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Reviewed shrimp and grits

Dec 31, 2014 on

My husband really enjoyed this. The shrimp do need some seasoning though, and I would add some heat next time

Reviewed salmon with lemon, capers, and rosemary

Dec 31, 2014 on

This was quite yummy...I wasn't sure about Marsala and salmon together but gave it a try based on other reviews. Nice change up from our typical salmon dinners. I only had dried rosemary but since it was originally from my garden it had more flavor than your average store bought - next time I will be sure to use fresh though.

Reviewed Cauliflower Soup and Garlic and Cheese Sourdough "Dippers"

Sep 16, 2014 on

I always make recipes as written the first time around, and this wasn't bad at all, but I can see where some of the other comments come into play...was a bit more bland than expected. I will add some garlic next time, maybe a carrot. I did however enjoy the parm cheese on top of each serving, that was enough cheese to make a statement while keeping...

Reviewed molten lava cakes

Feb 15, 2014 on

Made this last night for my husband for Valentine's Day and what a HIT! Wouldn't change a thing - the cayenne was a nice addition and the semisweet chocolate didn't make the dish too sweet. Since I didn't make 8 servings with just the two of us, the leftover batter is waiting in the refrigerator for some more tonight - hope it will work just as...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

Sep 4, 2013 in Food Network Community Toolbox on

Made this tonight and it was excellent! I did not find it to be too much mustard like some of the previous comments. The only thing I did differently from the written recipe was use sliced onion instead of chopped, which is what it looks like Giada did too (from watching the video). This way, the onion doesn't get lost amidst the other ingredie"

Reviewed Tortellini With Pumpkin Alfredo Sauce

Aug 31, 2013 in Food Network Community Toolbox on

We made this several times after getting the recipe in the FN mag. We LOVE it! I now add a bit more pumpkin and extra spice and there are never leftovers. Also, the fresh pasta is a must in my opinion for this dish, not frozen. "

Reviewed Shrimp Fra Diavolo

Jan 4, 2013 in Food Network Community Toolbox on

Once again Giada did not disappoint! I was worried about the amount of liquid based on some other comments but it was just right. I served the shrimp over angel hair so the sauce simmered while the pasta water came to a boil and the pasta cooked. The sauce cooked down and the flavors concentrated. Quick to make and quite yummy, definitely a ma"

Reviewed Rise and Shine Juice

Jun 4, 2012 in Food Network Community Toolbox on

I thought this was very good and will make it again. The only thing I found was the spinach didn't add much juice for me and I wanted more "green" representation so I threw in some broccoli stems, which worked just fine."

Reviewed Crispy Kale "Chips"

Mar 10, 2012 in Food Network Community Toolbox on

These are addicting! I baked them on a rack over a baking sheet so I wouldn't have to turn them and that worked great. The smaller pieces were extra crunchy and the prized pieces in my house, so be sure to break down the leaves into smaller pieces like the recipe instructs.

The only thing I will change next time is I'll leave...

Reviewed Seafood Pot Pie

Feb 20, 2012 in Food Network Community Toolbox on

My fishmonger had some specials so I did a combo of shrimp, bay scallops, and lobster. I lightened the recipe by using 2% milk and the sauce thickened just fine. I also threw in a couple extra veggies because the mushrooms weren't enough. Lastly, for the biscuits I used a Bisquick Complete pouch for convenience, just doctored them up a bit....

Reviewed Mushroom and Spinach Korma

Feb 20, 2012 in Food Network Community Toolbox on

Oddly enough it was a bit bland when finished. We will give the recipe another chance because we like the ingredients, and it is a good weeknight meal, BUT I will be doubling (at least) the cumin and coriander.""

Reviewed Beer-Braised Chicken

Feb 20, 2012 in Food Network Community Toolbox on

This was a hit and leftovers were even better! Depending on the size of your potatoes you should cut them into quarters to make sure they are fully cooked. The bacon added a smokiness to the dish that was great and, like the reviewer before me, I used Brooklyn Brown Ale. You could probably sub white meat chicken if you want, but the rich dark ...

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