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jersey33_9299690

Member since Dec 2007

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Reviewed Turkey Chili

Nov 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good and easy to make but I felt it lacked depth of flavor, so I doubled the garlic and chili powder, added a whole yellow and red bell pepper, white wine, frozen corn. At the end I added 1/4 tsp chipotle sauce for a nice smokey taste that didn't over power. Served with shredded cheese and corn bread. Our friends and all the kids ate it all"

Reviewed Indian Cucumber and Yogurt Salad: Cucumber Raita

Aug 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is BAR NONE the very best raita we have ever had!! Made it with plain greek yogurt and it's perfect. I found it better to cut cukes length-wise in spears before grating....it leaves smaller shreds. And like others suggested squeeze the water out of the grated cuke before mixing with the yogurt. The longer shreds had an annoying mouth-feel a"

Reviewed Indian Cucumber and Yogurt Salad: Cucumber Raita

Aug 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is BAR NONE the very best raita we have ever had!! Made it with plain greek yogurt and it's perfect. A quick hint that I would add is to cut cukes length-wise in spears before grating....it leaves smaller shreds. And squeeze the water out of the grated cuke before mixing with the yogurt. The longer shreds had an annoying mouth-feel and I pr"

Reviewed Indian Cucumber and Yogurt Salad: Cucumber Raita

Aug 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is bar none the very best raita we have ever had!! Made it with plain greek yogurt and it's perfect. A quick hint that I would add is to cut cukes length-wise in spears before grating....it leaves smaller shreds. The longer shreds had an annoying mouth-feel."

Reviewed Bean-and-Beef Chili

Feb 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I had to REPOST. We loved this recipe exactly the way it is. But to accommodate the tastes of all our guests, we did not add the 2 TBS chili powder at the end. Awesome! BUT I want to say also that you won't miss the ground beef...just cut beef up into 1/2 inch cubes or smaller AND MAKE SURE THE PACKAGE SAYS "BONELESS CHUCK". Tonight we ended ...

Reviewed Bean-and-Beef Chili

Feb 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

We loved this recipe exactly the way it is. But to accommodate the tastes of all our guests, we did not add the 2 TBS chili powder at the end. We served it with a choice of toppings: sour cream, chopped cilantro, sliced fresh jalapeno, and shredded mexican blend cheese. Made corn bread also. Awesome! AND I want to say also that you won't miss...

Reviewed Bean-and-Beef Chili

Feb 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

We loved this recipe exactly the way it is. But to accommodate the tastes of all our guests, we did not add the 2 TBS chili powder at the end. We served it with a choice of toppings: sour cream, chopped cilantro, sliced fresh jalapeno, and shredded mexican blend cheese. Made corn bread also. Awesome!""

Reviewed Braised Cabbage

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

I thought this was a great and flavorful way to eat cabbage. At the end, though, I used only 1 TBS butter and a little drizzle of olive oil with no salt at the end, only pepper.""

Reviewed Buttermilk Pecan Pancakes with Mamma Callie's Syrup

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

OMG! Finally have a recipe from scratch that is great! It was way thicker than I've ever used and had to resist the urge to thin it down, and so glad I resisted. Kids loved it, too!""

Reviewed Chicken in Mustard

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

I loved this recipe and my picky teenage kids took a second helpings . I made a mistake and put the mustard right before braising, and I had no sour cream so I substituted milk and butter at the end, and I used herbes de provence for the tarragon. It came out great in spite of my mishaps. But I thought it took longer to cook than indicated and ...

Reviewed Antipasti Platter

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

I loved the olives especially and have made them over and over. I don't typically have zest or citrus to make it, so I usually substitute a few drops of lemon juice and a few drops of balsamic vinegar. I also rinsed and towel dried the olives before adding everything....I find the olives take the marinade better. Planning on making the whole p...

Reviewed Chicken in Mustard

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

I loved this recipe and my picky teenage son took a second helping of chicken. I made a mistake and put the mustard right before braising, and I substituted milk and butter for the sour cream, and I used herbes de provence for the tarragon. It came out great in spite of my mishaps. I thought it took longer to cook than indicated.""

Reviewed Chicken Paillard with Curry Gravy

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the salad was amazing. I have to admit I forgot to add tarragon, and I added zest by mistake to the dressing but it was a huge hit. In the future I'll sub with walnuts and only use pine nuts for special occassions. The chicken came out perfect but I was very dissappointed in the curry sauce, which hubby and I thought was flat. I tried to...

Reviewed Chicken Paillard with Curry Gravy

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the salad was amazing. I have to admit I forgot to add tarragon, and I added zest by mistake to the dressing but it was a huge hit. In the future I'll sub with walnuts and only use pine nuts for special occassions. The chicken came out perfect but I was dissappointed in the curry sauce, which hubby and I thought was flat. I tried to doctor...

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