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marymblue

Sycamore, Georgia

Member since May 2009

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Reviewed Gwen's Old-Fashioned Potato-Beef Casserole

Aug 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

I added lots of salt & pepper to mine due to the reviews that said it wasn't flavorful enough. I think that was all it needed. I did not peel my potatoes before I sliced them because I like the rustic feel. I didn't have cheddar cheese, so I used Monterey Jack, which turned out fine. Also, I added a can of drained Veg-All in between the potato"

Reviewed Gwen's Old-Fashioned Potato-Beef Casserole

Aug 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

I added lots of salt & pepper to mine due to the reviews that said it wasn't flavorful enough. I think that was all it needed. I did not peel my potatoes before the sliced them because I like the rustic feel. I didn't have cheddar cheese, so I used Monterey Jack, which turned out fine. Also, I added a can of drained Veg-All in between the pota"

Added Recipe Photo to Wilton Stabilized Whipped Cream

Aug 7, 2013 on Food.com

Reviewed Wilton Stabilized Whipped Cream

Aug 7, 2013 in null on Food.com

Absolutely loved this recipe & so glad that I now have a way to make my whipped cream hold up for piping on cakes. I made whipped cream icing for my daughter';s birthday cake using this recipe. I piped it on the day before the party & it still looked just the same the next day for the party!"

Reviewed Steak and Greens

Apr 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good southern comfort food. My whole family like it. However, I never did figure out why we browned the flour. (?) I did it because the recipe said to, but I did not notice any flavor difference than from regular flour. Anyhow, recipe was very good.""

Reviewed Eggplant Gratin

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

I did not care for this recipe. I thought I would love it because I love eggplant parmesan or anything eggplant for that matter. However, I was disappointed. The ricotta/ egg mixture just killed it to me. From now on, I will just stick with eggplant parmesan. I love Ina Garten & really enjoy most of her recipes so no offense to her personall...

Reviewed Sicilian Sweet and Sour Chicken

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

Awesome recipe! I didn't bother with pounding or flouring, dredging chicken. Instead, I just used chicken tenderloins, cut up in chunks, & cooked in olive oil until browned. I made the sauce as the recipe instructs, & then threw the chunks of cooked chicken in at the end. I thickened the sauce with a little cornstarch & water. I then served a"

Reviewed Macaroni Salad

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

This one just didn't do it for me. No offense to Paula, I love her & most of her recipes. I just didn't care for this at all."

Reviewed Sauteed Flounder with Tomatoes and Olives

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

Wonderful dish! I loved the olive mixture sauce over the top! It was great. The only thing I think I will do differently next time is just bake or steam my fish instead of breading & cooking in oil. My husband has a heart condition so I try not to make much food fried or even "somewhat fried." The sauce was so tasty, I think it would be great"

Reviewed Pastitsio

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

Very good. I thought it was a perfect combination of flavors. I did not think that the cinnamon was overpowering as some people said in their reviews. It was just right. I used all ground beef in place of the lamb. My whole family loved the meal... even my 2 & 3 year olds. This dish is great to make for a crowd & has elegant flavors. I serv"

Reviewed Tiered Chocolate Buttercream Cake

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

I wish I could review it right now, but I have a couple questions before making it. First of all, the frosting recipe mentions warming the egg whites but is this safe to use uncooked eggs in an icing? Second question, there is no mention of using dowel rods to support the tiers. Did the layers fall in at all? Do I need dowels?"

Reviewed Tiered Chocolate Buttercream Cake

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

I wish I could review it right now, but I have a couple questions before making it. First of all, the frosting recipe mentions warming the egg whites but is this safe to use uncooked eggs in an icing? Second question, there is no mention of using dowel rods to support the tiers. Did the layers fall in at all? Do I need dowels?"

Reviewed Tiered Chocolate Buttercream Cake

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

I wish I could review it right now, but I have a couple questions before making it. First of all, the frosting recipe mentions warming the egg whites but is this safe to use uncooked eggs in an icing? Second question, there is no mention of using dowel rods to support the tiers. Did the layers fall in at all? Do I need dowels?"

Reviewed Tiered Chocolate Buttercream Cake

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

I wish I could review it right now, but I have a couple questions before making it. First of all, the frosting recipe mentions warming the egg whites but is this safe to use uncooked eggs in an icing? Second question, there is no mention of using dowel rods to support the tiers. Did the layers fall in at all? Do I need dowels?"

Reviewed Tiered Chocolate Buttercream Cake

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

I wish I could review it right now, but I have a couple questions before making it. First of all, the frosting recipe mentions warming the egg whites but is this safe to use uncooked eggs in an icing? Second question, there is no mention of using dowel rods to support the tiers. Did the layers fall in at all? Do I need dowels?"

