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annettelane_12421033

Redmond, Washington

Member since Dec 2009

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Reviewed Pear Clafouti

Oct 17, 2013 on FoodNetwork.com

Another winner from Ina...served a French themed dinner party on Sunday and this was the dessert...I followed the recipe except used whole milk instead of cream and cognac + liquid from the canned pears instead of the pear brandy. Oh yes, and I used canned pears. It was as wonderful to eat as it was beautiful to look at. Thanks Ina for once again...

Reviewed Spinach and Cheddar Souffle

Aug 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was at my Mom's house for lunch, she had made this the night before for dinner. Believe it or not, the next day, reheated on the stove, this was delicious! The flavor was incredible; somehow Ina always gets it just right. You would never think a souffle would be good the next day but this was. Thanks again, Ina!"

Reviewed Roasted Artichoke Salad

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is delicious especially after marinating a while. I make this 1 or 2 days in advance if possible, saving the parsley for the last minute. The second time I made it I used Whole Foods canned artichokes in water and it turned out lovely. It really goes well with Ina's Baked Shrimp Scampi. Another winner, Ina!"

Reviewed Fruit Salad with Limoncello

Jul 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a delicious recipe, kids even love it! The greek yogurt, honey, lemon curd and vanilla are so flavorful, it really doesn't require the limoncello, although that's a plus. So nice for a summer evening."

Reviewed Baked Shrimp Scampi

Jul 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had dinner al fresco with my sister and her 2nd generation Italian husband and family and everyone loved this but especially him. The flavors brought out the best in the shrimp plus they were not overcooked. Thanks again, Ina! "

Reviewed 4-Hour Lamb

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I served this for Father's Day dinner along with Ina's Provencal White Beans and Roasted Fennel and it was a huge hit. The lamb was tender and had such a nice flavor. Definitely take the time to sear beforehand and have the butcher cut the shank to the size of your pan. Thanks once more, Ina!"

Reviewed Lobster Mac and Cheese

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Delicious! I followed the recipe except I used Monterey Jack cheese instead of Gruyere, and langostino tails from Trader Joes instead of lobster. It was beautiful to look at as well as to eat! Thanks again Ina.

Reviewed Saffron Risotto with Butternut Squash

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Scrumptious...perfect for a fall evening. I followed the recipe exactly with one exception--I used a bit less saffron for economical reasons--it still turned out great! The flavor and color was outstanding. Thanks Ina.

Reviewed Chicken Salad Veronique

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Absolutely delicious...I love the combination of flavors and textures. The chicken, tarragon, celery and grapes go so well together. I did not change the recipe at all and it was perfect. Thanks again Ina.

Reviewed Chicken Salad Veronique

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Absolutely delicious...I love the combination of flavors and textures. The chicken, tarragon, celery and grapes go so well together. I did not change the recipe at all and it was perfect. Thanks again Ina.

Reviewed Cheddar-Dill Scones

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Delicious! I halved this recipe which can be risky while baking but the scones turned out perfectly--just the right amount of dill, also, to add that extra spark of freshness. They also looked beautiful, as well...especially with the egg wash. Ina's recipes are the best...thanks Ina!

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