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meself_11956426

Lakeland, Florida

Member since Jun 2009

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Reviewed beef bourguignon

May 7, 2014 on FoodNetwork.com

I bought a chuck roast ($18.00) and cubed the meat myself. 50% was wasted due to fat. Use beef for stew meat.

Cook time way off. 2.5 hours was "acceptable." Sauce excellent; beef was not what I would serve to guests.

Lit side burner on our gas grill to flambe the cognac and let it continue to cook stove...

Reviewed chicken in mustard

Feb 7, 2014 on FoodNetwork.com

This was fall off the bone tender flavorful chicken. I followed the recipe as written and everything was delicious.

Reviewed salmon baked in foil

Feb 3, 2014 on FoodNetwork.com

I did not care for this "steamed" salmon. The cook time was correct but the texture of the tomatoes was over done. 3 stars for healthy. Salmon was moist but not remarkable. I prefer a seared salmon or baked which is different than baked in foil which actually is steamed. It would have been better to have plain old baked the salmon and served the...

Replied to Baked Shrimp Scampi

Jan 6, 2014 on FoodNetwork.com

How exactly did you serve this as an appetizer? Guests pick up as finger food?

Replied to Baked Shrimp Scampi

Jan 6, 2014 on FoodNetwork.com

How do you serve this shrimp scampi as an appetizer? Guests pick up the shrimp as finger food?

Replied to Baked Shrimp Scampi

Jan 6, 2014 on FoodNetwork.com

I am interested in how you served this shrimp scampi as an Hors d'oeuvre. Did your guests pick up the shrimp as finger food?

Reviewed Chicken Cacciatore

Jan 2, 2014 on FoodNetwork.com

My husband said the tomato juice/broth "exploded" with flavor! The dish was quite tasty and I served it as is over the chicken. I used eight skin-on, bone-in thighs only. Although skin and bones add flavor, we do not like dealing with removing skin and fighting with bones on the plate, which is most undesirable and awkward, especially for guests....

Reviewed Real Meatballs and Spaghetti

Aug 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have made this recipe several times and the marinara sauce many times so it is my go-to spaghetti recipe. I do not change the meatballs except to eliminate the veal. What makes the marinara sauce over the top in my opinion is that I add a Parmesan cheese rind to the very slow and longer simmering sauce, and add some grated Paremsan (Publix), an"

Reviewed Panko-Crusted Salmon

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

I viewed this episode and thought Ina included green onions to the parsley and Panko crumbs. Since no one else mentioned green onions I may have the herbs confused with her herb dip, but I added them with the parsley in my crumb mixture and doubled the amounts of each herb, keeping 1 cup Panko, which rendered a generous coating for 1 1/2 pounds "

Reviewed Chicken Cordon Bleu

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

Wrapping the roulades in plastic wrap was excellent. I chilled them six hours then breaded and browned roulades in olive oil -- as some readers mentioned that was what Tyler did on the TV episode and what was omitted in the recipe. They sat until I was ready to bake --350 for 25-30 min until 165. They would not have browned per the recipe. I slic"

Reviewed Easy Garlic Bread

Jul 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used a Cuban loaf of bread, slathered both sides with butter and sprinkled with Lawry's Garlic Powder with Parsley, wrapped in foil, and baked at 350 for about 10-15 minutes. Sliced and served and I'm glad I had two loaves. Not fancy but really good. I prefer Cuban bread. "

Reviewed Sliders

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

I have been making Ina's Neiman Ranch Burgers for years and this meat mixture is identical. I used 1 1.4 lbs. ground chuck and the whole 3 T of good olive oil and they stayed so moist and juicy. I made my patties about 3" to allow for shrinkage and not to thin either. I used the thyme leaves because I had them but really don't know what they add"

Reviewed Baked Potato Wedges

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

What a pleasant surprise! Mine always came out limp but these were crisp and delicious right out of the oven with ketchup. I used two large russet potatoes cut into hearty wedges. I mixed them in a bowl with good quality olive oil and a teaspoon of Kosher salt, fresh ground black pepper, and garlic powder mixed together. No rosemary.

Spread...

Reviewed Peas and Carrots

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

I used fresh carrots and made the recipe as stated. As written, it became dry and bland so I added a tablespoon of sherry but that didn't hep at all. It was a nice concept with fresh carrots but I think packaged frozen peas and carrots would have been superior. This recipe was a dud!"

Reviewed Mac and Cheese

Jun 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have prepared this recipe quite a few times and it always has been wonderful. I made it with superior quality Gruyere and Extra Sharp cheddar but today use Boar's Head Gruyere and by mistake Sharp Cheddar instead of Extra Sharp and could taste a difference. I always add extra Cheddar on top after baking, the tomatoes, and buttered Panko. I hig"

Reviewed Potato Soup with Shrimp

May 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Roasted shrimp add to individual serving bowls so shrimp is not overcooked when warming leftover soup.