Reviewed Mexican Pot Roast Tacos

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

Great recipe! Tastes like from a mexican restaurant! The only changes I made was that I used 1 tsp. ceyenne instead of 1 Tbsp. because my kids & husband can't handle it too spicy. It turned out perfect for those who can't handle spicy foods. Also, on the salsa, I used a whole, seeded, chopped jalepeno pepper in the place of the serrano pepper bec"

Reviewed Mexican Pot Roast Tacos

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

Great recipe! Tastes like from a mexican restaurant! The only changes I made to the recipe was that I used 1 tsp. ceyenne instead of 1 Tbsp. because my kids & husband can't handle it too spicy. It turned out perfect for those who can't handle spicy foods. Also, on the salsa, I used a whole, seeded, chopped jalepeno pepper in the place of the serr"

Reviewed Mom's Stuffed Eggplant

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome dish! Both my husband & father in law (whom we live with) saw me preparing this dish & asked what was for dinner & I told them. My husband said "yuck" & my father in law just looked at me with raised eyebrows. However, when dinner was served, & they tried it... they both loved it! To top it off, my 2 & 3 year old liked it too! I serve"

Reviewed BBQ Turkey Meatloaf

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

Very good. I have made this meatloaf with the turkey as the recipe calls for, as well as with ground beef another time. Both are wonderful!"

Reviewed Macaroni and Cheese

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

Very good to serve alongside any barbeque dish. I made it with the Neely's BBQ turkey meatloaf. The bacon in the mac & cheese give it a smoky flavor which accompanies BBQ based meals wonderfully. However, I would only serve this with a BBQ based dish. I would serve regular homemade mac & cheese with any other meal. My whole family liked the d"

Reviewed Herb-Crusted Roast Beef with Horseradish Cream

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

This recipe was really good. I was impressed that an eye of round could be tender enough but it was. I cooked mine to about 147 degrees simply because my family is picky about red in their meat even though I love it. The roast was really good although I think I'll use a little less mustard powder next time... it seemed a little overpowering but"

Reviewed Chicago Style Pizza

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Turned out great. The only thing I will do differently next time is cook my fresh spinach & mushrooms BEFORE putting them on the pizza because as they cooked on the pizza, it created quite a bit of liquid. I had to tilt the pan over the sink when the pizza was done & drain off all the extra juice. Even then, when I sliced it, quite a bit of liquid...

Reviewed Cinnamon Rolls

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

PERFECT cinnamon rolls! Couldn't be better. I used shortening instead of butter in the dough. I baked them for about 23 minutes instead of the whole 30. I did not use any sugar on the bottom of the pan because of what some of the reviews said about it. I just used softened butter & VERY liberally buttered the pan before placing the rolls on it....

Reviewed Cinnamon Rolls

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

PERFECT cinnamon rolls! Couldn't be better. I used shortening instead of butter in the dough. I baked them for about 23 minutes instead of the whole 30. They turned out PERFECT & my whole family was impressed."

Reviewed Strawberry Shortcake

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

YUMM! My whole family loved it!"

Reviewed Banana Pudding

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

YUMM! This was really good. This was my first time making it from scratch. I also made home made whipped cream for it. Awesome!"

Reviewed Almost-Famous Breadsticks

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

These were very good. I served them with spaghetti & my children decided to just eat the break sticks & didn't eat their spaghetti. Next time, I will use a little less salt in the butter brush mixture. It made the bread sticks a little too salty. However, they were still very good."

Reviewed Roasted Spicy Mayonnaise Chicken Breasts

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

I thought the combination of spices was kind of strange but they tasted well together. I used chicken breast cutlets instead of whole breasts so I could make chicken filet sandwiches out of them. This worked great. I topped them with provolone cheese, lettuce, & tomato. This recipe made for a tasty chicken sandwich. "

Reviewed Roasted Spicy Mayonnaise Chicken Breasts

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

I thought the combination of spices was kind of strange but they tasted well together. I used chicken breast cutlets instead of whole breasts so I could make chicken filet sandwiches out of them. This worked great. I topped them with provolone cheese, lettuce, & tomato. This recipe made a for tasty chicken sandwich. "

Reviewed White Bean and Cilantro Dip with Toasted Pita Chips

Mar 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I loved this dip. It was awesome. I only had one can of canellini beans so I used it & one can of white navy beans. It turned out perfect. I left out the ceyenne pepper for the sake of my kids who are 2 & 3. I served this with some homemade chili rellenos & tortilla chips. For desert, I made Paula Deen's pink lemonade cake served cold... perfect...

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