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foodiewife_12461649

Salinas, California

Member since Dec 2009

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Reviewed Jewelry Cleaner

Apr 14, 2013 in on Food.com

I have no complaints. It';s not perfect, because a really tarnished silver coin necklace (before and after posted here) came out much cleaner, but certainly didn';t remove ALL of the tarnish. That doesn';t bother me, though, as it';s an antique necklace and I kind of like the little bits of tarnish. It did a great job on cleaning ...

Added Recipe Photo to Jewelry Cleaner

Apr 14, 2013 on Food.com

Added Recipe Photo to Jewelry Cleaner

Apr 14, 2013 on Food.com

Reviewed Chicken Florentine Pasta

Feb 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very simple and tasty work night dinner. I upped the garlic, since I read the pasta was bland to some. I also added a little bit of red pepper flakes. Once the sauce had reduced, I added the halved tomatoes, so they'd cook just a bit more. Leftovers were good for lunch the next day. Total cooking time was closer to 40 minutes, if you include th"

Reviewed Beef with Snow Peas

Feb 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great Chinese Fakeout recipe. I made pressure cooker brown rice (20 minutes. Just be sure to use fresh ginger, and I added a couple cloves of garlic. I made this is my wok. Very flavorful. The 16 minutes, I'd say, is the cooking time. Total washing of veggies, prep adds another 20 minutes. Will definitely make again."

Added Recipe Photo to Skillet Lasagna

Nov 6, 2012 on Food.com

Reviewed Skillet Lasagna

Nov 6, 2012 in on Food.com

I'm so glad that I made a couple of tweaks, or I think this would have been rather bland. I used 3 Italian sausages and 1/2 pound of ground beef (since I didn't have ground pork). I ended up liking the texture of the sausage. I increased the red pepper flakes to 1/2 teaspoon and added one tablespoon of Italian seasoning (my own blend of dried ro...

Reviewed Grand Champion Peach Jam

Aug 18, 2012 in on Food.com

Thank you for this recipe! I had to make a few minor tweaks and some tips. #1, it takes about 11 peaches to make 8 cups. I always cut an "x" into the bottom and top of each peach, then dunk them into a pot of boiling water for 2 minutes. I then place the peaches into an ice water bath. The peels should come off very easily. #2, I use my food...

Added Recipe Photo to Grand Champion Peach Jam

Aug 18, 2012 on Food.com

Added Recipe Photo to Grand Champion Peach Jam

Aug 18, 2012 on Food.com

Reviewed Man Pleasing Chicken

Jun 26, 2012 in on Food.com

Yes, this is man-pleasing. I've made it a few times. I've switched the ratio of Dijon Mustard and Maple syrup to be less mustard and more maple. Whatever you do, don't use pancake syrup! It's a family favorite, and I love how easy and fast it is to have on the table."

Added Recipe Photo to Man Pleasing Chicken

Jun 24, 2012 on Food.com

Added Recipe Photo to Man Pleasing Chicken

Jun 24, 2012 on Food.com

Reviewed Duck Breasts with Citrus Port Cherry Sauce

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

This is the first time I've made duck breast, and I'm relieved to know that it's not hard to do. The only changes I made was to use cherry preserves, instead of the whole cherries. I found that the ideal temperature to serve duck is between 125F (rare and 130F (med-rare. I prefer mine slightly pink. After some debate, I skipped the step of bak...

Reviewed Duck Breasts with Citrus Port Cherry Sauce

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

This is the first time I've made duck breast, and I'm relieved to know that it's not hard to do. The only changes I made was to use cherry preserves, instead of the whole cherries. I found that the ideal temperature to serve duck is between 125F (rare) and 130F (med-rare). I prefer mine slightly pink. After some debate, I skipped the step of b...

Reviewed Potato Basil Puree

Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this twice and loved it. The firs time, I used my OXO food mill and the potatoes turned out really creamy. The second time around I used a Tyler Florence technique of cooking the potatoes right in the cream mixture-- and I added one small clove of garlic. Worked like a charm. Half of the reserved cream mixture was used to puree the b...

Added Recipe Photo to White Peach Sangria

Jul 28, 2011 on Food.com

Added Recipe Photo to White Peach Sangria

Jul 26, 2011 on Food.com

Shared Recipe White Peach Sangria

Jul 25, 2011 on Food.com

"This recipe originally started out from Food Network’s Bobby Flay. After the first pitcher disappeared, in no time flat, I began to adapt (and perfect) this refreshing summer drink that left my guests not only asking for more, but for the recipe. I increased the amount of triple sec and peach schnapps, since I would add in club soda— to..."

Added Recipe Photo to Swedish Pancakes With Lingonberry Butter

Jun 26, 2011 on Food.com

Shared Recipe Swedish Pancakes With Lingonberry Butter

Jun 13, 2011 on Food.com

"Delicate, buttery, tangy, delicious... are just a few adjectives that describes these Swedish Pancake/crepes from Cook's Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recip..."

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