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Dayton, New Jersey

Member since Jul 2008

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Reviewed colorful coleslaw

Jan 21, 2015 on

The combination of veggies is great, but the dressing as is in the recipe is awful. It's way too thin. In my experience, dressing for coleslaw should not be watery. After it sits in the bowl for a time, it's all at the bottom of the bowl no matter how many times you mix it up. I usually love Ree's recipes, but this one is NOT a keeper.

Reviewed chocolate cheesecake candy cane bars

Nov 17, 2014 on

These bars were scrumptious and decadent. I made a few modification and they were still incredible. I do not have a working food processor, so I crushed the wafers with a rolling pin in a zip lock bag and mixed the rest of the crumb ingredients in a bowl with the crumbs. I prepared the filling using a stand mixer and it worked very well. I did...

Reviewed pasta with pancetta and leeks

Nov 9, 2014 on

This dish is absolutely delicious and so easy and quick to make!!! A keeper for sure!!!! I did not need to add the pasta water. The consistency was perfect without adding it.

Reviewed peanut butter espresso brownies

Nov 9, 2014 on

While these brownies tasted just okay (nothing special), they could have been SO MUCH BETTER by making them from scratch instead of using the box mix. It would have made all the difference, and next time, I will go to the extra time to use the butter, sugar, flour and good quality cocoa. I'm quite disappointed in Giada on this one. Either she's...

Reviewed Caramelized Baked Chicken Legs/Wings

Sep 14, 2014 in on

I scanned the reviews before preparing this recipe and I';m glad I did. I eliminated the salt because even though I used low sodium soy sauce, it was STILL plenty salty. I also basted the chicken legs every 20 minutes. This step is a MUST to get the caramelization. The honey I used had begun to crystallize in the jar, and it seemed to enh...

Replied to creamy stove-top mac and cheese

Sep 6, 2014 on

With all due respect, do not judge someone that you do not know personally, and stick to reviewing recipes, not personalities.

Replied to creamy stove-top mac and cheese

Sep 6, 2014 on

Stick to reviewing the RECIPES and not her personal habits.

Reviewed beef with broccoli

Jul 20, 2014 on

Very good, and very easy. I did not have sherry on hand, so I omitted it and added a splash more beef broth instead. I used low sodium soy sauce and cut back on the ginger, just as a matter of personal taste. I think if I had used the recommended amount of ginger, it would have been overpowering because I used about half the recommended amount...

Reviewed kid friendly pasta salad

Jul 6, 2014 on

This pasta salad tasted okay, but the dressing was too thin for my liking. I cut down on the amount of milk and substituted apple cider vinegar for the white vinegar. Much better flavor.

Reviewed slow cooker chocolate candy

May 4, 2014 on

I read the reviews before attempting this. I have one of those 6qt. oval slow cookers. I cooked it on the "warm" setting (NOT "low") for 3 hours and the consistency was perfect and did not burn. Alternatively, I think the "low" setting would work too, but would NOT cook it longer than about 1 1/2 hours on that setting. If you cannot find the almond...

Reviewed Chocolate Cupcakes and Peanut Butter Icing

Oct 26, 2013 on

I made these after seeing Ina make them on this episode. The recipe is simple and they are very easy to make. I didn't and wouldn't change a thing. The cake was exceptionally tender, moist and rich. The recipe says that it makes 14-16 cupcakes, but I got 18 good sized cupcakes. The peanut butter icing was a bit sweet, but a nice complement to...

Reviewed Baked Lemon Ziti

Sep 28, 2013 in Food Network Community Toolbox on

Giada DEFINITELY used mozzarella and NOT Guyere in the TV episode as some people have suggested. I made this with a couple slight alterations. I used about half the amount of fresh basil and thyme and substituted bacon for pancetta. Otherwise I followed the recipe and directions exactly and it came out perfect and not dry at all. This dish is f"

Reviewed Sour Cream Noodle Bake

Jul 22, 2013 in Food Network Community Toolbox on

I read the reviews before making it, and I added onion and garlic to the meat. I could not imagine why the recipe does not have it. Even with the red pepper flakes and the green onion, the dish needed more flavor, as the other reviews said. However, it was still pretty good. The next time I make this, I will use ricotta instead of cottage chee"

Reviewed Lazy Chiles Rellenos

May 5, 2013 in Food Network Community Toolbox on

Excellent!! I used smoked paprika instead of regular paprika and I used a cheddar/jack blend of cheeses. I did not use a water bath because I did not want too runny of a texture, and preferred a little crispiness around the edges. It came out perfectly and it was delicious!! Even better the next day!!"

Reviewed Easy Calzones

Mar 17, 2013 in Food Network Community Toolbox on

Fabulous recipe! Instead of using the frozen bread dough, I bought a fresh pizza dough from my local pizzeria and it came out wonderful!! So much more authentic!! I am sure the frozen bread dough would do in a pinch, but going for the pizza dough is worth it. I also blanched some fresh broccoli, chopped it up and added it to the filling. A com"

Reviewed Baked Spaghetti

Mar 3, 2013 in Food Network Community Toolbox on

As mostly everyone else has said, this recipe is fantastic just as is. The video does differ slightly from the printed recipe, and I would highly recommend sauteing the onions, green pepper and garlic first, as Paula does in the video, and then add the tomatoes and the tomato sauce and seasonings. It does make a difference. The flavor of the sa"

Reviewed Penne alla Vodka

Dec 30, 2012 in Food Network Community Toolbox on

Anyone who said that the vodka taste was overpowering did not simmer it long enough. Once you add the vodka, you must cook it down for at least 10-12 minutes. If you do this, then 1 cup of vodka is NOT too much. It's perfect, with just a hint of vodka flavor. Also added some crumbled bacon. Delicious!!!"

Reviewed Vegetable Coleslaw

Jun 17, 2012 in Food Network Community Toolbox on

This was the BEST cole slaw dressing I'v ever made. However, the recipe as stated makes way too much dressing for the amount of cabbage/carrots in the recipe. I used a half of a very large head of cabbage and about a quarter of a large head of red cabbage. I used pre-shredded carrots, about 2 cups worth. For this amount of vegetables, I cut th"

Reviewed Sweet Potato Gratin

Jun 17, 2012 in Food Network Community Toolbox on

I used yams because I could not find actual sweet potatoes. I did not know if they'd be interchangeable in a recipe, but they were fine and the dish tasted very good. However, the potatoes (yams) were not fork-tender after 35 minutes of covered cooking despite the fact that I did slice them quite thin. So I gave them another 10 minutes before u"

Reviewed Bacon Pimento Macaroni and Cheese

Apr 29, 2012 in Food Network Community Toolbox on

This recipe is outrageously good. It's quite decadent...not your everyday mac and cheese, but worth the splurge once in a while. I'm glad I read the other reviews first, since I decided to take the advice of the other reviewers who suggested cutting back on the cream cheese to only one 8oz package. It was plenty, and it came out perfectly witho"

Reviewed Rugelach

Dec 24, 2011 in Food Network Community Toolbox on

This is a terrific recipe. The cookies came out flaky and rich tasting. A great variation is to use semisweet chocolate as a filling! Yummy!!""

Reviewed Pumpkin Cheesecake

Oct 30, 2011 in Food Network Community Toolbox on

I read all the reviews before making this cake and decided to make it in a 10" springform pan instead of the 9" pan because many people said it made too much filling. I also doubled the recipe for the crust and had exactly the right amount of crust for the 10" pan. Also, the water bath method is a MUST. I baked it for 1 hour and 20 minutes, co...

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