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cas0307_11072306

XX, Massachusetts

Member since Sep 2008

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Reviewed Chorizo and Shrimp Quesadillas with Smoky Guacamole

Feb 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this as a Super Bowl app, and it was a hit! The flavors were great, but I wanted to add in a few more ingredients. I sauteed onions & mushrooms and also added some cilantro and a touch of liquid smoke. I used 1/2 pepper jack and 1/2 cheddar. I kept the dip as-is, except for using low-fat sour cream instead. Next time I will try it with m...

Reviewed Spitfire Shrimp

Dec 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was SO simple and very tasty. I added a little extra lime and spices to kick it up a notch. I had some shrimp maggi so I just used that instead of crab boil, and it worked perfectly. Served it over jasmine rice...perfect! Will def make this again.""

Reviewed Steak au Poivre

Nov 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was very tasty. I sauteed some mushrooms along with the onions for a little extra flavor. I also made a little roux with flour & "I Can't Believe Its Not Butter Light"...just to thicken it a bit. I used beef stock and Fat-free creamer instead, and it was perfect....loved it!!""

Reviewed Love Birds - Chicken in Pastry

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

I've made this several times both as an entree & as small apps...always a hit! I use filo dough, and it works well. I do add a few steps and ingredients because I like more robust flavors. I 1st brine the chicken o/n to make it moist. I then carmelize onions w/"I Cant Believe Its Not Butter Light", then add a splash of brandy & balsamic vinega...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

This recipe is always a hit...great combination of flavors. I reduce the amount of mascapone and use "I Cant Believe Its Not Butter Light" instead. I add more dijon, black pepper and wine. It's a keeper...tasty and simple! (@ tranquilleyes: try brining the chicken first...it will make it more moist)
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Reviewed Chicken with Mustard Mascarpone Marsala Sauce

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

@ tranquilleyes: try brining the chicken first...it will make it more moist :)
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Reviewed Welsh Rarebit

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

This was tasty. Good depth of flavor to the sauce. I replaced the cream with 1% milk and added a little extra flour to thicken. I also used mostly 2% low-fat cheddar and just a handful of "regular" extra sharp cheddar. I used Red Stripe for the beer and served with raw veggies and baked bread sticks. Everyone enjoyed it. I think it would...

Reviewed Chicken Pot Pie

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

I made this in a low-fat version by using Fat-Free half & half and only a few TBSP of "I Can't Believe It's Not Butter Light". I made up for some of the flavor by adding other ingredients. I added dijon mustard, gravy master, cabernet savignon and a couple of strips of crumbled lean turkey bacon. I also made a crust with whole wheat white flou...

Reviewed Remoulade Sauce

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this as a sauce to go over crab cakes...it was delicious! I used dijon mustard instead and added creole seasoning. I will definitely make it again.

Reviewed Baked French Toast Casserole with Maple Syrup

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

"LOWER-FAT VERSION". I tested a couple versions, and served this one for our Christmas Brunch. Everyone loved it! Casserole: 1 long French stick cubed, 4 slices cinnamon raisin bread cubed, 1c FAT FREE half & half, 1/2c 1% milk, 5 eggs and 3 EGG BEATER portions. I added raisins and 1/2c Jamaican rum cream (or you could prob use Bailey's or Kahlua,...

Reviewed Pea Pesto Crostini

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe is simple, fresh and tasty...always a hit. I add a touch of milk to make it creamier and some hot sauce for a kick. Definitely adds an extra dimension with the hot sauce!

Reviewed Stilton-Stuffed Dates

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made these and everyone LOVED them. I also stuffed a little fresh sage in each one and then rolled the whole thing in brown sugar. Sweet, salty & cheesy...mmm.

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