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clamar_11511624

Pine Grove, California

Member since Dec 2008

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Replied to chicken spaghetti

2 days ago on FoodNetwork.com

You made significant changes to the recipe...so, why did YOU rate it? Are the 4 stars for your recipe of the "not so great" one?

Reviewed salmon baked in foil

Feb 3, 2014 on FoodNetwork.com

This is a "go to" recipe for me! As a matter of fact, I am using it for my salmon dinner this very evening! I always cook salmon a little less time than called for in any recipe I use. Very moist and so flavorful. Yum!

Reviewed salmon baked in foil

Feb 3, 2014 on FoodNetwork.com

This is a "go to" recipe for me! As a matter of fact, I am using it for my salmon dinner this very evening! I always cook salmon a little less time than called for in any recipe I use. Very moist and so flavorful. Yum!

Replied to Roasted Thanksgiving Turkey

Nov 23, 2013 on FoodNetwork.com

Check your electric roaster instructions!

Reviewed Quick and Easy Roasted Red Pepper Pasta

Nov 15, 2013 on FoodNetwork.com

What a refreshing change from tomato and cream-based sauces. I enjoy them as well, but this is a new keeper for me. Because I like things savory, I did use one whole MEDIUM onion and added some cracked red pepper. I also added a heaping teaspoon of sugar but I think that was necessary because of the brand of red peppers I used and I only added...

Reviewed Pumpkin Bread

Nov 4, 2013 on FoodNetwork.com

I followed the recipe with 2 exceptions: 2 cups white and 1 cup dark brown sugar and 1 cup chopped walnuts. Total bake time was 60 minutes at 350 degrees. Great to prepare and have one to eat and another to freeze.

Reviewed Blueberry-Banana Bread

Jul 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

While this recipe is very moist and tasty, I cannot taste the banana because of the overpowering flavor of the cinnamon. I will make this recipe again, but without the cinnamon or at the very minimum, reducing the amount to 1/4 teaspoon. I used approximately 1/4 teaspoon of grated nutmeg and will most likely eliminate that ingredient next time. "

Reviewed Four-Step Lemon-Onion Chicken

Feb 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have been using this recipe since August 6, 2009! It was aired somewhere in that timeframe not too long after Melissa won the Food Network Star competition. I have tweaked it on and off over the past 3 1/2 years. I often use shallots with the fresh thyme rather than red onion. The dried and fresh thyme and very important ingredients to this "

Reviewed Sauteed Carrots

Apr 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have been preparing carrots in a very similar manner for the past 5 years. I use low sodium chicken stock in place of the water and fresh thyme simply because it is more practical to find and my family prefers thyme to dill. My son had a similar reaction as described by some previous reviewers. When I prepared them the first time and he went...

Reviewed Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken

Oct 9, 2010 in Food Network Community Toolbox on Food Network

Good recipe using preseasoned chicken breasts (lemon/garlic) from the supermarket. I use only 1 lemon, or none. The fresh thyme definitely adds to flavoring the sauce and is a must. I am sorry to say this is the only recipe from Melissa I have tried because I just haven't found another one that appeals to me as I do with Ina, Giada, Anne and Food...

Reviewed Scalloped Tomatoes

Oct 9, 2010 in Food Network Community Toolbox on Food Network

Wonderful recipe!! Used plum tomatoes called for in the receipe and seasoned croutons as one reviewer had sgugested. I enjoyed the dish more on the warm side, rather than hot. I think this allows for better tasting of the ingredients and overall excellent flavor experience. I did not find this at all labor intensive, especially with using the...

Reviewed Scalloped Tomatoes

Oct 9, 2010 in Food Network Community Toolbox on Food Network

Wonderful recipe!! Used plum tomatoes called for in the receipe and seasoned croutons as one reviewer had sgugested. I enjoyed the dish more on the warm side, rather than hot. I think this allows for better tasting of the ingredients and overall excellent flavor experience. I did not find this at all labor intensive, especially with using the...

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