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annz 914

Fairfas, Virginia

Member since Feb 2008

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Reviewed roasted shrimp and orzo

Mar 27, 2014 on FoodNetwork.com

I made this for supper today and found it to be quite bland (it sat for over an hour but there was no blending of flavors). So I added some seasoning: garlic powder, red pepper flakes, a little lemon zest, Penzey's Mural of Flavor and Seasonal which helped. I copied what another reviewer mentioned and tossed in some baby spinach which made it more...

Reviewed roasted shrimp and orzo

Mar 27, 2014 on FoodNetwork.com

I made this for supper today and found it to be quite bland (it sat for over an hour but there was no blending of flavors). So I added some seasoning: garlic powder, red pepper flakes, a little lemon zest, Penzey's Mural of Flavor and Seasonal which helped. I copied what another reviewer mentioned and tossed in some baby spinach which made it more...

Reviewed Herb-Roasted Fish

Dec 13, 2013 on FoodNetwork.com

I love this recipe! I use tilapia (those little individually wrapped fillets that Wegman's sells in a package). If I don't have fresh thyme I sprinkle on a little dried thyme, then a tiny sprinkle of garlic powder, kosher salt & freshly ground black pepper. Then the wonderful Ceregnola olives and start tightly folding over the parchment paper...

Reviewed Easy Tomato Soup & Grilled Cheese Croutons

Mar 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is very good but I found that I had to "add a few things" because IMO it was a bit bland. So I add celery salt, garlic powder, Penzey's Mural of Flavor, Penzey's Mignonette, and a tsp of sugar. I agree with a previous review that the saffron doesn't seem to do anything so in the future I plan to leave it out. Also, I now skip the orzo - we"

Reviewed Cherry Tomato Salad With Buttermilk-Basil Dressing

Jul 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I followed this recipe exactly as written and when I tasted the dressing it was so bland that I had to add celery salt, celery seed, garlic powder, and it still was blah (plus, I made it several hours in advance and let it "set" in the refrigerator for the flavors to blend). I may try it again just to see if I did something wrong but I used good "

Reviewed Arugula, Watermelon and Feta Salad

Jul 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

This salad is so refreshing and delicious. I use a light olive oil in the citrus vinaigrette which IMO keeps the vinaigrette from being overpowered by the oil. I think if you don't like arugula and/or mint, you could leave those ingredients out (use mixed greens as a sub for arugula but I wouldn't sub anything for the mint). There are many kind"

Reviewed French Chocolate Bark

Dec 1, 2010 in Food Network Community Toolbox on FoodNetwork.com

In "Back To Basics" Ina notes that she likes Callebaut and Valrhona chocolates which are available in specialty food stores. I use Ghiradelli which is easy to find in most supermarkets (I try to get them on sale).

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