My Profile

Willow22

Woodinville, Washington

Member since Jul 2008

Flag This ProfileFlag as Inappropriate

Reviewed Sunny Morning Muffins

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Moist and delicious! I cut the sugar down to 1/2 cup, and will try 1/3 cup next time. Used 3/4 cup white whole wheat flour with 3/4 cup white flour, only 1/8 tsp nutmeg and 1/8 cup canola oil with 1/8 cup applesauce to decrease the fat. "

Reviewed Meatball Soup

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

My mouth is watering just thinking about this soup! Per other reviewers, I added 1/2 cup chopped carrot and 1/4 tsp red pepper flakes, and used more beef broth since we prefer lots of broth. Made the meatballs "jawbreaker" size (approx 3/4" diam), and cooked the noodles separately so we could add them to individual bowls and not have the broth b"

Reviewed Texas Oven-Roasted Beef Brisket

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious and easy, but a little too salty for my family's taste. Will cut down to 1 tbs salt next time. Served with sliced jalapenos and hot sauce on the side to add heat. Leftovers were great reheated, in sandwiches and meat/leftover broth used in a Tex-Mex soup. Love cooking one day and having lots of options to use leftovers different ways"

Reviewed Tuna Grilled Korean-Style

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Love this marinade! Delicious on tuna, swordfish and salmon steaks. I put the used marinade in a small sauce pan, bring it to a boil for a few minutes and then simmer to reduce slightly, and then drizzle the fish with extra sauce when serving."

Reviewed Sweet Chicken Bacon Wraps

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious! For my family, the sweet/spicy bacon was a huge hit... chicken just a vehicle for showing off the bacon. Next time will try waterchestnuts in place of the chicken... add a little crunch to the bites."

Reviewed Roman-style Chicken

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! I cut down the amount of EVOO to 1/8 cup (just the amount needed to brown the chicken), substituted canadian bacon for prosciutto and marsala for the white wine (didn't want to run to store), and served it over cooked spagetti squash strands. Would be delicious over pasta, rice or even red potatoes. My family loves mushrooms, so will"

Reviewed Marinated Chicken Breasts

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Easy, delicious, uses basic pantry ingredients and very versatile! Used 1 Tbs Italian seasoning along with 1/2 tsp each of garlic and onion powder, 2 Tbs white balsamic vinegar and 1 Tbs whole grain mustard. Next time will try herbes de Provence with dijon, and more garlic/onion powder. This is a keeper."

Reviewed Rockin' Roast Pork Shoulder with Spanish Rice

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

WOW, WOW, WOW! Roast was a huge hit with hubby and 3 teens (didn't make the rice - love Paula's Mexican Rice recipe). Was worried about the amount of garlic cloves, but roasted inside the meat, everyone loved it! I made 1/2 of the sofrito recipe, which still made 1 cup sauce (froz extra). Couldn't find Sazon seasoning so found recipe to make o"

Reviewed Green Beans with Caramelized Onions and Almonds

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

serves 10-12 as a regular meal side, probably 14-16 if served as part of multi-dish holiday meal. Flavor was fine but I wouldn't make again. "

Reviewed Braised Chicken Thighs with Button Mushrooms

Dec 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Entire family enjoyed the flavor, but WAY too fatty, and the nicely browned skin became soggy after braising, so there's no point to keeping it on. I always like to try the recipe "as written" the first time, but will use boneless, skinless thighs or breasts the next time I make this to decrease the fat. Like others, I'll also try replacing som...

Reviewed Asian-Style Pork and Vegetable Noodles

Nov 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good base recipe to start from, but needed more flavor for my family (teens and adults). ""

Reviewed Grilled Bratwurst with German Potato Salad

Oct 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I only made the potato salad - it was great! I decreased the mustard to 2-3Tbsp and added 1/4 cup light sour cream to make enough "dressing". I also omitted the eggs and added the bacon fat to taste (for my taste, I didn't need all the fat from the cooked bacon). The recipe doubles really well, and tastes even better after being refrigerated o...

Reviewed Herb Crusted Pork Tenderloin

Oct 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

WOW!!! I used 1 Tbsp. herbs de Provence instead of the separate rosemary, thyme and basil; and also added 1/2 tbsp. freshly ground pepper. The first time I made it, I followed the directions for oven temp and timing, but it was a little overdone. 2nd time I used an oven temp of 375`, and cooked to an interior temp of 140` by probe. I tented ...

Reviewed Moo Shu Pork

Mar 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

the marinade/sauce has a nice flavor, but there is not enough of it to flavor the meat and vegies. If you want to try the recipe, I would double or even triple the amount of marinade, but I think there are more flavorful recipes out there (Guy's spicy mandarin beef, which we actually prefer with pork or chicken)"

Reviewed Goan Beef Curry with Vinegar: Beef Vindaloo

Mar 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you cut down on the hot pepper, then also cut down on the cinnamon. I originally made this without the serrano and served with sirracha sauce for everyone to add to taste. Without the spiciness of the serrano, we all felt the cinnamon was too overwhelming. Lots left over, which I simmered for a little while with a chopped jalapeno - DELICIOUS...

