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amy.nohl

United States

Member since Oct 2010

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Reviewed Beet and Goat Cheese Arugula Salad

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

I made it with diced pancetta thrown in to make more of a meal out of it. I'm pretty sure Giada would be okay with that."

Reviewed String Beans with Shallots

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

Delicious and easy. I like to add toasted slivered almonds over the top before serving.

Reviewed Pasta alla Formiana

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

This was delicious and easy, though I changed several things...

1. I used marinara sauce.
2. I browned some ground beef with garlic, salt and pepper and mixed it into the marinara.
3. I also added layers of fresh spinach which wilted in the oven.
4. I maybe used 1-2 tablespoons oregano because the marinara...

Reviewed Ham and Cheese in Puff Pastry

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

This is great. Very easy to make (it doesn't have to look absolutely perfect) and my guests loved it. It's like a mini ham and cheese sandwich for adults, though I'm sure kids would love it too. I was a favorite among many that night -- even a vegetarian friend tried it and loved it !

Reviewed Orange and Chocolate Zeppole

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

Really delicious, everyone at my party loved them. I didn't have time to make the chocolate sauce, but the doughnuts were sweet enough with orange flavors inside and outside with the sugar dusting, so thankfully it wasn't ruined without the sauce.

Reviewed Tapenade

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

I love tapenade, and I especially appreciate the freshness of this recipe. Just a little too salty -- I would maybe cut down on the anchovies or capers next time.

Reviewed Blue Cheese and Walnut Crackers

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

Great appetizer and not difficult to make. You can even make it a few days in advance and they're just as good. You have to like aged cheese and sharp flavors to appreciate this recipe, though.

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