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gonesurfin_12753988

Capitola, California

Member since Mar 2010

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Reviewed Pumpkin Soup

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I added red curry powder and a squeezed orange which really made it pop. The correct cooking time is one hour for the pumpkins for best caramelized flavor. I decided to serve them in small individual Sugar Pie Pumpkins at the table and the dish was delightful."

Reviewed Stuffed Baby Peppers

Apr 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are great and they look great bringing much color to the plate. I make them early and re heat for special meals. I notice the picture above has the tops cut off and the cooking instructions were not followed in the photo. I I did it by stuffing from the side as in the recipe, they went immediately, should have made more.""

Reviewed Seared Greens

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

I added chopped garlic to the butter just before adding the Chard. A great and simple recipe. Rolling the Greens and chopping was a great idea. I did add a little Agave nectar A little honey would do too, not much. This was a real easy way to provide dark green vegies cooked at the last minute while the main course is cooking in the oven.""

Reviewed Seared Greens

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

Great simple, easy, good recipe. I added chopped garlic and cooked it for 15 minutes longer. Then I put it on broil for 3 minutes<> to char the top.""

Reviewed Leek Potato Soup

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

Alton, always right on the measurements every time every recipe. My skinny wife had thirds!""

Reviewed Beef Goulash

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

I liked it. I too had not had Goulash since Europe which was served as a soup. It was fun to put all that Paprika in the pan. I recommend more red wine vinegar to give it a kick and to cut the fat. I served whole leaves of Arugula at the table instead of parsley and we ripped it up and tossed it in the dish which gave it a peppery flavor."

Reviewed Beef Goulash

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

I liked it. I too had not had Goulash (a soup) since Europe, and it was fun to put all that Paprika in the pan. I recommend more red wine vinegar to give it a kick and to cut the fat. I served whole leaves of Arugula at the table instead of parsley and we ripped it up and tossed it in the dish which gave it a peppery flavor."

Reviewed Beef Goulash

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

I liked it. I too had not had Goulash (a soup) since Europe, and it was fun to put all that Paprika in the pan. I recommend more red wine vinegar to give it a kick and to cut the fat. I served whole leaves of Arugula at the table instead of parsley and we ripped it up and tossed it in the dish which gave it a peppery flavor."

Reviewed Roasted Vegetable Meatloaf with Balsamic Glaze

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I missed the flavor of celery in the meatloaf as I believe that was an ingredient my Mother used in her recipe. The wonderful tasting balsamic glaze was dark, and did not have that classic bright red Catsup/sugar glazed look.

Reviewed Good Eats Roast Turkey

Nov 24, 2010 in Food Network Community Toolbox on Food Network

In response to Shauda, add some wine or more water back as I believe he meant until the salt and sugar dissolve. Nothing will make those solids "dissolve". This is a great recipe by the way, second year cooking it.

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