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Reviewed pot roast

Apr 29, 2014 on

The gravy is amazing! I used my favorite merlot, added sliced portobellos, and used a can of low sodium beef broth instead of the bullion. I didn't have bay leaf on hand and skipped it, we didn't miss it. Definitely a keeper recipe! For those struggling with cook time - beef roast is typically 20 mins a pound on 350 degrees. If using the convection...

Reviewed Chicken Piccata

Jan 20, 2012 in Food Network Community Toolbox on

Easy and tastes great! Served with 3 cheese ravioli and used the extra sauce to drizzle over the ravioli. Very good!""

Reviewed Fish Tacos with Chipotle Cream

Jan 16, 2012 in Food Network Community Toolbox on

The chipotle sauce is what seals the deal on these. Definitely use Greek yogurt to skip the need to strain/thicken.""

Reviewed Penne with Shrimp and Herbed Cream Sauce

Jan 14, 2012 in Food Network Community Toolbox on

Fresh herbs are the key on this one. I followed the recipe and had a little trouble waiting for the sauce to thicken. A few dashes of cornstarch did the trick to speed it up. It turned out delicious! I have yet to make a recipe from Giada that wasn't fantasic.""

Reviewed Creamed Spinach

Jan 1, 2012 in Food Network Community Toolbox on

I have learned from other recipes that shallots can easily overpower, so I reduced the amount and it ended up exactly how I'd hoped. Delicious! Didn't have a drop left.""

Reviewed Smoked Gouda Mashed Potatoes

Jan 1, 2012 in Food Network Community Toolbox on

Huge hit at our NYE dinner, even with the picky eaters of the group. The potatoes came out creamy with a yummmy smokey flavor. I used Yukon golds. Don't need to top with anything when eating and wouldn't add a thing. I will definitley be making these again!""

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