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donnalahall_11921822

Bel Air, Maryland

Member since May 2009

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Reviewed sunny's green garlic herbed butter

Sep 15, 2014 on FoodNetwork.com

SO GOOD! I used some on roasted asparagus and some on roasted baby potatoes. I love that a little bit goes a long way, lots of flavor without going high calorie.

Reviewed kung po chicken

Sep 13, 2014 on FoodNetwork.com

Outstanding. I saw this today and had to make it. I didn't have the exact ingredients but very close.
Used 1 chicken breast and 2 thighs. I'm not a big fan of bell pepper. Used only a half and added some snow peas.
Only used 1 tablespoon sichuan peppercorns because I know I prefer less than a recipe calls for.
I'm...

Reviewed basil pesto

Jul 31, 2014 on FoodNetwork.com

A good start but can be improved. Too much oil for the amount of basil, 1/2 cup is plenty.
Most important is the need to add lemon. It will improve the taste and keep the basil from turning brown.
I use the zest and juice of half a lemon.
I tried putting oil on top to prevent browning and it never works.
I...

Reviewed low country boil packets

Jul 13, 2014 on FoodNetwork.com

.Best of the great recipes from "The Kitchen". Only made a few changes. All shrimp because of shellfish allergy. Chopped garlic instead of scallions. I recommend a little oil on the foil so potatoes don't stick. Grill heat of medium high depends on the grill. My Weber gas grill was up to 500 at that setting. Next time I will lower the temp and...

Replied to Pulled Pork Recipe : Anne Burrell : Food Network

Jul 3, 2014 on FoodNetwork.com

Boston butt is pork shoulder. Just watched the show and my father was a butcher. I trust information from Anne and my dad more than the meat departments in the grocery stores.

Replied to Honey White Bread Recipe : Ina Garten : Food Network

May 17, 2014 on FoodNetwork.com

Did you bake the bread right after it fell? If you allowed the bread to rise again it probably have been fine.

Replied to Honey White Bread Recipe : Ina Garten : Food Network

May 17, 2014 on FoodNetwork.com

If it was wonderful, why did you only give it two stars?

Replied to Cornish Game Hens with Pomegranate Molasses Recipe : Food Network

May 1, 2014 on FoodNetwork.com

I just watched this episode today. Mich23 is right. Ann added the chicken stock to the couscous when she added the apricots and pomegranate seeds.

Replied to shrimp and artichoke tagliatelle with black pepper and pecorino

Apr 26, 2014 on FoodNetwork.com

I agree. Thanks Marie. We now know 2 things about my kitchen. Not scared and not smart. Food network removes reviews where it is clear that the poster did not make the recipe. Your original ugly post is gone.

Replied to Beef and Bechamel Lasagna Recipe : Melissa d'Arabian : Food Network

Apr 1, 2014 on FoodNetwork.com

God bless you sybliv, I hope that I will still be trying to do new recipe techniques when I am almost 84. I'll do the dishes if foodnetwork can get us together.

Replied to Beef and Bechamel Lasagna Recipe : Melissa d'Arabian : Food Network

Apr 1, 2014 on FoodNetwork.com

God bless you sybliv, I hope that I will still be trying to do new recipe techniques when I am almost 84. I'll do the dishes if foodnetwork can get us together.

Replied to Beef and Bechamel Lasagna Recipe : Melissa d'Arabian : Food Network

Apr 1, 2014 on FoodNetwork.com

Great choice to show your lack of knowledge. Please see foodnetwork recipes:Lasagne Bolognese al Forno Mario Batali
Lasagna Bolognese Emeril Lagasse
Classic Italian Lasagna Giada De Laurentiis. All great examples of using b�chamel in lasagna. I admit I did not like that Melissa used noboil pasta. Not my favorite but I just use...

Replied to Beef and Bechamel Lasagna Recipe : Melissa d'Arabian : Food Network

Apr 1, 2014 on FoodNetwork.com

Great choice to show your lack of knowledge. Please see foodnetwork recipes:Lasagne Bolognese al Forno Mario Batali
Lasagna Bolognese Emeril Lagasse
Classic Italian Lasagna Giada De Laurentiis. All great examples of using b�chamel in lasagna. I admit I did not like that Melissa used noboil pasta. Not my favorite but I just use...

Reviewed chicken with wild mushroom and balsamic cream sauce

Mar 21, 2014 on FoodNetwork.com

One of Rachael's best recipes ever. Tons of flavor. I used cremini and shiitake mushrooms. I agree that orzo is not the best choice for this recipe. Next time I will use rice or a different small pasta. I can't understand why some people found this bland. I shared this with my friend who usually adds a dash of cayenne or hot sauce to almost everything....

Reviewed flatbread

Feb 14, 2014 on FoodNetwork.com

I agree, the instructions on this recipe are confusing. If you look at the other recipes from this episode then you will see how Bobby cooks the flatbread. Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. About the kneading. If you have a mixer...

Reviewed fish en papillote

Feb 14, 2014 on FoodNetwork.com

Loved it. So versatile. Used what I had on hand: grouper, julienned carrot, fennel, leek, onion and garlic. Added blackening spice. Used a slice of lemon and orange per packet. Used more veggies than Melissa did to make it more of a complete meal per packet. Cooked for 15 minutes because grouper is thicker than the fish she used. I don't know of...

