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conniewade_2564312

Lake Bluff, Illinois

Member since Apr 2005

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Reviewed Pear Crostata with Honey, Blue Cheese, and Almonds

Apr 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this several times. It is beautiful, impressive and delicious. (And not overly sweet). It looks as if it came from a fine French Bakery. Don't change a thing in Tyler's recipe. "

Reviewed Sticky Toffee Date Cake

Mar 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow, this is, seriously, the best dessert I have ever had! Don't change a thing. I could not find regular dates at my grocer, so I used Medjool and it was amazing. The simmering seems to make the dates just "melt" into the cake. Even my dinner guests who SWORE they don't like dessert OR dates, absolutely loved this. ""

Reviewed Pasta Ponza

Feb 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is delicious. I usually don't change a thing in Giada's recipes, but this is even better reheated, the next day -- in the oven with some bread crumbs, parmesan and a little oil on top. ""

Reviewed Garbanzo Bean and Zucchini Salad

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fresh, light and delicious. I, however, used fresh corn cut off the cob and steamed it in a small amount of water in the microwave, covered, for 30 seconds, so that it had a bit of crunch to it. I doubled the amount of corn asked for, too. Love this recipe! "

Reviewed Indonesian Ginger Chicken

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I added a large pinch of hot red pepper flakes and a couple of tablespoons of dry sherry, to the marinade. And, sorry, Ina, I know you don't like cilantro, but I topped the chicken with chopped fresh cilantro before serving. So easy and delicious."

Reviewed Grilled Zucchini Ribbon Salad

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a wow! A little labor intensive but worth the effort. I sliced the zucchini on a mandolin, but don't try to slice the zucchini paper thin -- just thinly enough so that the slices bend, and they soften nicely when grilled. Used a grill pan, and allowed one large zucchini per person. It is unbelievably tasty -- the grilling gives the usually...

Reviewed Grilled Zucchini Ribbon Salad

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a wow! A little labor intensive but worth the effort. I sliced the zucchini on a mandolin, but don't try to slice the zucchini paper thin -- just thinly enough so that the slices bend, and they soften nicely when grilled. Used a grill pan, and allowed one large zucchini per person. It is unbelievably tasty -- the grilling gives the usually...

Reviewed Tortilla Soup

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

Wow! We loved this recipe. I added some extra cumin, poultry seasoning and chipotle in adobo sauce because we like lots of flavor and heat, and I also used 4 cups of broth instead of 3. To make it even easier I used rotisserie chicken instead of cooking chicken tenders. This soup is so delicious and flavorful. Definitely going into my favorites...

Reviewed Tortilla Soup

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

Wow! We loved this recipe. I added some extra cumin, poultry seasoning and chipotle in adobo sauce because we like lots of flavor and heat, and I also used 4 cups of broth instead of 3. To make it even easier I used rotisserie chicken instead of cooking chicken tenders. This soup is so delicious and flavorful. Definitely going into my favorites...

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