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fuzzlekins

Bel Air, Maryland

Member since Jan 2010

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Reviewed Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce)

Nov 24, 2013 on FoodNetwork.com

FANTASTIC glaze!! Besides being delicious, it's also quick and easy! We didn't do the red pepper flakes because we don't like the heat, but that had no impact on the awesome glaze.

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe was a hit with my husband AND my 6 yr old daughter, which is amazing really because she usually won't eat anything with sauce. Prepared the recipe exactly as shown and thought it was very good. Might add more garlic next time, but that's just because I love garlic - nothing wrong with the original recipe. As others have mentioned, t"

Favorited Bobby's Red Velvet Cupcakes

May 15, 2013 in Recipes on Cooking Channel

Reviewed Individual Chicken Pot Pies

May 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe without the crust (served it in ramekins with homemade buttermilk biscuits on the side) and thought it was delicious. It was also quicker because I didn't have the bake time for the crust. Mine was not too thin at all - very thick and rich. My only caution would be to be cautious when adding salt unless you're using reduced s"

Reviewed Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Our family loved this potato dish. We love mashed potatoes but I hate trying to keep them moist and warm on a buffet so I decided to try this recipe as an alternative. It worked great! Being able to make them a little ahead and then pop them in the oven 20 minutes before I'm ready to serve worked perfectly, and I was able to keep them warm on a"

Reviewed Orzo Stuffed Peppers

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

DELISH! Couldn't taste the mint so not sure what would happen if I left it out next time but loved the combo of all the other flavors (I did use a bit extra garlic). I also prefer the orzo to rice and red pepper to green pepper. The whole family enjoyed it. Giada has done it again! Will definitely be making this again the next time peppers are o...

Reviewed Pork Chops with Apples and Onions

Aug 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This may be my new favorite way to eat pork chops. I love sauteed apples and onions, so it was hard to go wrong with this one. Definitely a keeper!! And in case you're interested, one serving is about 360 calories - not bad for a FN chef dish.""

Reviewed Linguine with Shrimp and Lemon Oil

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

I'd have to give the recipe 3 stars as it's written, but with some changes, I would give it 5 stars. First of all, I love Giada's use of arugula with pasta dishes. I had never done that before trying one of her other recipes and it's fantastic. I substituted butter for olive oil when sauteing the shallots and garlic because it conveys the flavor...

Reviewed Garlic "Fries"

Jan 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ever since Applebee's did the Tyler Florence garlic fries, I have wanted a good recipe for garlic fries. Those were AMAZING. These weren't amazing, but they were good. Unfortunately, baked fries never seem to cook completely evenly (at least not for me, and I've got a convection oven for even baking) so I did have some more brown than others. ...

Reviewed Pea and Mint Pesto Crostini

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

This is the first Giada recipe that I'm not very fond of. My husband loved it, but I just thought, "Eh." Needed a bit more mint, a pinch of sugar, and a little less cheese. The recipe wasn't too salty in a literal salt sense - it just tasted like too much of the Parm to me. Gorgeous presentation though.

Reviewed Pea and Mint Pesto Crostini

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

This is the first Giada recipe that I'm not very fond of. My husband loved it, but I just thought, "Eh." Needed a bit more mint, a pinch of sugar, and a little less cheese. The recipe wasn't too salty in a literal salt sense - it just tasted like too much of the Parm to me.

Reviewed Linguine with Butter, Pecorino, Arugula and Black Pepper

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good and very simple. I'd give it 4 stars for taste and 5 stars for ease of preparation. Didn't know how I'd feel about lettuce in my pasta but the arugula added a great nutty flavor that was perfect for this dish. I was also concerned that the Pecorino might be a little too salty and pungent but it wasn't. In fact, I wound up adding a little...

Reviewed Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Jan 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was my first time making (or even tasting) risotto and I must say that I loved it. Even my husband who hates mushrooms enjoyed it. The pork tenderloin took much longer than the recipe indicated, but I like mine more done than 140 degrees. I also don't think that either portion of the dish is particularly dependent on the other. You could...

Reviewed Gina's Banana Cupcakes

Jan 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the cupcakes were fantastic. They were very muffin like except that they were more buttery. The frosting, on the other hand, I wasn't as fond of. I had never worked with molasses before and I'm not sure I will again. Very sweet and just not a flavor I really liked. If I made these again, I would use just a buttercream frosting or perhaps...

Reviewed Fruit Salad with Honey Dressing

Jan 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I feel like there wasn't a lot of rhyme or reason to the ingredients in the salad. The walnuts were the saving grace here. The dressing was way too sweet - way too much honey. While it wasn't downright bad, it just wasn't that good.

Reviewed Linguine with Butter, Pecorino, Arugula and Black Pepper

Jan 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good and very simple. I'd give it 4 stars for taste and 5 stars for ease of preparation. Didn't know how I'd feel about lettuce in my pasta but the arugula added a great nutty flavor that was perfect for this dish. I was also concerned that tha Pecorino might be a little too salty and pungent but it wasn't. In fact, I wound up adding a little...

Reviewed Broiled Tilapia with Mustard-Chive Sauce

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic recipe that I will make again! I don't even care for fish and I enjoyed this along with the Carrot and Yam Puree from the same episode. The whole family enjoyed it. My grocery store didn't have full fat Greek yogurt so I had to use low-fat, but it still tasted great to me. I definitely recommend this recipe.

Reviewed Carrot and Yam Puree

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! Even my 3 1/2 yr old thought this was pretty awesome. She helped make it too, which is always a thrill for her. Served this with the Broiled Tilapia with Mustard Chive Sauce just as Giada did and the combo was definitely great. I don't even care for fish but I enjoyed it!

Reviewed Peanut Butter and Nanner Ice Cream

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm giving this one 5-stars just because its pretty ingenius. When I make it again, I'll use more peanut butter or perhaps some chocolate chips - the banana flavor is very potent. But the texture is surprisingly creamy and my daughter LOVED it. What a fantastic healthy alternative to ice cream!!

Reviewed Hazelnut Pumpkin Pie

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

The crust was delicious, although too brown at the edges because the pie definitely took longer than the recipe said. The pie was good but not nearly as amazing as I thought it would be after watching the episode and hearing of the hazelnut. The truth is the hazelnut is overpowered by the pumpkin in the filling. The flavor and texture change is...

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