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Val Halla

United States

Member since Jan 2011

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Reviewed Easy Calzones

Sep 26, 2013 in Food Network Community Toolbox on

What gems!! These were so easy to make. The sauce is fantastic. Be sure to drain the cooked sausage of excess water before adding to the cheese mixture and don't overstuff, especially if you roll the dough paper thin. I had to use a spatula to lift them onto the baking sheet. Next time I will use half the sausage as my italian sausage came 1.22 l"

Reviewed Fregola Salad with Broccoli and Cipollini Onions

Jun 12, 2013 in Food Network Community Toolbox on

Absolutely delicious. I have made this many times and alternate between the fregola and Islaeli Coucous; both work perfectly, I just use a little less than the recipe states so as not to make so much since it is just for me. That is the only change I make."

Reviewed Molten Lava Cakes

Jun 2, 2013 in Food Network Community Toolbox on

These are fabulous. I have made these several times alternating the liquor with Amaretto and Chambord. My ramekins are slightly smaller and 13 minutes is perfect, still have lots of lava. I found it easier to beat the eggs in a separate bowl before adding to the chocolate. Thank you Paula!"

Reviewed Spicy Turkey Meatballs and Spaghetti

May 16, 2013 in Food Network Community Toolbox on

Excellent meatballs! I halved the recipe as it is two of us and we didn't want to eat this all week and even though there is still some left over the hubby is already asking me when I will be making this again. The addition of breadcrumbs with milk really keep these meatballs from getting dense and tough like hockey pucks, which is what happens "

Reviewed Salmon Baked in Foil

May 5, 2013 in Food Network Community Toolbox on

This recipe is good, but I like her other salmon with lemon, capers and rosemary much better. Worth making once."

Reviewed Cajun Chicken Pasta

Mar 21, 2013 in Food Network Community Toolbox on

It took much longer than 10 minutes to prep but was well worth the effort. We loved this and will be making it regularly. I used penne pasta as I don't like fettuccine and very glad I did. The sauce clung to it inside and out. This recipe lends itself well to seafood as well. Thank You Ree!"

Reviewed Pink Lemonade Layer Cake

Sep 28, 2012 in Food Network Community Toolbox on

I made this recipe as stated except I made a sheet cake instead. It made a nice summertime cake and I can see why one viewer used it as a wedding cake. We liked it and did not find it too sweet. I will make it again but experiment with trying to use the concentrate as a substitute for the water and leave out the powder. I still prefer Paula's Red"

Reviewed Baked Manicotti with Sausage and Peas

Jun 6, 2012 in Food Network Community Toolbox on

This is a good recipe but can be made better with the omission of salt. I made it with no extra salt, not even in the boiling water for the shells. I substituted spinach for the peas. This my husband said made it a 5 star, but not as written. The blend of the three cheese made it for me."

Reviewed Israeli Couscous with Apples, Cranberries and Herbs

Jan 24, 2012 in Food Network Community Toolbox on

I have made this twice now. First time per recipe(less salt as I saw the video and she uses a pinch). I felt there was too much couscous so the second time I used one cup of couscous and 1 1/2 cup of broth. Much better. It increased the ratio of pasta to veggies that I like. I also used the same ratio on Giada's other couscous recipe with cippoli...

Reviewed Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Dec 25, 2011 in Food Network Community Toolbox on

I found this to be okay, not as great as I hoped. The dressing was bland and 8 ozs of coucous is plenty, not one pound. I found this same recipe on the web and others called for 8 ozs as well. Giada's Israeli Cousous recipes are better, in my opinion. I won't be making this again. Too time consuming for the end product.""

Reviewed Salmon Cakes

May 19, 2011 in Food Network Community Toolbox on

THE INSTRUCTIONS ON THIS RECIPE ARE INCORRECT; could be the reason some viewers had with cakes falling apart. Ina said in the show to add "One tablespoon of butter and one tablespoon of olive oil" to saute the vegetables, not two as written. She also left the crusts on the bread, not removed as written. Plus she used regular Old Bay, never said "C"

Reviewed Panettone French Toast

Jan 1, 2011 in Food Network Community Toolbox on

This is good but not as good as I hoped. In my opinion Alton Brown's recipe (Episode #EA1G17) and Rachel Ray's Crunch Vanilla-Almond French Toast (Episode #TM1E08) are better and the bread is easier to find.

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