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lindsayevz

San Diego, California

Member since Nov 2010

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Reviewed Shepherds Pie with Scallion-Cheese Crust

Dec 8, 2013 on FoodNetwork.com

WOW. I was skeptical because, really, cinnamon? But O-M-G. The cinnamon, along with a good quality merlot, gives it this warm earthy flavor that is unbelievable. I think I had three plate-fulls. To make it low carb, I used a head of cauliflower and 5 small-to-medium parsnips for a cauliflower and parsnip mash. Like others, I chose to mix the cheese--yellow...

Reviewed Eggplant Parmesan

Nov 9, 2013 on FoodNetwork.com

This is amazing. I make my own simpler sauce using 3 28 oz cans of tomatoes or 10 lbs of fresh tomatoes (when in season), an onion, couple cloves of garlic, 1-2 teaspoons of italian herbs, 2 bay leaves, and 1/2 cup of olive oil and simmer it for 2+ hours. Sometimes a little sugar too if the tomatoes are too acidic. What does it for me is the breading...

Reviewed Mom's Stuffed Eggplant

Oct 24, 2013 on FoodNetwork.com

I took this recipe and made it my own. I skipped the egg, breadcrumbs and parsley. Also skipped boiling the eggplant and just diced and sauteed it all together before stuffing the eggplants (used 2 mediumish ones). I used a can of stewed tomatoes and an italian cheese blend. I also added 1 tsp of italian seasoning and saaaaaaalt. My husband called...

Reviewed Chicken and Dumplings

Oct 10, 2013 on FoodNetwork.com

Oh, I dislike it when recipes lie! I simmered my sauce for like 30 minutes before it was thick enough to "coat a spoon." Not good when you have a house full of hungry people--two people. I used stock and half a cooked chicken I had leftover and used parsley and garlic instead of chives and half-and-half instead of buttermilk since that's all I had...

Reviewed Fresh Plum Tomato Sauce

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

I used Early Girl tomatoes since I purchased a 10 lb bulk box from my CSA share. This was awesome and simple, except the sauce was so watery, I had to simmer it for 2 hours to boil off some of the liquid. I think seed them/only use the pulp if you want a quick sauce. I added 1 tsp of white sugar (per 5 pounds of tomatoes, 3 tbsp of chopped fresh b"

Reviewed Grilled Pork Tenderloin

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

Very lime-y, but overall good. I only used 1/2 the amount of honey and 1 tsp salt. I usually do an apple cider vinegar and honey marinade with red pepper flakes. I also added a little of the adobo sauce to the marinade in with the pork, about 1 tsp. I found this really citrusy tasting, so much so that I didn't even use all of the reserved marinade"

Reviewed Lemon-Zesty Zucchini with Pine Nuts

Jun 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

I often just sautee the zucchini garlic and lemon zest since I don't want the oven heating up the place. I mix the ricotta with the juice from the lemon. We love lemon in this house. Love it. Fresh for summer with the abundance of zucchini"

Reviewed Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus

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

Ok--can you do ANY wrong when it involves Emeril's bayou seasoning!?!?!?!?!?!? Answer: no, no, and NO! Here's a tip though, only grill it skin-side-down. DO NOT FLIP! Leave the lid to the grill closed so it cooks the top effectively! "

Reviewed Blended Cherry Mojitos

May 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

My mom came into town, so I made these tonight! I was looking to make a traditional mojito. Then, I found this and I conveniently had a bag of frozen cherries in my freezer! I halved the recipe for my mom and myself, except for the simple syrup I used 1/2 cup water and 1/2 cup of sugar and used 1/2 cup of the mixture in the recipe. Still used 3 li"

Reviewed Baked Shrimp Scampi

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is AMAZINGGGGG! First time I made it as-is. Second time, I improvised with what I had on hand, and it was still AMAZINGGGGG. The backbone--garlic, lemon, butter, red pepper flakes--is key! I've done no bread crumbs both times and didn't miss it! I did a mixture of parsley and basil the second time. CAN'T. STOP. WON'T. STOP!"

Reviewed Easy Grilled Pork Chops

May 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy and SUPER delicious. Totally takes that weird pork-y flavor I sometimes taste in chops. Not super flavorful, but enough to one-up regular ol' grilled chops. Slightly spicy, slightly sweet. Completely delicious and easy. I had 2 extra large chops, which are probably 8-9 oz each. I used 2 TBSP honey and it's *just* enough--trying to be low carb"

Reviewed Skirt Steak Tacos with Roasted Tomato Salsa

Apr 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I only use this recipe for the salsa. It is good, but not fantastic. It always seems like something is missing. I don't know. Maybe it's me. Needs more salt? Lime? But for fresh, fire roasted salsa, it's the best I've had yet. Maybe a little garlic salt or let it sit a day (like ICanBurnWater suggested--btw, I feel you. Me, too. Me, too)"

Reviewed Chili-Rubbed Steak Tacos

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

This is my new go-to spice rub!! Amazing!! Made this with a 2 lb tri-tip. Decided to pat it dry, squeeze a half a lime over it, then rub it with the spices. I used 1 tsp of salt. The salsa is the best! I used Persian cucumbers, didn't peel or de-seed them, and I added a tomato just for the heck of it and a dab of olive oil. I can see how this woul"

Reviewed Skillet Rosemary Chicken

Apr 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and it was so good I thought I might die!! I didn't have that many mushrooms so I added in some carrots and onions. I halved the salt because I just had a feeling 1 tsp. would be plenty (t was). I also used only 1 lemon (both the zest and juice). Another idea I had was to pull it out half way through and spoon the fat over t"

