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imaheartingarten

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Replied to Steakhouse Steaks Recipe : Ina Garten : Food Network

Feb 1, 2014 on FoodNetwork.com

Yes, way too salty. Covering the sides & not the top & bottom is what I'll try next time. Also, I think the fleur de del (Saunier de Camargue) I have is saltier than kosher salt. I think of it more as a finishing salt. I'll try kosher next time & cut back by 1/3 - 1/2.

Replied to Steakhouse Steaks Recipe : Ina Garten : Food Network

Feb 1, 2014 on FoodNetwork.com

Yes, way too salty. Covering the sides & not the top & bottom is what I'll try next time. Also, I think the fleur de del (Saunier de Camargue) I have is saltier than kosher salt. I think of it more as a finishing salt. I'll try kosher next time & cut back by 1/3 - 1/2.

Replied to Pork Chops and Rice Recipe : Trisha Yearwood : Food Network

Jan 24, 2014 on FoodNetwork.com

I KNOW!! RIGHT?!?! I couldn't believe it when I saw her do that! So dangerous! And certainly not something you want to show people to do! Not smart!

At least the written recipe says to do it in a metal skillet. Baking dishes (& Pyrex glass) are not stove top safe people!

Reviewed Warm Chocolate Pudding Cakes

Feb 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had some leftover Callebaut chocolate chips from dipping strawberries for Valentine's Day & decided to give this a try. (I got the chips from Chelsea Market in NYC - it's some of the best chocolate I've ever had. I left out the 1/2 oz. of unsweetened chocolate & just used 2 oz. of the Callebaut. Great recipe but I also had to cook them longer. I"

Reviewed Roasted Beet Salad

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

This was so tasty. It was a little work preparing the beets (wear gloves like she tells you) and oranges but well worth it. It's also a good template to switch out ingredients, ie. use golden beets and blood oranges, walnuts instead of hazelnuts or even asiago instead of romano.""

Reviewed Chicken Stock

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

As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1...

Reviewed Snickerdoodles

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

These are excellent warm out of the oven or toaster afterwards. Great with a glass of milk or even coffee, especially for dunking. Chances are you have all the ingredients to make them. Try adding a splash of pure vanilla.""

Reviewed Snickerdoodles

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

These are excellent warm out of the oven (or toaster afterwards). Great with a glass of milk or even coffee, especially for dunking. Chances are you have all the ingredients to make them. Try adding a splash of pure vanilla.""

Reviewed Chicken Stock

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1...

Reviewed Chicken Stock

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1...

Reviewed Chicken Stock

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1...

Reviewed Garlic Basil Shrimp

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so light, quick, easy and tasty! If you want to bulk it up a bit, serve it on pasta, couscous or quinoa as some other reviewers have suggested. I will definitely make this again and again.

Reviewed Eton Mess

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow. So tasty! I made this for Valentine's Day and it looked as good as it tasted. The combo of meringues, whipped cream and fruit is fantastic. Now I know why Ina is such a fan of Meringues Chantilly, Pavlovas and now Eton Mess. Her layering it as a parfait was such a nice touch. The raspberry sauce was delicious and easy to make. I didn't have Framboise,...

Reviewed Roasted Beet Salad

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was so tasty. It was a little work preparing the beets (wear gloves like she tells you) and oranges but well worth it. It's also a good template to switch out ingredients, ie. use golden beets and blood oranges, walnuts instead of hazelnuts or even asiago instead of romano.

Reviewed Beer Braised Chicken

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was really good. It's not something to make if you're in a hurry, but it's so nice if you have some time to spend in the kitchen. Don't forget to preheat the oven to 400 degrees! As with all of Claire's recipes, there's room for additional ingredients if you so choose. As she likes to say, "BYOC" - Bring Your Own Chef. I would like to try garlic...

Reviewed Beer Braised Chicken

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was really good. It's not something to make if you're in a hurry, but it's so nice if you have some time to spend in the kitchen. Don't forget to preheat the oven to 400 degrees! As with all of Claire's recipes, there's room for additional ingredients if you so choose. As she likes to say, "BYOC" - Bring Your Own Chef. I would like to try garlic...

Reviewed Beer Braised Chicken

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was really good. It's not something to make if you're in a hurry, but it's so nice if you have some time to spend in the kitchen. Don't forget to preheat the oven to 400 degrees! As with all of Claire's recipes, there's room for additional ingredients if you so choose. As she likes to say, "BYOC" - Bring Your Own Chef. I would like to try onions...

