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ahunn3_11845046

Ballwin, Missouri

Member since May 2009

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Reviewed Teriyaki Chicken with Warm Ginger-Carrot Slaw

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I loved the slaw--had to use fresh ginger though & reg.shredded cabbage as that's what I had on hand. Also added some chopped peanuts. Served w/pork w/teriyaki marinade instead of chicken.
IDEA maybe FN could remove all those reviews about the recipe not showing up at an earlier showing so we can get a truer rating of the recipe."

Reviewed Lamb Ragu with Mint

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

We did like this recipe; reminds me of pasticcio. Because it reminded me of pasticcio, I took the liberty of adding cinnamon to the meat while browning it. Also, left out the ricotta. If you like this recipe try Ina Garten's pasticcio recipe--just love it."

Reviewed Rhubarb Crumble

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

Nice recipe! Love rhubarb. FN must have corrected pan size/temp deletion, because mine has both. Also, you CAN use frozen rhubarb; no need to thaw & drain unless there's pieces of ice. You could put it in a colander and rinse with cold water if you want--you would have washed/rinsed the fresh rhubarb anyway."

Reviewed Chicken Flautas with Avocado Cream

May 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love flautas--this is a good recipe although I do prefer making w/corn tortillas. Even easier I make soft corn tacos by pan grilling the corn tortillas until soft & lightly browned and then serve w/toppings like fresh tomato salsa, cilantro, etc. My daughter-in-law (Mexican) makes veggie flautas (and/or tacos) by using potato filling. Quick ide"

Reviewed Chipotle-Lime Chicken Tacos

May 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very nice flavors when combined w/slaw. Can't find crema? Use sour cream (reg.or low fat) with a touch of half & half or milk stirred in (I see Mexicans do it this way all the time). Don't like chipotles? Try Hernandez brand taquiera or rancho (canned) salsa."

Reviewed Roasted Asparagus with Rhubarb Vinegar

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

Thank you!! for the rhubarb recipe. Love rhubarb. On the vinegar--I do like white balsamic way better than the red--worth looking for. If you can't find it or can't wait (lol) to make this you could use apple cider or rice wine vinegar (both a sweeter taste than reg.white)."

Reviewed Roasted Halved Chicken with Garlic-Herb Paste

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

Very nice flavor---all ingreds. complemented each other. Can't say I would have come up w/this combo on my own; so thanks Sunny. As for those that thought the rosemary was too strong---rosemary is one of those herbs that kind of grows on you, so try again with a little less----also make sure if you're using DRIED ROSEMARY that you definitely us"

Reviewed P. R. Pernil

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thought this was quite good and will make it again. Definitely try it with the "sour orange" IF you can find it. I really don't understand all these PRs that insist she made it wrong. Do all of their mother's make it EXACTLY the same way? How far off could she be--her boyfriend is PR, she's a good cook so would try her best to copy a recipe/method...

Reviewed Old-Fashioned Carrot Salad

Apr 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved this---just love carrots anyway. My aunt used to make coleslaw almost exactly like this---with mayo & pineapple, but w/o the raisins. So next time I'm going to try making a coleslaw, maybe with a bit more shredded carrots than usual, and follow Ina's recipe for everything else. "

Reviewed Linguine with Tuna Puttanesca

Mar 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is great. Love puttanesca and switching up the anchovies for the tuna was a diff. idea. Excuse me gourmetjo---why are you concerned about the tuna? It's CANNED tuna--ALREADY COOKED--hello!"

Reviewed Bacon Wrapped Dates Stuffed with Manchego

Feb 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are one of my favorite Span.tapas. Highly recommend them. If you are having guests that are lactose intolerant OR you don't have the cheese you can make them w/o it or put an almond in the date. Also, don't have to glaze them w/syrup if don't want to for some reason. I do thank Anne for the tip on using a silpat----they always stick on the...

Reviewed Zucchini with Parmesan

Feb 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very nice. I took one of reviewers sugg.and put it all on baking sheet in oven. Turned out great! Oh, and make sure your parmesan is all crumbled up and not in clumps when you SPRINKLE it on. In oven I put it on last 5 mins.

Reviewed Gulf Shrimp Jambalaya

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm keeping this recipe. I do like my cajun food SPICY so will adjust the seasoning some. After reading the reviews I thought apparently there are diff. methods of making jambalaya (the cajun hash) just like making any hash. I've made Emeril's cooked WITH the rice in it too--liked it and the seasoning. Decided to check out the roux comments. ...

Reviewed Succulent Braised Pork

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

NICE !!! Just love now easy, inexpensive & FLAVORFUL this is. Sometimes I use red wine, or white, or even a combo. If I use red I usually use beef broth, w/white chicken, & w/combo of wines a combo of broths. Kind of seems what I have on hand and what I feel like that day--always tastes great. W/white wine I like to add sage and w/red I sometimes...

Reviewed Superb Squash Soup with the Best Parmesan Croutons

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Definately a keeper. I loved the fact that it had no dairy in it as well. If you decided you want a little dairy; can always do a swirl of diluted sour cream on top. For the croutons I take the easy/lazy way out; spread slices of bread on baking sheet, drizzle w/oil, sprinkle w/cheese and bake at 350* 10-15 mins til crusty. Don't need to turn them....

