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grandma W.

Westhampton, New York

Member since Mar 2010

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Reviewed scalloped potato gratin

Apr 20, 2014 on FoodNetwork.com

Very easy, used extra Parm and added a diced onion& flour into the heavy cream (added a little more than recipe stated). I used Yukon Gold potatoes sliced with my food processor to 1/8 thick. Layered the potatoes after saturating them in a bowl with the heavy cream mix. Took 65 minutes before it was done. Took foil off after 40 minutes. Got a...

Reviewed Simple Basmati Rice

Jan 22, 2014 on FoodNetwork.com

Great Rice-nice and clean and tasty, never thought to rinse it before. Will definitely make it this way all the time.

Reviewed Simple Basmati Rice

Jan 22, 2014 on FoodNetwork.com

Great Rice-nice and clean and tasty, never thought to rinse it before. Will definitely make it this way all the time.

Reviewed Caramelized Onion and Cornbread Stuffing

Nov 27, 2013 on FoodNetwork.com

Second Thanksgiving for this recipe with my own additions. Sauteed mild sausage, sauteed walnuts w/apple cubes, a little poultry seasoning and some herbed stuffing cubes (which absorb any extra oil and or butter). Never mushy or soggy. I bake mine and do not put in the turkey (does get a little more moist inside the turkey from the juices). I add...

Reviewed Chicken Parmesan

Nov 25, 2013 on FoodNetwork.com

Fast and tasty
Made this tonight for just 2 of us, used store bought seasoned whole wheat bread crumbs, eggs whites from a container. Put in oven for the 15 minutes, added my own homemade sauce under and on top of chicken, the shredded mozz and grated cheese. Came out pretty good-My normal chicken Parm is much more fattening, so this was...

Reviewed Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce

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

Delish-fast and easy. Cut recipe in half for only two of us. Followed recipe to a T except left out the crushed red pepper-I don't like heat in my food."

Reviewed Honey-Mustard Glazed Ribs in Oven and Broiler

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

awsome-tender, easy to make and great flavor. A Bobby Flay recipe without hot peppers!"

Reviewed Whole Wheat Pizza Dough

Apr 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

great pizza dough-filling and tasty. A little time consuming but worth it. Did not burn, char or become chewy. I made it as one pizza not singles. Cooked in a preheated 450 oven near the bottom of the oven on a perforated pizza pan on top of a pizza stone (also preheated. AAAAA+++++"

Reviewed Whole Wheat Pizza Dough

Feb 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

great pizza dough-filling and tasty. A little consuming but worth it. Did not burn, char or become chewy. I made it as one pizza not singles. Cooked in a preheated 450 oven near the bottom of the oven on a perforated pizza pan on top of a pizza stone (also preheated). AAAAA+++++"

Reviewed Pat's Broccoli and Chicken Stir-Fry

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

Very tasty and healthy-I added sliced sweet red peppers, snap peas and baby bella mushrooms, doubled the sauce recipe to serve over rice. I put in less than a pinch of the red pepper flakes, which is all I use in any recipe calling for this ingredient as I don't see the purpose of burning my mouth when I eat. I used perfect portions chicken tender"

Reviewed Sweet and Sour Chicken

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

My husband and I loved this recipe, used a large fresh sweet red pepper and instead of snow peas, used thinly sliced carrots. Added grated garlic to the sauce and also used Thai style spicy sweet chili sauce. I freshly juiced an orange and followed the recipe instructions and served over brown rice. Excellent crunch, sweetness and a little sour ta"

Reviewed Country Blueberry Pie

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I only made the filling from this recipe-excellent! However the directions show adding lemon juice twice. So where exactly in the recipe should it be added? I first poured the blueberry sugar mixture into crust, then drizzled the lemon juice on top. I think adding it to the sugar mixture with the blueberries thins it out a bit. I also made this a "

Reviewed Country Blueberry Pie

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I only made the filling front this recipe-excellent! However the directions show adding lemon juice twice. So where exactly in the recipe should it be added? I first poured the blueberry sugar mixture into crust, then drizzled the lemon juice on top. I think adding it to the sugar mixture with the blueberries thins it out a bit. I also made this a"

Reviewed Chicken Parmesan Rollatini

Dec 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent low cal recipe-only 9 points on WW (without the pasta or polenta). Of course regular Chicken Parm has more flavor but also has a ton more calories and fat. So if your on a diet, this is a great substitute.
I had my own sauce already made, so making this was a snap. Followed directions to a T except I had no fresh basil on hand....

