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Paradise Valley, Arizona

Member since Dec 2004

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Reviewed baked virginia ham

Apr 22, 2014 on FoodNetwork.com

I rarely do not like an Ina recipe. There was way too much orange for my taste. I love chutney and what confounds me is that I am sure I made this before and loved it. Perhaps glazed a smoked ham as opposed to a honey ham? Way too much orange.

Reviewed herbed-baked eggs

Apr 18, 2014 on FoodNetwork.com

This is such a great recipe. Easy yet can be made for an elegant dinner for two..champagne, toast points and a great (endive?) salad. I love it because when my herbs are blooming all I need are eggs butter and cream in the fridge to whip this up. I used mint this time and it was excellent. The only way to go wrong would be to not watch the broiler...

Reviewed slow-cooker corned beef and cabbage

Mar 18, 2014 on FoodNetwork.com

Great recipe. The changes I made were more rutabega and less potatoes. The texture of the finished rutabegas was perfect ..they hold up to the long cooking better than taters. Also I put onion wedges on top as last layer. Also added 2 beef bullion cubes to the pot, based on another review. Next I made a horseradish mustard cream sauce for the side...

Reviewed tuscan lemon chicken

Feb 27, 2014 on FoodNetwork.com

2 comments..maybe 3.. The first time I made this I nearly burned my patio down..watch it due to the oil and I doubled the recipe (Ina made a correction in a later show about this possible hazard). I grill the chicken under a La Crueset pot, and then finish in the oven (ala tyler florence). Perfect every time. Lastly I just cut the back bone out of...

Reviewed tuscan lemon chicken

Feb 27, 2014 on FoodNetwork.com

2 comments..maybe 3.. The first time I made this I nearly burned my patio down..watch it due to the oil and I doubled the recipe (Ina made a correction in a later show about this possible hazard). I grill the chicken under a La Crueset pot, and then finish in the oven (ala tyler florence). Perfect every time. Lastly I just cut the back bone out of...

Reviewed 30 Minute Shepherd's Pie

Oct 31, 2013 on FoodNetwork.com

I really have not made many of Rachael's recipes over the years, however this is my go to for Shephards Pie. I take help from the store with ready bought mashed taters some times, and have even used polenta on top. I did not surf all of the reviews, however I guess the only way to mess this up would be too much salt. I do not add any, as it is in...

Reviewed Italian Wedding Soup

Sep 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow!! What a great recipe! I was suspicious of the dill, but there is no way this would have turned out the same without it. I left out the sausage (didnt have on hand) and used ground turkey as thats what the store had. I used Orzo pasta. Next time may put store bought tortellini to make it almost a stew. I like the barley idea another reviewer h"

Reviewed Karri's Steak Marinade

Sep 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I tend to be a purist when it comes to steak...just salt pepper and grill correctly. This marinade ROCKS!! I literally was knawing on the tbone and did not want to throw it out. I cant see using this on a prime cut of meat, but for a humble cut, its perfect. Already thinking it will be good on pork chops and even seafood as someone else has mentio"

Reviewed Oven-Fried Chicken

Jul 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I don't think I have ever given an Ina recipe less than 5 stars. I followed the directions to the T and the only change I made was adding Cayanne pepper and paprika to the flour (based on reviews). I used the rack also. It was just ok but definitely not like crunchy fried chicken I have had in the past. Even Ellie's unfried chicken has more crunch"

Reviewed Falafel

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

So good. I used canned chick peas and it was outstanding. I first served them on a bed of lettuce with a simple yogurt (not that hers is not simple) dressing with lemon and garlic. The texture combo was fantastic. Then I made them and put them in a whole wheat pita...off the charts good. The nice thing is that once you make the mix, it will keep i"

Reviewed Tomato Crostini with Whipped Feta

Jun 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

The only changes I made were to use Sherry Vinegar instead of regular red wine. I just find the flavor so much deeper. I also didn't have cream cheese so I used greek yogurt and will do so forever more. Low Cal and I love the tang with the creamy feta. I literally was eating the tomato mixture from the bowl..its THAT good. If doing low carb, this "

Reviewed Lentil Sausage Soup

Apr 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Two changes..I threw in a bag of organic Kale and put the lid on the last 20 min or so of cooking. Delicious and even healthier. Secondly, I took time to brown (carmelize) each kielbasa piece in the oil. It really amps up the flavor of the end dish! "

Reviewed Lasagna with Turkey Sausage

Feb 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have been making this for years since I first saw it on the show. I add red pepper flakes to the sauce and it gives it a nice kick. Also I use no boil lasagna noodles for ease. I love that I assemble when I want and its good in fridge till I bake it off. The creamyness of the cheese is what makes it so great. Next time I may even leave out the m"

Reviewed Thai-Style Halibut with Coconut-Curry Broth

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

Full disclosure..I dont like fish usually, and I am not related to Ellie. Just like all of Ellie's dishes I have made, this dish is a super star. I used Wild Mahi as that is what was fresh. I didnt do the spinach but used basmati brown rice as a base. Probably the only thing I would change is to cut back on the broth to make more of a sauce like c"

Reviewed Kicked-Up Corned Beef Hash

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had some short ribs from Tylers recipe and I used in this recipe for the beef. Wow. I cut my potatoes too large (my fault) and though they were cooked, they did not crisp. I did not have a jalapeno so I used cayanne peper when cooking the onion and i also added a green pepper I had on hand to the onion sautee. This is a great recipe Big D! "

