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wellington, Florida

Member since Feb 2005

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Reviewed kale, roasted celery root, deviled eggs and spiced almond salad

3 days ago on

This is by far the best deviled egg recipe I've ever tried...reminds me of amazing deviled eggs at Dean & Deluca in Napa. I think the butter may be the key here!

Reviewed tequila citrus chicken

Feb 2, 2014 on

This was wonderful tasting & the grilling times were spot on. I cut the recipe in half and it served 4 just fine...used 2 split breasts and 5 thighs. I'm craving this again...was really easy to throw together. Also, I only marinated for 6 hrs. but the flavors still shined.

Reviewed Mascarpone Cheesecake with Almond Crust

Jun 2, 2013 in Food Network Community Toolbox on

Amazing...tasted just like the almond cheesecake served at Grand Floridian Hotel's seafood rest. in Orlando. I made 1/2 recipe & it made 3 x 5" springform cheesecake pans full. For crust I used 10-12 amaretti cookies & 2 leftover Girl Scout thin mints. Made a blueberry sauce for the top. Fabulous dessert."

Reviewed Spinach and Cannellini Bean Dip

Feb 13, 2013 in Food Network Community Toolbox on

I saw Giada make this on the Cooking Channel and made it that nite; but I heated it up after blending so it was more like a healthy creamed spinach...I added abt. 1/4C grated parmesan (good idea & a splash of tabasco (bad idea, won't do that again!...will try this as a dip for sure & the color looked great before I did the final heat-up."

Reviewed Indonesian Grilled Swordfish

Oct 3, 2012 in Food Network Community Toolbox on

This was one of the best recipes ever for swordfish and it tasted even better cold(in a bit of its own sauce) the next day. Thanks Ina"

Reviewed Snapper with Fennel, Onion and Tomato

Sep 22, 2012 in Food Network Community Toolbox on

AMAZING...this is restaurant quality...I had to use tilapia and it still was terriffic!! However, the sauce was just enough for 2 people...I'd double it if serving more...could definitely serve this to company. Even the small amount of leftovers were great. And, since discovering Melissa, I use herbs de provence in many dishes and love it!"

Reviewed Pot Roast Carbonnade

Apr 21, 2012 in Food Network Community Toolbox on

This is another Melissa winner! I used Beck's dark beer and, as a result, it seemed a little sour, so next time I'll grab a bottle of Belgian beer at Whole Foods where I can get just 1 bottle if I choose to. This time I just used a little brown sugar to adjust it...also used a splash of worchestershire. Flavors kept improving over 2 days!"

Reviewed North African Meatballs

Mar 23, 2012 in Food Network Community Toolbox on

This recipe is addictive! It doesn't take that much time to make...I do the meatballs 1st & let them set up in the fridge while I make the sauce. Have made this several times with beef & will try next with ground turkey.
I always learn something from watching Melissa's shows...& I've been cooking a very long time and consider myself an...

Reviewed Daube a la Provencale

Feb 20, 2012 in Food Network Community Toolbox on

FANTASTIC...the macaronade was great too, using 2/3C gruyere cheese.
I added about 2T orange peel cut into strips to the cooking mixture and it had a very subtle taste.

Re-heating it the next day, I felt it needed abt. 1T worchestershire sauce because the flavors had kind of disappeared in intensity. Will definitely be...

Reviewed Key Lime Pie

Feb 20, 2012 in Food Network Community Toolbox on

The nite I served it after making it that afternoon, I thought it was cloyingly sweet; but, after an over-nite in the freezer, it really mellowed out and was great!""

Reviewed Garlic Hasselback Potatoes with Herbed Sour Cream

Feb 20, 2012 in Food Network Community Toolbox on

Really flavorful and I loved the herbed sour cream...I over-cooked the potatoes but they still tasted great.""

Reviewed Dried Fruit Cookies

Dec 26, 2011 in Food Network Community Toolbox on

These, when sliced thin and baked, are amazingly good...they actually improve with a few days' storage, so I would definitely make them ahead. I sliced them a little over 1/4" thick. I had just a regular fruitcake mixture of fruit, plus nuts and some candied cherries.""

Reviewed Standing Rib Roast

Dec 26, 2011 in Food Network Community Toolbox on

Just took a guess and pulled this recipe for Christmas Day. It had amazing flavor and probably will become our go-to recipe for standing rib, it was really easy to do. The sauce had a lot of flavor, not over-powered by the wine at all.""

Reviewed Peppermint Pinwheels

Dec 26, 2011 in Food Network Community Toolbox on

I liked these cookies enough to put them in my holiday rotation. Was concerned about not enough peppermint flavor, so used about 1/8 tsp peppermint oil (Loran brand) and they came out initially a little too bold; but mellowed over a day or 2 and were a big hit. Not too sweet.""

Reviewed Seafood Gratin

Dec 19, 2011 in Food Network Community Toolbox on

This is one of my all-time favorite Ina recipes!! It's a little pricy to make but lots of times I leave out the lobster if scallops are less costly. I always add shrimp. For the stock, I try to stock-pile shrimp shells in the freezer and then make stock from them and add some clam juice since I can't find a place that sells the stock.


Reviewed Macaroni with 4 Cheeses!

Dec 1, 2011 in Food Network Community Toolbox on

This was even more amazing after I froze the 2nd one...I made 1 batch & divided it...a couple days, thawed it out and baked it at 375 degrees for about 30 min. The 1st one I baked was very greasy.
The 2nd one was perfect and I think it even tasted better.

