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dely4865

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Reviewed cocktail meatballs

Feb 1, 2014 on FoodNetwork.com

These are spectacular and were a huge hit for a game-day party. Will be using these as my standard recipe going forward.

Reviewed Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas

Mar 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was spectacular. Also used canned black beans instead of dry. I didn't cook 4 6oz. tuna filets and only used 1 15oz can of black beans. So, adjust the quantities of everything based on how much tuna you are cooking and black beans you are using. For a single serving of 6oz of tuna, I used 1/4-1/3 cup of chicken stock with the 15oz can of bea...

Reviewed Broiled Salmon with Herb Mustard Glaze

Jan 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic and easy. If you don't have the different variety of mustards called for here, it works just fine with regular dijon or even dijon/horseradish mustard.""

Reviewed Asparagus Soup

Jan 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This soup was fantastic. I only had 2 lbs of asparagus instead of 3, so tried to adjust the other ingredients to 2/3 to keep the ratios the same. I may not have gotten the ratios right, but the taste was fantastic. Given the review below I may have put more white pepper in it, because my version was very flavorful. For a low-fat version, I did no...

Reviewed Scallops Charleston

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

I used less flour as others suggested and used white wine instead of sherry (& used more wine to cut the paste or if it reduces too much). I also wouldn't put much lubricant on the pan to initially sear the scallops - they will release enough liquid themselves to make the scallops not stick (especially if you use thawed frozen scallops) once you'...

Reviewed Pork Loin with Pinot Noir Sauce

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I wanted to make this recipe one night and I didn't have pre-made demi glace in the house (and wasn't about to go out searching for some at 7pm). I'll have to go buy some to have it available in the future. But, to make this I added a little bit of beef bullion to the pinot sauce which I know didn't do the recipe justice, but it was still good. I'"

Reviewed Pork Loin with Pinot Noir Sauce

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I wanted to make this recipe one night and I didn't have pre-made demi glace in the house (and wasn't about to go out searching for some at 7pm). I'll have to go buy some to have it available in the future. But, to make this I added a little bit of beef bullion to the pinot sauce which I know didn't do the recipe justice, but it was still good. I'"

Reviewed Pork Loin with Pinot Noir Sauce

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I wanted to make this recipe one night and I didn't have pre-made demi glace in the house (and wasn't about to go out searching for some at 7pm). I'll have to go buy some to have it available in the future. But, to make this I added a little bit of beef bullion to the pinot sauce which I know didn't do the recipe justice, but it was still good. I'"

Reviewed Oven Roasted Red Potatoes with Rosemary and Garlic

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I didn't add any salt, but I don't use a lot of salt, but I can see how others would want some. I probably used more garlic. The fresh rosemary was definitely good with it. I also cooked them in an oven set at 425 because I also had some pork in the oven, and they cooked much quicker and had a nice crust in some areas of the skin, which made them "

Reviewed Oven Roasted Red Potatoes with Rosemary and Garlic

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I didn't add any salt, but I don't use a lot of salt, but I can see how others would want some. I probably used more garlic. The fresh rosemary was definitely good with it. I also cooked them in an oven set at 425 because I also had some pork in the oven, and they cooked much quicker and had a nice crust in some areas of the skin, which made them "

Reviewed Spicy Linguine with Clams and Mussels

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

This is a spectacular recipe. I used to make linguine & clams with just a basic white wine, garlic and parsely add on to the clam juice from the steaming in a double boiler (with salt & pepper of course), which was really good too. This will become my new recipe. Definitely make it with the real clams, as the clam juice as they are steaming adds a"

Reviewed Cherry BBQ Chicken Drumsticks

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

Finger-licking good! I used plums instead of cherries b/c I had some plums & didn't have cherries. It was fabulous."

Reviewed Spicy Linguine with Clams and Mussels

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

This is a spectacular recipe. I used to make linguine & clams with just a basic white wine, garlic and parsely add on to the clam juice from the steaming in a double boiler (with salt & pepper of course), which was really good too. This will become my new recipe. Definitely make it with the real clams, as the clam juice as they are steaming adds a"

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