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eugeniafinlay_13042826

Montclair, New Jersey

Member since Aug 2010

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Reviewed Swedish Meatballs with Lingonberry Sauce

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Found the ligonberry jam at Whole Foods. Used a veal/pork/beef mix. I never fry my meatballs; I baked these on a rack over a rimmed baking sheet @350 for 20 minutes, followed the rest of the recipe. Served these as an appetizer and had the leftovers with mashed potatoes and green beans. The meatballs were nice and moist and the gravy very flavorfu"

Reviewed Emeril's Best Beef Stew

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I did use the pressure cooker, followed recipe to a T except for cutting way back on the salt. I had never used parsnips or turnips before and it turns out that we are not fans. The meat was very tender, but we did not care for the this dish."

Reviewed Old-Fashioned Apple Crisp

Oct 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved this! I found the citrus to be complementary, not overpowering at all. I made the recipe as written with the exception of reducing the sugar in the topping to 1/2 c each of white and brown sugar. This was a big hit!"

Reviewed Bayou Chicken Pasta

Aug 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a very tasty dish. I made the recipe as written, except for subbing rigatoni for linguine and omitting salt. It was spicy, but not overly so. The prep is more than 15 minutes; I agree to have everything chopped before cooking the pasta. I also did not have enough room in my saucepan for everything and finished up in the stockpot that I co"

Reviewed Bayou Chicken Pasta

Jul 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a very tasty dish. I made the recipe as written, except for subbing rigatoni for linguine and omitting salt. It was spicy, but not overly so. The prep is more than 15 minutes; I agree to have everything chopped before cooking the pasta. I also did not have enough room in my saucepan for everything and finished up in the stockpot that I co"

Reviewed Gazpacho

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

Did not find the onion overpowering, added some celery as I had it on hand and a touch of cilantro, used low sodium vegetable juice. Tasty and refreshing!"

Reviewed Gold Medal Sizzling Fajitas

Apr 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were excellent and the marinade is great. The chicken is good for wraps, salads and quesedillas as well as the fajitas. New staple for grilled chicken in our house!"

Reviewed Dragon's Breath Chili

Feb 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

The prep time is totally off. Charring and peeling the peppers was at least 30 minutes and there are lots of other things to chop. I have made lots of chili in my day and this is a winner. I followed Guy's recipe to a T with the exception of using ground beef and sausage only,no chuck, and adding a 28oz can of crushed tomatoes. I like to let my c...

Reviewed Buffalo Wings

Feb 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were the best wings I've ever made. The steaming was the trick. I've baked wings before and they've gotten crispy but not tender. I never used garlic in the sauce but it was tasty. The traditional ratio of hot sauce to butter is 1:1 and I prefer it lighter; 1/4 c hot sauce to 6 TB butter was more than I wanted so I reduced it to 2 TB butter...

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