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hollysing_11411353

New Hartford, New York

Member since Nov 2008

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Reviewed Pasta Salad

Sep 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have a friend I cook for who cannot have any added salt in her diet. This recipe is good, but because I can't add salt to cook the farfalle, I add lemon juice to the water to boil. She has to take out the sundried tomatoes, but I leave them in big enough pieces that I can serve it to the rest of us with and she politely removes them."

Reviewed Oven Fried Chicken

Jul 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

I lightly salted skinned, bone-in chicken thighs before dipping in yougert mixture. Added 1/2 tsp garlic powder and reduced cayenne to 1/2 tsp. Left chicken sitting in yougert marinade for 2 hours prior to adding breading which was easier for my schedule. Came out crusty and great. Remember to spray the top with Olive Oil Pam. "

Reviewed Lentil Soup

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good, nutritious and inexpensive. I used a little V-8 in place of some chicken stock and stirred in 1 Tbs. of vinegar right at the end for a little kick. Easy. Makes enough for 10 servings!"

Reviewed Sloppy Lasagna

Mar 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

The dish looked dry when I watched the show, so I put my own spin on it. Used only one pound of fusilli (not lasagne noodles. It is a fun shape, you can break it into the water, and it incorporates into the dish better. I used 1 1/2 lb. meatloaf mix,added dried Italian seasoning and made the meat/tomato sauce the night before to save time the day "

Reviewed Roasted Root Vegetable Soup with Grilled Cheese Croutons

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

Excellent soup and well worth your extra time to roast the vegetables to get some carmelized flavor. Substitutions work well. I've tried butternut squash or turnips. My store didn't have celery root, so I used 5 stalks of celery. I'm a health nut, so instead of the grilled cheese sandwiches I added some cooked quinoa for protein. (although I'm sur"

Reviewed Roasted Root Vegetable Soup with Grilled Cheese Croutons

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

Excellent soup and well worth your extra time to roast the vegetables to get some carmelized flavor. Substitutions work well. I've tried butternut squash or turnips. My store didn't have celery root, so I used 5 stalks of celery. I'm a health nut, so instead of the grilled cheese sandwiches I added some cooked quinoa for protein. (although I'm sur"

Reviewed Herb Roasted Pork Loin with Parsley Shallot Sauce

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

I've made this at least 4 times. It always comes out moist and delicious. It is worth putting the rub on a few hours in advance for added flavor. It works well with dried herbs if you don't have fresh. You can use some of the shallot parsley sauce (I make extra) over boiled potatoes or rice. I find leftovers freeze well, but I always freeze some o"

Reviewed Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip

Aug 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

These burgers are delicious and lower in fat than beef. I make them into 6 instead of 4 because we are watching portions. I enjoy the burger just as much without a bun as with. I don't bother with the red pepper sauce, just use the yougert. I also use whatever I have on hand to top the bun - red onion, yellow peppers - anything with color and crun"

Reviewed White Gazpacho

Aug 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Thank you for a way to use August cucumbers! After a taste test, I added some dried dill for more flavor. Didn't have a yellow pepper so I used yellow squash. Very refreshing summer soup."

Reviewed Asian Marinated Pork Chops

Mar 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious. I used pork tenderloin cut in 1/2 inch slices and it was easier for me. Next time I would make more marinade so I have more for the glaze. By the way, leftovers freeze and reheat very well (if you save alot of glaze).""

Reviewed Sesame and Peanut Noodles

Mar 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent. Very tasty. This makes enough for 8 people in my opinion. I used 1/2 the Chirazo sauce because we don't like much heat. I'm cooking for 2, so next time I'll chop all the veggies (while the food processor is out) and store 1/2 of them and the sauce in the fridge. Then cook 1/2 the noodles one night and 1/2 in a few days and the rest is ...

Reviewed Pork Roast Stuffed with Ham and Cheese

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

The pork came out juicy and the filling with the ham and cheese such a nice surprise. Melissa's promise might be "Four people, ten bucks," but she consistently presents delicious recipies on her show. The affordable part is great, too!""

Reviewed Turkey Ragu with Polenta

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

I never thought tomatoes and poultry seasoning would compliment each other, but this dish was delicious. I used a 16 oz can of diced tomatoes and some basil because I didn't have rosemary. It worked well. I had left over turkey from Thanksgiving and chopped that in 1/2" dice instead of the ground turkey. I also added some fresh parsley to the ra...

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