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Member since Apr 2012

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Reviewed White Bean and Chicken Chili

Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

my husband was sick of tomato based chili, so we tried this to mix it up. it's full of flavor and even better the second day. the cheese makes it even more delicious. that said, i used a blend of ground chicken breast and thighs to help get some texture and flavor.""

Reviewed Crispy Zucchini and Potato Pancakes

Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fried Potato Perfection! I LOVE, LOVE, LOVE this recipe and so do all my friends and family. The recipe is really light with crazy amounts of savory flavor to it. I make this with dinner or as a brunch item. One small tip...I wouldn't be intimidated by the cheese or garlic. I find you can never have too much! ""

Reviewed Millie's Tzimmes

Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Terrific and tasty Tzimmes! Super easy to make too. I didn't do the prunes, raisins and pears but doubled up on the apricots, tart cherries and apple rings. This was a big crowd pleaser and I was thinking that I may try this next time with my brisket recipe. I added about 1/3 cup of honey to the mixture but followed everything else to a T. ...

Reviewed Halibut in Artichoke and Tomato Broth

Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Holy Halibut! This recipe was AM.A.ZING. It was so easy and full of flavor. I made it for a holiday meal and everyone said it was restarauntworthy. A few suggestions. I doubled up on the garlic, shallots, artichokes, tomatoes and thyme because I served for 6 and used the suggested amount of stock and wine...all turned out perfect.

Giada,...

Reviewed Truffled Deviled Eggs

Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the most devily delicious recipe ever. It was beyond a crowd pleaser. A few suggestions. I doubled the eggs and would still ease up on the mayo. I added a dusting of cayenne and paprika to the eggs mash and a sprinkle of black pepper. You don't need the truffles. The oil does the job. I would let it sit for about a half hour before...

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