My Profile

Tom Talbot

St. Louis, Missouri

Member since Dec 2007

Flag This ProfileFlag as Inappropriate

Reviewed Chicken and Green Chile Pumpkin Bean Stew

Oct 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

WOW!! We loved this!! The prep time is long as suggested by others but I'm knife handy and this helped shorten that. Like others had to use multiple smaller cans of diced green chiles (in my case 4 seven-ounce cans). The flavors in this meal just jump out at you. We skipped the toasted pumpkin seeds totally with no regrets. It's important to n"

Reviewed Huevos Rancheros

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a regular staple for our family breakfast. We have used Boudin sausage in place of Chorizo on one occasion and still tasted great. The dried chiles are always a challenge and we usually can get real close to those represented in the recipe, we've probably used three or four different combinatins trying to stay with Tyler's intended bala...

Reviewed Veggies in Yellow Curry

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

We love this - have made it approx. five times now over the past couple years and will continue to have it regularly. I usually double it and we definitely use the Mae Ploy and love it. I use three cans coconut milk, three carrots, one large onion, two serrano chiles,two cans baby corn, one red bell pepper and one yellow bell pepper, 5 kaffir l...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Our family loves this. We make it over and over again. It is important to cut everything small enough for kid bites - we cut the chicken much smaller than she does in the video from the original tv presentation. We use either dry or sweet marsala whichever we have on hand. We eat it with chopsticks in asian serving dishes. My family insists ...

Reviewed Individual Chicken Pot Pies

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

We love this and have made it approx. ten times now. We cook two turkeys at Thanksgiving this year and freeze all the leftovers and bring them back through the winter to keep making this great comfort food. We use puff pastry with great success, and after about the third or fourth time quit using the pearl onions, the kids just didn't like them...

Reviewed Mom's Stuffed Eggplant

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great meal loved by the whole family. I substituted a combination of hot and sweet italian sausage in place of ground beef. I followed the way he made it on TV, which is triple the printed recipe. Only used two of the red peppers, still had lots of leftover stuffing at the end. Next time four good size eggplants with otherwise triple recipe should...

Reviewed Scallops Bonne Femme and Spinach with Crispy Prosciutto

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great sauce!! We skipped the proscuitto and spinach, and loved this. My wife had a great recommendation which is to serve this over rice the same way we would a curry dish.

I cannot agree with the previous commenter who added bacon. When you buy good scallops at a good fish monger, there is no way you want to add a dominating...

Reviewed Scallops Bonne Femme and Spinach with Crispy Prosciutto

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great sauce!! We skipped the proscuitto and spinach, and loved this. My wife had a great recommendation which is to serve this over rice the same way we would a curry dish.

I cannot agree with the previous commenter who added bacon. When you buy good scallops at a good fish monger, there is no way you want to add a dominating...

Reviewed Shrimp and Egg Fried Rice with Napa Cabbage

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Our whole family loves this meal but our kids especially crave it. If I made it twice a week it would be fine with them. We use two cups of Jasmine rice and it works just fine. For the kids we substitute two-three boneless skinless chicken breasts (diced) for the shrimp. We also season the chicken with Old Bay and we add a touch of srirachi sauce...

Not what you're looking for? Try: