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jo.kavanagh_7542825

Agawam, Massachusetts

Member since Jan 2011

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Reviewed orzo salad

2 days ago on FoodNetwork.com


Delicious. Sun gold little tomatoes, plus a seeded & chopped red tomatoe is the only change. Beautiful presentation. I only used 1/2 cup of the vinagarette, that was enough for me. I also made only 1/2 of the vinagarette receipe to begin with. This is a keeper.

Reviewed fettuccine in the style of alfredo: fettuccine alfredo

Jun 17, 2014 on FoodNetwork.com

omg, I had fresh store bought artichoke ravioli and decided to make this rather than a brown butter & sage sauce (also very good). This was delicious. My only regret is the butter....so good but so fattening. Oh well, tomorrow's another day.

Reviewed Tuscan Mashed Chickpeas

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious, warm or room temp. I made 1/2 recipe and did not have fresh tomato (winter here, not worth buying) so I used one half can of diced tomatoes. I also had the packaged crostini, not home made. I will definitely make this again and can't wait until native tomatoes and fresh made bruschetta. I would also serve this as a side dish."

Reviewed Twice Baked Potato Casserole

Jan 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

What a treat and saving the time to stuff the individual skins as well. I did save the skins, torn some in half and lined the sides of the dish for the skin lovers (about 5 skins torn in half. Did not have the full cheese needed, only 5 oz sharp cheddar and 2 cups shredded but I don't think the taste was lacking. It was very good. I prepared i"

Reviewed Swordfish Baked in Foil with Mediterranean Flavors

Jan 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Normally I follow a recipe to a T but could not this time. I wanted something to add to fish and artichokes and this seemed interesting. I drizzeled oil in a glass pan, added tilapia and topped with drained canned chopped tomato, sliced shallot, minced garlic, drained canned artichokes and 1 tbsp drained rinsed capers. Sprinkled with 1/2 lemon j"

Reviewed Butter and Sage Sauce

Jun 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this maybe 3-4 times and each time, I enjoy it even more. It's so simple. When I see fresh pasta on sale (Buitoni or such) it makes me crave this. I usually pick the tortellini or tortelloni, stuffed with cheese, chicken, mushrooms, whatever, it does not matter, all are worthy. This dish could be pasta only, I just have not used it"

Reviewed Good Eats Meatloaf

Apr 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Alton, I'm a big fan but this one just did not wow me like some others. I make meat loaf about 3 times a year and ususally do the Quaker Oats famous Prize Winning Meat Loaf. It's my go to meat loaf. I decided to try yours instead. Yes, it was good, I followed it completely but did half the recipe. I even watched your video before making it. "

Reviewed Brick Chicken with Apricot Couscous

Mar 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had to improvise with ground cumin, coriander & cinnamon (1 tsp each of ground so I could not toast & grind, HOWEVER, I combined with the rest and marianted just chicken thighs (w/bone for about 2 hours. This was delicious! I would make again in a minute. I cooked the thighs on the stove w/a fry pan to weigh them down. After 15 min, I drained...

Reviewed Brick Chicken with Apricot Couscous

Mar 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had to improvise with ground cumin, coriander & cinnamon (1 tsp each of ground) so I could not toast & grind, HOWEVER, I combined with the rest and marianted just chicken thighs (w/bone) for about 2 hours. This was delicious! I would make again in a minute. I cooked the thighs on the stove w/a fry pan to weigh them down. After 15 min, I drained...

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