hampton bays, New York
Member since Sep 2004
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Reviewed French Onion Soup
Sep 26, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This soup is wonderful. I used 5 spanish onions and sauted for about 1 hr. I added some fresh thyme from my garden. I would cut down on the amount of butter next time, 1/4 Lb. is not necessary. Perhaps 4-6 tbs. I also used homemade chicken stock for the veal stock and boxed beef stock. It great but even better the next day. Thanks Ina"”
Reviewed Garden Vegetable Soup
Sep 11, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This was the BEST vegetable soup I ever had. My grandson who does not like vegetables loved it. I followed the recipe pretty close. I would definately use homemade stock, I used chicken. I also used a can of diced tomatoes and fresh tomatoes. I left out the potato, just not a fan of potato in soup. Even my picky husband loved it.
Reviewed Swordfish with Tomatoes and Capers
Aug 8, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I made this last week for company and it was great. I am not a big fan of swordfish but this was so good. I made the sauce the day before and thinned it with a little water the next day. I made sure not to over cook the fish.It was simple and healthy. Served with oven roasted potatoes and corn.
Would definately make this again."”
Reviewed Montauk Seafood Salad
Jul 22, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I love this recipe. I've made it several times. I leave out the mussels and use calamari instead. I also add some red onion, tomatoes, and fennel as well as the celery.
I live in the Hamptons and that's how I had it served in a small local restaurant here. Delicious and refreshing lite meal served with some crusty bread."”
Reviewed Pomegranate Cosmopolitans
Jan 31, 2011 in Food Network Community Toolbox on FoodNetwork.com
“These were sooo good. I served them yesterday to friends and they wanted to recipe asap. I chilled everything including the vodka. Be sure to shake the full 30 seconds to make them very cold. Delicious.”