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blaugblondie

Provo, Utah

Member since May 2009

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Reviewed Fire Island Burst Tomato Pasta with Lemon Herbed Goat Cheese Balls

Jul 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Yuuum. I used cream cheese instead of goat cheese, but everything else was the same. I was surprised that the tomatoes didn't take very long to start bursting - maybe 8-10 minutes."

Reviewed Sweet Potato Hash

Apr 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really yummy and really easy. I forgot the green onions and the parsley, but it was still really good. And I didn't even let the potatoes drain - I just ladled them out of the boiling water with a slotted spoon and transfered them to the saute pan. Worked fine!""

Reviewed Coconut Cupcakes

Aug 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

These cupcakes were the best.
First off, I forgot to let my eggs come to room temp, but it didn't make a big difference, I don't think. Also, I didn't have extra large eggs, so I used 6 large eggs.
Second, I don't like buttermilk in my sweets, so I used coconut milk, like someone else suggested. I worried that it wouldn't turn out...

Reviewed Lentil Soup

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Quite good. And yes, it does use a whole 1 lb bag of lentils and 11 c. liquid. I added shredded zucchini and a little barley. Also used fresh tomatoes and doubled the other veggies. I only had woolly thyme from my flower beds, so I just tore some off and threw it in w/o taking it off the stems. Then before I served it I took out the thyme stems b...

Reviewed Lentil Soup

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Quite good. And yes, it does use a whole 1 lb bag of lentils and 11 c. liquid. I added shredded zucchini and a little barley. Also used fresh tomatoes and doubled the other veggies.""

Reviewed Baked French Toast Casserole with Maple Syrup

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

Yummy and easy. The only thing I miss is the frying/toastiness on each slice of bread.
First, I dipped the slices in the custard before arranging them in the pan, then poured the rest over the top. I covered it w/ foil to bake, like others suggested - a must. And then spread the pecan topping on and baked uncovered for a bit. The top was...

Reviewed Zucchini Cakes

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

More people really need to try this recipe. Yummy and pretty easy. I only wish she had said what the approximate measurement is for the shredded zucchini - my neighbor gave me a HUUUUGE one from her garden, so I had no idea how much of it to use. I gestimated about 2.5-3 cups b/c that's what it looked like in the video. I sauteed the onion, like ...

Reviewed Turkey Meatloaf with Feta and Sun-Dried Tomatoes

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

I don't like ground turkey, so I was surprised how tasty this was. Mine came out a little dry, but I think it's because I used a meatloaf pan - the inner pan isn't as deep and has wholes in the bottom to catch the liquid, and the outer pan is just a regular loaf pan. So the turkey loaf didn't cook IN it's own liquid. And if I had remembered, I wou"

Reviewed Turkey Meatloaf with Feta and Sun-Dried Tomatoes

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

I don't like ground turkey, so I was surprised how tasty this was. Mine came out a little dry, but I think it's because I used a meatloaf pan - the inner pan isn't as deep and has wholes in the bottom to catch the liquid, and the outer pan is just a regular loaf pan. So the turkey loaf didn't cook IN it's own liquid. And if I had remembered, I wou"

Reviewed Cheesy Baked Farro

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

This was the best that any of my homemade mac & chesses have turned out. The bechemel sauce was a fantastic base, and the topping worked great, too. I used regular pearl barley. Not the quick-cooking kind or anything. Barley is an interesting change from pasta b/c it stays pretty chewy even after being well cooked. I also used different cheeses fo"

Reviewed Cheesy Baked Farro

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

p.s. Why does posting a review delete the end parentesis?? Makes it look like I forgot to put the end parentesis at the end of a parenthetical thought. :/ (like this)."

Reviewed Cheesy Baked Farro

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

This was the best that any of my homemade mac & cheeses have ever turned out. The bechamel sauce was fantastic as a base, and the topping worked great. I used barley (just regular pearl barley, not quick-cooking or anything), which was an interesting change from pasta b/c the barley stays a little chewy. I used different cheese b/c I either couldn"

Reviewed Cheesy Baked Farro

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

This was the best that any of my homemade mac & cheeses have ever turned out. The bechamel sauce was fantastic as a base, and the topping worked great. I used barley (just regular pearl barley, not quick-cooking or anything), which was an interesting change from pasta b/c the barley stays a little chewy. I used different cheese b/c I either couldn"

Reviewed Baked French Toast Casserole with Maple Syrup

Jul 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy and easy. The only thing I miss is the frying/toastiness on each slice of bread.
I covered it w/ foil to bake, like others suggested - a must. And then spread the pecan topping on and baked uncovered for a bit. The top was brown, but the slices were still pretty soft and custard-y tasting (not a bad thing), but I just like the all-over...

Reviewed Tuna Croquette

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

Delicious!! I was so surprised! Great idea for an appetizer. I did it for dinner for one and it was perfect. I forgot the lemon juice and the pepper, but it still turned out great. Love Alton's recipes!!"

Reviewed Creamy Orzo

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow. The best orzo I've ever had. Wouldn't change a thing. Made it w/ roasted asparagus - really the only and best way to eat asparagus - and grilled shark steak. Fancy and super easy.