Reviewed Beer Braised Chicken

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was really good. It's not something to make if you're in a hurry, but it's so nice if you have some time to spend in the kitchen. Don't forget to preheat the oven to 400 degrees! As with all of Claire's recipes, there's room for additional ingredients if you so choose. As she likes to say, "BYOC" - Bring Your Own Chef. I would like to try onions...

Reviewed Beer Braised Chicken

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was really good. It's not something to make if you're in a hurry, but it's so nice if you have some time to spend in the kitchen. Don't forget to preheat the oven to 400 degrees! As with all of Claire's recipes, there's room for additional ingredients if you so choose. As she likes to say, "BYOC" - Bring Your Own Chef. I would like to try onions...

Reviewed Garlic Basil Shrimp

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so light, quick, easy and tasty! If you want to bulk it up a bit, serve it on pasta or couscous as some other reviewers have suggested. I will definitely make this again and again.

Reviewed Rum Raisin Rice Pudding

Dec 4, 2010 in Food Network Community Toolbox on FoodNetwork.com

I gave this recipe four stars as it is because, like everyone is saying, it's too much liquid. I didn't add the additional cup of half and half at the end and had to simmer to reduce the pudding for twice the time the recipe calls for -- around 50 minutes. But after that, the end result was FIVE STARS! I didn't do the rum raisins, so I added the scrapings...

Reviewed Rum Raisin Rice Pudding

Dec 4, 2010 in Food Network Community Toolbox on FoodNetwork.com

I gave this recipe four stars as it is because, like everyone is saying, it's too much liquid. I didn't add the additional cup of half and half at the end and had to simmer to reduce the pudding for twice the time the recipe calls for -- around 50 minutes. But after that, the end result was FIVE STARS! I didn't do the rum raisins, so I added the scrapings...

Reviewed Beef Stew with Beer Biscuits

Nov 11, 2010 in Food Network Community Toolbox on Food Network

This is easy to make. Like so many dishes, especially stews, this is much better the second day, so if you can, make it a day ahead. This recipe is a good starting point, but I find myself making adjustments each time I try it. Using more beef, adding peas at the end, mushrooms, substituting a parsnip for a carrot, red wine, a Tbsp. of unsweetened...

Reviewed New England Clam Chowder

Nov 11, 2010 in Food Network Community Toolbox on Food Network

This was easy to make and pretty tasty. It's interesting to read some of the comments on regional authenticity -- gives me some ideas for the next time I make it.

Reviewed Roasted Asparagus with Hollandaise

Nov 10, 2010 in Food Network Community Toolbox on Food Network

Ina's right -- roasting veggies is fantastic. This was the first time I made Hollandaise sauce and it was so easy this way. I did, however, agree there was too much lemon, so I would cut back on that next time, 1/2 to a 1/3. I will make the sauce this way for eggs Benedict. I use Kosher salt, so I had no problem there. Kosher salt is great. It's so...

Reviewed Roasted Asparagus with Hollandaise

Nov 10, 2010 in Food Network Community Toolbox on Food Network

Ina's right -- roasting veggies is fantastic. This was the first time I made Hollandaise sauce and it was so easy this way. I did, however, agree there was too much lemon, so I would cut back on that next time, 1/2 to a 1/3. I will make the sauce this way for eggs Benedict. I use Kosher salt, so I had no problem there. Kosher salt is great. It's so...

Reviewed Quinoa Pilaf with Pine Nuts

Nov 9, 2010 in Food Network Community Toolbox on Food Network

This recipe is a keeper. It's so simple and has such a nice flavor. If you've never tried Quinoa, this is one recipe to start with. I just wish pine nuts weren't so pricey.

Reviewed Blueberry Blast Smoothie

Nov 9, 2010 in Food Network Community Toolbox on Food Network

Yummy. I added a tsp. of vanilla.

Reviewed Peach Pie Smoothie

Nov 9, 2010 in Food Network Community Toolbox on Food Network

It was pretty good but I prefer Ellie's Blueberry Blast or Peanut Butter Split Smoothies.

Reviewed Peanut Butter Split Smoothie

Nov 9, 2010 in Food Network Community Toolbox on Food Network

Yummy. I made some additions though. I added a 1/2 Tbsp. more of peanut butter and a tsp. of pure maple syrup for more sweetness as some suggested. I also added a tsp. of vanilla.

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