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Cynthia M

Jericho, Vermont

Member since Jan 2008

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Reviewed simple basmati rice

1 day ago on FoodNetwork.com

This is an excellent technique and comes out perfect every time. The one thing I would suggest (and I have always done this while washing rice) is to put the rice in a mesh strainer that fits inside your water bowl. Then, after swishing, you can lift up the mesh strainer and pour the water out of the bowl. This contains the rice as you add new water,...

Reviewed butternut squash soup

Sep 26, 2014 on FoodNetwork.com

This is a terrific recipe. The only thing that interferes with its beautiful, clean butternut squash flavor is the 1/2 tsp. of cumin. I wanted the cumin to just barely "read," so I added a medium pinch (about 1/8 tsp., perhaps?). Otherwise, perfect! Its lovely simplicity also may serve as the base for many of the interesting additions or enhancements...

Replied to turkey meatloaf

Sep 2, 2014 on FoodNetwork.com

I agree as well. "Yes! the recipe is WONDERFUL! Except don't follow it. Do THIS instead." That's crazy.

Replied to braised beef brisket

Jul 1, 2014 on FoodNetwork.com

Yes, we all want our families to eat a healthful diet... and the crux of that is to splurge from time to time on what one might consider a higher sodium higher sugar item. (Hooray pizza!) Portion control and accompaniment with lots of great veggies, and keeping MOST of one's intake throughout each day more "healthful" than not... Well... Go with this...

Replied to Barbecued Chinese Chicken Lettuce Wraps Recipe : Rachael Ray : Food Network

May 21, 2014 on FoodNetwork.com

Not Authentic, no... but really delicious, especially with some of the augmentations suggested in some of the other reviews.

Replied to Easy Tomato Soup & Grilled Cheese Croutons Recipe : Ina Garten : Food Network

Feb 16, 2014 on FoodNetwork.com

I LIKE the "life story." Jeesh.

Replied to Easy Tomato Soup & Grilled Cheese Croutons Recipe : Ina Garten : Food Network

Feb 16, 2014 on FoodNetwork.com

I LIKE the "life story." Jeesh.

Reviewed Salmon Baked in Foil

Oct 24, 2013 on FoodNetwork.com

Tonight, I decided that, for the first time in a REALLY long time, I was going to make a non-Asian salmon dish. Since I always make Asian salmon, I needed a push in some other direction. I love Giada's take on most things, but I was really skeptical about the simplicity of this dish, and of the dried Italian seasonings... AND of the foil preparation....

Reviewed Salmon Baked in Foil

Oct 7, 2013 on FoodNetwork.com

Tonight, I decided that, for the first time in a REALLY long time, I was going to make a non-Asian salmon dish. Since I always make Asian salmon, I needed a push in some other direction. I love Giada's take on most things, but I was really skeptical about the simplicity of this dish, and of the dried Italian seasonings... AND of the foil preparation....

Reviewed Salmon Baked in Foil

Oct 7, 2013 on FoodNetwork.com

Tonight, I decided that, for the first time in a REALLY long time, I was going to make a non-Asian salmon dish. Since I always make Asian salmon, I needed a push in some other direction. I love Giada's take on most things, but I was really skeptical about the simplicity of this dish, and of the dried Italian seasonings... AND of the foil preparation....

Reviewed Lady and Sons' Chicken in Wine Sauce

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

Chicken = moist. That's the only good thing I have to say about this recipe. “Super-easy" is an attractive concept, but this casserole is super-YUCK. Canned soup mixed with wine results in slimy, bland, plastic-tasting wretchedness.

The CHEESE (I sacrificed some Emmentaler Swiss) lingered on top of the casserole, adding a gooey...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

Oh my goodness! I happened to have everything except the marscapone on hand for this dish. And it was worth a trip to the store to pick up the cheese.

I suggest you choose a "quality" marscapone, because the texture and flavor are extremely important, and so many of the cheaper varieties taste "plastic."

Perhaps...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

[Note: the text editor here deletes right parentheses... please add them in your mind]

Oh my goodness! I happened to have everything except the marscapone on hand for this dish. And it was worth a trip to the store to pick up the cheese.

I suggest you choose a "quality" marscapone, because the texture and flavor...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

Oh my goodness! I happened to have everything except the marscapone on hand for this dish. And it was worth a trip to the store to pick up the cheese.

I suggest you choose a "quality" marscapone, because the texture and flavor are extremely important, and so many of the cheaper varieties taste "plastic."

Perhaps...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

Oh my goodness! I happened to have everything except the marscapone on hand for this dish. And it was worth a trip to the store to pick up the cheese.

I suggest you choose a "quality" marscapone, because the texture and flavor are extremely important, and so many of the cheaper varieties taste "plastic."

Perhaps...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

[Edited for grammar / usage]

Oh my goodness! I happened to have everything except the marscapone on hand for this dish. And it was worth a trip to the store to pick up the cheese.

I suggest you choose a "quality" marscapone, because the texture and flavor are extremely important, and so many of the cheaper varieties...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

Oh my goodness! I happened to have everything except the marscapone on hand for this dish. And it was worth a trip to the store to pick up the cheese.

I suggest you choose a "quality" marscapone, because the texture and flavor are extremely important, and so many of the cheaper varieties taste "plastic."

Perhaps...

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