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boysrus2

Alpharetta, Georgia

Member since Oct 2007

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Reviewed Ginger Carrot Soup

Apr 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was excellent and easy to make. Don't take too much care in how you dice the onion or slice the peeled carrots as it's all going to be thrown into the blender. Most of the recipe time is spent simmering the soup until the carrots are soft. I halved the recipe as it was only my husband and I. The ginger flavor was just right and not overbea"

Favorited Indian Roast Chicken

Mar 19, 2012 in Recipes on Cooking Channel

Reviewed Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Decadent with all the cheese. Love that it's a make ahead recipe. I used 3 lbs of Yukon gold potatoes as that's what I had in the house. Still used the same amount of liquids and it worked out perfectly. Also substituted panko for the bread crumbs on the top as I like the extra crunch. Did have to put it under the broiler for a few minutes to...

Reviewed French Toast

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious! We made ours with challah. Sprinkled cinnamon on top with warmed maple syrup. So, so good.

Reviewed Toffee Brownies

Jan 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

We didn't care for these. Used 2 boxes of Ghirardelli brownie mix which we always love. They're rich and chewy brownies, but the hard crunch of the symphony candy in the middle of the brownie ruined them for us. A textural issue. My two kids love brownies and said they prefer them without the toffee candy.

Reviewed Garlic Hasselback Potatoes with Herbed Sour Cream

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

These present beautifully and are really easy to do. The thin garlic slices were delicious between the potato slices. Didn't do the sour cream topping but that would be a nice finishing touch if serving this for company. Will be making these again.

Reviewed Ham and Cheese in Puff Pastry

Jan 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Served as a Christmas Day appetizer. Wow! What a crowd pleaser for both kids and adults alike! It looks impressive and is super easy to put together. I will definitely be making this again.

Reviewed Pastitsio

Jan 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Outstanding. Took a good chunk of an afternoon to make this, but I will get two dinners out of it so worth it considering how much we enjoyed the dish. I followed the recipe with only two exceptions. I used ground pork instead of ground lamb as it wasn't available at my grocery store. I used half a tablespoon of cinnamon as I have Saigon Cassia...

Reviewed Lemon Chicken Soup with Spaghetti

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this on a whim yesterday on a cold Winter day. I only had 1 lemon and small shell pasta instead of spaghetti. I threw in a can of canellini beans as someone else suggested to make it more substantial. Well, this soup hit the spot! It's very customizable to whatever you have on hand. I could definitely taste the lemon flavor. I would suggest...

Reviewed Animal Sugar Cookies

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I'm giving it four stars because these sugar cookies and easy frosting recipe are kid friendly. Of course an adult can make sugar cookies from scratch if they desire; however, my six year old twins were able to put these together with just a little help from me. We enjoyed making Christmas cookies together and most of the work was the fun part of...

Reviewed Cheesy Polenta

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

This was easy and delicious to make. I made Giada's fantastic roast from the same episode, and it is great with the polenta. Looks pretty with the roast and gravy piled on top on the polenta on your plate. It's a nice change of pace from the usual potatoes and roast combo.

Reviewed Stracotto (Pot Roast with Porcini Mushrooms

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

My husband said this was a restaurant quality meal and practically licked his plate clean. I also made the polenta from the same show. That accompanies the roast perfectly and is easy to make. The gravy is the true star of this dish. It's super flavorful with a sophisticated taste. I finished my gravy in a Vitamix blender because I didn't want...

Reviewed Crostata with Mushrooms and Pancetta

Nov 12, 2010 in Food Network Community Toolbox on Food Network

Easier than I thought it would be to put this dough together. My veggie filling was leftover sauteed mushrooms and sweet onions. Couldn't find smoked mozarella so I used all fontina. Tasted great. It's good hot or at room temp.

Reviewed Creamy Orzo

Nov 12, 2010 in Food Network Community Toolbox on Food Network

I made this kid friendly dish for a dinner side for my family of four, and I have a lot for leftovers. My kids said it tasted very good and they usually complain if they see a tomato. You could easily add a protein of your choice and make it a main course for lunch or dinner. Easy and not expensive to make.

Reviewed Green Chile Beef Empanadas

Nov 8, 2010 in Food Network Community Toolbox on Food Network

This was a good use for the leftover beef roast from Beef it Up. Easy to put together and my kids liked the empanadas better than the slow cooker roast we had yesterday. We used shredded cheddar cheese inside ours as we had it on hand. I left off the green chilis for the kids portions, but my husband and I enjoyed them on ours. Like another reviewer,...

Reviewed Cheese-Stuffed Dates with Prosciutto

Nov 5, 2010 in Food Network Community Toolbox on Food Network

These are awesome! Nice combo of sweet and savory. I've taken them to two parties with great reviews. A little expensive to make, but easy to put together and not your typical appetizer. I like that they can be made hours in advance and stored in tupperware in the fridge until it's time for the party.

Reviewed Brandied Curry Chicken with Grapes

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Made this last night and everyone enjoyed the interesting combo of flavors. The grapes are an unexpected ingredient but we all liked them in the dish. I used 8 chicken thighs and cooked my egg noodles seperately since I didn't think it would all fit in my skillet. I also used half and half instead of cream. I feel I made a mistake there in trying...

Reviewed Baked Acorn Squash with Brown Sugar and Butter

Nov 5, 2010 in Food Network Community Toolbox on Food Network

I doubled the ingredients as I had 2 acorn squashes, 4 halves. My acorn squashes had a large bubbling pool inside them at the end of the cooking time. 3 Tbsp of sugary/butter goodness per half is a bit too much, so I'll cut it back a bit. Otherwise, it's totally delicious.

Reviewed Buff Smoothie

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Thank you Alton! This is a terrific smoothie and my go to recipe for breakfast. I make it with 5 ounces of each ingredient and it makes a generous portion for me and my husband. We're satisfied and full until lunch. I use low fat vanilla soy milk instead of plain. We've also used both pomegranate juice and a blueberry/acai juice. It's great using...

Reviewed Corned Beef and Cabbage

Oct 16, 2010 in Food Network Community Toolbox on Food Network

This recipe was good, but I will go back to my old crock pot version that uses water, seasoning packet that comes with corned beef, carrots, onion and cabbage. Not that buying Guinness, beef stock and thyme is that difficult. My family just didn't think it bumped up the flavor that much more to warrant the extra expense or effort. We usually serve...

Reviewed Corned Beef and Cabbage

Oct 16, 2010 in Food Network Community Toolbox on Food Network

This recipe was good, but I will go back to my old crock pot version that uses water, seasoning packet that comes with corned beef, carrots, onion and cabbage. Not that buying Guinness, beef stock and thyme is that difficult. My family just didn't think it bumped up the flavor that much more to warrant the extra expense or effort. We usually serve...

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