I used using whole milk and 1/4 cup half n' half. I used five gigantic russet potatoes, diced the potatoes into about 1/2" to 3/4" pieces. Keep the heat med-low although it takes more time to cook the potatoes than the recipe...

Reviewed Ww 0 Point Weight Watchers Cabbage Soup

Apr 29, 2013 in null on Food.com

I';ve made this over the years and has been my husband';s least favorite since it is bland as written. I made this today with homemade chicken stock and he still said it was bland. So, I sprinkled in a palm full of Parmesan cheese and several Parmesan rinds which immediately improved the taste. I always sautee the vegetables in some olive...

Reviewed Pan Fried Tilapia

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

I had two huge, thick fresh Tilapia filets (just over 1 pound total). I used Old Bay seafood seasoning and made the recipe as written. The sauce was good but another recipe mentioned adding white wine so I added 1/4 cup Chardonnay to the sauce mixture and I used fresh lemon juice, I never use concentrate. I made the sauce with the pan drippings,"

Reviewed Broccoli with Garlic and Soy Sauce

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

Ina is my first go-to for recipes. Prior to making this recipe I read all 36 reviews. I followed this recipe exactly and was horribly disappointed with the taste, much less the time and labor to prepare. I hope to salvage the garlic infused oil for something but the broccoli tasted awful. I have never in my entire life thrown away food unless alr"

Reviewed Mushroom Canapes

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

These flew off my tray last night at a dinner party! After broiling I cut the canapes on the diagonal for pretty triangles that were more bite sized. I doubled the recipe, cut back on the mayo, and increased the fresh grated Parmesan. If using jarred (not canned mushrooms, buy a top quality brand like Green Giant or Pennsylvania Dutch stems and p"

Reviewed Roasted Tomato Soup

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

After considering reviewers comments and other Food Network chefs' recipes for tomato soup I did this: I halved and seeded 20 Roma tomatoes, patted them dry, then coated them with a good quality extra virgin olive oil and seasoned them with Kosher salt and pepper. I placed fairly thick sliced onions and garlic cloves on a foil lined baking sheet"

Reviewed Roasted Butternut Squash

Mar 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe adjusting the oil, salt, and cook time for my butternut squash, which was less than 3 pounds. I usually cook everything for a little less time than specified since I can always cook it longer. I checked at 20 minutes and it was perfect for me. I served the squash with steamed broccoli for a delicious and healthy meal. I try t"

Reviewed Winter Minestrone and Garlic Bruschetta

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

I watched Ina make this on TV and made this healthy soup with the garlic bruschetta. I followed the recipe but used kale in place of spinach since we're starting to like kale. Although I had purchased the pasta I wound up not adding it. Maybe the pesto was a secret ingredient. I used 6 cups of homemade chicken stock which really made the broth ric"

Reviewed Salmon Fillets over Couscous

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

This is my all time favorite salmon dinner recipes. I have made it with chicken flavored couscous but the last time I used Parmesan flavored couscous and I will stay with that flavor. I always cook the couscous in homemade chicken stock or at the least store bought, never water. I stir in the feta, tomatoes, and green onions then when I plate it I"

Reviewed Mustard Mayo

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

I made this for chicken sliders today and thought it was tasty and a definite improvement over plain mayo. I will add a little horseradish in what's leftover for another slider lunch tomorrow and compare. "

Reviewed Sensational Shrimp Mold

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

I have made this recipe three times. I roast 1 1/2 pounds medium shrimp in olive oil and S&P at 400 for 8 minutes. I add two green onions including green parts for color, 5 dashes Crystal hot sauce, 3 shakes Old Bay, and mix as directed. I serve it as a dip and place Braswell's Red Pepper Jelly in the center of the dip for a a little kick and a"

Reviewed Mushroom Canapes

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

These flew off my tray last night at a dinner party! After broiling I cut the canapes on the diagonal for pretty triangles that were more bite sized. I doubled the recipe, cut back on the mayo, and increased the fresh grated Parmesan. If using jarred (not canned) mushrooms, buy a top quality brand like Green Giant or Pennsylvania Dutch stems and "

Reviewed Parmesan Crisps

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

Great tasting. I made mine 2 1/2 - 3" and used a scant tablespoon of Parmesan cheese each, flattened the mounds so they were not dense and rounded the edges. If left dense the cheese melts together and isn't lacy. I baked six at a time on parchment paper at 400 degrees on the top shelf for 5 minutes exactly, before they browned, and they looked "

Reviewed Caesar Club Sandwich

Nov 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the second time I've made this sandwich and we love it. We do not care for tough bread such as ciabatta so I used a soft bakery baguette, and the bread is softer if it is not toasted. I remove the heels before filling then slice the sandwich in half diagonally. Then I wrap each half in parchment paper letting a couple of inches of the ti"

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