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agoldman85

United States

Member since Feb 2010

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Reviewed Tangerine-Glazed Easter Ham With Baby Carrots

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

Ugh, this was so good I had to stop myself from licking the plate. Like other people I was worried that my glaze wasn't think enough after 40 minutes, but I figured it didn't matter because it would cook down more in the oven.

I think people are to focused on the word "syrupy". It doesn't actually need to be the consistency of syrup,...

Reviewed Tangerine-Glazed Easter Ham With Baby Carrots

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

Ugh, this was so good I had to stop myself from licking the plate. Like other people I was worried that my glaze wasn't think enough after 40 minutes, but I figured it didn't matter because it would cook down more in the oven.

I think people are to focused on the word "syrupy". It doesn't actually need to be the consistency of...

Reviewed Four-Cheese Scalloped Potatoes

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

I also made these for Easter dinner and they were devoured! I was worried when I was dumping the heavy cream on, it looked like so much and I wasn't sure if they would set up properly but they came out perfect! The only change I made was I used Gruyere instead of raclette. They were so delicious! I will use raclette next time, the store just didn'"

Reviewed Real Meatballs and Spaghetti

Apr 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have never, ever questioned my own sauce/meatball recipe in the past. And with good reason, I didn't need to! I did enjoy this recipe, but I just felt like it was lacking flavor in a few places. Like many other reviewers, ground veal isn't common around me so I just doubled the pork. The meatballs were very good, but I do not think they would have...

Reviewed Real Meatballs and Spaghetti

Apr 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have never. ever questioned my own sauce/meatball recipe in the past. And with good reason, I didn't need to! I did enjoy this recipe, but I just felt like it was lacking flavor in a few places. Like many other reviewers, ground veal isn't common around me so I just doubled the pork. the meatballs were very good, but I do not think they would have...

Reviewed Chicken Marsala

Dec 2, 2010 in Food Network Community Toolbox on FoodNetwork.com

This came out wonderful-However like many others I doubled the sauce so that I could put it on my pasta!

Next time I will thicken the sauce a little more- but I believe that is my mistake somewhere in the doubling process.

Reviewed Chicken Marsala

Dec 2, 2010 in Food Network Community Toolbox on FoodNetwork.com

This came out wonderful-However like many others I made double the sauce so that I could put it on my pasta! Next time I will thicken the sauce a little more- but I believe that is my mistake somewhere in the doubling process.

Reviewed Chicken-and-Cheese Enchiladas

Oct 1, 2010 in Food Network Community Toolbox on Food Network

These have become a go to in my house. They are remarkably easy and delicious, I have even substituted black beans for the chicken (drain and rinse the beans before mixing them with the cheese). I use cheddar though, feta in enchiladas? No thanks. I have also swapped out the serranos for other types of hot peppers depending on who I was feeding.

Reviewed Tuscan Vegetable Soup

Oct 1, 2010 in Food Network Community Toolbox on Food Network

Perfect perfect perfect for a rainy day! I doubled the recipe and froze half of it. Don't leave out the Parmesan at the end!

Reviewed Whole-Wheat Spaghetti with Leeks and Hazelnuts

Oct 1, 2010 in Food Network Community Toolbox on Food Network

This has become one of my favorite recipes ever. I adore it, and the simplicity of it, yet big big flavors! The only thing I change is that I use pine nuts which I think it really take it over the top.

Reviewed Vegetable Meatloaf with Balsamic Glaze

Oct 1, 2010 in Food Network Community Toolbox on Food Network

I always thought I already made the best meatloaf in the world (its my dads recipe) but I evidently did not. Because this is it. The flavors in this meatloaf are phenomenal (I just called a meatloaf phenomenal?) its so true though! And you can swap out the veggies for pretty much any veggies you like. I ALWAYS add half an onion though no matter what...

Reviewed Lemon Fusilli with Arugula

Oct 1, 2010 in Food Network Community Toolbox on Food Network

I was so excited to try this recipe, arugula is my favorite!! However, it gave the pasta a strange texture and for the very first time in my life, I thought there was way way to much in there! All of the other flavors were awesome, and I loved the amount of lemon (I would have even liked more) but next time I make it I will use sun dried tomatoes...

Reviewed Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette

Oct 1, 2010 in Food Network Community Toolbox on Food Network

The vinaigrette and grilled onions were to die for! It was an easy recipe and well worth doing it again, and again.

Reviewed Parsnip Puree

Oct 1, 2010 in Food Network Community Toolbox on Food Network

I didn't really see the necessity of the cream, so I also used chicken broth and it turned out absolutely delicious. I served it with Bobby Flays Veggie Meatloaf with Balsamic Glaze.

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