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andreamdwyer

Member since Dec 2011

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Reviewed Almost-Famous Broccoli-Cheddar Soup

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe - I've made it several times, exactly as called for. This last time I think the broccoli was a little underdone after cooking 24 minutes - maybe if I'd kept it at a higher simmer. I think I used more cheese the first time too - probably a packed 2 1/2 cups vs. 8 oz. exactly. I serve it with french bread and butter on the "

Reviewed Smothered Pork Chops

Nov 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

We all loved this. I halved the spices (cayenne, garlic powder, and onion powder), and it turned out great. I was afraid with the large amounts it would turn out too "zesty". I used 4 3/4 in. or so pork chops, and had leftover flour mixture, but I would use it to make extra sauce next time. I served it with an extra buttery batch of Yukon Gold"

Reviewed Buttermilk Southwestern Grilled Chicken

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

really delicious. made it on the 4th and thought I cooked it a little too long so made it again tonight. great marinade - added 2 chopped shallots and upped the garlic to 8 cloves (chopped), also subbed in chipotle chile powder for ancho. for this second batch, added 1/2 cup canola oil to the marniade, and brushed the chicken with the marinade "

Reviewed Chicken Salad

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

Really delicious chicken salad--did change a few things though. I poached the chicken using a different recipe from martha stewart. I did not cool the chicken in the stock - that would overcook it. Instead I cooled it on a cutting board, then just shredded it instead of chopping it. I also did 1 1/2 cups of mayo (light mayo + 1 Tbsp. lemon ju...

Reviewed Italian Wedding Soup

Dec 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOVED this recipe! Changes I made that made it extra spectacular: I made a 1 1/2 batch of meatballs, according to the original recipe (scaling ingredients), but did 1/2 lb. each of ground pork, ground chuck and ground veal, like a meatloaf mix. I used 2 eggs so as not to waste the extra 1/2 egg, and doubled the garlic (1 Tbsp). I also, initia...

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