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bobo1244

Peshastin, Washington

Member since Apr 2009

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Reviewed pan-fried onion dip

Feb 6, 2014 on FoodNetwork.com

Absolutely delicious. I never change a thing and always receive rave reviews on it. And it's always all gone by the end of the night.

Reviewed jalapeno bites

Feb 6, 2014 on FoodNetwork.com

The recipe still deserves 5 stars, as is they are still perfectly delicious. But I do make some tiny changes. I use half parmesan, the real stuff, and half cheddar. I have a 1/2TBS measuring spoon, so I know they come out the right size. I roll them in panko because I always have it on hand. And I bake them until they flatten, about 15 min, then broil...

Reviewed smoked salmon spread

Feb 6, 2014 on FoodNetwork.com

Absolutely fantastic! A summer meal all by itself. Like the reviewer before said, garnish with thin sliced red onion and capers. Add in red grapes and a good crusty baguette and it makes for perfect summer evening snacking.

Reviewed bruschetta with peppers and gorgonzola

Feb 6, 2014 on FoodNetwork.com

Fantastic appetizer! I don't change a thing.

Reviewed mac and cheese

Feb 6, 2014 on FoodNetwork.com

Absolutely incredible, so rich and comforting. I am requested to make this for every occasion. I change it up a little depending on the event that I'm taking it to or the people that will be eating it. I frequently leave off the tomatoes. I change up the cheese, but always make sure to have either a total of 20ounces pre grated or 6 cups grated cheese....

Reviewed slow cooker chicken chili

Feb 6, 2014 on FoodNetwork.com

Boyfriend is a chili fanatic so I am always trying new versions out on him. He usually likes them all and this one was no exception. Made it a couple times now, first time as is, and now to fit what I have and what we like. The grated sweet potato is awesome, it stays a little toothesome for a great texture. Also, I'm not a big spice fan but even...

Reviewed sauteed cabbage

Feb 6, 2014 on FoodNetwork.com

Because of this recipe, sauteed cabbage is now a weekly side dish in my house. I like to blend different types of cabbages for different colors and textures. I usually use less butter and less salt. But I finish it with a little bit of good sea salt.

Reviewed beatty's chocolate cake

Feb 6, 2014 on FoodNetwork.com

The BEST chocolate cake recipe out there. Pure decadence. And pretty easy to make to boot.

Reviewed beatty's chocolate cake

Feb 6, 2014 on FoodNetwork.com

The BEST chocolate cake recipe out there. Pure decadence. And pretty easy to make to boot.

Reviewed chicken stock

Feb 6, 2014 on FoodNetwork.com

A great base recipe, I always have it on hand portioned into frozen 2cup and 4cup baggies. And like Ina says, the ingredients are all approximate. It really is a time where you can clean out your vegetable bins. I do try and keep the proportions of everything about the same though.

Reviewed Haricots Verts with Herb Butter

Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yummy! Cooking time and amount of salt varied a little, but very easy and simple!""

Reviewed Red Berry Trifle

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

OMG, the Cognac Cream is absolutely one of the best things I have ever tasted! Let alone made myself! It was obviously the most finicky part of this recipe, but it did all come together pretty easily in the end. Like other reviewers said, the cream did have some issues thickening. But I just increased the heat for a bit until it started to clump ...

Reviewed Fingerling Potatoes with Aioli

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

So I'm not sure what I did wrong but my Aioli did not reach the right consistency. It was a consistency very similar to a 'broken' hollandaise sauce. But the flavor was absolutely fabulous! It was still an Ina recipe after all! So with only minutes before company arrived and perfectly cooked fingerling potatoes, I through some mayo in the blender...

Reviewed Fingerling Potatoes with Aioli

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

So I'm not sure what I did wrong but my Aioli did not reach the right consistency. It was a consistency very similar to a 'broken' hollandaise sauce. But the flavor was absolutely fabulous! (It was still an Ina recipe after all!) So with only minutes before company arrived and perfectly cooked fingerling potatoes, I through some mayo in the blend...

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