Reviewed Spinach and Goat Cheese Tartlets

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

great filling-I used store bought tartlets found in frozen food section. Really makes this fast and easy."

Reviewed Skirt Steak

Dec 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Best freakin marinade ever. Turned the skirt steaks into the most tender, juicy and lip smaking piece of steak ever. Only change was leaving out the red pepper flakes as I don't think all my food should burn my tongue. And after tasting this, I don't think the red pepper flakes were necessary. Oh and I didn't grill it as its too cold out tonight, "

Reviewed Orange-Balsamic Glazed Chicken

Nov 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

maybe I did something wrong, but the vinegar totally overwhelmed the other flavors in this recipe and the sauce did not thicken up at all. I measured and used the exact amount of ingredients as shown. Not to my liking, will never make again."

Reviewed Roast Pork Loin with Apples

Oct 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Easy, fast and delish. I used the recommendation of one of the other reviewers and blended the veggies with an immersion blender and added some of it to the gravy. Served with the Neeleys home made applesauce and some roasted red potatoes. "

Reviewed Homemade Applesauce

Oct 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I halved this recipe for just my hubby and I and served this still warm with a pork roast, hands down, the best applesauce I have ever had. So easy to make, only takes a few minutes of prep time. Used an immersion blender instead of potato masher. Highly recommend and will def. make again."

Reviewed Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Aug 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made it tonight, messy prep to say the least. I doubled the garlic, the oil, added salt, If not for these changes it would have been bland. I used 2 lbs of my home grown tomatoes. Only 1/3 lb of pasta. Just had enough sauce. May or may not make again. Wasn't thrilled with it.Although my hubby loved it."

Reviewed Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Aug 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made it tonight, messy prep to say the least. I doubled the garlic, the oil, added salt, If not for these changes it would have been bland. I used 2 lbs of my home grown tomatoes. Only 1/3 lb of pasta. Just had enough sauce. May or may not make again. Wasn't thrilled with it."

Reviewed Chicken Cacciatore

Jul 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was very tasty and robust-with the following changes-I dredged the chicken in flour after salting & peppering it (helps with thickening the sauce), then browned it. I used white wine (3/4 cup), chicken stock (3/4 cup) not broth(if you want thicker sauce-omit the stock), after adding the tomatoes I also added tomato paste (taking care of the t"

Reviewed Olga's Giant Apple Crisp

May 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I halved the recipe and cooked in a stoneware baking dish and it needed 50 minutes in a convection oven! time is way off. However added extra butter and it was very tasty. "

Reviewed Potato Salad

May 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Simply the best as Tina Turner would say."

Reviewed Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas

Apr 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made tonight and about 15 times before-excellent marinade-I usually make it with RR edamame & teriyaki whole wheat noodles recipe. makes great asian style meal."

Reviewed Tomato, Onion, and Cucumber Salad

Mar 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Refreshing, simple and delicious. Will be a staple in my house especially for summer.""

Reviewed Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions

Mar 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great Onions-extremely tender pork-Marinated for about 2 hours.-however it takes more than 6 minutes per side for a thick bone-in pork chop. FYI, I had to cook them for at least 10-12 minutes per side for it to be cooked thru-not pure white inside-just cooked thru on a screaming hot cast iron skillet. But came out delish!""

Reviewed Japanese-Style Crispy Pork

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

The taste was very good however cooking on high with the panko made the bread crumbs get too cooked too fast and the inside was not done yet so I continued to cook on a lower heat to get the pork fully cooked. Next time I will cook on medium high instead of high heat.""

Reviewed Saffron Basmati Rice

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

Excellent rice-agree about the rinsing off also. The zest added the perfect freshness to it and the sliced almonds as well for a crunch factor. will make again""

Reviewed Shrimp Scampi with Linguini

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this twice now, this is the best Scampi Recipe ever, light, tasty not overpowering with spices-only change I made was used Shrimp without the tails on as I find it annoying to have to keep removing the tails while I'm eating. Other than that-this is perfect. ""

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