Reviewed Strawberry and Rosemary Scones

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

The savory-sweet thing going on is awesome! I do, however, think that I will use less sugar next time, as the jam adds a particularly sweet element. I skipped the glaze for this reason. I got a ton of rosemary in my CSA this week, so I'm trying to come up with ways to use is--besides the typical rosemary-chicken, rosemary-pork, etc etc. This is go"

Reviewed Sweet and Sour Pork

Mar 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

More like sweet and SPICY pork. Glad I went with my intuition and only added 1 tsp. of red pepper flakes. I like it hot and it was perfect for me, with the addition of some sriracha of course! Used the pineapple syrup instead of pineapple juice and used maybe 1/4 cup brown sugar. Didn't have peanut oil. Used a wee bit extra sesame oil and the rest"

Reviewed Sweet and Sour Pork

Mar 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

More like sweet and SPICY pork. Glad I went with my intuition and only added 1 tsp. of red pepper flakes. I like it hot and it was perfect for me, with the addition of some sriracha of course! Didn't have peanut oil. Used a wee bit extra sesame oil and the rest coconut oil (IMO coconut oil gives it that authentic asian taste). Didn't have any bell"

Reviewed Pasta with Vodka Sauce and Sausage

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

This is written really odd as a single-serving recipe--many times my tired brain had a hard time multiplying by 6. I think this sauce was not spicy enough and not vodka-y enough. I will add a wee bit more of both next time. "

Reviewed Linguine with Shrimp and Lemon Oil

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

It's an ok base if you are well-versed in tweaks/customization of recipes. Mine turned out too bitter to enjoy. I think you need to use young/baby arugula. I used mature and it was awfully bitter (I much prefer baby arugula) I. guess if you used mature arugula, I would rough chop it, only use 1 cup and use 2 cups spinach. When zesting, you need to"

Reviewed Salmon Baked in Foil

Feb 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was really easy and delicious. Used canned tomatoes and red onion. Forgot the lemon juice. It was still really really good. Was almost like salsa on top. I didn't think this would be THAT good for how simple it is. Will definitely make again"

Reviewed Cast Iron Skillet Corn Bread

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

WOW!! This was the bomb!!!!! I actually used all half-and-half because that's all I had! Oh my soul. I could have devoured the entire pan. I also used a 12-inch skillet because that's the only size I have and it turned out just fine!! It wasn't too thin at all. I cooked it for 20 mins and it was perfect! Served this with chili! Delish! Bravo, Ale"

Reviewed Spicy Shrimp, Celery, and Cashew Stir-fry

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

I made some modifications based on what I had on hand and it was SO GOOD! I used a bag of frozen stir fry veggies rather than celery. I mixed the soy sauce, sesame oil, sherry, garlic, and ginger (1 t. ginger powder) all together into a sauce and added it all at the end for about a minute. I also added 1 T. of garlic chili paste rather than red pe"

Reviewed Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Nov 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I only bought a turkey breast since I didn't need a whole turkey, but I used this recipe for inspiration. I butterflied the breast, smeared the herb butter all in it (used sage and rosemary), then rolled it, poured a little bit of the melted butter on it, poured a little maple syrup on it, wrapped it with bacon, tied it, and roasted it. It was AMA"

Reviewed The Lady's Chicken Noodle Soup

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

I only used this recipe for the stock. I didn't have lemon-pepper, so I used 1 t. pepper and the zest from one lemon. I also didn't want to use my only onion I had, so I used green onions instead, and I omitted the boullion. I think the key here is the italian seasonings. I also added 1 t. of dried thyme and 1 t. of dried rosemary. The broth was s"

Reviewed The Lady's Chicken Noodle Soup

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

I only used this recipe for the stock. I didn't have lemon-pepper, so I used 1 t. pepper and the zest from one lemon. I also didn't want to use my only onion I had, so I used green onions instead. I think the key here is the italian seasonings. I also added 1 t. of dried thyme and 1 t. of dried rosemary. The broth was so flavorful. It was by far m"

Reviewed Flank Steak Tacos with Guacamole

Nov 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow. I've made steak tacos out of this cut of meat before, but man oh man the tequila and lime is KEY for flavor and tenderizing! I *was* going to make this last night, but per so many others' reviews suggesting to marinate longer, I held off and made them tonight instead. That 24 hours of marinating did amazing things. I actually used 3/4 c. of b"

Reviewed Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Nov 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this using one can of diced tomatoes and two cans of tomato sauce. The plan was to use just one can of sauce, but I accidentally opened two cans...oops. I also subbed two jalapenos, one with seeds, one without. I doubled the spices and added 1 T. of brown sugar, to accommodate the extra tomato sauce. I also added a cup of red kidney beans. "

Reviewed Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Nov 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this using one can of diced tomatoes and two cans of tomato sauce (the plan was to use just one can of sauce, but when I accidentally opened two cans, well, that's what happened). I doubled the spices and added 1 T. of brown sugar, to accommodate the extra tomato sauce. I also added about a cup of red kidney beans. I accidentally added 1 c."

Reviewed Flank Steak Tacos with Guacamole

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

Wow. I've made steak tacos out of this cut of meat before, but man oh man the tequila and lime is KEY for flavor and tenderizing! I *was* going to make this last night, but per so many others' reviews suggesting to marinate longer, I held off and made them tonight instead. That 24 hours of marinating did amazing things. I actually used 3/4 c. of b"

Reviewed Chicken Marsala

Oct 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

The chicken was really good! I used b/s thighs. Per others' suggestions I doubled the sauce and mixed it all with spaghetti. I think the only thing this needs is salt to taste. Otherwise I wouldnt change a thing. Btw I don't recommend subbing breadcrumbs for flour lol "

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