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lori903

Charlotte, North Carolina

Member since Mar 2008

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Reviewed Pasta Ponza

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Almost miraculous how this all comes together when it looks like it won't ... I had visions of soggy bread crumbs ... but it was delicious and a keeper. Taking the advice of other reviewers, I added some garlic and a shallot to the tomato mixture before roasting. Very easy, very tasty. I definitely needed the pasta water to make it come togethe"

Reviewed Spaghetti Aglio E Olio

Sep 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a go-to recipe when you don't have many ingredients in the house. If you have parmesan and pasta, you can make this for dinner with a green salad, or as a side dish and no one would be disappointed. Love this, and don't forget the parsley!"

Reviewed Banana Bread

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

Like others, I make the full recipe and use a full-size pyrex loaf pan to bake into one loaf. I lower the temp to 325 after the first 45 minutes, then bake at 325 for an additional 20 or 25 minutes. Excellent bread, especially since I am not a nut fan."

Reviewed Roasted Sausages and Grapes

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

So very good! I can't decide which I like better, the hot or the sweet sausage. I made just 1/3 of the recipe as an appetizer, and I wish I had made more. I used a cast iron skillet to go from stove top to oven and back to stove top. This recipe is in Ina's "Foolproof" cookbook, but in the book she omits the red wine. I would not omit the wi"

Reviewed Chicken Stew with Biscuits

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

Perfect dish to make on a cold Monday night and eat it until Wednesday! I kept looking for a "chicken pot pie" type recipe, and this fills that bill nicely. No need for a full crust when you have the biscuits and the texture of the stew was creamy and wonderful. I wanted to make it again right away. I did not make any changes to this great rec"

Reviewed Weeknight Bolognese

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

This is exactly what it claims to be ... an easy sauce that can be made quickly and is very very tasty! I have no idea where Ina gets the "1 tablespoonful of salt" in this sauce -- I used a teaspoonful and thought it was plenty. I used all of the wine, and it tasted wonderful. I almost forgot the cream, because it honestly tasted great without "

Reviewed Chocolate Ganache Cupcakes

Sep 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Definitely very tasty, but you should not make them if you are looking for a traditional cupcake -- they would not be served at children's parties! Very chocolatey, very grown-up, almost like a "death by chocolate" dessert at a nice restaurant. Very very good, but even my boyfriend the dessert king could only eat one per sitting. I had enough b"

Reviewed Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles

Sep 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Making this again for Labor Day 2012. I have made many times, and every time I think, "This is so good, I could cook it and sell it." Luckily I already have a day job. BUT, this is the best pulled pork ever. I would never make it any other way, and I would never use a crock pot. Slow oven cooking is the best."

Reviewed Mustard Chicken Salad

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

This is excellent -- but only if you leave out a major portion of the salt. The first time I made it, I followed the recipe exactly and it was VERY salty. The second time, I just sprinkled salt to taste on the finished salad (did not add it to the dressing) and it was perfect. I was not a fan of tarragon until I tried this salad. The tarragon "

Reviewed Old-Fashioned Banana Cake

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

I don't know how anyone could think that this was anything less than GREAT. It is "old-fashioned" as the title says -- although the orange zest gives it a nice surprise. The frosting is sweet, but then it should be. It keeps well and when I make it for the two of us, we enjoy it for several days out of the fridge. It also makes a nice presentat"

Reviewed Individual Peach Upside-Down Cake

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

One of the best peach desserts ever, I used a little less of the crystallized/candied ginger, but I can't imagine not using the ginger at all -- the ginger gives it a much more upscale taste. I will make this again and again."

