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mdb749

Scottsdale, Arizona

Member since Oct 2010

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Reviewed lasagna

15 hours ago on FoodNetwork.com

Sorry, Ree - flavor is lacking in this dish. It's fine for kids who don't generally like anything spicy, but I wouldn't serve it to adults. I even added onions to the meat sauce and an extra can of crushed tomatoes, as well as some red pepper flakes. Still tasteless. I usually love your recipes, though!

Replied to Pots de Creme Recipe : Ree Drummond : Food Network

Jul 26, 2014 on FoodNetwork.com

You can get dairy free chocolate chips at Whole Foods - made by Enjoy Life. I used them and it turned out perfect!

Replied to Pots de Creme Recipe : Ree Drummond : Food Network

Jun 19, 2014 on FoodNetwork.com

Good idea! Or, perhaps add fresh raspberries to the top of the whipped cream. I love raspberries and chocolate together.

Reviewed pots de creme

Jun 19, 2014 on FoodNetwork.com

Boy, what an easy dessert, although it's not quite finished yet. It's still cooling, but the warm combination is delicious. I was able to substitute dairy free chocolate chips and dairy free whipped cream to make it totally dairy free. Yum. Can't wait to savor it!

Reviewed company pot roast

May 4, 2014 on FoodNetwork.com

Excellent. However, I didn't puree the vege's at the end and all that stuff, because the sauce without the pureeing was extremely tasty and I like my vege's whole in a pot roast. I added a couple of potatoes, too.

Reviewed best tomato soup ever

Mar 4, 2014 on FoodNetwork.com

Very, very good. I made this more Paleo friendly by cutting the butter (KerryGold) in half and used coconut cream instead of heavy cream and only used 2 T. sugar. I don't know how it could have been much better with the "bad" stuff because it sure is good with those changes and omissions. I also used my emersion blender for a few swipes to break...

Replied to Perfect Roast Chicken Recipe : Ina Garten : Food Network

Mar 2, 2014 on FoodNetwork.com

Duck fat is paleo - butter is not.

Replied to Chicken Pot Pie

Oct 17, 2013 on FoodNetwork.com

I'd just put in in whatever baking dish you want and cover with the pastry - homemade if you care to or use all-ready pie crusts. If the filling is not too deep, I would think the baking time would be about the same.

Replied to Rum Raisin Tiramisu

Oct 10, 2013 on FoodNetwork.com

Yes, I know what you did wrong. You are supposed to add only 1/2 Cup of rum to the batter - the other 1/2 cup (combined with the the 1/2 cup of OJ) used for dipping the lady fingers and quite frankly, after dipping, there's quite a bit left over, so there's probably only about 1/4 cup absorbed into the lady fingers at most. So TOTAL rum is about...

Reviewed Slow Cooker Chocolate Candy

Oct 8, 2013 on FoodNetwork.com

I usually read reviews before trying a recipe on this site, but alas, I did not with this one. It seemed so simple. NOT. 3 hours in my crock pot was probably 2 hours too long. I ended up with, as others have said, burnt nuts and gritty chocolate. Quite an expensive mistake. My guess is that my crock pot cooks hotter than others. It smelled...

Replied to Rum Raisin Tiramisu

Oct 6, 2013 on FoodNetwork.com

Thanks for your review - I wasn't aware of the biscotti type ladyfingers in the cookie aisle, so when I looked for them, wholla! There they were. I followed the recipe exactly and mine turned out wonderful - not a horrible overpowering rum flavor that some have commented on. But, after quickly dipping the lady fingers, most of the rum/OJ combination...

Reviewed Rum Raisin Tiramisu

Oct 6, 2013 on FoodNetwork.com

I don't know what all the hoopla is about this recipe being too strong of a rum flavor - I thought it was perfect. If you don't like the flavor of rum/raisin - don't make it! It's supposed to taste like rum - dah? And, it's better if it sits overnight. Delicious!

Reviewed Cheddar and Hard Cider Fondue

Sep 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor but way too much liquid! I even cut back on the liquid due to other reviews and still had to add an additional 4 ounces of cheddar, which was all I had. So, the Guyere kind of got lost in the "cheddar" but was outstanding nonetheless. Next time, I think I will simmer off half the liquid to intensify the flavor and go from there"

Reviewed Cheddar and Hard Cider Fondue

Sep 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor but way too much liquid! I even cut back on the liquid due to other reviews and still had to add an additional 4 ounces of cheddar, which was all I had. So, the Guyere kind of got lost in the "cheddar" but was outstanding nonetheless. Next time, I'll cut the liquids in half and go from there. The hard cider added a sweetness t"

Reviewed Chicken Pot Pie

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was my first attempt at making chicken pot pie from scratch and I must say - I wasn't disappointed in the result. I had a hard time keeping my spoon out of the onion roux prior to adding the vege's! I made a few additions - celery and potato - and used a Pillsbury Pie Crust for the crust. Also, I cut the recipe in half for the vege's and o"

Reviewed Creme Anglaise Ice Cream

Sep 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor - next time I will steep the vanilla bean in with the custard, as previous reviewers have done. Also, I will double the amount as my ice cream freezer could definitely handle it and who wants to do this twice when you can do it once? I'm serving it over brownies for a decadent dessert!

