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claregirl

Newtown, Connecticut

Member since Jan 2008

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Reviewed French Bread Pizzas Recipe : Ree Drummond : Food Network

Jul 30, 2014 on FoodNetwork.com

French Bread Pizza - brings me back to my childhood. Stouffer's still make them and takes less than 16 minutes to cook.

Replied to Penne with Five Cheeses

Jan 21, 2014 on FoodNetwork.com

That's not even close to the original recipe. How could you give it 5 stars?

Reviewed White Pizzas with Arugula

Dec 19, 2013 on FoodNetwork.com

What boy wouldn't be thrilled to have a white pizza with goat cheese and arugula instead of the same old regular pizza with tomato sauce and mozzarella cheese? YUM!

Reviewed Sausage-Stuffed Mushrooms

Dec 10, 2013 on FoodNetwork.com

I made these a few weeks before our yearly Christmas party to check them out so the 4 stars are for that. They tasted great for the first 2 but after that, the taste of the sweet Italian sausages overpowered everything else. So, for the party I made the following changes: Used 2 lbs button mushrooms, cooked 1/2 sweet Italian mushrooms and 1/2 Jimmy...

Reviewed Chocolate Devils

Oct 30, 2013 on FoodNetwork.com

I have been using this frosting recipe for over 30 years. It is light, fluffy and not as tooth-hurtingly sweet as the confectioner's sugar kind. As Ryderwolf said above, the milk/flour mixture must be totally cold or it will melt the butter. I always make it while the cake is in the oven and keep it in the refrigerator until it's time to frost...

Replied to Sour Cream Noodle Bake

Oct 22, 2013 on FoodNetwork.com

Freeze it after you assemble it topped with tin foil, sprayed with Pam. Cook frozen. When I cook frozen lasagna, I always keep the tin foil on for half the time, then uncover for the remainder.

Replied to Lasagna

Oct 21, 2013 on FoodNetwork.com

Sorry, ladies. If you think Ricotta is tasteless you've got problems. To me, cottage cheese is tastless and lumpy. It's disgusting in lasagna.

Replied to Lasagna

Oct 21, 2013 on FoodNetwork.com

I couldn't have said it better.

Reviewed Drippy French Dip Sandwiches

Oct 15, 2013 on FoodNetwork.com

I just saw Ree make these sandwiches and OMG, how could she not use the onions? Put them on the sandwich and top with the cheese, please! LOL, everything she makes is great. I will be making this when I get enough money together to buy a rib roast!

Reviewed Chocolate Peanut Butter Cup Cookies

Oct 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Unfortunatley, none of the supermarkets I checked carry peanut butter cookie dough so I made it with chocolate chip instead. It was great but I really want to make it with the peanut butter cookie dough. Anybody have any suggestions?"

Reviewed Red Velvet Sheet Cake with Classic Red Velvet Frosting

Sep 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've NEVER made red velvet cake but I have been making this frosting for decades. It's much better than the regular teeth-hurting confectioners sugar frosting and even cream cheese frosting. It's light and fluffy and delicious without being painfully sweet. If you try this, you will never go back to the confectioners sugar type."

Reviewed Charleston Cheese Dip

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was great! The only thing I did different was stir the bacon into the dip then top with the cracker crumbs. It was easer dipping that way."

Reviewed Gwen's Old-Fashioned Potato-Beef Casserole

Jul 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very bland. I was surprised at a few of the 5 stars but when I read the reviews and saw all the things they added, like green peppers, parmesan cheese, pepper jack cheese, mushrooms, pees, corn, garlic, jalapeno, cream of mushroom soup and Creole seasoning it was easy to understand why. They never tasted the original dish. With all those changes"

Reviewed Penne Alla Betsy

Jul 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this last night for my husband and myself so I halved the recipe. After reading everybody's reviews I added about 1/4 teaspoon red pepper flakes, minced 3 cloves of garlic and about 2 tablespoons parmesan cheese. I used 24 medium sized shrimp so I didn't have to cut them at all. It was great. The sauce had a little kick to it thanks to "

Reviewed Baked Macaroni and Cheese

Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is very much like the mac & cheese recipe on the back of the old Mueller's Macaroni box when I was growing up. I tried Alton's anyway because his recipes are always good. I did not like the egg in it. It gives it a consistency I'm not crazy about. But I still love Alton. "

Reviewed Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Jul 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

If I could give this a minus 10 stars I would. I made this recipe exactly the way it said and after one bite, my husband and I spit it out. It was disgusting. I took all these reviews as gospel but now I'm wondering who rights them. How could anybody think this was a delicious dish and give it 5 stars? Perfectly good jumbo shrimp had to be thrown "

Reviewed Fillet with Peppercorn Sauce

Apr 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe but made changes. Instead of 1 cup brandy and a bouillon cube - which is nasty tasting - I used 1 cup beef broth and 1 tablespoon brandy. I also let it boil for about 10 minutes and reduce before adding the cream. I also added the crushed peppercorns a little at a time and tasted as I went along. It's a nice combination of fl...

