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jasatt_8194132

West Jordan, Utah

Member since Aug 2007

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Reviewed no-bake chocolate-pretzel-peanut butter squares

Jun 25, 2014 on FoodNetwork.com

We loved these. I only used about 2/3 of butter called out and very course broken small pretzel sticks and cut them in 1 inch pieces everyone in my family raved about them. I only had crunchy peanut butter and I think it made them better. This is a keeper

Reviewed Almost-Famous Chicken Lettuce Wraps

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

I always like to adapt recipes to what I have on hand at the time. I had everything but the water chestnuts to make this recipe. Since there are only two of us, I cut down the recipe by 2/3. I only used one half of a chicken breast. Instead of the chestnuts I used chopped cashews, I also added a bit of small diced celery. I used two types "

Reviewed Sausage-Stuffed Mushrooms

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

At Thanksgiving this year all my friends and relatives were requesting my Stuffed Mushroom for our Christmas Eve party and I had no recollection of bringing them. So I went online to look for a recipe and I found a comment I made about this recipe and how everyone loved it. So funny. I will never forget this recipe again."

Reviewed Caramelized Butternut Squash

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

Try this in a fry pan!!! fantastic! I was making pork chops tonight an had a large butternut squash from garden. I only had a 30 minutes so I cut the squash in about 1/4 slices after peeling and put it all in a very large saute pan. I cut the recipe by half. I melted the butter and added the brown sugar salt and pepper first then at the last mi"

Reviewed Savory Crepes with Creamy Chicken, Ham and Mushroom Filling

Jan 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this tonight but with some changes to use what I had on hand. I used just 2% milk instead of the cream and omitted the ham. I used white wine instead of Sherry. I had purchased some premade crepes at the store, but when I tasted one, it was way to sweet. So I made these crepes but I did not refrigate the batter for one hour as I had...

Reviewed Roasted Brussels Sprouts

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have only had brussels sprouts once in my life and that was as a kid. After reading all the reviews, I decided to give them another try. First mine burnt, and only after 30 minutes, turning half way through. I had to peel off the tough burnt outer leaves. They were tender. But still had that sharp sulphuric taste I remember as a kid. Next...

Reviewed Green Bean Casserole with Homemade Mushroom Gravy

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

I Have made this 3 times now and I will never ever make the recipe from a can of green beans and a can of mushroom soup. I am not a fan of sour cream so I just add more cream to make up for it. It is so delicious!""

Reviewed Gorgonzola Sauce

Nov 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I do not like blue cheese. But my husband had a steak with a garzonola cheese sauce in Las Vegas and I took a bite. It was yummy. I watched Ina make this on Food Network and gave it a try. Now my hubby is always asking for it. I Have made this receipe a few times but I cut it down by 3/4 as there is only the two of us and 4 cups of sauce that...

Reviewed Mississippi Mud Cake

Nov 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

WARNING! Unless you want to serve over 20 people cut this recipe in half. If you want to serve 10, cut this recipe in half. I saw Paula make this last weekend and it looked so good, but so large. I was invited to a dinner party tonight for 6 adults and I volunteered to bring dessert. I cut the recipe in half hoping to make a small dessert i...

Reviewed Bacon Wrapped Asparagus Bundles

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

This was really good. All I had on hand was the pre cooked bacon that you still need to crisp up in the microwave, so I parboiled the asparagus for less then a minute before wrapping and then baked as normal. There is only two us us now so I tried to freeze 4 serving parboiled with the bacon wrap. Hope it tastes as good but I doubt it

Reviewed Coq Au Vin Blanc

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

OMG this was soooo good. It snowed last night and I did not want to go out and I happened to have all the ingredients to make this. Even the leek. There is only two of us now, so I tried to cut the recipe by 2/3, to only make 1/3, and I still have leftovers for tommorrow. I prefer white meat and had two large bone in breasts that I used (cut ...

Reviewed Cornish Game Hens with Cornbread Stuffing

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

Ifound the apples and cornbread made the stuffing a bit too sweet, but still tasty. I cooked the 6 hens I made for the 80 minutes called for but they were a bit over done at 400 degrees. Leeks are really expensive where I live. I had to buy two very large ones for $4.00 a lb. And then I only used an inch and a half of one of them. I will nee...

Reviewed Glazed Carrots

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

Sweet and Savory. I had to plan a small dinner party today - to go! Yikes. I forgot about a vegetable. All I have left in my garden are my carrots. I made this recipe and all my eaters raved about the carrots. Very few leftovers. And I made a lot. This is a keeper that I will make over and over.""

Reviewed Asian Grilled Salmon

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

My husband said this was the best salmon he has ever had. I do not like salmon at all, but I did take a small bite and it was not bad at all. I used a dark soy sauce so mine came out darker then Ina's photograph. First time I have ever grilled fish outside on the grill. Used lots of oil but still one skin stuck to the grate. What this recipe w...

Reviewed Fried Chicken

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

This is my second comment on this great recipe. Everyone complains about the 375 degree oil. What I have found is that if you start with the oil at 375, it drops to betweem 300 and 325 due to the cooler chicken. Lower the stove temp to maintain that lower temp. Make sure your oil is at least enough to come up the sides of the breasts 3/4 of t...