Reviewed Basic Sweet Pie Crust

Jun 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have been searching for the perfect pie crust for many years and have finally found it in this one. Flakiest ever. 100% butter crusts just do not hold up well in the oven. This one that combines butter with veg shortening has great flaky texture and does not wilt in the oven. I won't ever use another recipe for crust.
"

Reviewed Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds

Mar 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

The reviewer who wrote about the 8 minutes per side + 2 minutes per side on broil is exactly right. That timing made them perfect. This is an excellent appetizer that would be a huge hit at a party. They look like a caterer made them, yet only took 5 minutes to assemble. ""

Reviewed Scallops Provencal

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

Very fast and easy, just have everything chopped in advance, like Ina recommends. I made it just as the recipe -- but I can't imagine serving without the lemon. I didn't have shallots on hand, so I used white onion and just chopped extra fine. I will make this again and again; I served with quinoa and broccoli.""

Reviewed Mexican Chicken Soup

Oct 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. I added a bag of frozen corn (white/yellow mixed) and a can of black beans. It made A LOT of soup -- more than I really wanted with the addition of the corn and beans. Absolutely serve it with the toppings -- the avocado, blue corn tortilla chips, and sour cream really made the flavors come together. I can't imagine eating this ...

Reviewed Stuffed Red Peppers

Aug 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love this recipe, but I modify it a bit. I use ground turkey instead of beef/pork, quinoa instead of rice, and I never buy "jarred cheese/salsa" so use parmesan or whatever shredded cheese I have in the refrigerator. I also use chicken bouillon instead of beef. I hope that cuts Paula's calories down a bit! But it's still great!""

Reviewed Salmon with Brown Sugar and Mustard Glaze

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best salmon recipe that I have made, ever. We used a cedar plank and grilled for about 12 minutes on medium/medium-low heat. I will make this again and again. I did not bother with cooking the butter/honey/brown sugar -- i just melted the butter in the microwave and mixed all of the glaze ingredients together. Then I let marinate for about 4 h"

Reviewed Salmon with Brown Sugar and Mustard Glaze

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best salmon recipe that I have made, ever. We used a cedar plank and grilled for about 12 minutes on medium/medium-low heat. I will make this again and again. I did not bother with cooking the butter/honey/brown sugar -- i just melted the butter in the microwave and mixed all of the glaze ingredients together. Then I let marinate for about 4 h"

Reviewed Salmon with Brown Sugar and Mustard Glaze

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best salmon recipe that I have made, ever. We used a cedar plank and grilled for about 12 minutes on medium/medium-low heat. I will make this again and again. I did not bother with cooking the butter/honey/brown sugar -- i just melted the butter in the microwave and mixed all of the glaze ingredients together. Then I let marinate for about 4 h"

Reviewed Lemon Meringue Pie

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent taste -- I used a little less than 2/3 cup lemon juice (juice of 4 lemons, the zest and the limoncello. My only problem ... my pie had a bad case of the "weeps." After taking it out of the oven, I noticed some liquid along the edge of one side, and it continued to grow as the pie cooled. I did some online searching and found out this w"

Reviewed Lemon Meringue Pie

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent taste -- I used a little less than 2/3 cup lemon juice (juice of 4 lemons), the zest and the limoncello. My only problem ... my pie had a bad case of the "weeps." After taking it out of the oven, I noticed some liquid along the edge of one side, and it continued to grow as the pie cooled. I did some online searching and found out this "

Reviewed Israeli Couscous with Apples, Cranberries and Herbs

Nov 14, 2010 in Food Network Community Toolbox on Food Network

I just made this "ahead" for dinner tonight, and I am wondering if there will be any left to serve, because I keep going back for more to "sample." It is so so so good, my new favorite thing. Will be my "go to" dish for potlucks. I used only salt/pepper to season the dressing -- just shaken on and I normally would -- did not measure. Used all...

Reviewed Lemon Blueberry Cheesecake Bars

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I just put my first batch of these in the oven -- I have to comment on the lemon. The person who said they were so lemony that they caused her "face to contort" must have used UBER-gigantor lemons or zested the heck out of them. I tasted the filling before I put it in the pan, and it was heavenly and definitely not too lemony. I used two smallish...

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