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Ter Holahan

Fairfield, Ohio

Member since Jul 2010

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Reviewed basil pesto

Jul 6, 2014 on FoodNetwork.com

Delicious. I'm so glad I read the reviews first and reduced the amount of oil to 1/2 cup otherwise it would have been an oily mess.

Next time I make it, I'm definitely going to toast the pine nuts beforehand and add a splash of lemon juice.

Reviewed grilled shrimp with garlic (gambas al ajillo)

Jul 4, 2014 on FoodNetwork.com

Very tasty! Like kari2365, I used smoked Paprika instead of the ancho. I also omitted the finishing oil and garlic chips. The dish definitely did not need those. I also didn't use the oregano; it wasn't listed in the ingredients... why not? Regardless, this will be a great go-to recipe for my raw shrimp!

Reviewed giant pigs in a blanket

Jun 15, 2014 on FoodNetwork.com

I used chicken/apple sausage for this recipe and was not disappointed. The crepe recipe is far superior than the one he listed for the banana, Nutella and potato crepe recipe. The batter should rest in the fridge so that the crepes cook up better.

I don't care for star anise, so I eliminated it, but the apple chutney turned out...

Reviewed banana, chocolate hazelnut and potato straw crepe

Jun 15, 2014 on FoodNetwork.com

The filling combination is great: sweetness of the bananas and Nutella, the nuttiness of the Nutella, and the great salty crunch of the of the potato sticks.

However, the crepe recipe is disappointing. It was thicker than I've worked with in the past and like lovefoodmom, I had to add a bit more milk to make the crepes spread easier...

Reviewed grilled shrimp with lemon-dill butter and orzo salad

Jun 14, 2014 on FoodNetwork.com

I'm the first to admit that I love lemon in any type of dishes. The more, the better! However, this lemon outing was just too lemony. In the butter, it overpowered the fresh dill completely, which was heartbreaking since I seemed to harvest almost all the fresh dill I had. The intensity killed the subtle sweetness of the fresh grilled shrimp.

As...

Reviewed pinto beans with burnt ends

May 16, 2014 on FoodNetwork.com

I've been trying for a 'homemade BBQ recipe' for sometime now. Finally, a success! I halved the recipe, using Corky's Original Memphis BBQ sauce which isn't all that sweet. I also didn't have pinto beans; instead I used Great Northern beans.

I still struggle with making the actual brisket but this is a great recipe when I have a...

Reviewed dill hummus and toasted pita wedges

May 13, 2014 on FoodNetwork.com

I caught this episode on a Tuesday morning and was immediately intrigued by the non-tahini version. I halved the recipe. I didn't have hot paprika so I used smoked instead. After the first round, I upped the paprika, and added a garlic clove and salt. I also made mine with nonfat Greek yogurt. I prefer smoother hummus since I use it as a veg dip....

Reviewed santa maria-style bbq tri-tip

May 12, 2014 on FoodNetwork.com

I found tri tip on sale and then went looking for recipes when I got home. I had a majority of the ingredients and I went for it.

My tri tip didn't have a fat cap (where I live, they trim it unless you specifically ask for the cap to be left on... and then you have to wait until they get it in to butcher it to your specifications)....

Reviewed smoky bbq riburger on cheesy garlic bread

Feb 26, 2014 on FoodNetwork.com

The barbeque sauce is very good, albeit a little too sweet for my particular taste. The pineapple clearly came through and the Dijon and Worcestershire added just enough bite. We will use less brown sugar next time, but this is a definite keeper.

I agree with the other reviews that the pork burger was a bit too thick. Next time,...

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 28, 2013 on FoodNetwork.com

My husband is a complete carnivore and we always have some variety of "Roast Beast" around the Holidays. This year, there were only two of us, so I purchased a 2-bone/5.5 lb) roast. I opted to age mine for 6 days using paper towels. However, cheesecloth is the way to go the paper towels stuck a bit.

I took out the roast and to...

Reviewed Cheater's Duck Confit

Dec 22, 2013 on FoodNetwork.com

This recipe took way longer than I expected. Maybe because I've never rendered duck fat before and was concerned that the fatty parts I saw on the leg without the skin needed to be rendered as well.

I agree with the other reviewer that the onion process is a bit too long. Mine started caramelizing during the 'lid on' part and I...

Reviewed Perfect Cranberry Sauce

Nov 28, 2013 on FoodNetwork.com

I've made homemade cranberry sauce a few times before, but have never been satisfied with the flavor.

This recipe has the sweet-tartness that I really enjoy and none of the sharp metallic taste which I've had before (despite using a non-reactive saucepan).

I used orange juice instead of water and lemon zest. Perfect.

And...

Reviewed Parmesan Finger Tots

Jul 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

A great use for fingerling potatoes (actually my first successful use of them), but the taste kind of fell flat for me. I heavily salted my water and I used fresh grated parm. I loved the texture, crispy on the outside, creamy on the inside. I'll definitely use either more cheese or perhaps a bit of ground pepper.

I didn't have...

Reviewed Tequila Sangria

Jul 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

The tricks with this recipe are to really muddle the citrus and the mint and to use a decent bottle of white wine. The first round was a bit flat. I used a sauvignon blanc that had some oak overtones to it and I didn't muddle ingredients long enough. The second time I made it, I used more mint and a crisper, fruitier white wine (pinot grigio). I d"

Reviewed Creamed Corn Succotash with Cotija

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was my first attempt at succotash (despite my mother's Southern heritage) and wow! I reduced the recipe so that I only used 2 ears of corn (because there are two of us and I knew only I would be partaking). I guess-timated some of the reductions, so it had a bit more lime than perhaps it should have. I can't wait to have this for lunch tomorr"

Reviewed Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Stunning. Like Poolio9, I used beef short ribs but they were cut a little too thin and my charcoal fire was a bit too hot, which caused a bit too much char. The BBQ sauce was fantastic, smokey and sweet with just enough heat, and I can't wait to use it on other proteins.

As long as I have been watching Food Network and Bobby Flay,...

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