Reviewed Asian-Style 3 Bean Salad

Jan 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made as a side with Ellie's beef and tofu lettuce wraps (INCREDIBLE). I could only find very thin green beans in the market as it is winter. I tried to replace with frozen and not great. Next time I will use snap peas and steam with the edamame. This, like all of Ellie's recipe's I have made, is delicious and it is healthy. To the reviewer who s"

Reviewed Shrimp and Sausage Jambalaya

Jan 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Do not be put off by the chopping involved here..its worth it and you can do ahead of time. I made a mistake by trying to use cooked (frozen) defrosted shrimp from trader joes. The shrimp were ok, but did not impart any flavor, or absorb any flavor from the Jambalaya. Next time I will roast the shrimp in the oven as Ina does for shrimp cocktail, a"

Reviewed Raffy's Turkey Sausage and Chestnut Stuffing

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this for Christmas. Very good. Trader Joes was out of bottled chesnuts so I got fresh and roasted in oven. I dont know how much flavor the chesnuts added actually, and may omit next time. However the mix of cranberrys and red pepper spice and sausage (I used sweet itallian pork) was excellent. I did used regular crusty bread and not corn br"

Reviewed Lettuce Cups with Tofu and Beef

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

I am a huge Ellie fan, however I found this recipe by accident, searching for ways to get more Tofu into my diet. Its a knockout. The only change I made was to use iceberg lettuce and not butter lettuce, due to the price of butter lettuce. I see no reason that you could not change out beef for ground poultry. Next time I will use whole or halved w"

Reviewed Scalloped Potato Gratin

Dec 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

It pains me to give Tyler a less than peferct score, however this recipe is very flawed. It has no resemblence to the video almost...Video says bake at 400 degrees (375 here)...video says ad a bay leaf..video says cover in tin foil. Furthermore despite cooking an hour at 425, tenting, and slicing taters thin, my potatoes were not done. I would say"

Reviewed Stracoto with Porcini Mushrooms

Dec 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

The best pot roast you can make! I get the Dried Wild Mushroom package at Trader Joes when available, that has porcini and other mushrooms. So inexpensive. I puree the sauce at the end, and add some Brandy. Serve with Mock Mashed potatoes (cauliflower/low carb/delicious) by Chef Stella (recipe on this web site) with a bit of horseradish in the mix....

Reviewed Bird to the Last Drop

Nov 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have been making this for several years after Thanksgiving. It is outstanding. The only difference I do is to remove the carcass and chill it after its cooked, then shred/chop the meat. Its not pretty but it insures no bones and really gets every last bit of meat. I always double the recipe. The old bay is worth buying, as it adds that special s"

Reviewed Engagement Roast Chicken

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I morphed this with Ina's lemon chicken with croutons (my other favorite). When the chicken was done I took it out of the pan to sit, then I put in some cut up large crouton sized pieces of Sprouted Bagels from Trader Joes. I tossed them in the juices then put it back in the oven for another 15 min. The cooked lemons really give the veggies a nice"

Reviewed Spinach Gratin

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

My family has requested I bring this to thanksgiving every year for 4 yrs! Its that good. Just be sure to take the time to totally defrost/drain the spinach (as Ina says on show) or else it really loses the flavor as it doesnt absorb the sauce and adds extra water too. This step is worth the doing! "

Reviewed Roasted Vegetable Soup

Nov 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

The point of this recipe is to use up roasted veggies and it works perfectly. Threw in some small shiitake mushrooms and used low sodium chicken stock. Simple and delicious. Reminds me of when ina made simple delicious non pretentious food."

Reviewed Restaurant-Style Salsa

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Years ago a housekeeper of mine wrote down her salsa recipe, and it was very similar to this.So easy but still tastes very fresh. I like to add a touch of wine vinegar to it..like a TBSP. Gives it that something extra. This keeps very well also due to the acid in the tomatoes and the vinegar too."

Reviewed Dirty P's Garlic-Ginger Chicken Thighs

Oct 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I am not a huge fan of guy. I did like this recipe very much though. I changed the chicken thighs to boneless as their more falvorfull. I grated the ginger as it imparts more taste than chopping. Marinated 10 hrs but next time overnight for sure. Lastly I did a Tyler trick that I love. I get them perfectly browned on grill then put them in the ove"

Reviewed Bacon and Brussels Sprout Hash

Oct 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I find Tyler's recipes are worth making, however, they usually have some adjustments. As pointed out in prior reviews..the veggies will not cook in the time per the recipe. Carmelization of the sprouts and potatoes is key. Next time I will put them face down and brown them in the bacon fat and oil, then turn. Then deglaze the pan with balsamic and"

Reviewed Pastitsio

Oct 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is comfort food on steroids! I made three changes, two based on prior reviews. I added allspice and cut back on cinnamon (not just because I added allspice). I also used a high fiber small penne pasta from Trader Joes (a small nod to health haha). I may have to put a lock on my refrigerator to prevent me from eating the leftovers in a day! Ma"

Reviewed Grilled Lemon and Rosemary Chicken

Oct 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

The recipe says to marinate up to one hour, however on the show he said it can be overnight. I would do longer next time. The taste was very familiar to Ina's lemon chicken meets Ina's chicken parmesean. They are two of my favorite dishes, so I tried this. I added some heirloom tomatos and sprinked with parmesean. I do think this recipe needs mor"

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