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joanofarc13

United States

Member since Dec 2012

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Reviewed grilled tilapia with lemon butter, capers and orzo

Feb 26, 2014 on FoodNetwork.com

Fabulous! Love this recipe! I followed recommendations from comment below...added garlic, vegan butter, coconut creamer, shallots, lemon juice, pinot grigio wine, capers into the sauce. Combined a small amount into the orzo. I broiled the tilapia, turning it once, topping it with panko mixed with the above sauce. Sprinkled lemon juice, zest, additional...

Reviewed Holiday Sticky Buns

Dec 26, 2013 on FoodNetwork.com

Wonderful!! This recipe is very easy to follow! I took the advice from comments and ratings...using non-stick spray in the muffin tins, reducing the heat to 350 degrees, and baking for 35 - 40 minutes. I also thawed the puff pastry overnight in the refrigerator before assembly. I found that the rolls were equally as delicious the following day...yummy...

Reviewed Banana Bread with Pecans

Dec 9, 2013 on FoodNetwork.com

I have been in search of the perfect recipe to replicate my mother's banana bread. Unfortunately, she passed away this year and I am finding myself missing her during the holidays. She would have been so proud of this recipe! I added cinnamon, nutmeg, and chopped walnuts. Baked the loaves in mini bread pans placed on a baking sheet for 30 min. , then...

Reviewed Winter Minestrone and Garlic Bruschetta

Oct 22, 2013 on FoodNetwork.com

Mmmmm! Our Minnesota winter season has started early with over an inch of snow and unusually cold weather! This recipe definitely defines "comfort food" in a healthy way. I used diced ham instead of pancetta, but would not hesitate to use the pancetta as recommended. It would also taste great as a vegetarian Minestrone. The aroma is amazing with the...

Reviewed Baked Shrimp Scampi

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

Delicious! Definitely a "no fail" recipe! Extremely easy to make for a romantic evening in or to please a crowd for entertaining. I reduced the baking temperature to 400F and baked slightly longer until the top was slightly browned. Served with roasted asparagus and a simple white rice pilaf( a compliment to the butter). I also followed Ina's reco"

Reviewed Neely's BBQ Sauce

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

OMG! Made this recipe on whim for Christmas! Served the sauce over wild rice meatballs...a Minnesota tradition! Loved the sweet, zesty taste...addicting horsd'oeuvres to say the least! Many thanks and Happy Holidays to the Neely's!"

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