I didn't use Fontina...just parm, sharp white cheddar and gruyere....

Reviewed Roasted Pumpkin Soup

Nov 30, 2011 in Food Network Community Toolbox on

I roasted the sugar pumpkin nite before last, skinned it and put in fridge. Made the soup this am and will serve tonite. Taking the advise of others was absolutely necessary to get a decent product!!

I cut the cinnamon back to 1tsp and the allspice to just over 1/2 tsp. Cut the ginger back to 1T.

When all was...

Reviewed Roast Loin of Pork with Fennel

Nov 21, 2011 in Food Network Community Toolbox on

Fantastic! And, not hard to throw together. Used 1/2 dijon and 1/2 honey mustard because I don't like the sharpness of dijon..I think it tends to overpower. The crust was perfect and yummy. I set the oven for 410 so as not to over-cook the veg & pork and just kept an eye on it all...also took the pork's temperature after it had been in abt. 1...

Reviewed Apple Crumble with Cardamom-Vanilla Caramel Sauce

Nov 13, 2011 in Food Network Community Toolbox on

I loved this & I don't usually like crisps...couldn't even tell the topping had oatmeal! Used 1 honey crisp and 2 granny smith apples and it was just the right balance of sweet and tart. I loved the taste of cardamon! My sauce burned; but, that's my fault...I'll do better next time...and, there will be a next time! Thanks, Melissa!!""

Reviewed Broccoli and Cheese Soup with Croutons

Nov 13, 2011 in Food Network Community Toolbox on

Amazing flavors. I used Cabot sharp cheddar and added 1/4C parm. at the end. Seemed a little thick, so I thinned it with some whole milk. Didn't make the croutons. I roasted my broccoli. Will be making this again soon...even leftovers reheated were great!!""

Reviewed Risotto Milanese

Sep 7, 2011 in Food Network Community Toolbox on

The BEST risotto...I love Anne's tips too, ex: "holding the risotto back" and then adding another ladel of hot stock when just abt. ready to serve. The saffron really shone through. I love Anne's show!!!""

Reviewed Dried Cherry and Almond Biscotti

Aug 29, 2011 in Food Network Community Toolbox on

I've made these twice now & have received rave reviews, even from a very old Italian gram who said mine were the best ever!! Thanks, Anne. I find I like dried cranberries over dried cherries.""

Reviewed Bayou Chicken Pasta

Aug 28, 2011 in Food Network Community Toolbox on

Not as good as I'd hoped but fairly quick & easy. I used Fat Free 1/2 & 1/2 because 1 1/2 C of heavy cr. (well, what wouldn't be yummy with all that fat? mine could have been more rich for sure. I had made some parmesan crisps and when I topped each portion with those, it really added a flavor pop!""

Reviewed Marinated Seared Tuna

Aug 21, 2011 in Food Network Community Toolbox on

I wish I could describe the delicious flavor of this tuna preparation but just take my word for it and make it!! I didn't have sambal oelek, so I substituted a scant tsp. of Lan Chi chili paste with garlic and about 3 drops of sriracha hot chili sauce (the bottle with the rooster on it)...I couldn't taste a hot spice in the final product which w...

Reviewed The Real "Dill" Chicken Sandwich

Aug 16, 2011 in Food Network Community Toolbox on

I've made this 3 times since I saw the show a week or so ago. The taste is fabulous and the grilling 6 min. on each side is perfect. I'm not afraid to grill chicken now...have to admit that I do use skin-on chicken breasts though...soooo good!""

Reviewed German Potato Salad

Aug 16, 2011 in Food Network Community Toolbox on

This was outstanding! I cut it back to 5 slices of thick-cut bacon & pulled the bacon out before adding the onions...also drained off a little of the fat...then after adding the liquids & letting them cook a bit, I added the bacon back in. I reheated this mixture a bit right before the potatoes were done and then mixed the 2. What was really a...

Reviewed Baked Gruyere and Sausage Omelet

Aug 5, 2011 in Food Network Community Toolbox on

AMAZING...I made it with 5 eggs & half the other amounts...mostly with leftovers I had: cooked sausage & peppers & onions & even gruyere. I'd never baked an omlette before but this is now my "go to" are sooo many by Giada!!""

Reviewed Green Goddess Rice

Jun 2, 2011 in Food Network Community Toolbox on

I cut back on the basil, put a roasted head of garlic in, amped up the avocado and still this was incredibly bland and blah...I seasoned it just isn't worth making again. I could taste the basil, which I love, but maybe it needed anchovies or something."

Reviewed Strawberry and Rosemary Scones

May 26, 2011 in Food Network Community Toolbox on

A perfect scone recipe...very light the day they are made (right up to late pm when I ate another one)

They loose some of their lightness by the next morning.

I used very tender rosemary..not thick & woody as some..and the flavor was amazing. Used lemon curd because that's all I had and it was a wonderful...

Reviewed Wolfgang's Beef Goulash

May 16, 2011 in Food Network Community Toolbox on

This review is only for the goulash...WOW! Friends brought us hot paprika from Hungary, so I searched all around and this recipe seemed to be the was! I did use bacon fat + EVOO and added sour cream at the end, for a rounder taste. Also, I only had 1/2T sweet paprika so I used the Hungarian HOT paprika for the remaining 2T or w"

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