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Beverly, Massachusetts

Member since Jan 2008

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Reviewed grilled broccoli rabe with grilled pepper relish

Jun 29, 2014 on

Fresh, refreshing, colorful. delicious. Definitely will make this again.

Reviewed crispy mustard-roasted chicken

Feb 14, 2014 on

I make lots of Ina's chicken recipes, and they are (usually) fabulous! This one disappointed me. It tasted very ordinary, and the chicken skin did not crisp up. I had high hopes for the mustard/wine dredge. I might try this recipe with (skinless) tenders, but I won't make this exact preparation again.

Reviewed Egg-in-a-Hole

Dec 8, 2013 on

5 Stars for fun. I make a fried egg breakfast every weekend for my son. I made this today, and it tastes a lot like mine, but there is a definite fun-factor that goes with the recipe. If there's one edge, it's the extra butter that's needed to crisp the bread.

Reviewed Crispy Fried Pickles with Buttermilk Dipping Sauce

Sep 13, 2013 in Food Network Community Toolbox on

Good recipe. The buttermilk dipping sauce was a little too thin for me, so I had to tweak it with some extra mayo and spices, but the flavor definitely was good. I love fresh dill! The fried pickles were delicious, but the best ones were those that held together in clumps. I fried them in clumps (small ones, about 3-4 pickle slices), and those"

Reviewed Turkey and Blistered Green Chile Burger

Sep 13, 2013 in Food Network Community Toolbox on

Super tasty. The garlic butter is a nice touch -- don't skip it! We also dressed the burger with lettuce and tomato from our garden. That, the peppers & onion, and the cheese all added to a terrific burger. Definitely will make again."

Reviewed Rib Eye Steak with Onion Blue Cheese Sauce

Aug 17, 2013 in Food Network Community Toolbox on

5 stars on the onion bleu cheese sauce. We grilled bone-in rib eyes to a perfect medium rare. Thank you to my husband. The sauce was "over the top." I would allow more time for the onions to brown. I cook onions a lot, and 7 minutes isn't enough for them to brown comfortably. Give it 15 minutes. After that, be ready for a great flavor adven"

Reviewed Guacamole Deviled Eggs

Aug 11, 2013 in Food Network Community Toolbox on

Very good. A tangy new twist on deviled eggs. I added extra lime juice to the filling, and a bit of cracked black pepper across the top."

Reviewed Perfect Potato Salad

Aug 10, 2013 in Food Network Community Toolbox on

I made this tonight to complement lamb burgers. The texture is a bit different. I used a food mill (like Ree did), so the potatoes were very smooth. My family thought that they tasted like the inside of a deviled egg. That's not a bad thing! Next time, I might reserve a few potato chunks. Also, my family thought a little bit of spice (chipot"

Reviewed Sweet Potato-Chive Latkes

Jul 16, 2013 in Food Network Community Toolbox on

I just made these. Like reviewer Psychopsis, I did not add the tablespoon of salt. I added 1 teaspoon, and then salted when the potato cakes came hot out of the pan. I needed to add a second whole egg to the batter mixture to make everything stick together. The cakes fried in very little oil, which I appreciate. I probably will use 100 percen"

Reviewed Chicken and Noodles

Apr 1, 2013 in Food Network Community Toolbox on

Great comfort food. Easy. And best of all, no nasty canned soup! Just good, flavorful chicken. Thumbs up!"

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

Mar 4, 2013 in Food Network Community Toolbox on

Fabulous. So full of flavor, yet easy and pretty fast! There's not even a lot of prep! The sauce is spectacular. We definitely have added this meal to our list of favorites."

Reviewed Oatmeal, Cranberry and Chocolate Chunk Cookies

Mar 4, 2013 in Food Network Community Toolbox on

Fabulous. I made 12 cookies as the recipe calls for, and they are huge. Next time I will stretch the batter to make 24 cookies, and they will still be plenty big. These would be awesome for homemade ice cream cookie sandwiches."

Reviewed Crash Hot Potatoes

Mar 2, 2013 in Food Network Community Toolbox on

Really good! But not unusual. I put a pat of butter on top of mine, as Ree suggests, and yes, the family loved them! They are delicious. But in all honesty, in the realm of potatoes, they are rather ordinary. They get style points for the smashing. I can see jazzing up the toppings for guests. I'll use this recipe again, but I'll twist it f"

Reviewed Chorizo and Polenta Lasagna

Feb 5, 2013 in Food Network Community Toolbox on

I found the flavors mild, not memorable. Yes, edible. I made a side of marinara, and that helped us, because the dish did not have much liquid, and was rather thick. The spice didn't do it for us. I've made many of Guy's dishes and I like most of them, but this one was a lot of work, a lot of dirty dishes, and pretty un-spectacular. "

Reviewed Sweet and Sour Pork Sliders

Feb 2, 2013 in Food Network Community Toolbox on

100 percent delicious. Made it exactly as the recipe stated. Everyone loved it. I made the slaw in the morning so that it would have lots of time to absorb the flavors. I marinated the pork for about 4 hours. The flavor was definitely present. The sauce rivaled any from a good Chinese restaurant. We definitely will have this dinner again. "

Reviewed Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw

Jan 17, 2013 in Food Network Community Toolbox on

Delicious and super easy. I use a slow cooker. After applying the spice rub and letting the pork sit for a while - per instructions - I put the pork in a slow cooker set on High for 3 hours and then on Low for 4 hours. I put a 14 oz of low sodium chicken broth around the pork at the beginning of the slow cooking process. I'm careful not to spl"

Reviewed Touchdown Chili

Nov 28, 2012 in Food Network Community Toolbox on

I made this to put on top of hotdogs, not as a stand-alone dish, and it was pretty good for that purpose. However, there was a little bit of a funky aftertaste when taste-tested plain, and I think it's the cloves. I will omit them next time. I fixed the problem by adding the juice of 1 big lime to the chili at the end. I didn't have problems w"

Reviewed Slow-Cooker Pork Tacos

Aug 20, 2012 in Food Network Community Toolbox on

Fantastic. I used ancho, guajillo, and chipotle peppers. The sauce was superb. We garnished simply with some shredded fontina, green onions, and sour cream. Leftovers made delicious pulled pork sandwiches. I definitely will make this again. And pork shoulder? What a bargain!

