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karenfar

Huntington Beach, California

Member since Apr 2009

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Reviewed cheese straws

Nov 17, 2014 on FoodNetwork.com

Very difficult to twist. The cheese falls out and they weren't crispy.

Reviewed grilled tuna rolls

Jun 26, 2014 on FoodNetwork.com

I made half this recipe for 2 of us. I can't see this serving 8, as half made enough for 3 but we did heap on the filling. I pan seared the tuna (ahi) and 1 minute per side is too long. The tuna was still a little pink but 30 seconds per side would be perfect. GREAT flavor!!! For half I used most of 1 avocado. A little effort but well worth it!!!

Reviewed grilled turkey with pomegranate-black pepper glaze

Jun 16, 2014 on FoodNetwork.com

We made a 14 pound turkey starting out on the rotisserie and it was too heavy and wouldn't hold on the spit/prongs. We switched to indirect heat and the result was a very dry turkey. The glaze turned the turkey black and in our opinion, added nothing to the flavor of the bird, just ruined the appearance. We thawed the turkey overnight in cold water...

Reviewed bacon, date and manchego quesadillas

Jun 1, 2014 on FoodNetwork.com

I made these as an appetizer for my hubby and I because I had Manchego on hand. REALLY good. I the tortillas I used only held 5 slices of bacon and I used figs instead of dates because I had them. I didn't do the pistachio cream but will next time as it sounds fantastic - maybe for company.

Reviewed Melt-In-Your-Mouth Chicken Breasts

Feb 5, 2014 in on Food.com

I made this as diet food. It is good and quick but the cooking time is way too long and a shorter time doesn';t yield browned breasts. I had larger chicken breasts and horizontally sliced them to make cutlets - in the oven 20 minutes max. There is no such thing as a 4-ounce chicken breast. To make it again, I would do equal amounts of the ma...

Reviewed Buffalo Chicken Cheese Balls

Jan 10, 2014 on FoodNetwork.com

I made this for ladies bunco and people really like them. I halved the sauce ingredients from the original recipe as it made way too much as a dip. I used a whole rotisserie chicken; reduced fat sharp cheddar; low fat mayo; gorgonzola and more of it for the blue cheese; and Franks Wing Sauce for the hot sauce. I made my "balls" a little smaller than...

Reviewed Spinach and Goat Cheese Hashbrowns Nests

Dec 28, 2013 in on Food.com

I made these for Christmas Day and we all concluded that they were very bland. I made 2 dozen in mini muffin tins and used about half the hash browns and all the filling. I had a note to add bacon but forgot:("

Reviewed Spinach and Goat Cheese Hashbrowns Nests

Dec 28, 2013 in on Food.com

I made these for Christmas Day and we all concluded that they were very bland. I made 2 dozen in mini muffin tins and used about half the hash browns and all the filling."

Reviewed Ranch Pasta Salad With Bacon

Dec 7, 2013 in on Food.com

I made this to bring to a pot luck. I used low fat ingredients and low sodium bacon. I increased the amount of bacon, tomatoes and cheese from the original recipe, otherwise too much pasta. I added salt and pepper and the salad does not need salt with all the bacon. I thought it tasted salty but others did not. It was only refrigerated for about ...

Reviewed Mixed Vegetable Casserole

Dec 2, 2013 in on Food.com

I made this for Thanksgiving and it was really good and very easy to make. The topping could be reduced by half but depends on what size baking dish you use."

Reviewed Green Bean and Pearl Onion Casserole

Dec 2, 2013 on FoodNetwork.com

I made this for Thanksgiivng and I didn't think it was very good. I used haricots verts and frozen pearl onion. What I didn't like was the consistency of the sauce AND it was not very flavorful. Too bad because it sounded real good.

Reviewed Green Bean and Pearl Onion Casserole

Dec 2, 2013 on FoodNetwork.com

I made this for Thanksgiivng and I didn't think it was very good. I used haricots verts and frozen pearl onion. What I didn't like was the consistency of the sauce AND it was not very flavorful. Too bad because it sounded real good.

Reviewed 3 Cheese Artichoke Bites

Dec 2, 2013 in on Food.com

I made half this recipe for Thanksgiving and didn';t make enough, they were gone in a flash!! We had 12 adults so that was only 2/pp and should have made enough for 3-4/pp. I followed the recipe completely except it needed more time in the oven. I made these a day ahead and reheated before serving."

Reviewed 1000 Island Vegetable Dip

Nov 25, 2013 in on Food.com

This is so simple but really strong of the dressing. Maybe a littler on the sweet side. I forgot to buy the reduced fat dressing but did buy the neufchatel. Something less than 50/50 ratio might be better. Definitely good with vegetables not crackers."

Reviewed Turkey-Apple Swedish Meatballs

Nov 14, 2013 on FoodNetwork.com

The changes I made: 1 1/2 teaspoons of worcestershire sauce in the meatballs, doubling the gravy and adding 1 small red apple. I think 2 medium granny smiths would be a good amount.. The recipe is very odd but all came together. The meatballs have nice flavor and are quite light density-wise. I used party pumpernickel because that is all I found and...