Reviewed Savory Cheese Palmiers

Dec 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I combined this with a recipe I already had and made some changes suggested by other reviews. I rolled out the pastry sheet to a 10X14 rectangle, increasing the Italian cheese blend to 1 cup along with the 2 tablespoons Parmesan cheese and reduced the paprika to 1/4 teaspoon because the cooked cheese had an unappealing red color when I used 1 te...

Reviewed Roasted, Smashed and Loaded Potatoes

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

Love the idea of this but it's way too complicated. I boiled the potatoes for 15 minutes, smashed with a spatula, put in oven for 20 minutes, added cheese and put back in oven for 5 minutes. If you don't boil them enough, they will shoot out all over when you try to smash them. The potatoes have to be soft enough. Also, I originally put the Parm...

Reviewed Lemon Chicken Breasts

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cut back on the lemon. I learned from Ina's Chicken Piccata that she likes a lot of lemon so took that into account. However, even though it wasn't overly lemony, there was something missing. My husband kept saying "shouldn't there be mushrooms or artichoke hearts with this?" It did seem to need something but I don't know what. The good thing is...

Reviewed Lemon Chicken Breasts

Mar 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cut back on the lemon. I learned from Ina's Chicken Piccata that she likes a lot of lemon so took that into account. However, even though it wasn't overly lemony, there was something missing. My husband kept saying "shouldn't there be mushrooms or artichoke hearts with this?" It did seem to need something but I don't know what. The good thing is...

Reviewed Vanilla Ice Cream

Feb 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

AB's recipe is just like the one I use to make Egg Nog. So I felt free to tweak it so it was as easy as that is. I took the half and half and heavy cream, put them in a 4 cup glass measuring cup and microwaved it on high for 4 minutes. Scrap off the skin that forms on the top and then gradually add it to the whipped sugar and egg yolks in a pan on...

Reviewed Twice Baked Sweet Potatoes

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

Instead of dried nutmeg, I grated fresh and only used half. I also added a little orange juice which put the flavor over the top. Great recipe.

Reviewed Steak with Bernaise

Jan 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a classic Bearnaise sauce recipe brought up to modern standards by using a blender. I love Bearnaise except for one thing. The vinegar. It always overpowers the sauce so I just leave it out and only use white wine. It makes a world of difference. Also, finish it off with a pinch of Cayenne pepper. Delish!

Reviewed Crostini Alla Romana

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

I was disappointed especially after reading all the reviews. I expected a stronger flavor. I think instead of mozzarella it might be better made with Italian Fontina. Mozzarella has very little taste and it seems to be sucking all the flavor out of the prosciutto. I want to try this again because they are the perfect bite size for a party.

Reviewed Ina-Tini

Nov 29, 2010 in Food Network Community Toolbox on Food Network

I'm with yosoftmama_4611322. That's why this stupid system never works.

Reviewed Brined Herb-Crusted Turkey with Apple Cider Gravy

Nov 28, 2010 in Food Network Community Toolbox on Food Network

This was delicious but I guess I expected more considering the steps involved and the amazing aroma of the turkey both while it sat overnight in the refrigerator and while it cooked. It just didn't seem any more moist then any other brining recipe. However, the gravy was to die for. Next time I will brine, and add veggies to pan while it sits overnight...

Reviewed Smashed Sweet Potatoes

Nov 8, 2010 in Food Network Community Toolbox on Food Network

I love this recipe. I've been preparing it for Thanksgiving every year since I first saw Ina make it. It has such a wonderful mix of flavors, especially the OJ and the hint of nutmeg. And the best part of all is I make it the day before so I just pop it in the oven on Thanksgiving. It's hands down better than the stuff with the marshmallows my Mother...

Reviewed Roasted Butternut Squash

Oct 26, 2010 in Food Network Community Toolbox on Food Network

This recipe is better. Ina's original recipe called for adding brown sugar which made it way too sweet.

Reviewed Barbeque Meatloaf

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

I love the taste of this meatloaf. I added about 1/8 cup of BBQ sauce to the basting sauce. The big problem I had was that 1 hour was too long to cook the meatloaf. It was too dry. I basted every 15 minutes as the recipe said. I think that 45-50 minutes would have been better.

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