One word of caution. I don't recommend using the...

Reviewed Israeli Couscous Salad with Smoked Paprika

Jul 16, 2012 in Food Network Community Toolbox on

Creamy couscous, crunchy almonds, refreshing herbs and greens, salty feta and smoky peppers and vinaigrette. Delicious! I love that it can be served at any temperature. This is a winner! I bet a few olives in there would be great too."

Reviewed Old School Beef Tacos

Jul 9, 2012 in Food Network Community Toolbox on

I made the enchilada sauce to use with homemade chicken and cheese enchiladas. It was delicious. This will be my go-to sauce from now on. I can't wait to try it with beef tacos. I've also made Guy's drunken shrimp tacos and they are delicious too. A lot of great food came out of this Big Bite episode!"

Reviewed Grilled Drunken Shrimp Tacos

Jul 3, 2012 in Food Network Community Toolbox on

Yum. I used shrimp that were larger, and I cooked the shrimp in a hot skillet rather than on the grill, and the tacos were delicious. Will make this again. The chipotle mayo was flavorful, not too hot for the family in general. I like mine hotter, but I can fix that. This was a great family meal. Super tasty and a great taco alternative."

Reviewed Three Cheese Hasselback Potatoes

Jun 30, 2012 in Food Network Community Toolbox on

Yum. My potatoes were bigger, so they took a full hour to cook. I made 3. I used a stick of butter, plus parsley and chives, and I basted the potatoes 3 times - first when they went into the oven, again after 30 minutes, again, 20 minutes after that when I added the cheese. Super good. The big money item is the cheese that bakes on the pan an"

Reviewed Gruyere and Spinach Bakes

Jun 19, 2012 in Food Network Community Toolbox on

I love dishes that can be served individually. This was an easy recipe, tasty meal. We ate ours for dinner, but this would also be a great brunch item since room temp is fine. My only suggestion is to omit the salt if you use pancetta. Pancetta is plenty salty on its own. It's a matter of taste, but for me pancetta provides ample salt. Anoth"

Reviewed Mussels Oreganata

Jun 11, 2012 in Food Network Community Toolbox on

Average as far as mussel dishes go. I didn't use mint because I don't like it. Probably won't make again because I didn't think the crumb topping added much. Mussels prepared simply in a flavorful broth with a piece of crusty bread are - in my opinion - more flavorful."

Reviewed Smokin' Potato Salad

Jun 10, 2012 in Food Network Community Toolbox on

Very good. Easy to make. I skipped the grill and roasted my potatoes, already tossed in the oil and spices, and cut into bite sized chunks, at 400 for 25 minutes. Perfect. I also assembled the dressing all at once in a big bowl, then added my warm potatoes to the dressing so that the flavors would be absorbed. This was a super-quick dish to p"

Reviewed Turkey and Green Chile Al Forno

Jun 7, 2012 in Food Network Community Toolbox on

Good meal. We got 2 dinners out of it. I have suggestions. First, change the proportion of pasta to meat. Either add more turkey, or reduce pasta to 8 oz for more balanced ingredients. Second, I added a layer of crumbled bacon on top of the pasta. I used only 1/2 cup of panko and 1/2 cup parmesan, and I mixed the panko into some of the rende"

Reviewed Creamy Mashed Potatoes

May 24, 2012 in Food Network Community Toolbox on

Simple. Delicious. I love the fact that these can be made in the morning, and then popped into the oven later, because often my afternoons are busy. Plus, I prefer not to have too many things on the stove at once, so baking is easy. I used 2 lbs yukon gold potatoes, half a stick of butter in the mash, 2 percent milk, and 2.5 oz of Boursin chee"

Reviewed Perfect Pot Roast

May 24, 2012 in Food Network Community Toolbox on

Excellent. I had a 4 pound piece of beef. I prepared it in my slow cooker, on high, for 6.5 hours. I skipped the wine and added a little extra beef broth. Dinner was superb. The meat was tender, the juice was rich, and the veg held up nicely. Plus, we had the most delicious pot roast sandwiches the next day."

Reviewed Lamb Burgers

Apr 8, 2012 in Food Network Community Toolbox on

I made the pitas - not the burger. They were extraordinary. I like the fact that Anne makes things look easy, because it gives me the confidence to try the recipe, and then -- voila -- homemade pitas. I also love lamb burgers. For those of you are new to Anne's burger recipes, she tends to make the patties very moist by adding water, or soy s...

Reviewed Kitchen Sink Frittata Bagel Sandwich

Apr 5, 2012 in Food Network Community Toolbox on

Quick, easy, and tasty. 5 stars because it's so versatile - could be breakfast, lunch or dinner. Could be filled with any combo of meat, veggie, cheese that you like. Could be served plain or on any kind of bread, waffle, English muffin, etc. A great blank slate. The bacon-sausage combo is excellent. FYI - I used 8 whole eggs plus 4 egg whi...

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