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Reviewed Homemade Soft Pretzels

Feb 13, 2013 in Food Network Community Toolbox on

The recipe exactly as written is a bit off, imo. I used less flour, more sugar and salt the second time around and they came out much better. Can use less water and baking soda, as well, to get better bang for buck. I combined water and baking soda in a pan and submerged formed dough that way with great results. Very versatile for different types "

Reviewed Roasted Tomato Basil Soup

Nov 7, 2012 in Food Network Community Toolbox on

Really easy to make and doesn't require a huge number of ingredients. I changed the measurements by half, but changed a couple things more to what I thought would be appropriate, less basil for sure, salt and pepper to taste. Added some extra red pepper flakes to give it that kick. Also made it vegan, cream of tomato soup, with veggie broth and co"

Reviewed Roasted Root Vegetable Medley

Oct 25, 2012 in Food Network Community Toolbox on

I like to cook a little longer, about 1 hour, to give a really nice crisp. Also, peel the garlic prior to roasting and enjoy the roasted garlic goodness! Fresh herbs really make roasting worthwhile, I paired with a risotto and got some great pictures on my blog! Great easy beginning to a family style meal."

Reviewed Couscous-Stuffed Peppers with Basil Sauce

Oct 18, 2012 in Food Network Community Toolbox on

I'm not going to lie I subbed a ton of different ingredients, but took some of the methodology and the basil sauce, was wonderful and my friends loved it. Thanks Giada, made for some great pictures on my blog!"

Reviewed Watermelon Gazpacho

Oct 18, 2012 in Food Network Community Toolbox on

I peel my toms and used lots more. Subbed jalapeno for poblano and cilantro for dill. Added celery, green pepper, lemon juice, and cayenne pepper. Wrote about it on my blog and got some cool pictures. Very refreshing dish and pretty stress free. Season to taste is very important though. Added a little honey a couple times I've made it as well."

Reviewed Lemon Fusilli with Arugula

Oct 18, 2012 in Food Network Community Toolbox on

I don't use as much cream, but I love a little more garlic and the lemon flavor is great. The toms need to be cooked a tiny bit IMO, and the arugular and Parmesan aren't even necessary. I've made it with chicken, just roasting some Ina's favorite way (olive oil, salt, pepper) and shred it after cooling. Also made the recipe vegan using coconut mil"

Reviewed French Onion Soup

Apr 24, 2012 in Food Network Community Toolbox on

Best french onion ever. Tyler is a genius, I wish he was on Food Network more often, his recipes are always truly the ultimate. Very important to let the onions get as dry as possible after the wine is poured in, also, the more carmelization on them the better. I added a bouillon cube with the broth to give it a little more hearty flavor, also coo"

Reviewed Vegetable Tian

Apr 24, 2012 in Food Network Community Toolbox on

Love this recipe, so easy to make and looks absolutely beautiful in the presentation. The flavors really mix well and complement each other, the roasting taste of the veggies is wonderful. I used Yukon golds as suggested in the cookbook a second time and it was that much better, I wrote about it in my blog on my profile page if interested. Def rec"

Reviewed Lemon Ricotta Granita

Apr 24, 2012 in Food Network Community Toolbox on

The absolute best version of Italian Ice, perfect for any spring or summer dessert, especially great after a heavy dinner because it really clears your senses and is very light. I used grapefruit and orange juice with the lemon juice and it was splendid. My friends all loved it and are looking forward to those hot summer days, sitting on the porch"

Reviewed Spanakopita (Spinach Triangles or Pie

Apr 24, 2012 in Food Network Community Toolbox on

Some helpful hints: keep the melted butter on top of hot water to keep it melted, frozen spinach works just as well as fresh and is much easier to work with, extra seasoning (salt and pepper) needed to your taste, and fresh dill added really makes spanakopita pop. Also, I think the better spanokopita's I have had in my life have had much more lemo"

Reviewed Shepherd's Pie

Apr 24, 2012 in Food Network Community Toolbox on

I couldn't get ground lamb, so I just diced up lamb off the bone in nice small-sized bite chunks. Also, I didn't cook the lamb through on the skillet so it could finish in the oven and maintain great moisture and texture. I subbed Yukon gold potatoes and made garlic mashers for the top to add a great extra kick. Great recipe, really enjoyed the pe"

Reviewed Weeknight Bolognese

Oct 24, 2011 in Food Network Community Toolbox on

I have gotten rave reviews about this every time I've cooked it. I use cinnamon instead of nutmeg and every always comments about what a great zing it adds. I also love onions so I add those, I blogged about it you can find it under the about me. Great dish Ina, thank you for showing Italian doesn't have to take alllll dayyyyyy.""

Reviewed Chocolate Covered Strawberries

Oct 11, 2011 in Food Network Community Toolbox on

I made these for a dinner party of 8 including me, the womenfolk especially loved them! The other guy and I were left to pick the crumbs lol. I made it with a hand-whipped cream infused w/liqueur and a little bit of vanilla that gave it an extra great taste. I really love the crunch the chocolate has over the strawberry when refrigerated, too. I ...

Reviewed Hoisin Sauce Recipe

Oct 9, 2011 in on

I was making some pork and shrimp dumplings and wanted a good sauce and found this one googling. So easy, especially considering I already had all the ingredients. I used 1 tbsp of peanut butter and really wouldn't recommend too much more, my taste-testers (aka roommates) said the peanut butter was subtly perfect. I used the brown sugar, a habane...

Reviewed Aubergine and Cumin Charlottes with Tomato and Coriander Salad

Oct 6, 2011 in Recipes on Cooking Channel

Excellent dish, though I didn't have the single serving oven-safe dishes so I made it into more like a lasagna, added some mascapone and 1 more eggplant to give it more body with a larger pan. My guests loved it, 2 of them said they'd never tried eggplant before but based on this def would again. I blogged about it on my site and you can read abo...

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