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VLizzle

Medford, Massachusetts

Member since May 2007

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Reviewed Buttermilk Banana Bread

Jan 5, 2015 in on Food.com

I thought the ratio of ingredients are WAY off, but I figured I would give it a shot and I was right. Disgusting soupy mess not fit for human consumption."

Replied to Fresh Vegetable Spring Rolls with Two Dipping Sauces Recipe : Food Network

Dec 31, 2014 on FoodNetwork.com

If your rice wrappers are tearing you are probably over soaking them or over stuffing them. Try again.

Replied to Fresh Vegetable Spring Rolls with Two Dipping Sauces Recipe : Food Network

Dec 31, 2014 on FoodNetwork.com

review the recipe - IF you made it - we do NOT care about your personal recipes.

Replied to fried and stuffed rice balls (arancini di riso)

Dec 29, 2014 on FoodNetwork.com

Look for the icon on the recipe page that looks like a printer. It should be next to the SAVE RECIPE link. Click on that and it will take you to your printer. You can also highlight the recipe and copy and paste it to a document in Word and then print. I hope this helps.

Replied to fried and stuffed rice balls (arancini di riso)

Dec 29, 2014 on FoodNetwork.com

Diane, there is no need to be rude

Reviewed Restaurant Teriyaki Sauce

Dec 27, 2014 in on Food.com

Way too watery (Yes I DO know how to use cornstarch in fact I prefer clear jel!) and lacking in flavor. I revamped the entire recipe, increased the amount of soy sauce, reduced the amount of water, used FRESH ginger and FRESH garlic and added more honey and sugar, along with some toasted sesame seeds and then it was edible.,"

Replied to roasted brussels sprouts

Dec 22, 2014 on FoodNetwork.com

Your statement is WRONG!!!!

Replied to Crab Salad Recipe : Food Network Kitchen : Food Network

Oct 18, 2014 on FoodNetwork.com

Love the idea of serving them in puff pastry shells

Reviewed grilled brussels sprouts

Sep 25, 2014 on FoodNetwork.com

I used Butternut Squash Seed Oil instead of Olive Oil and they were fantastic.

Reviewed Green Beans on the Grill

Jul 9, 2014 in on Food.com

you fail to mention the estimated amount of cooking time."

Reviewed grilled marinated london broil

May 22, 2014 on FoodNetwork.com

I doubled the recipe because I had two very large steaks to marinade, and as recommended by another commenter, I reduced the remaining marinade into a sauce, which was incredible. Although I doubled the recipe, I did decrease the garlic to only 3 cloves because the hubby isn���t a huge fan, and added 1/2 teaspoon of homemade onion powder (so easy...

Reviewed Caramelized Mushrooms

May 14, 2014 in on Food.com

I LOVE this recipe! It was the perfect blend of ingredients for me. I used Portobello mushrooms and I omitted the cracked pepper - just a personal preference. Other than that I followed the recipe to a "T". I will be making this again and again."

Reviewed Portabellas Stuffed With Spinach and Blue Cheese

Mar 8, 2014 in on Food.com

An amazing combination of flavors that were just meant to be! I wouldn';t change a single thing about this recipe because it is perfect."

Added Recipe Photo to Portabellas Stuffed With Spinach and Blue Cheese

Mar 8, 2014 on Food.com

Added Recipe Photo to Portabellas Stuffed With Spinach and Blue Cheese

Mar 8, 2014 on Food.com

Replied to Campfire Banana Boats Recipe : Ree Drummond : Food Network

Feb 13, 2014 on FoodNetwork.com

Use the recipe as a guideline. I use organic semisweet chocolate chunks, I make my own marshmallows and my own caramel sauce.

Replied to Campfire Banana Boats Recipe : Ree Drummond : Food Network

Feb 13, 2014 on FoodNetwork.com

Use the recipe as a guideline. I use organic semisweet chocolate chunks, I make my own marshmallows and my own caramel sauce.

Saved Recipe Pork Wonton Soup by Aroostook

Feb 13, 2014 on Food.com

Replied to Aunt Trish's Salad Dressing

Nov 26, 2013 on FoodNetwork.com

I have NEVER heard of getting that much juice out of two lemons and that is your problem. The average lemon should only produce only 1/4 cup of juice if you are lucky.

Reviewed Weight Watchers Apple and Carrot Salad

Nov 16, 2013 in on Food.com

I used regular mayo because I hate the fat free stuff, and I also tried this with sour cream and plain yogurt, all with very good results, with a slightly different, but pleasing taste. I also used regular sugar, because I do not like substitutes. I only used one large Granny Smith apple, one good sized grated carrot, a small amount of celery a...

Saved Recipe Mexican Corn Relish by Jenny Webb

Oct 18, 2013 on Food.com

Saved Recipe Corn Relish for canning by Dib's

Oct 18, 2013 on Food.com

Reviewed Stove Top Mac-n-Cheese

Sep 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good for something quick! My stove broke and I needed to wait 2 weeks for a new one. As a result, I could not make my baked mac & cheese so I looked for something I could make on top of the stove, and tried this. It was good, and I think I can tweak it to better suit my tastes. I liked the quickness, consistency and minimal ingredients. I wil"

Reviewed Guacamole

Jul 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very tasty! I substituted grape tomatoes because that is what I had handy. I did NOT leave it out for 1 hour or so - I like my guacamole cold!"

Reviewed Roasted Beets

Jun 27, 2013 in on Food.com

I love this simple way to roast beets. Once cooked, I don';t even bother peeling them - no need to waste the skin."

Reviewed Mama's Pound Cake

Apr 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fabulous! I made the recipe as is except for one thing. Instead of using regular vanilla extract, I used vanilla butternut from King Arthur Flour - check their website, I can't post the link here, not allowed. I did cook the cake for the full 1 1/2 hours and the outside had a nice crusty "shell" on it, while the inside was moist and delicious! "

Reviewed Homemade Breakfast Sausage

Mar 17, 2013 in on Food.com

No where near enough seasoning for 9 pounds of pork!"

Reviewed Bacon Wrapped Shrimp

Feb 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic APPETIZER - common sense by the amount made! Want this is an entree, then make more!

Flavor blend is fantastic, love the variation of colors and the texture. Will definitely make again and again."

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