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bleue

Member since Nov 2011

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Reviewed Vegetarian Chili

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

Amazing. How can this be only vegetables, beans and spices?
We didn't have it with rice or sour cream and it was so delicious.
I eyeballed everything and made a few changes: omitted salt and added slap ya mama seasoning. Used one can kidney beans and two cans black beans (trader joes Cajun beans. I used can diced tomatoes instead...

Reviewed Roasted Brussels Sprouts

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

So simple. So yummy. Fool proof. I love all Inas recipes.
Wonderful with mashed potatoes.
My picky dog even loved a taste!
I assume if you over did them and burnt them a bit, you could just take of the first layer of leaves. It's so simple that burning is unlikely though. "

Reviewed Mushroom Risotto with Peas

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

What a beautiful hot pot of risotto. I omitted the peas, didn't feel like running into a sweet pocket, and added some fresh time. Amazing. I had 6 ounces of mushrooms and it still turned out great, eye balled the butter, olive oil, wine, etc. it's not s strict recipe. This was my first time making risotto and I am so pleased. It makes a big batch "

Reviewed Java Crusted New York Steak with Stout Glaze

Mar 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. I didnt measure any of the ingredients making the rub, but about the same ratio. I seared on high for 2 minutes each side and then baked in the oven for 10 minutes for medium rare (our steak was over an inch thick.) It turned out amazing. The glaze was great too, the only thing I did different is I used the pan I had seared the steaks...

Reviewed Gianduja Souffle

Dec 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was wonderful and impressive! I will definitely make again. The only change I made was I didnt have hazelnut, and I prefer coffee and chocolate together because i think it adds more depth to the chocolate, so I put about a tablespoon of strong cooled espresso in both the ganache (i added it to the butter and sugar while it was thickening, be...

Reviewed Gianduja Souffle

Dec 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was wonderful and impressive! I will definitely make again. The only change I made was I didnt have hazelnut, and I prefer coffee and chocolate together because i think it adds more depth to the chocolate, so I put about a tablespoon of strong cooled espresso in both the ganache (i added it to the butter and sugar while it was thickening, be...

Reviewed Sourdough Bread Stuffing

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is amazing. I will be making it every year for thanksgiving. I did make the bread in big chunks, but will do them smaller next year, maybe 1/2 inch pieces. Also, if it ends up not having enough liquid, or you want it more soft, you can just pour some more chicken broth or gravy on it and continue to bake a few more minutes
I am making...

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