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bvisailor

lugoff, South Carolina

Member since Sep 2008

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Reviewed Marinara Sauce

Jan 8, 2014 on FoodNetwork.com

I can't believe I never knew how to make a simple marinara that could even touch the depth of flavor in this sauce. I don't even SALT it because I throw a little Parm over it, and this marinara is perfect. I don't use that word lightly. Made it twice this week for homemade ricotta gnocchi... In-freakin-credible. Don't skimp on the chianti; use a...

Reviewed Beef and Horseradish Sauce Sandwich

Jan 7, 2014 on FoodNetwork.com

Fabulous! I used homemade mayo with homemade horseradish & the only change I made was to increase the horseradish by about 6 times... Even with the ���ber-strong fresh stuff. The bite is the best part! Also added some heirloom tomato slices- WAY better flavor (especially in the middle of January!) than regular supermarket tomatoes. Awesome sandwich,...

Reviewed Beef and Horseradish Sauce Sandwich

Jan 7, 2014 on FoodNetwork.com

Fabulous! I used homemade mayo with homemade horseradish & the only change I made was to increase the horseradish by about 6 times... Even with the ���ber-strong fresh stuff. The bite is the best part! Also added some heirloom tomato slices- WAY better flavor (especially in the middle of January!) than regular supermarket tomatoes. Awesome sandwich,...

Reviewed Quick Corn Bread

Dec 31, 2013 on FoodNetwork.com

Dry, dry, dry. Not enough corn flavor even with the 1 cup of corn kernels I added. I often take recipes & make them more healthy so I'm used to sometimes losing some flavor or richness but I'm afraid this doesn't measure up. Healthy doesn't have to be bland & dry. On the upside, it's very easy so with several modifications (less wheat flour,...

Reviewed Quick Corn Bread

Dec 31, 2013 on FoodNetwork.com

Dry, dry, dry. Not enough corn flavor even with the 1 cup of corn kernels I added. I often take recipes & make them more healthy so I'm used to sometimes losing some flavor or richness but I'm afraid this doesn't measure up. Healthy doesn't have to be bland & dry. On the upside, it's very easy so with several modifications (less wheat flour,...

Reviewed Garlic Tea

Nov 20, 2013 in null on Food.com

Have tried garlic tea before but refused to add the lemon & honey because it sounded just too gross. Threw it in there this time but added a teaspoon of beef bouillon to my mug before pouring the tea in to mask the flavor. ;) (usually use chicken but I was out) I expected it to taste truly heinous but it';s delicious!!!
I don';t...

Reviewed Dorito Taco Salad

Sep 22, 2013 in null on Food.com

Every now & then I get a huge craving for this- in fact I sometimes make it specifically when my husband isn';t home because I';ll eat the WHOLE THING myself! I add avocados, sliced black olives, jalapeños, & corn. Making it today & I can hardly wait!"

Reviewed Ravioli Dough

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

This was shockingly easy & good, HOWEVER, as others have mentioned, it needs a little water. I actually threw my first batch away because it just wouldn't make a ball...second batch required about 2 TBSP water & I had to make the ball by hand because it wouldn't come together in the mixer.
Also, going all the way to the narrowest setting...

Reviewed Pumpkin Dog Biscuits

Feb 23, 2013 in null on Food.com

Easiest dog treats EVER, dogs love them, and they don't stink up the kitchen! I used extra pumpkin & used oat flour because I don't give my dogs wheat (and btw people, white flour IS wheat, it's just not whole grain- if your dog has an allergy to wheat don't use white flour!!) and they came out perfect. To make them extra crunchy I turned off the...

Reviewed Roast Chicken With Meyer Lemon Shallot Sauce

Nov 6, 2012 in null on Food.com

I ADORE this chicken! My 2 potted Meyer lemon trees only give me a few precious lemons every year so I have to be extremely selective about how I use them. This highlights the delicate Meyer flavor beautifully. I don't salt the chicken ahead of time and I use chicken breasts instead of a whole chicken and it's still absolutely wonderful. The le...

Reviewed Roast Chicken With Meyer Lemon Shallot Sauce

Nov 6, 2012 in null on Food.com

I ADORE this chicken! My 2 potted Meyer lemon trees only give me a few precious lemons every year so I have to be extremely selective about how I use them. This highlights the delicate Meyer flavor beautifully. I don't salt the chicken ahead of time and I use chicken breasts instead of a whole chicken and it's still absolutely wonderful. Making...

Reviewed Firecracker Salmon OAMC

Jun 5, 2012 in null on Food.com

Pretty much the only way I like salmon, and I have served it to other salmon-haters who also LOVED it! My husband is lukewarm about salmon but immediately said "I could eat this every week!"
I double the red pepper flake because we like spicy food, and I've found that marinating for several hours doesn't do it any harm, but if you pour the...

Reviewed Simply the Best Green Beans

May 15, 2012 in null on Food.com

I've made green beans every conceivable way... Or so I thought. These were AMAZING. Easiest and most delicious way I've tried, by far. I used reduced sodium Montreal Steak Seasoning. Will be telling everyone about this & making it my go-to from here on out. Thank you!"

Reviewed Spicy Hummus: Quick Chickpea Spread

May 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is very good hummus with a couple of adjustments: We didn't drain the chickpeas & added only a teaspoon of olive oil to keep fat & calories down at least a little while keeping some liquid in to thin it. We also doubled ALL of the seasonings and the red pepper flake, plus we added a fair sprinkling of cayenne... THEN it was Spicy Hummus! Go"

Reviewed Zucchini Margherita

Feb 22, 2012 in null on Food.com

This was FABULOUS!! I made one zucchini per person & should have made at least two! Easier with a bigger zucchini & comes out just as good. I threw the olives into the processor with everything else (to hide from olive-hating hubby) and used panko crumbs instead of crackers. Came out so good everyone was clamoring for more. A great way to se...

