon, given that the other ingredients also contain salt. Didn't have any celery on hand so I just used carrots and onions, although not as many as the recipe calls for. I also followed the advice of several other reviewers and added beef broth...

Reviewed Beef Stroganoff

Nov 5, 2010 in Food Network Community Toolbox on Food Network

I suppose the recipe could have been more specific. That said, I can't for the life of me understand why anyone would think that you should dump an entire cup of salt into this stroganoff! For you inexperienced cooks out there, the recipe for House Seasoning makes about a year's supply. You put it into a large container, LIGHTLY SPRINKLE the meat...

Reviewed Beef Stroganoff

Nov 4, 2010 in Food Network Community Toolbox on Food Network

This is a good go-to recipe, relatively quick and easy to make, and just about any cut of beef will work. Try adding a splash of wine or brandy to the mushrooms and onions for extra flavor. Let it absorb before adding the mushroom soup and broth. Stroganoff is usually served over noodles, which makes the dish too bland for my taste. I once had a terrific...

Reviewed Beef Stroganoff

Nov 4, 2010 in Food Network Community Toolbox on Food Network

This is a good go-to recipe, relatively quick and easy to make, and just about any cut of beef will work. Try adding a splash of wine or brandy to the mushrooms and onions for extra flavor. Let it absorb before adding the mushroom soup and broth. Stroganoff is usually served over noodles, which makes the dish too bland for my taste. I once had a terrific...

Not what you're looking for? Try: