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kmonast

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Reviewed Cranberry-Serrano Relish

Nov 27, 2013 on FoodNetwork.com

I don't have a review yet because we aren't eating it until tomorrow, but for those using this recipe for Thanksgiving 2013 - DON'T PUT YOUR HANDS NEAR YOUR EYES AFTER HANDLING THE PEPPER.

Reviewed Kheema: Indian Ground Beef with Peas

Jan 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I found this recipe in a search of "beef" and "cilantro" - the two ingredients I needed to use. Instead of ground beef I used stew beef, served it over brown rice, and it was absolutely DELICIOUS! My husband and two adult sons devoured it."

Reviewed Strawberry Shortcake

Jun 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Reduced sugar to 1/3 cup, as I don't like oversweetened fruit and because we used freshly picked strawberries with their own wonderful flavor. The orange liquer was a wonderful addition. Made my own homemade cream, sweetened with only a few tablespoons of confectioner's sugar and a tsp of vanilla extract. A real hit with our company."

Reviewed Turkey Waldorf Salad

Jun 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow! Just Wow! Made it exactly as written, except added some dried cranberries. It was a hit with our company and with my husband. I wouldn't change any other thing."

Reviewed Tuscan Vegetable Soup

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

What a flavorful way of getting your vegetables. I made the broth from the previous meal's chicken carcass and added all the nice, juicy meat to the other ingredients. Filling and bold, not to mention easy.""

Reviewed Sweet and Spicy Coleslaw

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This has become an all time favorite but I think ONLY because I drastically cut the sugar from a cup to 1/8 cup."

Reviewed Sweet and Spicy Coleslaw

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This has become an all time favorite but I think ONLY because I drastically cut the sugar from a cup to 1/8 cup. I still give it 5 stars though."

Reviewed Chopped Asparagus Salad

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Incredible taste for such an easy recipe. Had some fresh cilantro and yellow bell pepper t use up, so added that. Excellent accompaniment to our ribs and potato salad."

Reviewed Espresso Martini

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used to think I had to visit a professional bartender to get the right espresso martini. I've learned through this recipe that I can make my own in the comfort of my own home. I never seem to have any orange vodka in the house when I decide to make these, but I've found that adding a couple of splashes of orange juice is pretty good."

Reviewed Chicken Parmesan

Apr 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful flavors and much easier than the recipe looks. That is, you can make the sauce whenever you want (as long as you keep it warm) and focus on the chicken."

Reviewed Meat Loaf

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best meat loaf ever, doubled to serve 8 people for an ad hoc birthday dinner. My husband was a little skeptical when he saw I was making his meat loaf with a new recipe, but raved about it and all went for seconds. Not much was left over for the next day, so if you like leftovers, make lots.

Reviewed Champagne Ginger Cocktail

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

When I first saw Vodka as an ingredient, I was skeptical - yet intrigued. It was an interesting and tasty use of the Prosecco (which I substituted for the Champagne. I used 1 tbsp per 8-oz glass (didn't have any flutes and it was just enough ginger - especially with the cocktail-soaked piece of candied ginger at the end!

Reviewed Champagne Ginger Cocktail

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

When I first saw Vodka as an ingredient, I was skeptical - yet intrigued. It was an interesting and tasty use of the Prosecco (which I substituted for the Champagne). I used 1 tbsp per 8-oz glass (didn't have any flutes) and it was just enough ginger - especially with the cocktail-soaked piece of candided ginger at the end!

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