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emilyh_11883294

Charleston, South Carolina

Member since May 2009

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Reviewed Potato Basil Frittata

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Well I give MY version 5 stars. I used one and a half yellow onions, two shallots and a clove of garlic to saute with the potatoes which I chopped in the food processor. I also may have used extra potatoes. I only used half the amount of butter but I used some safflower oil during the sauteing of the onions and potatoes. Then I mixed only 5 eggs w"

Reviewed Roasted Butternut Squash Soup and Curry Condiments

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was REALLY tasty and so EASY to make. I had a left over half of a cooked butternut squash that I needed something to do with and cut this recipe in 1/4 and I'm having it now. Last night when I was figuring out what to do with the cooked squash I was perusing this site and lo and behold, the recipe jumped out at me. I simply then roasted 1/4 o"

Reviewed Pan Bagnat

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

The way I made this with half again the amount of dressing and by adding a 3 inch squirt of anchovy paste and a half a shallot along with the garlic, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna and also put "

Reviewed Pan Bagnat

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

The way I made this with half again the amount of dressing and by adding a 3 inch squirt of anchovy paste and a half a shallot along with the garlic, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna and also put "

Reviewed Pan Bagnat

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

The way I made this with half again the amount of dressing and by adding a 3 inch squirt of anchovy paste and a half a shallot along with the garlic, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna and also put "

Reviewed Pan Bagnat

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

The way I made this with half again the amount of dressing, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna and also put the egg slices lower. Make sure you increase the amount of dressing you put on because I t"

Reviewed Pan Bagnat

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

The way I made this with half again the amount of dressing, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna) and also put the egg slices lower. Make sure you increase the amount of dressing you put on because I "

Reviewed Pasta Puttanesca

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

Actually, the way I made this by doubling all the ingredients except the tomatoes and the pasta made this a 5 star dish. I HIGHLY recommend doing that if you want gourmet sauce without it being overpowering. I probably put in 3 -4 t. anchovy paste, 4 garlic cloves, 2 T. cold pressed extra virgin olive oil; 4 T capers; 1/3 cup Kalamata olives and I"

Reviewed Pasta Puttanesca

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

Actually, the way I made this by doubling all the ingredients except the tomatoes and the pasta made this a 5 star dish. I HIGHLY recommend doing that if you want gourmet sauce without it being overpowering. I probably put in 3 -4 t. anchovy sauce, 4 garlic cloves, 2 T. cold pressed extra virgin olive oil; 4 T capers; 1/3 cup Kalamata olives and I"

Reviewed Pasta Puttanesca

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

Actually, the way I made this by doubling all the ingredients except the tomatoes and the pasta made this a 5 star dish. I HIGHLY recommend doing that if you want gourmet sauce without overpowingness. I probably put in 3 -4 t. anchovy sauce, 4 garlic cloves, 2 T. cold pressed extra virgin olive oil; 4 T capers; 1/3 cup Kalamata olives and I put in"

Reviewed Portobello Lasagna Rollups

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I added sauteed onions, garlic and truffle oil to the mushroom mixture to make it more flavorful. For those who don't use aluminum foil for health reasons (and I'm surprised Ellie still uses it ), I'd suggest laying the noodles and sauces as if you were making a regular lasagna. (I think the roll ups are a pain and not worth the extra effort. They...

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