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Reviewed Chicken, Artichoke and Cannellini Bean Spezzatino

Aug 25, 2013 in Food Network Community Toolbox on

I made this pretty much according to the recipe. I didn't have frozen artichoke hearts, so I used canned (drained and rinsed). I also decided to serve over ditalini, which was good. I'd definitely make this again. It was much more delicious than I expected it to be."

Reviewed Aromatic Noodles With Lime Peanut Sauce

Jun 22, 2013 in Food Network Community Toolbox on

This was very good. I made the sauce exactly as called for in the recipe, but might add a little more lime juice next time as I really couldn't detect the lime in the sauce. You could use whatever vegies you like. I added carrots for color. Red bell pepper would also be good."

Reviewed Strawberry Tarts

Mar 17, 2013 in Food Network Community Toolbox on

These tarts were very good. The shell is more of a cookie/shortbread shell than a pie crust shell and as other reviewers said it was hard. No, I didn't over work the dough, but I did make it in the food processor like Ina did and I think it is harder to control how much you work dough. I prefer pie crust, so the next time I'll cut back on the s"

Reviewed Spicy Pop Pulled Pork

Feb 3, 2013 in Food Network Community Toolbox on

This pulled pork was very tasty. I agree with the reviewers who said the sauce is too runny and greasy to serve with the pulled pork (I didn't see the episode where she pureed the onions, chipotles and sauce, but I still think it would be a little greasy). The next time, I will make my favorite barbecue sauce to serve with the pork. These are t"

Reviewed Braciole

Dec 31, 2012 in Food Network Community Toolbox on

While the flavor of this dish was good, the meat was tough even after cooking a full two hours. The next time I would use a tenderized round steak or even just a round steak. Also make sure you pound the meat uniformly thin. I would cook it at a lower temperature (300 degrees) for at least two hours or even 2-1/2 hours. I added toasted pine nu"

Reviewed Gnocchi with Prosciutto, Spring Peas, and Chanterelles

Feb 25, 2012 in Food Network Community Toolbox on

The gnocchi were very good, although mine started to disintegrate when I cooked them. This may have been partly my fault because I was afraid to work the dough too much. Don't be. Add enough flour and maybe even an extra egg to make sure the dough really holds together. I really wanted to like the sauce because it looked so good on the show, ...

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