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hhb

Indianapolis, Indiana

Member since Sep 2009

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Reviewed tomato-fontina torte with rosemary crust

5 days ago on FoodNetwork.com

I thought it was a bit salty, but generally very good! Also, my dough was very wet and didn't really come together in a ball in the food processor as the recipe suggests.

Reviewed Guacamole Salad

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

I love this, but I think it needs one more avocado, and be careful not to pour all dressing on right away. I think it is overdressed if you use it all."

Reviewed Grilled Rib Eye Steak with Romaine Marmalade and Watercress

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

Followed this to the letter and it was delicious. The marmalade really made it (but is it really a marmalade?). We used the extra on a grilled cheese and tomato the next day and added a great twist."

Reviewed Crunchy Noodle Salad

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

I thought it was ho-hum, and definitely a little oily. Also, I blanched the snap peas for the minimum suggested 3 minutes and they completely lost all crunch. There was little crunch in the "crunchy noodle salad".""

Reviewed Cranberry Citrus Dressing

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree that the sugar needs to be cut way back. I used 2 1/2 cups. Dijon gives a good kick.....I just used Poupons. Why in the world does it say 4 hours of inactive prep time? Is that for chilling in frig?""

Reviewed Braised Pork Belly Sandwich with Pesto Mayo

Sep 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am with jehebert98 all the way! I have some beautiful pork belly I picked up at the meat market and was looking for ideas, and all I get are comments about Philly Cheese Steaks under the pork belly recipe. Come on FN!""

Reviewed Shrimp Bisque

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

My only critique is that it was a little too thin....perhaps less stock? I used leftover shrimp from Ina's baked shrimp scampi, and just scraped off the butter crumb crust. I thought it gave it a ton of flavor.""

Reviewed Blazy's Pepperoni Studded Lasagna

Mar 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought it was a good family friendly lasagna. I agree with previous reviewer that the recipe called for way too much lasagna noodles. A pound of lasagna is more than sufficient. Also, has anyone else noticed that the recipe calls for you to use 1/3 of the ricotta, 1/3 of the mozzarella, etc., and repeat 2 more times, and then on the top layer...

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