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la jolla cooking

indio, California

Member since Oct 2009

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Replied to olive oil poached salmon

19 hours ago on FoodNetwork.com

Annie, I have read your reviews for a long time. They are always right on. You must cook all day for the amount of reviews you do. Thank you for the excellent comments.

Reviewed sunday beef for weeknights this is a monday through friday alternative to spare ribs

Mar 7, 2014 on FoodNetwork.com

Wonderful. Be sure to cut potatoes in large pieces and pre-cook (a variety of methods would work). This will allow them to absorb some of the delicious sauce and still have that meat and potato feeling. Be sure to use a tender cut of steak and recommend a thick cut if you like it on the rare side. I used Welch's grape jelly

Reviewed lady and sons asparagus sandwich

Feb 24, 2014 on FoodNetwork.com

This was absolutely crazy good. The asparagus really came through as the star of the show. It must be very fresh...this is not the place to try using "old" asparagus. Next time I will reduce the amount of cheese and sauce since I am trying to go lower fat. Don't think that it will detract from it at all.

Food Network- if anyone...

Reviewed Baked Sweet Potato "Fries"

Feb 1, 2014 on FoodNetwork.com

I really dislike the new web format as well. How do you put recipes in sub-formats such as if it is a dip recipe...how do you get it into your "dip" folder?

Reviewed layered salad

Feb 1, 2014 on FoodNetwork.com

I totally agree. Liked the old web format much, much better.

Reviewed Roasted Red Pepper and Sun-Dried Tomato Soup

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

Disappointed. Extremely thick so it couldn't be strained without adding more chicken stock or water. Suspect that the dry sundried tomatoes (which I did hydrate for an hour) were the culprits. Has anyone tried using sundried tomatoes in oil? Also like another reviewer stated...it had a very strong tomato taste which over-powered the red peppers. "

Reviewed Roasted Red Pepper and Sun-Dried Tomato Soup

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

Disappointed. Extremely thick so it couldn't be strained. Could have added chicken stock to thin it, but then it would have been a different recipe. Suspect that the dry sundried tomatoes (which I did hydrate for an hour) were the culprit. Has anyone tried using sundried tomatoes in oil? Also like another reviewer stated...it had a very strong to"

Reviewed Pear Walnut Spice Cake

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

Such a moist delicious cake (even without the raisins). Baked beautifully however it took 1 1/4 hours. When I took it out, the surface still looked almost undercooked. However it was perfectly cooked thru. Next time I am going to mix white and wheat flour and substitute some Splendra for some of the sugar. Highly recommend. "

Reviewed Tomato Vegetable Casserole

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

good way to use up extra veggies...I agree with other viewers that the root vegtables need to be either parboiled or pre-baked before assembling the dish....and/or carmelize the onions."

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