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annette_stouffer_10048786

Danville, California

Member since Mar 2008

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Reviewed Rosemary and Mustard Chicken with Vegetable Bolognese

Dec 14, 2013 on FoodNetwork.com

I did a lot of modification on this is I hesitate to review it but the basic recipe is solid. I used dried herbs, boneless, skinless chicken breast, and NO mushrooms. I also used crushed tomatoes instead of tomato paste since I had some opened. I served it with risotto. Though I cut the herb butter down to 1/4 of the recipe (only two chicken breast)...

Reviewed Beer-Braised Chuck Roast and Onions

Oct 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've made traditional pot roast for years but my daughter has never been a fan. She LOVED this recipe and my husband said it was a do-over. I browned the meat and onions in the pan, added the liquids to the pan to deglaze then put everything in the crock pot for 8 hrs on low. Served it with roasted carrots and mashed potatoes. Yum!"

Reviewed Family Favorite Salad with Homemade Ranch Dressing and Croutons

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'm surprised most of the reviews are about the dressing, which is in fact very good and I typically am not a ranch dressing fan. But it's the croutons that are amazing. They are a little spicy but they were a perfect combination with the cool ranch. My guest were just eating the croutons right out of the container."

Reviewed Quinoa Stuffed Poblano Peppers

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was too spicy for my teenage daughter and a little too spicy for me but my husband loved it. I think it was more the tomato sauce then the chilis that were causing the problem. I followed the recipe but added salt to the filling which really helped out the flavor. Without the salt I thought the filling was bland. But I will make it again."

Reviewed Gina's Spicy Corn Chowder

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

Super tasty. Made a few changes. Used chicken sausage instead of bacon (my daughter doesn't eat pork). Used jarred roasted red peppers since I didn't have a fresh red pepper at home and also used non fat milk instead of cream. I took some of the soup 5 minutes before it was done and ran it through the food processor to help thicken it then added "

Reviewed Strawberry Crumb Pie

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

It's was wonderful though I did make changes. I used a pre made pie crust since I had one on hand and I have high cholesterol so the crust in the recipe was way too high in cholesterol for me. The only other change was I used about 1/3 blueberries and 2/3 strawberries. Took it to friends house for dinner and everyone gobbled it up. "

Reviewed Chicken and Chorizo Romesco with Spanish Potatoes and Kale

May 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is wonderful but not a great idea for a weeknight meal. Made some changes. I used Adelles chicken chorizo. I used the cheese called for and kept the kale separate. The potatoes were wonderful. I made several modifications to the sauce. I used pine nuts and regular canned tomatoes. I forgot the vinegar. It was still tasty though my husband tho"

Reviewed Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

May 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I agree with another reviewer, this is addictive. I made just two minor changes. I used Aidells smoked chicken chorizo since my daughter doesn't eat pork. Also, I thinly sliced the carrots (grating carrots takes too long) and used a little more than it called for so I didn't have to serve a side veggie. YUMMY! And it didn't take me much longe"

Reviewed Chicken Parmesan

Apr 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is delicious but the clean up was a pain since I made the sauce from scratch. I served it with pasta and steamed green beans. I didn't have fresh herbs so I used 1 tsp dried basil in the sauce and 1 tsp Italian seasoning with the oil to coat the chicken. I thought it turned out fine with the dried. "

Reviewed Pork Chops with Fennel and Caper Sauce

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

This was very good but I'll do a tiny bit of tweaking next time. I thought the sauce could have used more capers and lemon zest. I felt they were lost. But we loved the fennel, shallot, and tomato combo and agreed it was a do-over. Served it with orzo as others suggested and topped everything with grated parm.""

Reviewed Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans

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

Lots of chopping but worth the effort. I did make a few changes due to lack of some of the ingredients. First I used Trader Joes Chimichurri since I was missing many ingredients and this also saved a lot of steps. Used red wine vinegar in the bean and thought they were a little plain. Not sure if the sherry vinegar would have made a huge diffe...

Reviewed Swedish Meatballs

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good but I did some slight modifications and turned this into a slow cooker dish which worked great. My daughter doesn't eat pork so I used all ground beef. Otherwise, I made the meat balls as directed then moved the browned meat balls to the slow cooker. Added the flour to the pan then used one can of beef consume (10oz) then the balance...

Reviewed Apples, No Pie, a la Mode

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

Very tasty. Needed to cook the apples longer than suggested. Next time I will double the sugar and spices. But over all a nice simple way to use up the apple I get in the fall from my friends tree.""

Reviewed Country Oxtails

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

This was WONDERFUL! I inherited some oxtails from a co-worker who moved out of state and gave away things in her freezer. Word of caution for anyone not used to cooking with oxtails -don't tell your family. My husband REFUSED to eat anything that came from a tail. Didn't tell the kids and they ate it all! A few changes. I used the crock pot ...

Reviewed Beatty's Chocolate Cake

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

I bake a lot and my husband pronounced this cake the best thing I had ever baked. Followed the cake recipe exactly but changed the frosting a little. I did need a little more powered sugar in the frosting. I might have had my butter a little too soft and I didn't add the egg yoke to the frosting. But it came out wonderful and was a huge hit. ...

Reviewed Monogrammed Sugar Cookies

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had a recipe that called for two rolls of refrigerator sugar cookie dough that you pat out into a jelly roll pan then top with a cream cheese & melted white chocolate chip mixture then top that with fresh fruit. The store bought cookie dough was too expensive so I decided to make this recipe instead. Boy am I glad I did. It was a hit. I can'"

Reviewed Roasted Eggplant Spread

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I combined the recipe with another and got a very tasty dip. I cut up, tossed, roasted and processed the veggies in the food processor as directed. However, mine were done roasted in 30 minutes. Might have had smaller pieces that called for. Then I followed a more traditional eggplant dip recipe and added 1 Tbls. fresh lemon juice, 2 Tbls. tahi"

Reviewed Halibut Veracruz

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

Halibut is expensive so I didn't want this to be a waste of $16 and it was not. I did some small modifications. I didn't have olives and my husband doesn't like them so I took the suggestion of another reviewer and used capers and caper juice. I did rinse the capers to avoid they over powering the sauce. I also like my sauce a little thicker s"

Reviewed Grandgirl's Fresh Apple Cake from Georgia

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this in a bundt pan. It took 1 hr 25 minutes to bake. I did find that the glaze actually overflowed out of the pan so it took me a while to get it all to absorb. Also, as someone else stated the glaze does foam a lot so next time I will use a larger sauce pan. I didn't have buttermilk so I made sour milk (1/2 Tbs white vinegar with the 1/2...

Reviewed Boston Cream Pie

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had already made my cakes and was just looking for the pastry cream recipe. This one was good but I found it to be a little thick and had a bit of an eggy taste. I only had fat free milk and whipping cream so I used 1 1/2 cups of the milk and 1/2 c. of the cream. Might have been the reason for it becoming too thick. But it was good enough for...

Reviewed Pecan Coated Fish with Remoulade Sauce

Oct 17, 2010 in Food Network Community Toolbox on Food Network

Like several other reviewers I found the pecans on the fish a bit tricky. The butter in the pan and the pecans both turned an unappealing dark brown, but it didn't taste burnt and did add a nice crunch to the fish. I used fresh caught grouper and it was really tasty. The sauce is for sure a do over. It was a hit. My daughter made green bean fries...

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