Reviewed Indian Cucumber and Yogurt Salad: Cucumber Raita

Mar 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

BE CAREFUL with the salt! I added the full amount to begin with, then needed to add more yogurt and a little sugar to fix the flavor. I will start with 1/4 tsp next time and season to taste, which would probably give this 5 stars. This recipe makes way more dressing than needed for 2 cups of cucumbers, but it was a hit with the whole family as...

Reviewed Indian Cucumber and Yogurt Salad: Cucumber Raita

Mar 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

BE CAREFUL with the salt! I added the full amount to begin with, then needed to add more yogurt and a little sugar to fix the flavor. I will start with 1/4 tsp next time and season to taste, which would probably give this 5 stars. This recipe makes way more dressing than needed for 2 cups of cucumbers, but it was a hit with the whole family as...

Reviewed Indian Whole Wheat Griddle Breads: Chapatis

Mar 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

fun to try making, but I probably won't make this again. Agree that it could use a little salt or something to give it more flavor - a little bland tasting even with the spicy vindaloo filling. "

Reviewed Cajun Jambalaya

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

First time my family tried jambalaya... hubby, 2 teens and I all agreed it was delicious (which doesn't happen often!). Everyone has been looking for leftovers, so I'll definitely double the recipe next time. Family preference for spiciness runs from 1* to 4*, so I only used 1 tsp of creole seasoning on the shrimp/chicken and 1/2 tsp of Frank's...

Reviewed Maple-Glazed Pork Chops with Brussels Sprouts

Mar 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thanks to reviewers' tips, I cut the syrup down to 2/3 cup and chose 100% pure maple syrup, otherwise it would've been overwhelmingly sweet. I enjoyed the maple with the pork, but while hubby and 2 teens ate it, none wanted me to make it again. Keep the ideas coming Robin ~ love your show and how to combine prep for multiple dinners in one shot!"

Reviewed Cafe Green Salad

Mar 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

OMG ~ you know you have a winner when 2 teens rave about salad dressing, and you find yourself looking for more lettuce to use up the tiny bit remaining in the bowl. I'll confess, I actually used a spatula to get every drop. Great balance of flavor without being too tart. Soy sauce in salad dressing... who knew???? This one is a keeper!"

Reviewed Crispy Potato Cake

Mar 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a great way to make good, crispy hashbrowns at home! Next time I'll make individual size cakes on my electric griddle because it's easier to flip and serve, but if I made them in a pan again, I would only use 1/2 the oil/butter to start with. There was a lot still in the bottom of the pan when it was time to flip the cake, so there was no clean...

Reviewed Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just so-so. I was really excited to try this dish after watching the episode, but it looks better than it tastes. My family prefers the asparagus on the side, which would also make it easier to prepare. We thought the sauce was one note (too much lemon and parsley, and needed something else... white wine maybe? Fun to try the recipe once, but...

Reviewed Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just so-so. I was really excited to try this dish after watching the episode, but it looks better than it tastes. My family prefers the asparagus on the side, which would also make it easier to prepare. We thought the sauce was one note (too much lemon and parsley), and needed something else... white wine maybe? Fun to try the recipe once, but...

Reviewed Huevos Rancheros

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

The presentation in a cup is cute when serving kids or for a holiday brunch, but it was kind of hard to get a bite of everything compared to the traditional flat presentation. As others said, takes longer to cook the eggs, and muffin tins need to be greased or the tortilla sticks. I'll probably make these again for my little grand-neices, but not...

Reviewed Brunch Cornbread

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

BEST corn bread ever! More often than not I'm disappointed in corn bread because it's too grainy and dry. This was moist and slightly sweet with a finer texture than most I've tried. I used dark brown sugar since I didn't have light brown sugar, and don't think it made a difference. Delicious!"

Reviewed Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious! For my family, a little too salty, so I'll cut back to 1/2 Tbs. Montreal steak seasoning next time and see how that is, and will also cook meat in canola oil instead of EVOO (don't think the flavor makes a difference and has a higher cooking point), but overall the recipe is a winner! (Didn't try the potatoes or spinach)"

Reviewed Mexican Rice

Nov 17, 2010 in Food Network Community Toolbox on Food Network

AWESOME RECIPE! Made this in my rice cooker - sauteed the butter/rice/vegies on high stirring occasionally, then added the remaining ingredients, put the lid on, and let the rice cooker do the rest and keep it warm. Was not sure how my family would like the cheese mixed in with the rice, but everyone raved over it. Perfect filling for inside burritoes...

Reviewed Gold Medal Sizzling Fajitas

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Great recipe to customize to your liking. My family prefers the marinade made with lime juice rather than the lemon called for, and also likes a little chopped fresh cilantro added. I like cutting the meat thinly and stir-frying so that the steak or chicken doesn't cool a lot while cutting it and you can get nice thin strips that are easy to eat...

Not what you're looking for? Try: