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itinerantb_11455775

Conifer, Colorado

Member since Dec 2008

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Reviewed beef bourguignon

1 day ago on FoodNetwork.com

Tres bien fer sher! Seriously, it is delicious with the Cognac (Used brandy because it's cheaper and virtually indistinguishable from Cognac), and what sets this recipe apart from so many others. It tasted the best the second day, but by the third, it needed a splash more brandy. I burned off the alcohol in a separate pan and added it to the leftovers...

Reviewed Baked Penne with Roasted Vegetables

Dec 27, 2013 on FoodNetwork.com

I can't believe what a difference roasted vegetables make to a pasta dish! I forgot the peas and I didn't even use the cheese except for a sprinkling of fresh parmesan on top, but it still won rave reviews from guests. I used a lot more mushrooms and since the first time I made this, I've used a variety of different vegetables and it's great no matter...

Reviewed Rosemary Roasted Cashews

Dec 27, 2013 on FoodNetwork.com

These are so easy and delicious. I brought them to a Christmas party and everyone went nuts!...sorry, I couldn't resist. They have a little heat but it mellows after a few hours. I didn't serve them warm, and they're actually better this way because the nuts have more crunch once they cool.

Reviewed Orange Banana Bread

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

It's so much tastier than plain old banana bread! I didn't have three of the ingredients on hand, namely the whole wheat flour, plain yogurt, nor an orange to zest, but it was still delicious. I used only all-purpose flour, strawberry yogurt (no strawberry taste imparted), and 1/2 teaspoon of orange extract, and I can't imagine it tasting better. "

Reviewed Brown Sugared Carrots

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

So darn good! Definitely less water is more...don't want to lose that delicious coating. Since I can't leave a recipe alone, I added just a little cardamom and was pleasantly surprised. I also didn't have any fresh rosemary so I finely crushed some of the dry stuff and it also worked out well. "

Reviewed Apple and Pear Crisp

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Thanks to all the suggestions below, my first attempt was a rousing success! I went easy on the zest but I think the full amount will not give it a too citrusy taste. Someone suggested cooking the fruit for about 20 minutes before adding the topping, and then cook it the full 50-60 minutes. Good call! I cooked the fruit in a 9 X13 pan for 15 minut"

Reviewed Vanilla Ice Cream

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Like others have said, do use two vanilla beans. Why not, mine were only $14 at the grocery store! Next time I'll order online at a fraction of the cost. It's not the creamiest ice cream I've ever had, but this is so easy and better than store-bought."

Reviewed Burgundy Mushrooms

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

As a fungi fanatic I had really high hopes for this dish and I was confident enough to serve it on Christmas. It received mixed reviews. Some liked it, some openly mocked me, and I was ambivalent about them, though not about those who mocked me. They do get spongy but that was ok, it was the flavor that seemed odd. Maybe the bouillon I used was a "

Reviewed Easy Chicken Curry with Vegetables

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy, delicious, and even my mad scientist experimentation hasn't ruined it...yet! Pretty much any vegetable tastes great in this sauce, so I just grab whatever is on hand. I prefer cutting cherry tomatoes in half instead of using canned tomatoes. I also add some curry and peanut butter to the sauce and it really takes it to a whole new level. A "

Reviewed Smashed Potatoes and Cream Cheese

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic. I've messed around with this a few times and have found that using garlic and chive cream cheese works great. I remove about half the potato skins before boiling simply because I think it makes the dish a little more creamy and a tad less "rustic." I also like the taste of buttermilk instead of milk or cream. "

Reviewed Individual Meat Loaves

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's delicious and easy. I'm not sure if so much onion is necessary and I just couldn't fit that much in, so I did with a little less. Since I have to put mushrooms in just about everything, I threw in close to a cup of sliced creminis. I'm a lazy cook and didn't bother with individual loaves, rather I simply made one large one on a cookie sheet e"

Reviewed Individual Meat Loaves

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's delicious and easy. I'm not sure if so much onion is necessary and I just couldn't fit that much in, so I did with a little less. Since I have to put mushrooms in just about everything, I threw in close to a cup of sliced creminis. I'm a lazy cook and didn't bother with individual loaves, rather I simply made one large one on a cookie sheet e"

Reviewed Scalloped Russet and Sweet Potatoes

Oct 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious, with some adjustments, especially to the time. I sliced the potatoes thinner than a 1/4 inch but they still needed more time. I suggest cooking the Russets for 10 minutes in the cream before adding the sweet potatoes, and in doing so, the textures will be similar. Be sure the potatoes are at least fork tender, not barely, prior to bakin"

Reviewed Slow-Cooker Choucroute

Oct 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'd give this recipe five stars on aroma alone! The whole house smelled like we were celebrating Octoberfest, making it quite difficult not to dig in early. But, like others have suggested, I Iet it simmer a little longer, in my case, a total of 7 1/2 hours. Since I had four to feed, I added 2 more (boneless) pork chops, bumped up the other ingre...

Reviewed Summer Borscht

Jun 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

First, I have to say to some of the reviewers here...Get off your freakin' high horse! No one cares if Ina uses the word "borscht" in the recipe's name. Many of us just want a variant of borscht, and I for one am thrilled to have found this version by typing the keyword "borscht." Who is going to use the search word, Svekelnik?  My parents are fr"

Reviewed Summer Borscht

Jun 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

First, I have to say to some of the reviewers here...Get off your freakin' high horse! No one cares if Ina uses the word "borscht in the recipe's name. Many of us just want a variant of borscht, and I for one am thrilled to have found this version by typing the keyword "borscht." Who is going to use the search word, Svekelnik?  My parents are from"

Reviewed Luxurious Turkey Tetrazzini

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

FANTASTIC! Never tried Giada's but have made Emeril's and this was as good as his. The big bonus here is that it's just so simple. I used non fat 1/2 and 1/2, extra Marsala which is a perfectly good substitution for Madeira. For the thickening, I used some flour and a 1/2 can of cream of mushroom soup. I do think at least a half an onion is a must,...

Reviewed Pasta e Fagioli al Tenore: Tenor's Pasta and Beans

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

This places in the top three of all the recipes(at least50)I've tried from this website. It's true what others said about the amount of chicken stock-if you want a soup/stew you'll need a lot more. I used probably over 6 cups of stock and 1 1/2 cups of red wine. The store was lacking in italian sausage so I used chicken apple brats instead. I processed...

Reviewed Pasta e Fagioli al Tenore: Tenor's Pasta and Beans

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

This places in the top three of all the recipes(at least50)I've tried from this website. It's true what others said about the amount of chicken stock-if you want a soup/stew you'll need a lot more. I used probably over 6 cups of stock and 1 1/2 cups of red wine. The store was lacking in italian sausage so I used chicken apple brats instead. I processed...

Reviewed Neelys Short Ribs

Nov 8, 2010 in Food Network Community Toolbox on Food Network

Awesome ribs that stick to your ribs... I used boneless short ribs, added some mushrooms, placed the ribs, veggies, and a little sauce over white rice, and it was delicious. This is an easy recipe, fills your house with the smell hearty gooodness, and there's plenty of leftovers. For dessert I made the Neelys' apple crisp with bourbon sauce, another...

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