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mamareen

Jupiter, Florida

Member since Sep 2007

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Reviewed Osso Buco Milanese

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

As usual, another great recipe from Tyler Florence. I did substitute the Marsala for a dry Chardonnay, and instead of the gremolata I just poured some lemon juice over the finished dish. I do prefer to "manicure" the veal shanks before serving, as they can get messy if you don't. I also serve the bones for those who enjoy the marrow. Also, I alway"

Reviewed Individual Berry Crisps

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

I have made this with all sorts of fruits--my latest was nectarines and blackberries--both fresh--and all sorts of cereals--and it is sooooooo good! I also make it in a large baking pan to save time. It also keeps well (as long as my husband get at it too often)! A wonderful and easy recipe."

Reviewed Blueberry and Nectarine Cobbler

Sep 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have been baking desserts for 35 years to feed a sweet-loving husband, and he told me this is one of the three best desserts I have ever made, and I couldn't agree more. I had to use frozen blueberries, so I doubled the amount of cornstarch in the recipe, as I knew they would be juicier than fresh (I didn't have any tapioca starch in my pantry)...

Reviewed Blueberry and Nectarine Cobbler

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

I have been baking desserts for 35 years to feed a sweet-loving husband, and he told me this is one of the three best desserts I have ever made, and I couldn't agree more. I had to use frozen blueberries, so I doubled the amount of cornstarch in the recipe, as I knew they would be juicier than fresh (I didn't have any tapioca starch in my pantry)...

Reviewed Raspberry-Ricotta Mousse

Sep 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I bought ricotta that was already creamy, so I didn't have any chalky problem, and this WAS creamy, but it just lacked taste beyond the creaminess. It tasted as though I was just eating a bowl of whipped cream, even though I added many more fresh raspberries to the mix. I was hoping for something more like the filling of a cannoli. Oh well.......""

Reviewed Potato and Goat Cheese Pierogies

Jul 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

A step seems to be left out of the directions for cooking. You would need to gently boil the pierogies until they float to the top. Then you take them out and dry them a bit on a clean tea towel, then you fry them (and I have always used butter for this). Personally, I would gently fry them with the onions until both the onions and the dough becom"

Reviewed Apple and Prune Stuffed Pork Loin

Apr 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was superb, even though I cooked the pork loin a bit too long. I managed to stuff it okay, but I had left over stuffing that I put in a small casserole and heated it in the oven. I made gravy with the juices left in the pan, I added some wine and chicken broth with a tablespoon of corn starch to thicken. It was a memorable meal, and making the...

Reviewed Easy Sticky Buns

Mar 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

These were good, but not great. I believe the oven temperature was too high. The tops were almost burnned, and the insides were almost raw. Too bad, my expectations ran high, as I adore both puff pastry and Ina."

Reviewed Bacon and Sage Potato Pancakes

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummmmmmmm....however, I also fry my potato pancakes in bacon fat, just as my Polish grandmother did, and I find this takes it over the top. This is not to take anything away from this great recipe, or the wonderful Ms. Anderson."

Reviewed Fried Green Tomato BLT

Mar 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

So let me get this straight; we are supposed to make 24 CUPS of Remoulade sauce so we can use ONE tablespoon for the sandwich, and store the rest in the refrigerator? For what, in case the Army comes through our kitchen looking for something to eat? Also, why would anyone need THREE CUPS of buttermilk and THREE CUPS of flour for ONE tomato? Come on,...

Reviewed Shrimp and Sausage Jambalaya

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

To snurbcooks: Ever hear of boiled ham or fresh ham???????????"

Reviewed Shrimp and Sausage Jambalaya

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is for snurbcooks: What about boiled ham or fresh ham? They're NOT smoked!"

Reviewed Garnet Yam, Bacon, and Apple Hash

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

I just made this fantastic recipe for the second time this morning. The only thing I do differently is to cook the sweet potatoes in the microwave until they are almost done, and I also add a pinch of cayenne pepper, and a shake of pumpkin pie spice. It is a great recipe. This morning instead of bacon, I used some pulled pork that we left over, and...

Reviewed Garnet Yam, Bacon, and Apple Hash

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have just made this tasty dish for the second time this morning. The first time I made it, I followed the recipe exactly. This morning, however, I microwaved the sweet potatoes (yams are too difficult to find as true yams are from Africa and are huge) until they were almost done. I used galas instead of Granny Smiths, leftover pulled pork (without...

Reviewed Garnet Yam, Bacon, and Apple Hash

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just made this fantastic recipe for the second time this morning. The only thing I do differently is to cook the sweet potatoes in the microwave until they are almost done, and I also add a pinch of cayenne pepper, and a shake of pumpkin pie spice. It is a great recipe. This morning instead of bacon, I used some pulled pork that we left over, and...

Reviewed Sweet Potato, Bacon and Apple Hash

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

We LOVED this dish. I made it as written, but added a slight dusting of cayenne and cinnamon while cooking.
We finished it this morning over cheese grits. Yummmmmmmmmmmmmm!

Reviewed Peanut Butter Pie

Jan 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

We just finished this pie today, even though I made it almost a week ago, because it was soooo rich! I am not complaining, however, as it was delicious. I didn't have a chocolate pie crust on hand, so I made a graham cracker crust which included some ground pecans for crunch. As I was making the crust I happened to look up and see some chocolate...

Reviewed Deep-dish Apple Pie

Dec 2, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving and I was disappointed. The people I brought it to thought it was good, but I am very critical of what I make. I thought the filling had too much flour and was "gummy". It wasn't as flavorful as it should be, perhaps it needed more spices. I have been baking for 52 years, so I know what I'm doing in the kitchen. I had...

Reviewed Buffalo Chicken Cheese Balls

Oct 21, 2010 in Food Network Community Toolbox on Food Network

Excellent recipe. I used 1/2 of a fried chicken breast which I peeled the skin off of, and put it in the processor with the other ingredients. I cut way back on the worcestershire sauce and used the last of the gorgonzola I brought back from Paris for the dip. Yummy! I served it with celery sticks and my husband and I had a great lunch.

Reviewed Buffalo Chicken Cheese Balls

Oct 21, 2010 in Food Network Community Toolbox on Food Network

I only had a half of a fried chicken breast, but I peeled off all the coating and skin and put the meat in a food processor with the rest of the ingredients scaled down and they were WONDERFUL! I only used two drops of Worscestershire sauce as I am not fond of it, and I didn't have Panko crumbs so I used Italian style bread crumbs, and I used the...

Reviewed Chocolate-Dipped Cannoli with Orange Ricotta Filling

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

Candied citron and candied orange peel are two different fruits. It is easier to find candied orange peels, but try the citron if you can get it. Around Thanksgiving is a good time to look for the citron. I buy a few containers as I really enjoy the taste, and they keep well.

Reviewed Shaggy Man Split Pea Soup

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

To the Brabants: Use the house seasoning or any other seasoning to taste. Since the recipe calls for salt and pepper already, I would use very little, or just use the house seasoning as it contains salt and pepper. Taste it and add more only if it needs more--according to your taste. Remember, you can always add more, but you can't subtract it once...

Reviewed Chicken and Pepper Jack Taquitos

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

If you're using 8 tortillas and each one requires 1/3 cup of cheese, then wouldn't you need 2 2/3
cups of cheese rather than the 1 1/3 cup as stated in the recipe? Also, I suggest not only draining the canned peppers, but patting them dry too. I would also cut the chicken a bit smaller than 1 inch. Just saying.......

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