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danatanseo

Mansfield, Pennsylvania

Member since Jun 2010

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Reviewed Chilled Asparagus Salad

Aug 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a lovely piquant, fresh and summery dish. Great for outdoor parties. Best of all it was extremely easy to put together. Follow Alex's instructions about salting the water. It really does make a difference. I had some lovely pencil thin asparagus. I garnished the final plate with some lovely organic cherry tomatoes from my local farmer's ma"

Reviewed Bechamel Sauce

Jun 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a great classic recipe. I used it, and added 1/2 cup shredded cheddar jack cheese, to make chicken terazzini. The recipe I had called for canned soup. Using a bechamel sauce instead was fresher, better tasting and more affordable, plus I had control over the salt level and other seasonings."

Reviewed Creamy Artichoke and Spinach Dip

Nov 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I always turn to Foodnetwork for holiday recipes, and Paul Dean, Bobby Flay and B. Smith always seem to win out. This recipe is special. I think it's one of the only recipes I don't alter, at all, period. It's absolutely perfect just the way it is. I read some other reviews that said they would chop up the spinach, okay, maybe. However, the advan...

Reviewed Potatoes Au Gratin

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

This recipe was the worst online recipe I've ever made...and that was after I drove 40 miles round trip and spent $15 on Gruyere cheese. Folks, if you're making a recipe for au gratin potatoes that doesn't include a roux, you are using the wrong recipe...and THIS is the wrong recipe. It was terrible, disgusting, completely separated. I will never...

Reviewed Creamy Artichoke and Spinach Dip

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com

I always turn to Foodnetwork for holiday recipes, and Paul Dean, Bobby Flay and B. Smith always seem to win out. This recipe is special. I think it's one of the only recipes I don't alter, at all, period. It's absolutely perfect just the way it is. I read some other reviews that said they would chop up the spinach, okay, maybe. However, the advantage...

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