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foodieinhp

highland park, Illinois

Member since Oct 2006

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Reviewed company pot roast

Jan 25, 2014 on FoodNetwork.com

The pot roast is fine; what makes this recipe special is the delectable sauce! It does make twice the quantity really needed, but all the better for tasty left-overs on other things and freezing. I made exactly as Ina suggests; used cognac, not brandy, and did elect to finish with the butter/flour and do think it does enhance the flavor and richness....

Reviewed Cole Slaw with Pecans and Spicy Dressing

Sep 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! Not yo mama's cole slaw (at least not mine)! Make it several hours in advance to let the flavors meld. I love the kick from the chipotle but it might be a bit too strong for a lot of people, so I suggest using 1/2 the suggested amount and then only add more after allowing it to sit for a while. Don't leave out the tart apples or the min"

Reviewed Split Pea Soup with Ham Hocks

Feb 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! Mine took twice the amount of time to cook (2 hrs.), but it's probably because I let it simmer really low. I added some canadian bacon to the shredded ham hock meat just before serving and also garnished with some home-made herb croutons. Nothing like a big bowl of hot soup to warm the soul (and tummy) on a cold winter night!"

Reviewed Pot Roast with Vegetables

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

Excellent....but agree with others about some minor modifications. I used a 4lb. piece of chuck, substituted a combination of shiraz/beef broth for the water. I also think it needs 2 bunches of carrots, not just 1. Added 1lb. of mushrooms and some baby red potatoes (use 1-2 per person) an hour before done.Because it doesn't specify the quantity o...

Reviewed Fresh Corn Salad

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

Perfection! Don't eliminate any of the specified ingredients-the flavor profile of them together is amazing...especially when using fresh, farm picked corn. ""

Reviewed Creamy Artichoke Soup

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Artichokes are my second favorite vegetable and I love soup so I was excited to try this. I made it as written and really enjoyed the results but it still lacked something. I'll definitely make this again and am considering using jarred marinated artichokes thinking it might provide the 'kick' I'm seeking. Maybe I'll add some lemon pepper in addition...

Reviewed Steakhouse Steaks

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

I plan to make this on christmas. Assuming I use steaks that are the thickness Ina suggests, can someone please give me an approximate idea of how long I should plan on them being in the oven to obtain medium rare? Thanks!

Reviewed Anne's Spiced Coffee

Nov 28, 2010 in Food Network Community Toolbox on Food Network

For the person who is inquiring about the mugs...I am fairly confident/positive that they are made my Vietri (sold at many major dept. stores). I haven't made this coffee yet, but Trader Joe's (and no, I am not employed by them!) sells a winter spiced coffee that you would probably like if this appeals to you. My apologies for rating this, but it...

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