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carolshoey

Chicago, Illinois

Member since Nov 2005

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Reviewed Braised Calamari Stuffed with Shrimp, Spinach and Herbs

Dec 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is absolutely ah-mazing. I served it with the roasted cauliflower salad. I filled the calamari fairly full and didn't use the toothpicks. When the stuffing cooked, it expanded out the open end but not at the expense of emptying the squid. This was so delicious. It would be great for entertaining.""

Reviewed Neely's Deviled Chicken

Oct 31, 2010 in Food Network Community Toolbox on Food Network

It was just okay. I would either add the mustard OR the orange but not both. The flavors didn't go well together. I used dates instead of prunes. It was an unusual but pleasent addition.

Reviewed Curried Pumpkin with Caramelized Onions

Oct 30, 2010 in Food Network Community Toolbox on Food Network

This dish has a very strong flavor (And I love strong flavors). It was over spiced. I would make it again but not as much garam masala in it. I would cut it by at least half. Otherwise, the caramelized onions and pumpkin are a great combination.

Reviewed Apple Spice Cake with Cream Cheese Icing

Oct 23, 2010 in Food Network Community Toolbox on Food Network

If you like carrot cake, you will love this cake. It is incredibly moist and the frosting recipe makes enough for even the biggest frostin glover. I cooked the cake for about an hour... 15 minutes longer than suggested.

Reviewed Parmesan Spinach Cakes

Oct 3, 2010 in Food Network Community Toolbox on Food Network

This is the third time I have made this recipe and I can never get enough. The flavor is bold and I love to use this as a side to soups and stews. Delicious.

Reviewed Pork-and-Pumpkin Chili

Oct 3, 2010 in Food Network Community Toolbox on Food Network

I like the idea of adding a starch to this...corn, rice, pasta. The flavor is fantastic but it is kinda rich with the pumpkin. I thought the heat was appropriate but I tend to like things a little hot. We will see how it goes as left overs.

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