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ginnymeltzer_12276080

Merrick, New York

Member since Nov 2009

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Reviewed Chicken Adobo

Sep 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

The recipe name is a misnomer. And WAY too salty. Ugh. "

Reviewed Sunny's German Chocolate Cake Cookies

Aug 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made the cookies, substituting walnuts. Amazing and easy. Will keep in the permanent rotation!"

Reviewed Ultimate Shrimp and Grits

Aug 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow! I substituted Kielbasa for the andouille because I saw another recipe that used it and we didn't want this to be too spicy for our guests. That totally worked. I did need to add a bit more stock to the gravy. Rather than using Tyler's grits recipe, I used the Neely's which seemed a lot less rich, calling for stock primarily with some "

Reviewed Low Carb New York Ricotta Cheesecake

Jul 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Amazing! Gluten free! I used sugar instead of Splenda as someone else did. Made it for friends, one of whom has celiac. I will definitely put this in my permanent rotation. I had to wrap my (cheap?) springform pan in foil to keep the water out. Winner! Not gluey and heavy at all, but light, fluffy and totally wonderful. Everybody "

Reviewed Caramelized Plantain Cupcakes with a Chocolate Hazelnut Cream Cheese Frosting

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

Just made the frosting for a white layer cake. Doubled the cream cheese, Nutella and vanilla. Only used 2 cups of conf sugar. It was a little stiff, so I added a few tablespoons of milk. Amazing! You can still taste the cream cheese and it wasn't cloyingly sweet. Next time, I'll try adding some cocoa powder and some more sugar for a dar"

Reviewed Mussels in White Wine

Apr 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! We made 6 lbs for three people, served with roasted potato "fries", and garlic mayo for a Belgian inspired dinner. Had some crusty bread for dunking. Shelled the leftover mussels, put some red pepper flakes in the broth, brought broth to a boil, removed from heat, added the mussels. Served over pasta. Mmmmmm! We all loved "

Reviewed Warm French Lentils

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

Waaaay too salty. Inedible. Use 1 teaspoon instead. "

Reviewed Old-Fashioned Apple Crisp

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

Love this & it looked amazing! I used half the nutmeg, and a combo of Granny Smith and some Fuji apples I had on hand. I skipped the orange juice and rind, and used only lemon juice and rind. Next time, I'll skip the rind entirely, as it was a little too obvious. I actually think it would be better with dark brown sugar in the topping. Maybe"

Reviewed Mediterranean Farro Salad

Aug 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Winner! Tasty and beautiful! Based on previous reviews, I halved the salt. I had to cook my farro an extra 10 minutes, and didn't need all the dressing. We all loved it! I am planning on riffing on this next time I make it. I could see mixing the farro with some rice and/or lentils and varying the veggies. Wonderful!"

Reviewed Blueberry Crumb Cake

Aug 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

Everybody loved this, including the crunchy crumbs! I used the extra lemon zest and a whole pint of blueberrys. Tossed the blueberries in flour. To the person who couldn't remove the cake cleanly: I ran a knife around the edge of the pan, placed a plate on top, inverted, then reversed the process onto my cake plate. Came out perfectly. This "

Reviewed Spinach and Ricotta Gnudi

Jun 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Took way longer to make. Gnudi needed about 2T each more flour and panko. They were good. Found the sauce tasty but the whole dish lacked visual appeal. Not worth the time and effort. "

Reviewed French Apple Tart

Nov 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy to make and yet another winner from Ina! I rolled out the dough first and refrigerated it while I peeled & sliced the fruit. I used alternating slices of Granny Smith apples & bartlett pears, using the smaller pieces for the corners. The glaze is a must (I used water to thin, and makes this look like something from a French bakery! Bakin...

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