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Valerie12

United States

Member since Mar 2012

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Reviewed devon's award-winning chili

May 12, 2014 on FoodNetwork.com

Black pepper potentiates the effect of cayenne. If you use half the spices (the hot ones), this dish turns out fine...spicy but not mouth burning. I cant see using so much cayenne and black pepper, it was still spicy after half the amount.

Reviewed Panzanella

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

Love the recipe! I added a little honey to the vinaigrette to balance out the vinegary flavor. Also, I micro-planed the garlic instead of chopping it and used 2 cloves (love garlic).
Left out the capers I didnt miss them. Since we have an abundance of heirlooms at the farmers market now I increased the ration of tomatoes to other vegetables,...

Reviewed Peach Cobbler

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

I love this. Some peach cobbler recipes have too much going on with bourbon etc. but this is a simple buttery delight, just a little cinnamon or any warm spice and it is DELISH! Paula you rock!!"

Reviewed Bourbon Peach Cobbler

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

Meh, it was sorta bland. Not terrible. I usually love his recipes. Could use some nutmeg, cinnamon, or some other warm spice. The ratio of dough to peaches is just off. Will try another recipe, after all it is peach season so.........."

Reviewed Fig and Almond Tart

Jun 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

ok, so I tried to go back and change the rating, the reason for the two stars is I wanted people to notice this, had I been told this, it would have made all the difference in the world. I made the version with fresh figs when available and it was delicious....perfect dessert. Another time I made it and I had to use dried figs and it truly was n"

Reviewed Squash Casserole

Jun 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

I guess between the soft onions and the mushed up zucchini, adding sour cream, butter, cheddar cheese, and then some butter crackers, it just kind of turned me off. I like butter and sour cream but this was just too gloppy and heavy tasting, I didnt taste the zucchini at all, you could have put anything in there and you would not taste it with al"

Reviewed Rich Beef Barley Soup

Mar 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am completely baffled as to why people thought this was fatty. What a shame that a reviewer even threw her soup out after adding and cooking the delicious and yes expensive oxtails. I used short ribs, still pricey but not as bad. I ALWAYS make soup the day before it is served, put it in the fridge and then literally take the fat off with my h"

Reviewed Free Range Fruitcake

Dec 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used a normal sized bundt cake pan and it cooked in one hour and 10 minutes. Adding more nuts, helps to absorb some of the moisture in the cake and will abate any of the problems that some people are complaining that it is gloppy in the middle, mine was not, used one cup of nuts! I left out the candied ginger, it is hard to find and doesnt imp"

Reviewed Mango Salsa

Mar 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I added half a red pepper, chives instead of cilantro (not a fan), a little honey and a little olive oil, it tuned out delicious!!! Served it on Salmon with yams on the side!""

Reviewed Fig and Almond Tart

Mar 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Remember that fresh figs are much less sweet than dried, so adjust your apricot jam according to the fig, dried or fresh, use less for the dried fig and it wont be too sweet, this recipe is a winner!""

Reviewed Caponata Panini

Mar 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Left out capers (expensive for just a tbs) and used 7 Kalamata olives for that briny addition. I find that everything can be adjusted to taste. Whenever anything has sugar in it and you are not a fan of sweet, experiment by adding only a tsp at a time and adjust according to your taste. I did, and it turned out great, the bones of this recip...

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