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mary-beth.einerson_8323373

Hilliard, Ohio

Member since Sep 2007

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Reviewed cheese grits

Mar 31, 2014 on FoodNetwork.com

Excellent. The only change I made was to use 4 cups of nonfat milk rather than a combo of whole milk and water

Reviewed Hollandaise Sauce

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

Excellent!! Not at all too lemony for us. We replaced the Canadian bacon with crispy bacon, smoked trout or smoked pancetta depending on each individuals personal preference. Also served it with some sliced tomato and spinach leaves. One egg per person made for a great almost guilt-free holiday meal."

Reviewed Poblano Stuffed with Chorizo, Shrimp and Rice

Oct 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved them! The poblano's from my garden were a bit smaller so used 12 instead of 6 (the recipe does need some proof reading/correction) and still had some stuffing left, so spread it in a glass baking dish and put the filled chilies on top. Definitely on the repeat list and next time I'll add some cilantro that appears in the video but not in ...

Reviewed Braised Baby Artichokes

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

Love artichokes but had never tried babys. After seeing Ann make them on the Ham show I decided to tackle them. They are much easier than expected and make a great side dish. The only adjustments I made were to use anchovy paste and a 1 to 1 ratio of white wine and chicken broth for the brazing liquid. I also used only six artichokes and 6 or s"

Reviewed El Cid Chili

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

An interesting take on chili. I made it per the recipe but in retrospect I believe the chorizo should have been the fresh Mexican variety rather than the cured Spanish type. Neither was specified but the cut into 1/2 inch cubes lead me to think Spanish. Needless to say this was very meat heavy!!! Post first serving I made adjustments by adding...

Reviewed El Cid Chili

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

An interesting take on chili. I made it per the recipe but in retrospect I believe the chorizo should have been the fresh Mexican variety rather than the cured Spanish type. Neither was specified but the cut into 1/2 inch cubes lead me to think Spanish. Needless to say this was very meat heavy!!! Post first serving I made adjustments by adding...

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