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hilary_7628882

Richardson, Texas

Member since Apr 2007

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Reviewed savory and sweet pork stew with ancho chiles

Oct 5, 2014 on FoodNetwork.com

This was really good. Made it in the pressure cooker 25 minutes.

Reviewed Chicken Chasseur (Hunter-Style Chicken with Creamy Polenta with Gruyere and Parmesan

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made the chicken, it was great. Would probably be a good family dinner in France. But tarragon is probably a bit much for American kids. Going to make the polenta tomorrow for a lunch guest."

Reviewed Indian Cucumber and Yogurt Salad: Cucumber Raita

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

Served it with tandoori chicken. Why don't I make this more often?"

Reviewed Tandoori Chicken

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

I thought this was fun to make (i.e. a little adventurous, but not laborious). Spices made the house fragrant. My bro-in-law grilled the chicken, and all three generations enjoyed it. Even picky mom-in-law who doesn't like anything."

Reviewed Naan: Indian Oven-Baked Flat Bread

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

This naan was great! I had my doubts at every step, because the dough was so sticky. But just as you said, it turned out great! I should have doubled the recipe."

Reviewed Espresso Caramel Bars

Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

The office went insane for these. Guess I'll be making them for Christmas. One thing... I did buy a decent candy thermometer, and made sure the carmel got to 240. Came out just perfect. And the smoked sea salt really makes them stand out."

Reviewed Summer Borscht

Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's great cold soup, no matter how many opinions there are on what it should actually be called. And the color is OUTRAGEOUS! So pretty in small white bowls."

Reviewed Summer Borscht

Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's great cold soup, no matter how many opinions there are on what it should actually be called. And the color is OUTRAGEOUS! So pretty in small white bowls."

Reviewed Dry-Rubbed Rib-Eye

Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

The recipe isn't awful, but it needs tweaks for those of us who used regular salt. These had great flavor, but were too salty. And I admit, I used table salt, even though I cut down the amount. I WILL make them again. Next time, I'll make the rub without the salt, then salt the steak as you would normally, then do the rub and seal them up for a "

Reviewed Cioppino

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe. I always throw in a pound of crab--the San Francisco treat. I read that some of you couldn't find fish stock, I find it in the frozen section at Whole Foods."

Reviewed Cioppino

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe. I always throw in a pound of crab--the San Francisco treat. I find fish stock in the frozen section at Whole Foods."

Reviewed Cioppino

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe. I always throw in a pound of crab--the San Francisco treat."

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