UPDATE: Second time I made...

Reviewed Creme Anglaise Ice Cream

Aug 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor - next time I will steep the vanilla bean in with the custard, as previous reviewers have done. Also, I will double the amount as my ice cream freezer could definitely handle it and who wants to do this twice when you can do it once? I'm serving it over brownies for a decadent dessert!
"

Reviewed Coq Au Vin

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was so looking forward to making this dish, watching the video twice to be sure I had all the nuances down pat and getting the best quality ingredients to be sure of it's success. Now, for me, Ina is the best no-fail cook on the Food Network. Her recipes are always a hit. This one, not so much. No, the chicken didn't turn purple and the brai"

Reviewed Blue Moon Ice Cream

Jul 30, 2013 in on Food.com

I never really had Blue Moon, but my daughter';s favorite always was that. So, when I found this recipe, I tried it to bring her back to her childhood. She loves it! She said I nailed it. Easy and I followed the recipe exactly."

Reviewed Steven's World Famous To-Die-For Sour Cream Chicken

Jul 22, 2013 in on Food.com

Don';t make this recipe if you';re dieting or want a low-fat meal - it';s definitely not THAT! But, it was one of the best "not good for you" chicken recipes I';ve ever made. I cut the butter in half, increased the cooking time to 50 minutes and turned the chicken over half way through to brown both sides. My hubby went back for...

Reviewed Stuffed Zucchini and Red Bell Peppers

Jul 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was ok - but would be better with more flavor and rice in the mix. It really tasted more like turkey meatloaf inside a pepper or zucchini. Next time, I will add some more spice, add some Worcestershire sauce and do something more creative with the marinara sauce. It was just missing something."

Reviewed Barbecued Beef Brisket Sandwiches

Jul 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Finger lickin' good! Unfortunately, I misread the amount of cayenne pepper and added too much to the rub. Surprisingly, it was still awesome but a little hot. Next time, though, I think I'll leave out the cayenne altogether. The brisket fell apart and was so tender and moist with that little kick at the end. Oh, and I didn't trim the brisket "

Reviewed Barbecued Beef Brisket Sandwiches

Jul 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Finger lickin' good! Unfortunately, I misread the amount of cayenne pepper and added too much to the rub. Surprisingly, it was still awesome but a little hot. Next time, though, I think I'll leave out the cayenne altogether. The brisket fell apart and was so tender and moist with that little kick at the end. "

Reviewed Neapolitan Ice Cream Sandwich Cake

Jul 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent and way too easy to be this good! If you could find Blue Moon Ice Cream, you could substitute that for the mint chocolate chip for the PERFECT July 4th dessert. (Red, white and blue) This will be my go to ice cream cake recipe. Absolutely delicious!"

Reviewed Frozen Mojito

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very refreshing and I like the mint all gobbled up into the drink, rather than muddled mint at the bottom of the glass. If you like mint, you'll love this!"

Reviewed Barbeque Meatloaf

Jun 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was okay - but not the best meatloaf I've ever made. Emeril Legassi's "Moms Meatloaf" is better. The BBQ sauce was very good, however. There was just something missing and I followed the recipe pretty closely, although I did add a stalk of chopped celery to it. Nothing special, but edible."

Reviewed Grilled Fruit with Bourbon Glaze

Jun 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Actually, I used this peach/bourbon glaze to put between and on top of a yellow cake, with whipped cream icing. I had to add a slurry of corn starch to thicken it and used canned peaches. I also substituted the peach juice for the water. I wanted to eat it out of the pan. Sorry - I did eat it out of the pan. Delicious! "

Reviewed Best Ever Coconut Cream Pie

Jun 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was my first foray into Coconut Cream Pie and I must admit - it was delicious! As some previous posters suggested, I used more coconut milk and less whole milk, by a 1/2 cup. I also used coconut and vanilla extract. Everything else was the same. I had no problem getting the milk to thicken up - it probably only took me 4 minutes. I took "

Reviewed French Onions

May 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had high hopes for this dish. I LOVE onions and love onion soup. This was a disappointment. I even substituted beef broth for the water to increase the flavor, but it was not enough. If you want French Onion Soup - make French Onion Soup. This is not a good substitute. I even made homemade croutons - that didn't help, either.
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