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marianne.evans_11994585

Capitola, California

Member since Jul 2009

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Reviewed Spring Green Risotto Recipe : Ina Garten : Food Network

Feb 2, 2014 on FoodNetwork.com

This recipe is fabulous. I've made it several times just as written and it always gets raves. It's beautiful, festive and has wonderful flavors. Top it with a piece of roasted chicken and you have a fabulous company meal.

Reviewed Winter Vegetable Soup

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

Had to laugh at the lengthy review that said spices and herbs weren't available in the 50's. And where was that? ;-) I was cooking in the '50's and using many of my mother's recipes with fresh garlic, dried herbs, parsley. Granted, much more is available today and probably many tastes have changed. I will add more seasoning to the recipe but "

Reviewed Weekday Cassoulet

Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

this one's a keeper! The flavors were excellent. I couldn't find slab bacon in the three stores I tried (small town so I used 4 or 5 thick-sliced which was plenty. I served it to guests and they were wowed. For the person who didn't think it was attractive (wonder if he/she used the tomatoes I would suggest tossing chopped parsley over the wh...

Reviewed Pasta Ponza

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

Fabulous! So easy. I used rigatoni since I had it in my larder and it was more than the tomatoes needed. I put some of the pasta aside. I too used baby multi-color heirloom tomatoes and took Giada's suggestion of using grated cheese (which I never use) to make it even more simple and quick. It definitely needed some of the pasta water. I do...

Reviewed Lobster Corn Creme Brulee

Jul 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought this was excellent and so did my guests. I don't care to argue the fact that it is not a "true" creme brulee. It doesn't have enough eggs vs cream to be a "true" creme brulee I think. Also, I think it takes patience to blend it (don't use a food processor)...blend it really well. Then push it through a sieve or strainer. It's not go"

Reviewed Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

Apr 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for dinner tonite. It was good, but not great. I felt there was too much pasta and the lasagne noodles were a little difficult to deal with when eating. Also, the ricotta and spinach need salt. If I make this again, I will use penne or rigatoni for the pasta, and probably cook 3/4 pound. Perhaps mixing the ricotta and spinach together...

Reviewed Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

Apr 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for dinner tonite. It was good, but not great. I felt there was too much pasta and the lasagne noodles were a little difficult to deal with when eating. Also, the ricotta and spinach need salt. If I make this again, I will use penne or rigatoni for the pasta, and probably cook 3/4 pound. Perhaps mixing the ricotta and spinach together...

Reviewed Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

Apr 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for dinner tonite. It was good, but not great. I felt there was too much pasta and the lasagne noodles were a little difficult to deal with when eating. Also, the ricotta and spinach need salt. If I make this again, I will use penne or rigatoni for the pasta, and probably cook 3/4 pound. Perhaps mixing the ricotta and spinach together...

Reviewed Red Chard and Rice

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm a little confused by the reviewing process. It seems that those reviews before mine are talking about something other than the rice, which I am reviewing. I thought the rice recipe was fabulous and will make it again with a couple of changes. I used bacon, which turned out to be a bit fat so I drained the bacon grease. Next time I will not use...

Reviewed Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing

Oct 26, 2010 in Food Network Community Toolbox on Food Network

This is a fabulous salad! I make it quite regularly. Trader Joe's has a goat cheese (chevre) made with honey and is delicious with this salad. I also am able to find commercially grown watercress (it may be hydraponic) that often is more reliable than regular watercress which is often bitter. The dressing is nice for other greet salads. I was...

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