Reviewed Apple Cranberry Bread Pudding

Nov 11, 2013 on FoodNetwork.com

I had this at a dinner party last weekend and it is EXCELLENT!!!

Reviewed Broiled Salmon With Tomato Cream Sauce

Nov 11, 2013 on FoodNetwork.com

I made this recipe (which is modified from the original) for 2 of us. I used half and half instead of cream/water and ended up diluting it with skim milk because it got pretty thick. The sauce was good but I think I had a little too much shallot. It tasted better on the fish than when testing.

Reviewed Crock-Pot Chicken With Black Beans & Cream Cheese...yum!

Nov 7, 2013 in on Food.com

It seems pointless to review with 1435 reviews!! but....I made this for 3 of us and we all loved it!! I used two 10-ounce frozen chicken breasts (more than needed for 3 of us), Thick and Chunky Mild Salsa and added 1 can of chopped green chiles the other ingredients. I used reduced fat cream cheese that I sliced before adding to the crockpot. It...

Reviewed Salmon Scaloppine

Nov 1, 2013 in on Food.com

This is sauce is to die for!!! Lots of work but worth it. I made half the recipe and there was enough sauce for 4 people. I tried to use half and half and it curdled right away. I whisked it and got the consistency right and then added a little to the finished sauce that wasn';t so hot and that worked great and it didn';t need the whole a...

Reviewed Omelet for Two

Oct 20, 2013 on FoodNetwork.com

I made my own version of this recipe using hot/mild sausage instead of bacon, canned green chiles instead of jalapeno, added jarred diced roasted red pepper, some fontina, reduced fat cheddar - all that I had on hand The result was so good!! This recipe would serve 4.

Reviewed Chicken Stroganoff

Oct 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made a modified version of this for 2 of us and I and it was EXCELLENT!! From the original recipes I reduced the noodles (2 ounces per person) and chicken (3 ounces per person); used breasts instead of thighs; doubled the mushrooms; added 1 medium shallot that I had on hand; and doubled the sauce ingredients (we love lots of sauce on the noodles"

Reviewed Tossed Angel Hair Pasta

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made an altered version of this recipe. I used 4 ounces linguine for 2 of us (what I had on hand. I drained the cooked pasta and then added the other ingredients (reduced accordingly into the pasta while still in the strainer - worked great and a nice side to the Fish Piccata."

Reviewed Fish Piccata

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very simple and good. We bought petrale sole. The only change I made to the recipe was to use 1/2 cup of wine and halved the other sauce ingredients (1 1/2 tablespoons lemon juice. Great flavor, not too salty and not too lemony - just perfect. I served this with Tossed Angel Hair Pasta and Hearts of Romaine with Maytag Blue Cheese."

Reviewed Seared Five-Spice Duck Breast with Plum Wine Sauce

Jul 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good but nothing special. The sauce does not thicken so is quite runny and mild. I forgot to add the butter but I don't think that would have made much difference. The duck was tender and moist and had a nice mild flavor."

Reviewed Rack of Lamb

Jul 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is so easy and really quick. I only made 1 rack for 2 of us and half the mustard mixture is a lot. I used 2 teaspoons of salt and that may be a little too much. The oven directions are perfect. I had ours in the oven for 22 minutes and then 15 to sit - perfectly medium rare."

Reviewed Ham Quiche

Jul 13, 2013 in on Food.com

I changed up the recipe to what I had on hand. I subbed diced cherry tomatoes for the bell pepper and Manchego cheese for the Swiss. I supplemented the half and half with skim milk but only used 2 cups which was still too much because it spilled over the pie crust. I prebaked the frozen pie crust for 5 minutes then added the filling and topped wi...

Reviewed Baja Chicken Salad With Taco Vinaigrette

Jul 12, 2013 in on Food.com

I made half this recipe for 2 of us and it is very good. I used cooked chicken so I ';marinated'; the cubed chicken with half the vinaigrette until I was ready to put the salad together. We did individual salads and I can';t imagine displaying/serving the salad as shown. It';s a fabulous presentation but how can you get all of what...

Reviewed Almost-Famous Animal-Style Burgers

Jul 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

OMG was this good!! I made these for 2 of us and it's soooo much like the real thing. I reduced the patties to 3 ounces but read on a blog 2 is more like it and I believe it because these were really thick burgers and hard to eat. I did not make the burgers 1/2" thick either. Cooking the onions was somewhat unusual but they were good as was the sa"

Reviewed Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Jun 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for 2 of us so halved the recipe. It is good but not as good as the reviews/rating or as I thought it would be. I didn't care for the vinaigrette. i think sauteed in lemon butter or olive oil and butter would have been better. I love all the ingredients. Also, the photo looks like there is either yellow tomatoes or yellow pepper and th"

Reviewed Tri-Tip Steak With Mushrooms and Peppers

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for Memorial Day dinner and it was really good. I served it with a red wine sauce from Bon Appetit. I'm not sure the marinade penetrated but didn't matter because the meat was perfectly done and tasty. The mushrooms and peppers were great also."

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