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beachinfrizzy

Short Hills, New Jersey

Member since Jul 2007

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Reviewed beefy mac and cheese

3 days ago on FoodNetwork.com

Tasted fine but nothing special. A lot of steps and a sink full of dirty dishes for what results in basically Hamburger Helper. I should have just made my regular go-to mac and cheese and tossed some hamburgers on the grill. Will not make again.

Reviewed stuffed cabbage rolls (galumpkis)

May 24, 2014 on FoodNetwork.com

Meh. When my teenage "eat-us anything-us" son takes two bites and then loads his plate with salad and buttered noodles, that's a bad sign. My husband and I thought it was fine, but the kids (who like all of the components in other incarnations) said it didn't taste like anything. If I were to make it again I'd amp up the seasoning in both the meat...

Reviewed roasted vegetable-steak salad

Mar 10, 2014 on FoodNetwork.com

Very simple, easy to swap out the components with what you have - for example, instead of russets I used halved baby tri-color potatoes, and instead of the endive I swapped in an arugula mix to go with the romaine to make the leafy base. Finally I topped it with chopped raw tomatoes for color and a handful of leftover crumbled feta to add a little...

Reviewed Garlic Roast Chicken with Rosemary and Lemon

Dec 2, 2013 on FoodNetwork.com

Good fast, easy go-to recipe, perfect for busy weeknights. As usual with RR recipes I cut back on the oil and garlic as well as the grill seasoning because it is very strong and salty. I add the wine sooner so it has a chance to cook off its "raw" taste - even then I find it only needs about 2 Tablespoons because the dish creates a lot of liquid...

Reviewed 7-Layer Pasta Salad

Oct 23, 2013 on FoodNetwork.com

Impressive looking and easy to assemble...needs time for all the prep work though. Thought about just using good-quality ranch dressing because I don't keep those dairy products on hand, but I ended up going to the store and I'm glad I did because the taste is so fresh and fantastic! I used parsely and dill snipped from the pots on my deck rather...

Reviewed Pork and Noodle Stir-Fry

Oct 23, 2013 on FoodNetwork.com

Glad I wasn't the only one who found this a dud. Just reading the recipe, the proportions and seasoning seemed off, and only using 1 tsp of oil for stir frying the meat resulted in a sticky gloppy mess in my pan (and I did it in batches) such that I had to scrub it out before doing the vegetables. My instincts told me to swap in 1/4 cup each soy...

Reviewed Grilled Pork Tenderloin With Corn on the Cob

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

Agree with other 1-star reviewer. Too salty, and too bitter too - had an unpleasant burnt aftertaste. Didn't bother with the sugary ketchup sauce, it did not sound appealing, but maybe that's what was needed to balance it out. In any event, I'm going back to my trusty Italian or Asian style wet marinades."

Reviewed Spinach Artichoke Pasta Salad

Apr 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this for a church volunteer luncheon and it was a big hit! Like other reviewers, I multiplied the recipe to feed 20 people - used 1 big package (20 oz) each of Buitoni Chicken and Herb tortellini and Mixed Cheese. Used jarred roasted red peppers and 'dry' sun dried tomatoes as I had both on hand, and added the pepper liquid to the dressing."

Reviewed Homemade Tomato Soup

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this as a 'tide over' for my daughter before a sports practice. Add me to the camp who cut WAY back on the oil! Just a drizzle to keep the tomatoes from sticking to the pan during roasting (and the same for softening the vegetables) is all you need. I omitted the onion and only used 1 garlic clove - with only one small can of tomatoes, wh"

Reviewed Homemade Tomato Soup

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Add me to the camp who cut WAY back on the oil...when I read "3/4 cup" it seemed excessive - a drizzle to keep the tomatoes from sticking to the pan while roasting is all you need, plus just enough for the same for sauteeing the vegetables. My daughter wanted tomato soup as a 'tide her over' before sports practice and there was enough for her plu"

Reviewed Fig-and-Orange-Glazed Ham

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

Served this for Christmas Eve and it was a huge hit (even among those who don't like figs!) I used Stonewall Kitchen's fig/walnut butter. Here's another use for the glaze - I sliced a small wheel of Brie in half (like a cake layer) and removed the top rind; spread some glaze (before the melting stage) inside the Brie and added some chopped dried "

Reviewed Turkey Shepherd's Pie with Leftover Mashed Potatoes

Nov 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Was in a hurry so hadn't read the reviews, was looking for a recipe using leftovers I had on hand and this fit the bill. 2 cups of broth sounded like too much liquid so I tried a cornstarch slurry but it still came out very soupy as others have noted. Also, I sauted the vegetables before adding the turkey and broth mixture because 5 minutes' sim"

Reviewed Sicilian Cauliflower Pasta

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

Yum! I made this for dinner with the following modifications. Instead of grating the cauliflower I broke it into small florets and roasted them on a foil-lined sheet pan with a scant amount of olive oil and S&P; then decreased the oil in the pan to 2 tsps; added chopped leftover ham with its juices to make it more hearty (chicken would work too)."

Reviewed Buffalo-Chicken Macaroni and Cheese

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

Made this for Super Bowl and all ages loved it - it seems like a lot of hot sauce but with all of the mellow dairy products the heat aspect is tempered. To make it a little less rich I used lower fat half and half and sour cream, plus added an extra stalk of celery, swapped scallions for the onion for color and threw in a handful of small blanch...

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