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vero beach, Florida

Member since Jan 2010

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Reviewed Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze

Mar 29, 2012 in Food Network Community Toolbox on

I used this recipe as a "base" recipe, and it worked out fabulous. I'm a dessert fanatic, and I am always looking for ways to cut calories and fat wherever possible, this is the perfect recipe to manipulate. First, I did a 50/50 of whole-wheat flour to all-purpose flour. Then, I did a 75/25 blend of dark brown sugar to white sugar ( keeping with ...

Reviewed Chicken Kiev

Jan 10, 2012 in Food Network Community Toolbox on

This recipe was excellent! I've only ever had frozen chicken kievs, so this was a real treat. The butter was simple and easy to make. I blended half fresh herbs with half dried, (only because I did not have 3 tablespoons worth of each) Next time for heat, I'd add some cayenne to the mix.
The overall proccess seems long, but I actually was...

Reviewed Tofu-Vegetable Stir-Fry

Jan 10, 2012 in Food Network Community Toolbox on

Overall I think this is a great base recipe. I used firm tofu instead of soft tofu. I also pan fried the tofu first in a little seasame oil for texture. The one and only thing I did not like, and if I were to make it again, is the balsamic vinegar. I did not think it belended well with the Asian theme. Next time I would use maybe rice vinegar or ...

Reviewed Banana Muffins with Mascarpone Cream Frosting

Dec 16, 2011 in Food Network Community Toolbox on

most delicious and moist banana muffin recipe ever! I did not have mascarpone, so i tried using ricotta instead....not terrible, but not a good substitute due to the grittness of the ricotta. But the muffins were so good they did not even need the frosting. Thanks Giada!""

Reviewed Sloppy Buffalo Joes

Nov 3, 2011 in Food Network Community Toolbox on

Once again Rachel Ray has taken a classic and made it unique, and healthy too. I used dill relish instead of diced pickles and served it on buttered french hamburger rolls. DELICIOUS!""

Reviewed Zucchini Bread

Oct 31, 2011 in Food Network Community Toolbox on

Wasn't my favorite zucchini bread recipe. I was actually kinda of dissapointed because it got such rave reviews and I always like Paula's recipes. I did cut the recipe in half to only make 1 loaf, so that possibly could have affected the end result. I did not think it was sweet enough with just 1 1/2 cups of sugar, and I think there was too much ...

Reviewed Super Quick Minestrone

Oct 16, 2011 in Food Network Community Toolbox on

Best minestrone soup recipe I've tried so far! The last few I've tried lacked so much flavor, but not this recipe. I used a 50/50 blend of Tuscan Chicken Broth and Beef Broth and it was amazing. I do recommend using pancetta if available, it adds a nice background flavor. I also did a 50/50 blend of fresh to dry herbs, as well as use both thyme a...

Reviewed Whole-Grain Pasta with Chickpeas and Escarole

Oct 5, 2011 in Food Network Community Toolbox on

First of all, loved the fried capers! My only negative mark would be the escarole. It didn't lend that much flavor to the dish, and it was still kind of bitter tasting. Next time, for palette pleasing reasons I would definately substitute spinach, and sautee the spinach first. But over all I really liked it, and would definately make this dish ag...

Reviewed Chicken and Mushroom Goulash with Gnocchi

Jul 6, 2011 in Food Network Community Toolbox on

This recipe was suprisingly good! The name isn't very intising, but it was full of flavor. I put about 3 to 4 teaspoons of paprika just to insure bold flavor. The only thing I would change is not to serve it with the gnocchi unless it is home-made. My gnocchi tasted like the plastic container it was vaccum sealed in. A good substitute could be ric"

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