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karenw1101

Basking Ridge, New Jersey

Member since Oct 2006

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Reviewed seared cod with chive butter sauce

Jul 11, 2014 on FoodNetwork.com

Fabulous!! The cooking method for the fish worked perfectly -- my looked just like the photo (and that never happens!!). I didn't have any trouble with the sauce thickening, maybe it was because I used less wine? This one is a definite keeper!

Reviewed grilled spicy sausages with onion marmalade

Jun 25, 2014 on FoodNetwork.com

I made the onion marmalade and it was fabulous! I grilled a sausage wheel and then squeezed fresh lemon on the grilled sausage. I cut the sausage into serving size pieces and served it on top of the marmalade. Yum!

Reviewed fast blue cheese dressing

Mar 30, 2014 on FoodNetwork.com

Great recipe -- fast, easy delicious! I added a bit more worcestershire sauce and also some fresh squeezed lemon juice for extra zip, loved this version of blue cheese dressing!

Reviewed caprese tartlets

Feb 5, 2014 on FoodNetwork.com

Excellent little tartlets and look impressive too! I love Caprese salads so I knew I would like these but would others at the party of picky eaters? Indeed they did, as they were devoured and the first thing on the table that was gone. I did everything as directed in the recipe except I used a balsamic demi glaze on the top (just a few drops) and...

Reviewed saucy trout

Feb 5, 2014 on FoodNetwork.com

I liked this recipe -- it was quick, easy and tasty. When I cooked the fish in the pan I let it cook for a few minutes in a hot pan with some olive oil so the skin of the trout would be a little more "crispy". Then I added white wine to the pan and covered it so the rest would cook -- it was good. Rather than yellow mustard I used Dijon. I would...

Replied to Baked Macaroni and Cheese

Nov 27, 2013 on FoodNetwork.com

I have made the dish the day before (except for the bread crumbs) and put in the frig. overnight. The next day I add the bread crumb mixture on top and pop in the oven. Bake covered to start and then uncover. If you bake with convection it makes the top golden brown, panko bread crumbs make it crunchy.

Reviewed Herb Roasted Pork Loin with Parsley Shallot Sauce

Aug 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe -- I love Ellie's recipes because they are easy, healthy and delicious! I grilled my pork roast because it was small, the flavor was delicious and it turned out to be very moist. I had leftover pork and sauce, so I made a sandwich for lunch the next day with the pork, thinly sliced radishes, for crunch, and then used the leftover"

Reviewed Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette

Jul 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Tasty and different, this would make an impressive appetizer if served in small individual portions. The only thing I did a little differently was to cut down just a bit on the honey as I am not a fan of overly sweet things. Also, I used hot chicken sausage because it's what I had on hand, it worked very well. I think you can use a"

Reviewed Sunny Morning Muffins

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

These are very good & easy to make on top of it! They are a little dense but that could be because I realized half way through the process of making these that I didn't have baking soda -- so I substituted with double the amount of baking powder. I cut the sugar by about 1/3 of a cup and that worked well. I'm not sure how the baking powder vs. ba"

Reviewed Marinated Lamb Chops

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

Really fast, really easy and really good! A great recipe to use when you are looking for something different in a marinade, and want something that you will probably have all the ingredients on hand. The Mediterranean flavors work very nicely together, especially with lamb. I imagine it would also work well with chicken. Didn't change a thing th"

Reviewed Blackberry Cobbler

May 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious and super simple without a lot of ingredients. You just might be able to pull it off without a trip to the store! The only thing I did differently was to cut back a bit on the sugar because I am not a fan of super sweet deserts. The possible berry/fruit combinations for this dish are endless, I can't wait to try them all! "

Reviewed Mango Margaritas

May 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Loved 'em! I whipped up a batch for Cinco de Mayo and they were a big hit! If using jarred mangos in extra light syrup, which is what I used, DO NOT add the extra sugar, it is not needed. If using fresh fruit, you can add some extra sugar but I would cut way down on the amount. "

Reviewed Marinated Lamb Chops

Apr 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really fast, really easy and really good! A great recipe to use when you are looking for something different in a marinade, and want something that you will probably have all the ingredients on hand. The Mediterranean flavors work very nicely together, especially with lamb. I imagine it would also work well with chicken. Didn't change a thing an"

Reviewed Ham and Cheese Spirals

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

Really good and well received as an appetizer at Easter dinner. I read the reviews, which I ALWAYS do before trying a new recipe and took the advice of a few reviewers. Since I was making ham & cheese spirals I added Dijon mustard to the EVOO mixture and upped the oil slightly, the Dijon mustard added a nice flavor. Once assembled, I rolled out t"

Reviewed Brussels Sprouts with Balsamic and Cranberries

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

I made these for Christmas dinner and they were very good. I agree with some of the other reviewers in that the glaze is very sweet and really "seizes" up as it cools but it works well with the Brussel sprouts. Also I don't think you need nearly as much glaze as it calls for - half the amount works just fine, otherwise the sprouts become too swee"