Reviewed Moussaka

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic !! Love all the flavor combos--if you have all the ingreds. don't skimp on any of them; esp. the cinnamon, nutmeg in sauce, and use all the custard you can fit in. Trouble fitting everything in pan ? Go ahead and START with a 9 X 13 pan or even better---use a 9 X 11 that's VERY DEEP --you want the custard layer nice and thick on top....

Reviewed Cast Iron Skillet Potato Cake

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is good. Pretty much a std. Spanish "tortilla". This is good hot or serve at room temp. as Spaniards do. Next time you want to comment, phxtopdog, comment AFTER you make it. I'm sure on most recipes there are diffs. from show to the written recipe, but some of those diffs. don't matter. Once you make the recipe you understd. that. ie...

Reviewed Chickpea and Artichoke Masala

Jan 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very nice combo of flavors, aromas. I am learning to make/love Indian food. Have a daughter-in-law who's veg. so appreciate the very flavorful veg. dishes that we ALL enjoyed. Please brooke-bailey from Arlington, give it a rest. Arti doesn't need to "not listen to naysayers"; there aren't any (zero)on any of these veggie recipes. SO, Aarti, keep...

Reviewed Anna Maria's Rouladen

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Liked this recipe. Of course, I braised it longer---didn't have to follow the 30 min rule, I'm not on tv :) Definitely keep the pickle, but slice them thinner(use a couple per rouladen). Definitely keep the mustard, but go ahead and go all out GERMAN and use a good stone ground or at least a tart yellow mustard. If you're German you want pickles,...

Reviewed Chorizo and Goat Cheese Quiche

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is great and I've used diff. combos of cheese according to what I have on hand. I would go light on the chorizo, too, so it doesn't take over the cheeses in flavor (esp. if you're using really nice cheeses like the fontina & goat cheese) The crust is very good, esp. if you have a food processor. Have used store bought I had on hand at times,...

Reviewed Huevos Rancheros

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is just great. Love Huevos Ranchero anyway. I'm learning to cook Mexican foods from my daughter-in-law and have noticed she will use veg.or canola oil sometimes when lard is not available (for those opposed to using olive oil)----also it's difficult to grease your tomatoes with lard :) As far as the bitter taste in the sauce, someone...

Reviewed Oven Roasted Chile Relleno with Chipotle Asado Sauce

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Not too difficult to make and not too hot (picoso)by our stds. I also used the canned fire-roasted tomatoes, but mainly cause I already had some sauce made up w/canned & I thought it was VERY lame so was looking for a sauce fixer (chipotles). BTW Sharon from San Ramon, "relleno" MEANS stuffed so they could be battered & fried OR oven roasted.

Reviewed Beef Stroganoff

Dec 16, 2010 in Food Network Community Toolbox on FoodNetwork.com

Recipe is good. I understand it's only 5 ingreds. so she's limited. I would saute some mushrooms w/the onions and add about 2 TB of tomato paste to the sauce when adding the broth. Too bad she's limited.

Reviewed Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Love this recipe! Just can't beat grilled poblanos and also love the flavor of the ancho chile powder(dried poblanos). If you like more heat you can grill some jalapenos along w/the poblanos.

Reviewed Bruschetta

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Alton does do an authentic bruschetta. I always make bruschetta when I have part of a baguette left---or any other crusty bread for that matter. I do tend to burn things more easily when I put it under the broiler---Sooo I bake mine at 350* for 15-20 mins. Just check them at 15-tap on them, are they crusty enough for you? They don't have to be very...

Reviewed Bruschetta

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Alton does do an authentic bruschetta. I always make bruschetta when I have part of a baguette left---or any other crusty bread for that matter. I do tend to burn things more easily when I put it under the broiler---Sooo I bake mine at 350* for 15-20 mins. Just check them at 15-tap on them, are they crusty enough for you? They don't have to be very...

Reviewed Bruschetta

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Alton does do an authentic bruschetta. I always make bruschetta when I have part of a baguette left---or any other crusty bread for that matter. I do tend to burn things more easily when I put it under the broiler---Sooo I bake mine at 350* for 15-20 mins. Just check them at 15-tap on them, are they crusty enough for you? They don't have to be very...

Reviewed Bruschetta

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Alton does do an authentic bruschetta. I always make bruschetta when I have part of a baguette left---or any other crusty bread for that matter. I do tend to burn things more easily when I put it under the broiler---Sooo I bake mine at 350* for 15-20 mins. Just check them at 15-tap on them, are they crusty enough for you? They don't have to be very...

Reviewed Bruschetta

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Alton does do an authentic bruschetta. I always make bruschetta when I have part of a baguette left---or any other crusty bread for that matter. I do tend to burn things more easily when I put it under the broiler---Sooo I bake mine at 350* for 15-20 mins. Just check them at 15-tap on them, are they crusty enough for you? They don't have to be very...

Reviewed Bruschetta

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Alton does do an authentic bruschetta. I always make bruschetta when I have part of a baguette left---or any other crusty bread for that matter. I do tend to burn things more easily when I put it under the broiler---Sooo I bake mine at 350* for 15-20 mins. Just check them at 15-tap on them, are they crusty enough for you? They don't have to be very...

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