Reviewed Pulled Pork Sandwiches

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

The best sweet pork Barbeque sauce ever. Much to sweet for any meat but pork, but a sauce I can eat out of the pan! I made a few changes though. I did because I did not have onion powder, was I used use finely chopped fresh onion and I used more of their tasty rub seasoning. And that amount of mustard powder was way to strong for my taste, So...

Reviewed Pulled Pork Sandwiches

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

The best sweet pork Barbeque sauce ever. Much to sweet for any meat but pork but a sauce I can eat out of the pan! The only difference I did because I did not have onion powder, was to use finely chopped fresh onion and I used more of their tasty rub seasoning. Not paying attention, I made the full recipe for just two of us. I wonder if you ca...

Reviewed Fried Zucchini

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

Delicious! I had a zuchinni from my garden and wanted to do something different. I remembered the Fried Zuchinni that I always ate after skiing in Lake Tahoe, many years ago.
I am glad I read the great reviews and floured first before egg dip. I also added some Lawrys seasoning salt. I used fresh grated Parmeason Reggiono cheese and more...

Reviewed Homemade Bagels

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have tried this recipe a few times. My problem is that after they rise and I try to put them into the boiling water, they flaten out. How do you guys all get them into the water still all puffy looking?""

Reviewed Sausage-Stuffed Mushrooms

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried to follow the recipe exactly but Marscopone is 3 X the cost of cream cheese so I used Cream Cheese instead. I think that made it a bit drier than Marscopone would have but still the whole family loved them. The Marsala wine adds this sweetness that you would not normally expect. I cooke mine at 350 in a convection oven (325) and they we"

Reviewed Fresh Fruit Salad with Creamy Custard

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

Ifollowed this recipe to a tee for the custard. After cooking and stirring for way past the 5 minutes as called out in the recipe I was wondering why my custard was stil as thin as when I started. So 20 minutes later and me keeping the temp at low so it would not "curdle" I decided that it was time to do something different. So I took the cust"

Reviewed Glazed Carrots

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

Wow, are these good! I read another review that stated they used coke instead of Ginger Ale, since Coke was all I had I decided to try it. I was not sure about the Chili Powder, but the chili powder is not very distinguisable, but I am sure it added another great layer of flavor. This will be a recipe I make over and over again. That good! Alt"

Reviewed Crawfish Egg Rolls with a Hot Sesame Drizzle

Apr 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was looking for an egg roll dipping sauce I could make with ingredients I had on hand. I made Guy Fieri's Chicken and avacado egg rolls. The sauce had a great flavor but was way too thin. I tried to reduce but that was taking too long. I ended up wisking in some cornstarch mixed with soy sauce to thicken it. Family loved it."

Reviewed Chicken Fried Steak

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good, but a heavy meal. I was confused with the cracker selection. The recipe recommends Saltines, but I only know those as soda crackers, not butter crackers. So I crushed up some saltines and some Ritz crackers. The breading stayed very crispy. I did not make the white gravy as my family does not like sausage gravy. So I took some of the...

Reviewed Apple Brown Butter Tart

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

I rarely rate a recipe this low, and I love all of Anne's other recipes, but my family gave this a huge thumbs down. They all thought the apples were good but the filling was floury (I know, not a real word, and not sweet enough. Dry was another term they used. I think the custard type filling needed some wet ingredients, besides and butter and...

Reviewed Grandma Blair's Pecan Caramel Rolls

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

My rolls are almost ready for the oven. I am not sure if I should be rating this recipe, because I used left over bread dough instead of these recipe. I was craving some sticky pecan rolls and using my bread dough and then followed the recipe for the rest. I will continue my review in about 30 minutes.
My oven runs hot so I baked at 350...

Reviewed Parmesan Roasted Asparagus

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I only gave this 4 stars because I wanted the aspargus in the picture. I was making Ina's Chicken and Mushroom Lasagna with a white bechamel sauce. What I did was make a little extra sauce and add the parmesean cheese to the sauce and poured it over the aspargus like the picture and topped with a little papricka. It was fantastic and a great compliment...

Reviewed Momma Callie's Banana Nut Bread with Honey Butter

Mar 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! This was the moistest banana bread I have ever made. I will never throw away over ripe banana's again. My bread pan must be smaller than most as I had left over mixture and my bread over ran the pan a little. I guess I overfilled it. Mine only needed about 50 minutes to bake also. Most banana breads, I have found taste better the next...

Reviewed Crab Cakes

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty but very dry. I am one of those strange ones who does not like Mayo, but love crab. So I have been looking for a crab cake recipe that does not call out for Mayo. I will make these again, but I might add a little softened cream cheese for moistness."

Reviewed Alton Brown's Buffalo Wings

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

I just finished making and eating these wings, to make sure they were good enough for the big game tomorrow. First I was confused if you were suppose to keep on the rack while baking or lay down on the parchment paper? I left on the rack and some stuck.
Anyway my hubby thought they were the best wings ever! I normally never eat hot wings...

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