Reviewed Beef Bourguignon

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made my usual healthier revisions to this recipe and it was EXCELLENT. I didn't use any bacon, added about a cup of diced rutabaga when browning the veg, and added the flour to the veggies before mixing them in, in order to avoid using any butter. Didn't use any cognac because I didn't have any on hand. Come to think of it, i dont think i salt...

Reviewed West Indian Curried Chicken Roti

Jan 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are excellent roti- worth the time to toast & mix your own curry powder. I used boneless chicken breasts because I try to keep things a LITTLE healthy. The rest of the prep is so easy I plan to mix up some curry powder and make this on the boat in the Caribbean for some authentic Caribbean flavor! People who have only tried pre-packaged cur...

Reviewed Balsamic Roast Pork Tenderloins

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

I made a couple changes but this was EASYEASYEASY and really good. I used about 1/2 cup of balsamic (the store brand, not the really good stuff and reduced it for a few minutes while I prepared the meat. This thickens it up a bit so that it really sticks to the meat. I also didn't have the fresh herbs on hand but it didn't seem to suffer at all...

Reviewed Chicken Fra Diavolo

Jun 28, 2011 in null on Food.com

Excellent & easy. I increase red pepper to 1.5 tsp. and serve over Giada's Lemon Spaghetti. Quick enough for everyday, good enough for company. LOVE IT!"

Reviewed Brown Sugar Grilled Plums with Lemon Sorbet

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

My plums were too sour, so the end result was like plum-flavored sour-patch kids! Bleah. Would have been tolerable with vanilla ice cream but I was trying to keep it a LITTLE lighter. Will try again but will certainly make sure the plums are VERY sweet before bothering to grill them. Quick & easy, so worth another go with better produce. :)"

Reviewed Stretch a Buck Turkey and Bean Burrito Burgers

Apr 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Everything in the recipe is pretty good but nothing stands out as "excellent". I loved the idea of the beans & rice in the burgers & will do this again. But next time I'd add some more chili powder and increase all the other seasonings as well. I liked the limey-ness of the guac and used an extra half of an avocado instead of sour cream so it was...

Reviewed Vegetable Meatloaf with Balsamic Glaze

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

EVERYONE I have made this for, before trying it, said, "Ew. Turkey meatloaf?" and once they tried it said it was the best meatloaf they had ever had. Even my hubby, & I practically had to beg him to try it- he went nuts over it!
I also added onion. I reduced the balsamic on the stovetop to make it just a little thicker & painted it onto...

Reviewed Vegetable Meatloaf with Balsamic Glaze

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

I've reviewed this before but it has disappeared! EVERYONE I have made this for, before trying it, said, "Ew. Turkey meatloaf?" and once they tried it said it was the best meatloaf they had ever had. Even my hubby, & I practically had to beg him to try it- he went nuts over it!
I also added onion. I reduced the balsamic on the stovetop...

Reviewed Stretch a Buck Turkey and Bean Burrito Burgers

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Everything in the recipe is pretty good but nothing stands out as "excellent". I loved the idea of the beans & rice in the burgers & will do this again. But next time I'd add some chili powder and increase all the other seasonings as well. I liked the limey-ness of the guac and used an extra half of an avocado instead of sour cream so it was nice...

Reviewed Honey Balsamic Green Beans

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not sure why I expected these to have a glazed consistency, but they didn't. The flavor was very good & it's nice to have something different to do with green beans. But they're more like a hot bean salad than I had anticipated. Guess I should have known, with all the vinegar! We certainly ate all of them but I'm not sure they're good enough to...

Reviewed Pork Tenderloin

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the flavor of this was very nice, but what doesn't taste good with tomatoes & cheese?! It kind of defeats my purpose of choosing tenderloin for its leanness, but it WAS really yummy. I used habanero cheddar because I was craving some heat & Creole seasoning because I didn't realize I was out of Cajun. HOWEVER, I haven't the foggiest idea...

Reviewed Chicken with Jerk Sauce and Cool Pineapple Salsa

Feb 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good flavor but NOOOO heat! I marinated the chicken first & it came out very tender with really good flavor, but I expected it to be hot with the scotch bonnet pepper in there and it wasn't AT ALL. This made the salsa, which was good, a little pointless, as the cool salsa would have been a nice balance to the spicy jerk-like chicken. Good, but nothing...

Reviewed Balsamic Roast Pork Tenderloins

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a couple changes but this was EASYEASYEASY and really good. I used about 1/2 cup of balsamic (the store brand, not the really good stuff) and reduced it for a few minutes while I prepared the meat. This thickens it up a bit so that it really sticks to the meat. I also didn't have the fresh herbs on hand but it didn't seem to suffer at all....

Reviewed Balsamic Roast Pork Tenderloins

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a couple changes but this was EASYEASYEASY and really good. I used about 1/2 cup of balsamic (the store brand, not the really good stuff) and reduced it for a few minutes while I prepared the meat. This thickens it up a bit so that it really sticks to the meat. I also didn't have the fresh herbs on hand but it didn't seem to suffer at all....

Reviewed Balsamic Roast Pork Tenderloins

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a couple changes but this was EASYEASYEASY and really good. I used about 1/2 cup of balsamic (the store brand, not the really good stuff) and reduced it for a few minutes while I prepared the meat. This thickens it up a bit so that it really sticks to the meat. I also didn't have the fresh herbs on hand but it didn't seem to suffer at all....

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