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Newbury Park, California

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Replied to Bay Scallop Gratin Recipe : Ina Garten : Food Network

Nov 7, 2014 on

love the idea of tarragon instead of Pernod. But I would still use the same amount of butter and oil. With all of Ina's recipes, I always cut back on the salt.

Reviewed meat sauce

Oct 5, 2014 on

I used red peppers diced and used an extra 28oz can crushed tomatoes instead of the jar of marinara and used 15oz diced tomatoes instead of crushed. Increased spices to taste and fresh basil because I didn't use the jar sauce. Delicious.

Reviewed Pecan-Crusted Catfish with Spicy Cream Sauce

Aug 1, 2013 in Food Network Community Toolbox on

I used tilapia but didn't like sauce. Next time I'll just squeeze some lemon juice on the fish. Didn't need anything else."

Reviewed Corn Saute

Aug 1, 2013 in Food Network Community Toolbox on

Perfect, simple side dish for a weeknight that goes with everything. I used corn on the cobb leftover from a previous meal along with garlic and some fresh basil from the garden. Sometimes I add a little cooked crisp bacon, crumbled to make it special when my mail dish isn't."

Reviewed Tangy Tomato Brisket

Jul 14, 2013 in Food Network Community Toolbox on

My girlfriend gave me this recipe 20yrs ago and it's been part of her family's jewish holiday celebrations for more years than that! She uses 1 bottle of chili sauce and 1 envelope of onion soup mix - doubles for larger cuts of brisket. Also adds some sliced onion and slivers of garlic and more water. Cooks it 1 hour per pound. I've never had"

Reviewed Caponata Panini

Jul 11, 2013 in Food Network Community Toolbox on

These look amazing and I definitely will make them as stated. However, I didn't get to watch the show - how did Giada wrap and transport to keep them warm? I like that canned tomatoes were used."

Reviewed Fish Skewers with Basil Chimichurri

Jun 18, 2013 in Food Network Community Toolbox on

Loved the sauce. I've been making Melissa's recipes more and more lately but totally agree that they are lean on the protein. I feed two adults on her recipes. However, maybe that's why she and her family look so healthy! I watch the show for ideas as I do all the other Food Network shows. I love Bobby Flay but don't grill with 4 or 5 different"

Reviewed French Dip Sandwiches

May 31, 2013 in Food Network Community Toolbox on

I'm looking for easy recipes for hot summer evenings. My husband isn't into sandwiches for dinner until I reminded him he loves hamburgers/ sausages heros/ meatball heros etc. He loved this with some chips on the side and a simple salad or sometimes deli coleslaw. I was thinking of adding the cheese and some mushrooms to the sauce but I wanted "ea"

Reviewed Bruschetta

May 5, 2013 in Food Network Community Toolbox on

Great recipe and easy. Would cut tomatoes a little smaller next time. A hint, put your garlic in the pan with the olive oil then start to heat. You have much better control and less burn."

Reviewed Shrimp and Sausage Cioppino

Feb 2, 2013 in Food Network Community Toolbox on

Fantastic. I only had sweet Italian sausage so I used a pinch of crushed red pepper. Didn't want it too soupy so I used only 1 cup of wine and 2 cups of chicken broth. It was perfect. Just head hmmmmm all through dinner. "

Reviewed Sausage and Apple Stuffed Pork Roast

Dec 12, 2012 in Food Network Community Toolbox on

Stuffing is delicious but since there are only two of us, I butterflied a pork tenderloin and stuffed it. Added some chopped mushrooms too. After searing the pork, I placed it in the oven for about 20 min and made a simple Madeira pan sauce. Put extra stuffing in a baking dish and baked with the meat. Next time, I might just put the stuffing in"

Reviewed Ratatouille

Oct 21, 2012 in Food Network Community Toolbox on

Best ratatouille I've ever made. I always do all the veggies together and get mush! Doing each vegetable separate was a little more work, but well worth it. When put all together, you could taste each vegetable. I didn't cook it the full 20 min - maybe just 10 and I used dried thyme. The splash of red wine vinegar made it just over the top. "

Reviewed Chicken, Sausage and Peppers

Feb 23, 2012 in Food Network Community Toolbox on

This was delicious except next time I will roast and peel the Italian peppers. The skins were so tough they came off in your mouth. Or I might use red or green peppers. ""

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