Reviewed Creamy Orzo

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow. The best orzo I've ever had. Wouldn't change a thing. Made it w/ roasted asparagus (really the only and best way to eat asparagus) and grilled shark steak. Fancy and super easy.

Reviewed Creamy Orzo

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow. The best orzo I've ever had. Wouldn't change a thing. Made it w/ roasted asparagus (really the only and best way to eat asparagus) and grilled shark steak. Fancy and super easy.

Reviewed Creamy Orzo

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow. The best orzo I've ever had. Wouldn't change a thing.

Reviewed Red Velvet Bread Pudding

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

I've made this a few times now - absolutely LOVE it. Made it for my best friend's baby shower as cupcakes :D. It's time consuming, but so worth it. And for all those who thought it came out mushy - that's just the nature of bread pudding. I sort of agree, though, that it should maybe be cooked longer, only because I love the taste of the crispy cubes...

Reviewed Pasta alla Formiana

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Good and so easy. Changes: 1. Used a 14.5 oz can of diced tomatoes; put in food processor. Filled can about 2/3 full with a spaghetti sauce we like (Newman's Own Fire Roasted Tomato and Garlic). Filled rest of the way full w/ some water b/c Giada talked about how the pasta needs the liquid of the diced tomatoes. 2. Only used maybe 2 Tbsp oregano,...

Reviewed Pasta alla Formiana

Dec 4, 2010 in Food Network Community Toolbox on FoodNetwork.com

Good and so easy. Changes: 1. Used a 14.5 oz can of diced tomatoes; put in food processor. Filled can about 2/3 full with a spaghetti sauce we like (Newman's Own Fire Roasted Tomato and Garlic). Filled rest of the way full w/ some water b/c Giada talked about how the pasta needs the liquid of the diced tomatoes. 2. Only used maybe 2 Tbsp oregano,...

Reviewed Pasta alla Formiana

Dec 4, 2010 in Food Network Community Toolbox on FoodNetwork.com

So good and so easy. Changes: 1. Used a 14.5 oz can of diced tomatoes + about 12 oz of a jar of spaghetti sauce we like (Newman's Own Fire Roasted Tomato and Garlic). I poured the spaghetti sauce into the tomato can about 2/3 full and then mixed w/ some water b/c Giada talked about how the pasta needs the liquid of the diced tomatoes. 2. Only...

Reviewed Creamy Spaghetti and Beans

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I really like the idea of this recipe, and, for the most part, the recipe itself. I gave it four stars b/c I don't love the pancetta or the beans, and now always leave those out; leave out the thyme sometimes, too. Also, I like to add sliced zucchini towards the end (it cooks fast. Rachel Ray, in my opinion, tries too hard and adds so many ingredients...

Reviewed Creamy Spaghetti and Beans

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I really like the idea of this recipe, and, for the most part, the recipe itself. I gave it four stars b/c I don't love the pancetta or the beans, and now always leave those out; leave out the thyme sometimes, too. Also, I like to add sliced zucchini towards the end (it cooks fast. Rachel Ray, in my opinion, tries too hard and adds so many ingredients...

Reviewed Creamy Spaghetti and Beans

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I really like the idea of this recipe, and, for the most part, the recipe itself. I gave it four stars b/c I don't love the pancetta or the beans, and now always leave those out; leave out the thyme sometimes, too. Also, I like to add sliced zucchini towards the end (it cooks fast). Rachel Ray, in my opinion, tries too hard and adds so many ingredients...

Reviewed Cheese-Stuffed Pork Chops

Sep 30, 2010 in Food Network Community Toolbox on Food Network

Who woulda thought! Something so simple, yet so good. My husband said "That pork was really good" like...10 times during and after the meal. Beans weren't bad either. I didn't use fresh sage, and it was just the two of us, so the pan only had "brown bits" from 1 1/2 pork chops, so I think the beans tasted mostly like beans w/ a hint of the pork chop/sage...

Reviewed Cheese-Stuffed Pork Chops

Sep 30, 2010 in Food Network Community Toolbox on Food Network

Who woulda thought! Something so simple, yet so good. My husband said "That pork was really good" like...10 times during and after the meal. Beans weren't bad either. I didn't use fresh sage, and it was just the two of us, so the pan only had "brown bits" from 1 1/2 pork chops, so I think the beans tasted mostly like beans w/ a hint of the pork chop/sage...

Reviewed Cheese-Stuffed Pork Chops

Sep 30, 2010 in Food Network Community Toolbox on Food Network

Who woulda thought! Something so simple, yet so good. My husband said "That pork was really good" like...10 times during and after the meal. Beans weren't bad either. I didn't use fresh sage, and it was just the two of us, so the pan only had "brown bits" from 1 1/2 pork chops, so I think the beans tasted mostly like beans w/ a hint of the pork chop/sage...

Reviewed Cheese-Stuffed Pork Chops

Sep 30, 2010 in Food Network Community Toolbox on Food Network

Who woulda thought! Something so simple, yet so good. My husband said "That pork was really good" like...10 times during and after the meal. Beans weren't bad either. I didn't use fresh sage, and it was just the two of us, so the pan only had "brown bits" from 1 1/2 pork chops, so I think the beans tasted mostly like beans w/ a hint of the pork chop/sage...

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