Reviewed fish en papillote

Feb 14, 2014 on FoodNetwork.com

Loved it. So versatile. Used what I had on hand: grouper, julienned carrot, fennel, leek, onion and garlic. Added blackening spice. Used a slice of lemon and orange per packet. Used more veggies than Melissa did to make it more of a complete meal per packet. Cooked for 15 minutes because grouper is thicker than the fish she used. I don't know of...

Reviewed pink grapefruit cocktail

Feb 7, 2014 on FoodNetwork.com

Perfect recipe! Ingredient proportions just right for us. Citrus season in Florida gives us the opportunity to have freshly squeezed juice for months. We made this with fresh grapefruit and lemon juices, vodka, and grand marnier. We did serve it over an oversized ice cube because the juices were room temperature.

Reviewed farfalle del mondo

Feb 6, 2014 on FoodNetwork.com

I admit I didn't read the recipe carefully. So glad I didn't. Missed the cup of olive oil. YIKES. Totally unnecessary. I saut���ed the chicken in a little olive oil then made the sauce in the same pan to get up all the browned bits. Tossed the farfalle into the sauce and served as a side dish with the chicken. Used baby spinach instead of basil...

Reviewed Citrus Salad with Toasted Seeds and Pine Nuts

Jan 14, 2014 on FoodNetwork.com

This is sooo good. I used toasted pine nuts and sliced almonds, One tablespoon champagne vinegar and one tablespoon raspberry balsamic. Skipped the tarragon, we don't like it. Served with grilled chicken. Awesome!

Reviewed Roasted Prime Rib with Thyme and Marsala

Dec 15, 2013 on FoodNetwork.com

I tried many foodnetwork recipes trying to prepare a rib roast rare to medium rare. They say that you should roast at between 325 to 425 degrees to an internal temp of 120 to 145 degrees.
No wonder I was so disappointed. If you follow this recipe you will not get a medium rare roast! I took mine out at 120 and it was still well done after...

Reviewed Roast Prime Rib with Thyme Au Jus

Dec 15, 2013 on FoodNetwork.com

I tried many foodnetwork recipes trying to prepare a rib roast rare to medium rare.
They say that you should roast at between 325 to 425 degrees to an internal temp of 120 to 145 degrees.
No wonder I was so disappointed.
What I found worked best for a 6 pound roast was to roast at 325 to an internal temperature of 105. ...

Reviewed Herb Crusted Prime Rib Roast

Dec 15, 2013 on FoodNetwork.com

I tried many foodnetwork recipes trying to prepare a rib roast rare to medium rare.
They say that you should roast at between 325 to 425 degrees to an internal temp of 120 to 145 degrees.
No wonder I was so disappointed. This recipe is the best of all I tried.
What I found worked best for a 6 pound roast was to roast at...

Reviewed Standing Rib Roast with Cabernet au Jus

Dec 15, 2013 on FoodNetwork.com

I tried many foodnetwork recipes trying to prepare a rib roast rare to medium rare.
They say that you should roast at between 325 to 425 degrees to an internal temp of 120 to 145 degrees.
No wonder I was so disappointed.
What I found worked best for a 6 pound roast was to roast at 325 to an internal temperature of 105. ...

Reviewed Yukon Gold Potatoes: Jacques Pepin Style

Dec 15, 2013 on FoodNetwork.com

I loved it. So much potential for your personal touches. I used beef flavor better than bullion instead of chicken stock for a side dish for left over roast beef. I added a few small shallots for a bit more flavor. My potatoes were larger than baby size. I could not smash them but cutting in half horizontally before browning did the trick. Will...

Commented on Cauliflower Gratin

Dec 8, 2013 in Recipes on Cooking Channel

Reviewed Crisp Chicken Wings with Chili-Lime Butter

Sep 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! Some of the best wings I have ever eaten. About the cooking time, please read the recipe carefully. It says ABOUT 25 minutes, until the skin gets crisp and brown, and the meat is tender. The cooking time could vary because of many factors. It could be the size of your wings, their temperature when you put them in the oven and even"

Reviewed Baked Corn Pudding

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

So Good. I often modify recipes but for once I followed the recipe with few changes. I used fresh corn and skipped the topping. My friend asked can you do this again? That is her highest compliment. "

Reviewed Brandy Peppercorn Honey Glazed Ham

Jun 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

The glaze has great flavor. The problem I had was when I increased the temperature to 425. Even with the water in the bottom of the pan my kitchen smells like burnt sugar. I turned off the oven and continued with the glaze. I will make this again but keep the temperature at a constant 325. Be sure to use a thermometer the times were a bit off....

Reviewed Coconut Fried Shrimp with Dipping Sauce

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good except for the temperature. I started at 330 with my shrimp (size 21-25) at room temperature. As soon as I added a few the temperature dropped to 300 and it took several minutes to brown. By then the shrimp were over cooked. Next time I will start higher to compensate for the drop. Other than that I loved them!"

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