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Reviewed Green Chicken Curry

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was my first home cooking Indian experience and overall I was pleased. The flavors were balanced and the onion and ginger mellowed nicely. I would DEF recommend serving this with Naan, because the sauce is yummy and there was plenty left over to soak up. I am used to making Thai curries and I do have to say I missed the sweet factor I...

Reviewed Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this dinner for my mom for mother's day, and we loved it! Being from a family who enjoys plenty of prime rib and new york's I was worried about making flank steak, but I was able to get a nice medium rare sear and the burst of flavor from the marinade was delicious! I served the meat and slaw with wasabi mashed yukon potatoes, which added a...

Reviewed Pasta Bolognese

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This meal was very rich and pretty tasty, but I dont think it was worth the effort. I just might not be meant to enjoy bolognse because I was missing the fresh tomatoes and basil flavor from a regular marinara sauce. The recipe was super rich, hearty and thick. The flavors developed over time and the leftovers were yummy, but I found myself adding...

Reviewed Lasagna Rolls

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is amazing! A little labor intensive but well worth it, and plating is easier than regular lasagna, perfect for a make ahead dinner paty. I go for the gold and make extra bechamel sauce, it is the yummiest flavor and really elevates the overall flavor. Yummy!

Reviewed Parmesan-Roasted Broccoli

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is fantastic!!! Talk about kicking up a vegtable, the freshness of the lemon, the crunch and toastiness of the pinenuts, the earlthy basil and salty melty cheese, you cant go wrong with this recipe! I served it with a lemon Beurre Blanc Halibut and it was a great pair. I made it once using broccolini (broccoli rabe) and it didnt turn out...

Reviewed Sausage-Stuffed Mushrooms

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

These mushrooms were tasty but definetly not the best Ive ever had. The mushroom seemed dry on the outside and when bitten into, a watery sauce leaked out making them difficult to eat. I also think they lacked salt and think the cheese was too subtle. I made a variation of these, adding some minced sun dried tomatoes and used fontina cheese instead....

Reviewed Parmesan and Thyme Crackers

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

These crackers are super easy to make, and delicious! They are buttery and the thyme adds freshness and flavor. I have made them several times, and they turn out perfect. Perfect for a wine and cheese party. They arent the kind of cracker that is sturdy enough to scrape up cheese with, but better eaten on their own. They are flaky and beautiful!

Reviewed Whiskey-Glazed Sweet Potatoes

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe for Thanksgiving and it turned out OK, not great. I ended up putting all the ingredients into the kitchen aid and mashing it, adding cream and butter. Following the recipe, the end product seemed dry and the apples didnt incorporate with the potatoes nicely. I felt the cinnimon was overpowering. I dont think I would make this recipe...

Reviewed Creamed Onions with Crispy Bacon

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe for Thankgiving and it was awsome! Full of flavor and yummy! The prep of the onions is labor intensive and took longer than anticipated, but worth it. I cooked the onions longer than required because my turkey wasnt ready yet and the liquid got a little gluey, so stick to the recipe and it should turn out perfect.

Reviewed Turnip Gratin

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

The steeped sauce used in this recipe is a HIT! I have made the recipe three times, but have used it with russet potatoes instead of turnips each time. It is creamy and delicious! I always add a tablespoon of truffle butter to the mixture to add addittional flavor and it is heavenly! Slicing the potatoes on the mandolin ensures even cooking. I tend...

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