Reviewed Sherried Sardine Toast

Dec 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this twice now -- the first time it was 4 stars, the 2nd time 5 stars plus with a minor change and addition. I found sardines that were packed in extra virgin olive oil and lemons, so I used that oil for the dressing which had great flavor. I fileted the sardines because I personally am not a fan of "crunchy bones" in fish but have fo"

Reviewed Maple-Mustard Chicken Thighs

Dec 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved this recipe! It's so simple and easy. I followed one reviewers suggestion to bake at a higher temperature for 10 minutes, then back to a lower temperature, then broil for 3 minutes at the end to get the chicken extra crispy. The chicken was so crispy, it really didn't even need the last minute broil. I subsituted oregano for the marjoram b"

Reviewed Baked Macaroni and Cheese

Dec 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I think this is a great base recipe to play with. I took it to a party where everyone brought a dish and my doubled recipe all went with excellent reviews from all-especially from the kids! I came up with a few changes after reading the reviews:
1. Up the amt. of butter by a TBS or so & saute onions in the butter before you add the flour...

Reviewed Baked Macaroni and Cheese

Dec 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I think this is a great base recipe to play with. I took it to a party where everyone brought a dish and my doubled recipe all went with excellent reviews from all-especially from the kids! I came up with a few changes after reading the reviews:
1. Up the amt. of butter by a TBS or so & saute onions in the butter before you add the flour...

Reviewed Roasted Salmon With Walnut-Pepper Relish

Nov 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent dish, easy to make and makes for a great presentation. As with some of the other reviewers, I didn't have walnut oil so I just used olive oil and it was fine. Also because I had chopped walnuts instead of whole, the toasting time was about 3 minutes. The MINUTE you start to smell the roasting nuts you need to take them out of the oven,"

Reviewed Light Baked Spaghetti

Nov 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really enjoyed this dish, it was excellent. I followed the recipe almost to the tee - I did add extra cheese, negating the "light" part of the dish, used a hot italian chicken sausage for a little more kick and whole wheat linguine instead of angel hair because it was what I had on hand. I also added a little red wine to the tomato/sausage/vegg"

Reviewed Who Loves Ya Baby-Back?

Oct 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought this was a good recipe. I came up with 4 stars because the method of cooking was a 5 and the rub & marinade were a 3. The ribs were extremely tender - I did however cook them longer and at a slightly higher temperature than indicated. I also used a reviewers suggestion to add some BBQ sauce to the marinade while cooking it down to make "

Reviewed Maple-Mustard Chicken Thighs

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved this recipe! It's so simple and easy. I followed one reviewers suggestion to bake at a higher temperature for 10 minutes, then back to a lower temperature, then broil for 3 minutes at the end to get the chicken extra crispy. The chicken was so crispy, it really didn't even need the last minute broil. The mustards can definitely be mixed u"

Reviewed Charred Corn Salad

Jul 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe!! The charred fresh corn makes this dish different and takes it over the top. I knew I would like this salad, but I took it to a BBQ where there were going to be some very picky eaters, I was nervous. Guess what--they loved it! I was surprised and delighted! Other reviewer suggestions as to additions, i.e. fresh chopped cilantro or p"

Reviewed Crispy Grilled Chicken Thighs

Jul 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good and certainly different - who would have thought that grilled breaded chicken could work! I took another reviewers suggestion and made "chicken fingers" and also used panko bread crumbs --- the chicken was very crunchy and moist. The only thing was that it did not get golden brown. I added a little oil to help it brown and it worked to"

Reviewed Asian Grilled Salmon

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is FANTASTIC!! After reading the recipe and then the reviews, (reading reviews is a MUST), it seemed that the recipe needed something sweet to counter the salt of the soy sauce. I added some Mirin and fancy grade maple syrup, which is a very mild tasting maple syrup -- and "wa-la"...PERFECTION! Also, because there is nothing worse th"

Reviewed Bobby's Baked Tilapia

May 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

I loved the simplicity of this dish but ..... taste wise it was just ok for me. I found it seriously lacking in flavor and ended up adding a mixture of lemon juice, EVOO & dijon mustard to try and pick up the flavor level. Tilapia is a very mild fish to begin with so I think it needs more than just 2 ingredients (lime & butter)to be at it's best. "

Reviewed Corn Casserole

Apr 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is fantastic and couldn't be easier to make! I made a double batch for Easter dinner and almost all of it went. It is a perfect compliment with a cured ham, a little sweet to counter balance the salt of the ham. The only thing I might do differently the next time is cut down on the butter a little bit. A real southern classic--try it,you'll"

Reviewed Caribbean Chicken Wings

Apr 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is delicious! I didn't have a lot of the ingredients on hand but I REALLY wanted to make it, so I had to improvise. I put in the ingredients I had and subbed or left out the rest (reg. sugar not brown, fresh ginger not ground, red onion not green, jalepeno pepper not haberno and no fennel seeds or OJ). I also added olive oil...whizz...

Reviewed Pan-Fried Trout

Nov 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is fantastic and really simple to make! I just did a couple of things a little differently. I used seasoned panko bread crumbs because I prefer a "crunchier" texture topping and didn't have the fresh herbs on hand. I also made additional toasted bread crumb topping with the leftover breadcrumbs from dredging in the frying pan with extra virg...

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