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ebuelow

Member since Jan 2011

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Reviewed grilled scallops with orange-scented quinoa

Aug 4, 2014 on FoodNetwork.com

I just made the quinoa/chickpea side and not the scallops as part of my dinner tonight and loved it! My only modifications (other than not making scallops) were to whisk the vinaigrette in the large bowl I was going to put the quinoa, garbanzos and parsley in (so I didn't dirty another dish), and I added a little dijon to the vinaigrette as an emulsifier....

Reviewed fig-prosciutto pizza with arugula

Feb 15, 2014 on FoodNetwork.com

I've made pizza at home for YEARS, and I recently tried this dough recipe of Ree's, and I've switched! It is easy and crispy. I double the recipe and it makes six, 10-inch thin-crust pizzas on a pizza stone. We make one at a time, kids first, and it's casual dinner night. The kids roll out their dough, and assemble their pizzas themselves. Thanks...

Reviewed Ham and Spinach Hash with Fried Eggs

Jan 22, 2014 on FoodNetwork.com

I would absolutely make this again! I did substitute half of the red potatoes for peeled, thinly sliced sweet potatoes, and instead of frying the eggs in a separate pan, after starting the wilting of the spinach, I made 4 wells in the hash pan and cracked the eggs directly into the hash, s&p'd them and put a lid on to steam the eggs to desired...

Reviewed Ham and Spinach Hash with Fried Eggs

Jan 18, 2014 on FoodNetwork.com

I would absolutely make this again! I did substitute half of the red potatoes for peeled, thinly sliced sweet potatoes, and instead of frying the eggs in a separate pan, after starting the wilting of the spinach, I made 4 wells in the hash pan and cracked the eggs directly into the hash, s&p'd them and put a lid on to steam the eggs to desired...

Reviewed Grilled Tuna Nicoise Platter

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this as the "adult" dinner for a kid birthday party for the parents. It was wonderful! I did scale back the olive oil in the vinaigrette. I think Ina eyeballed it, and the recipe had to put in a measurement. I used 4 Tbs. champagne vinegar and 8 Tbs. olive oil, plus a Tbs. of dijon instead of 1 tsp.

Everyone was able...

Reviewed Beef Mushroom Barley Soup

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I did a crockpot version of this using stew meat, adding the bay leaf and garlic like suggested, a whole can of tomatoes and 16 oz. mushrooms, added for the last hour. It worked well.

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