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bennette4796_7053945

Waretown, New Jersey

Member since Jan 2007

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Reviewed grilled sea scallops on tortilla chips with avocado puree and jalapeno pesto 2

Mar 3, 2014 on FoodNetwork.com

I've made this a few times, and agree that you need to reduce the lime juice in the avocado puree to two limes. Also, I cut the scallops in half after grilling and place cut side down so that the bites are more manageable. I find that the jalapeno pesto recipe makes way too much, so I freeze the leftovers in small 4oz canning jars to cut down...

Reviewed mediterranean barley salad

Jan 29, 2014 on FoodNetwork.com

The dressing really could have used less lemon, but otherwise it is a flavorful healthy meal. Could have easily cut this back to 1/3 cup or less, since the vinaigrette seemed a bit off balance. Served with some feta sprinkled on top alongside some grilled chicken breasts that I marinated in the leftover dressing.

Reviewed Black Bean Salad

Jan 22, 2014 on FoodNetwork.com

I thought this was very refreshing and easy to prepare, although I opted to just finely mince the garlic instead of making a paste, and used frozen corn that I quickly defrosted. It would be much better with fresh corn, but it is January... I used just a 1/2 tsp of kosher salt based on other reviews. I made this as a side dish for weeknight...

Reviewed Roman-Style Chicken

Jan 22, 2014 on FoodNetwork.com

I initially was going to give this 3 stars, since I didn't think it was anything special, and wasn't happy with the blandness of the chicken vs the prep effort, and also felt the prosciutto was wasted. I had doubled the sauce (peppers, tomatoes, wine, etc), and served over whole wheat rotini with the chicken breasts.

Well, I...

Reviewed Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

Jan 21, 2014 on FoodNetwork.com

I was amazed at how much flavor this had. I was just looking for a few recipes that would be easy and relatively healthy, and thought this looked promising. It really exceeded my expectations, and I've been pushing these of guests whenever possible. These are great!

Reviewed Black Bean Salad

Jan 19, 2014 on FoodNetwork.com

I thought this was very refreshing and easy to prepare, although I opted to just finely mince the garlic instead of making a paste, and used frozen corn that I quickly defrosted. It would be much better with fresh corn, but it is January... I used just a 1/2 tsp of kosher salt based on other reviews. I made this as a side dish for weeknight...

Reviewed Herb-Roasted Turkey Breast

Jan 15, 2014 on FoodNetwork.com

The turkey itself came out tender and juicy, and was nicely flavored with the herb rub. I used fresh thyme, but had to resort to dried sage and rosemary, and I am sure that it would be much better with all fresh herbs. It was very simple to put together. As everyone else has noted, this smells wonderful when cooking, and perfumes the whole house....

Reviewed Duck Breast with Berry Sauce

Oct 26, 2013 on FoodNetwork.com

While the berry sauce is just great, I found the duck breast to be tougher than a $2 steak... I cooked quality duck breasts from D'Artagnan according to directions, rested them while making the sauce, and served them whole like a steak. They were medium rare, but just really, really tough. In the future, I'll try serving the duck sliced thinly...

Reviewed Mussels in White Wine

Jul 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious and easy, and fast to make. This was my first attempt at making mussels, and I can't have been more pleased with the results. I doubled the sauce per the other reviewers suggestions,and served over a bed of linguine with butter and garlic. Didn't need to go to the effort with adding butter and garlic to the linguine, since there w"

Reviewed Pumpkin Bread

Jul 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was dense and moist, but a little plain. I would try this again but next time I will add either more cinnamon, or switch out some brown sugar for the white sugar, or a streusel topping, etc. I used fresh top quality Morton and Bassetts cinnamon and vanilla, so I don't think this was my spices. Maybe those using fresh pumpkin will get "

Reviewed Grilled Marinated Fish with Tropical Salsa and Coconut Rice

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

I tend to alternate between this recipe and the Bobby Flay Tirado de Mahi Mahi, but both are pretty fantastic. The rice is wonderful, although I use a whole 13.5 ounce can of coconut milk with 1 cup of water, and increase the sugar to 1 tbsp, and it ends up very creamy and rich, and almost ties the mahi as the star of the meal. Great summer me"

Reviewed Grilled Fingerling Potato Salad with Feta, Green Beans and Olives

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

Wonderful combination of flavors! I have made this twice, and only grilled the potatoes this time, but I really recommend taking this extra step. The fingerlings crisped up very nicely, and the extra texture was a great compliment to the salad. You only need about half of the dressing, as mentioned by previous reviews, but other than that, "

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I aged the roast for 3 days, but the humidity in my refrigerator was higher than recommended. I'll look to reduce the humidity next time, since I think I could have aged this much longer.
Based on other's reviews, I pulled my 6 lb, 3 rib roast at 124 (about 4 hours), and wrapped in aluminum foil. It took about 15 minutes for the internal...

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I aged the roast for 3 days, but the humidity in my refrigerator was higher than recommended. I'll look to reduce the humidity next time, since I think I could have aged this much longer.
Based on other's reviews, I pulled my 6 lb, 3 rib roast at 124 (about 4 hours), and wrapped in aluminum foil. It took about 15 minutes for the internal...

Reviewed Sour Cream Mashed Potatoes

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very easy and rich. I use a hand potato masher instead of a food mill, since I prefer my mashed potatoes lumpy. I didn't have chives, but think they would definitely add to the recipe."

Reviewed Rugelach

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

Great cookies, flaky and buttery. I followed others advice and rolled out the 9" circles between wax paper before chilling, and this made it very easy. This will definitely be on my list of cookies to bake for every Christmas!

If you are looking for other ideas for fillings, I used raspberry preserves with chocolate chips, nutella...

Reviewed Tomato Feta Pasta Salad

Mar 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

This will definitely be my go-to pasta salad from now on. I doubled the dressing amount as others have suggested, and also added cooked shrimp to this for a quick meal. Very flavorful. I'd suggest making this the same day that you will eat, because it did dry out the following day.""

Reviewed Tortellini with Peas and Prosciutto

Mar 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used pancetta when making this recipe. I really thought that the tomato paste fought with the other flavors, and wouldn't make this again. Next time, I'll try the other version on this site without tomato paste.""

Reviewed Tirado de Mahi Mahi

Jul 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really refreshing and tasty, and perfect for a hot summer day. Everyone in the family loved this, even my daughter who normally doesn't like fish. I made recipe exactly, but I would try adding a jalapeno to the mango-avocado salsa next time. This is definitely going into the 'keeper' file!"

Reviewed Bruschetta with Peppers and Gorgonzola

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not that impressed. The gorgonzola seemed to overwhelm all other flavors. I would try again with a milder blue, since I love all of the ingredients separately, but this didn't wow me. Ended up not serving to guests, and just saving the peppers for sandwiches with fresh mozzarella."

Reviewed Bruschetta with Peppers and Gorgonzola

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not that impressed. The gorgonzola seemed to overwhelm all other flavors. I would try again with a milder blue, since I love all of the ingredients separately, but this didn't wow me. Ended up not serving to guests, and just saving the peppers for sandwiches with fresh mozzarella."

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