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joesleah_7858369

Gavilan Hills,, California

Member since Jun 2007

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Reviewed frozen banana yogurt with peanut butter and chocolate-hazelnut swirl

Jul 29, 2014 on FoodNetwork.com

Flavor was really good.... will make this again with a small adjustment because when I removed this from the freezer it was rock solid. I had to defrost in the fridge for an hour before scooping. Next time I will just freeze it for an hour or two. It was really yummy.

Replied to Celery and Parmesan Salad Recipe : Ina Garten : Food Network

Jun 18, 2014 on FoodNetwork.com

absolutely right!

Reviewed Pork Chops and Rice

Oct 25, 2013 on FoodNetwork.com

Wow! When I was a child, 40 years or so ago, my mother would make this dish n put it in the fridge for when we came home from school. All we had to do was add the stock n pop it in the oven and dinner is served. However, my mom would brown the chops and remove them, toast the rice, she would never put the chops on top of the rice (underneath the...

Reviewed Quick and Spicy Tomato Soup

Jul 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

When I saw the comercial I too had to have it! Soup on a hot day..... my mother would laugh. I made this years ago and loved it but had forgotten all about it. I had two italian sausage links in the freezer, sausage with peppers classico sauce, and a can of diced tom's. Don't you just love pantry whip ups that are so easy. Even if you just go "

Reviewed Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce

Feb 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Oops forgot to add that the only way around the sauce being to salty is to use the prosciutto sparingly ( don't double it up just wrap it around, a little goes along way here !) ""

Reviewed Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce

Feb 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Thats funny I have been making this as an appetizer for upwards of 5 years this is sooooo good. Cant for the life of me remember where I learned it, but it is to the tee the same. Never the less it is a keeper. Remember don't salt the meat or you will be greatly disapointed. ""

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