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foodie418

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Reviewed Broiled Tilapia with Mustard-Chive Sauce

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

Very good. The tilapia is very flaky and perfectly cooked. I served it on a bed of leftover green beans for lunch (heated up with green in the broiler while the tilapia cooked for a nice crisp). However, it did not get the full 5 stars because I did not stick to the recipe for the sauce. I only used a tablespoon or so of lemon juice because I fig...

Reviewed Lebanese Lentils, Rice and Caramelized Onions (Mujadara

Feb 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. I don't think that much olive oil is necessary.. I eyeballed it but I probably only used a 1/4 cup. Also, traditionally, caramelized onions are cooked on low for 45 minutes. These are more like lightly fried onions. I liked it without the lemon and it definitely is good with a little Greek yogurt""

Reviewed Fried Chicken

Jul 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so tender and juicy, and the crust tastes great! I did add an extra teaspoon of cayenne pepper, plus 2 tsp of garlic powder, and 1 tsp of onion powder for extra flavor. I also didn't have any sour cream on hand so I substituted it with 1 cup of evaporated milk (don't ask me why I had evaporated milk but not sour cream..), 1 tsp of vinegar,"

Reviewed Barbecued Ribs

Jul 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

The marinade was incredible. It smelled great and it tasted like a sweet and tangy BBQ sauce. I'm from Philly and we don't use dry rubs here, so this is a lot like what I'm used to. My only complaint is her cooking method. Slow is always the way to go with ribs. I cooked them for an hour and a half over indirect heat and they were perfect."

Reviewed Ratatouille

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Measurements don't need to be exact on this one. I just tossed in a bunch of fresh veggies and let them simmer. It was delicious, and to that one poster who said 1tsp of olive oil would be enough, he was wrong. I found myself adding extra oil constantly and it still didn't turn out too oily. Perhaps it's because I used a lot of vegetables (1 large"

Reviewed Grilled Tuna With Basil Pesto

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best pesto sauce I've had. It was simple and delicious"

Reviewed Banana Bread

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used 3 bananas and plain yogurt instead of sour cream. I also added a pinch of cinnamon. It took about an hour to bake at 350, but I used the top oven and it gets very hot. It was very moist and it had a strong banana flavor."

Reviewed Dark Salty Caramels

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made caramels before and they turned out good, but these were too burnt. I followed the other's suggestions to not turn it up to med high (I turned it to medium, then reduced to medium low) but 350 degrees is too hot for caramel. The texture was nice and smooth, but it was just too burnt. Next time I try this recipe I'll let it cool when it g"

Reviewed Honey Soy Grilled Salmon with Edamame

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious and very easy. I made this for myself for lunch, so I only used two salmon fillets and I saved the second one (and halved the recipe). Per someone else's suggestion I made double the glaze (or in this case, I just didn't half it) and it was very good! Plus the salmon was moist. I hope it reheats well too!"

Reviewed Spaghetti with Pinot Grigio and Seafood

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very easy but delicious! I love this recipe. I'm definitely making it again. I added lemon zest, crushed red pepper, and tossed in some feta cheese in the end. I also used a little bit of the clam juice in the sauce for extra flavor. I used linguini instead of spaghetti too because I find the thicker pasta holds the sauce better. My only complaint"

Reviewed Risotto

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was very creamy but rather bland. I replaced a cup of chicken stock with a cup of white wine (added in while the rice was cooking with the onions), although next time I'll have to add more wine. Garlic and shrimp (or asparagus, mushrooms, lobster, etc..) would have definitely made this a better dish. As for your basic Risotto recipe, it was al"

Reviewed Chicken Marsala

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Mmm. Quick, easy, and delicious. It is your typical Chicken Marsala recipe but it was so tasty. I substituted mushrooms for capers but it was still really good. It was so easy, in fact, that I entrusted my 11 year old to do the majority of the cooking."

Reviewed Pound Cake

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious and very moist; however, I also found it extremely dense and too eggy. It also lacked sweetness and flavor. I've made pound cake on several occasions before and I followed this recipe to the T, so I'm not quite sure what I did wrong. I'd be willing to try this recipe wrong because it wasn't horrible, if only someone could tell m"

Reviewed Sauteed Salmon with Red Onion Marmalade

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was incredible! I didn't have red onions on-hand so I substituted it with yellow onions, but the marmalade was still delicious. I will definitely make this again. Although I found that if I used these times to cook the salmon, it would have been way too dry. My family likes their fish on the rarer side, so I did 1 minute on the skin side and "

Reviewed Sauteed Salmon with Red Onion Marmalade

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was incredible! I didn't have red onions on-hand so I substituted it with yellow onions, but the marmalade was still delicious. I will definitely make this again. Although I found that if I used these times to cook the salmon, it would have been way too dry. My family likes their fish on the rarer side, so I did 1 minute on the skin side and "

Reviewed Sauteed Salmon with Red Onion Marmalade

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was incredible! I didn't have red onions on-hand so I substituted it with yellow onions, but the marmalade was still delicious. I will definitely make this again. Although I found that if I used these times to cook the salmon, it would have been way too dry. My family likes their fish on the rarer side, so I did 1 minute on the skin side and "

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