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beachgirl684_8601947

Beaverton, Oregon

Member since Oct 2007

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Reviewed Spanish Style Chicken and Dumplings

Jul 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow, big time yum! I used boneless skinless chicken thighs, and don't skimp on the saffron! I know it's expensive, but the flavor is worth it, and it a bottle of it goes a long ways. This was way better than I thought it would be, and super easy. Oh, and I used hot italian turkey sausage instead of chorizo. "

Reviewed Chicken and Mushroom Goulash with Gnocchi

Mar 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

We loved this!! I used half smoked paprika and half regular and there was a ton of flavor! If it was bland for some people, perhaps they just used regular paprika...?? The only other difference I did was add some tomato paste. So good! Use crusty bread to soak up the sauce. ""

Reviewed Spaghetti and Meatballs

Feb 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

The red pepper was way too much for us so I had to mellow it out with some heavy cream and beef broth. Because of that I had to add in some extra dried seasonings. I also don't like my sauce too chunky, so I blended it up with my immersion blender. I think this helped thicken it up and make it not so runny, for those that were looking for a way t...

Reviewed Turkey Lasagna

Feb 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

So good! I took this to a dinner party and everyone kept asking who make the lasagna! I used a bigger pan so I added another layer of noodles and some leftover vodka spaghetti sauce to it. Delicious! And instead of buying the big balls of fresh mozzarella cheese, I bought these packs of things called pearl mozzarella. There's just a bunch of litt...

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Dec 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum Yum Yum! I loved this! Just don't add extra salt or extra cheese because the cheese is salty enough! I cut the recipe in half and it still heavily filled 4 mushrooms. ""

Reviewed Melt-In-Your-Mouth Barbecued Ribs

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a very simple and easy recipe. Much more simple than having it the oven all day. It does need to be tweeked a little bit, though. It needs a lot of extra spices, or you need to rub some on the meat. And it's not a recipe that you want to set and leave for more than a few hours, unless you want it to be more stew-like. I cook it long enough"

Reviewed Chicken Noodle Soup

Mar 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed the directions with spices, and it was soooo overpowering, all I could taste was the cinnamon. For my boyfriend and I, it was inedible. I should have just put a sprinkle of the cinnamon. "

Reviewed Chicken Noodle Soup

Mar 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed the directions with spices, and it was soooo overpowering, all I could taste was the cinnamon. For my boyfriend and I, it was inedible. I should have just put a sprinkle of the cinnamon. "

Reviewed Quick Creamy Tomato Soup

Jan 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Decent, but I didn't love it. I even added an onion and 2 cloves of garlic. Seemed like it was missing a richness, or more depth of flavor.

Reviewed Quick Creamy Tomato Soup

Jan 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Decent, but I didn't love it. I even added an onion and 2 cloves of garlic. Seemed like it was missing a richness, or more depth of flavor.

Reviewed Chicken with Morels

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

The morels we expensive so I substituted half of them for creminis. I've never tried morels before, and in the end I was glad that I substituted half of them because the texture was just not for me. I'm a serious mushroom lover, but to me they felt like wet corduroy in my mouth. The flavor was there, but the texture wasn't. So don't be afraid to...

Reviewed Chicken with Morels

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

The morels we expensive so I substituted half of them for creminis. I've never tried morels before, and in the end I was glad that I substituted half of them because the texture was just not for me. I'm a serious mushroom lover, but to me they felt like wet corduroy in my mouth. The flavor was there, but the texture wasn't. So don't be afraid to...

Reviewed Chicken with Morels

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

The morels we expensive so I substituted half of them for creminis. I've never tried morels before, and in the end I was glad that I substituted half of them because the texture was just not for me. I'm a serious mushroom lover, but to me they felt like wet corduroy in my mouth. The flavor was there, but the texture wasn't. So don't be afraid to...

Reviewed Venetian Shrimp and Scallops

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Yum! I've never used saffron before, and we loved it! My boyfriend thought it was amazing and told me over and over again. Other than adding a little cream, the only other thing I changed was to blend up the broth in a blender before adding the shellfish. We don't care for big chucks of tomatoes. It helped thicken up the broth too.

Reviewed Venetian Shrimp and Scallops

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Yum! I've never used saffron before, and we loved it! My boyfriend thought it was amazing and told me over and over again. Other than adding a little cream, the only other thing I changed was to blend up the broth in a blender before adding the shellfish. We don't care for big chucks of tomatoes. It helped thicken up the broth too.

Reviewed Old-Time Beef Stew

Oct 14, 2010 in Food Network Community Toolbox on Food Network

Like others, I used beef stock instead of water. It came out very tender and well cooked, but very bland for my tastes. I had to put a lot of extra seasonings. I don't know how people thought that there wasn't enough liquid, I had a major excess of gravy! If you simmer it properly on low you won't lose that liquid.

Reviewed Herb Crusted Pork Tenderloin

Oct 14, 2010 in Food Network Community Toolbox on Food Network

I don't cook very much, but this was super easy! My boyfriend has never raved about any of my cooking as much as this. Great flavor and very moist.

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