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Naples, Florida

Member since Apr 2007

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Reviewed cajun chicken pasta

Sep 5, 2014 on

Delicious! May have been copied from Emeril? My cajun spice seasoning is as such: 1/4 tsp. dried red pepper flakes,1 tsp. salt, 1 tsp garlic powder, 1 tsp. paprika, 1/2 tsp blk pepper, 1/2 tsp onion powder, 1/2 tsp cayenne pepper, 3/4 tsp dried oregano, 3/4 tsp dried thyme! I added a minced jalapeno and 8 oz of mushroom sliced plus one other suggestion...

Reviewed rice pilaf

Aug 16, 2014 on

Different and fabulous! Instead of dates, I used Craisins. Toasting the spaghetti and rice is important! It is a keeper.

Reviewed turkey tetrazzini

Jun 4, 2014 on

My mouth was doing a happy dance! It will be "soupy" before you bake it but it ends up absorbing the liquid at the end of the final bake time. I didn't add the parmesan and substituted shredded Italian cheese for the Monterey Jack. Thanks Ree!

Reviewed pasta primavera

Apr 5, 2014 on

This sound scrumptious. For those who love roasted peppers, try Tyler's recipe, "Roasted Peppers in Olive Oil" and use these in Ree's recipe. I used small red peppers and roasted them at 350 for about 30-45 minutes. Added olive oil and at the end added fresh basil and garlic. The peppers were out of this world!

Reviewed roast chicken with spring vegetables

Mar 29, 2014 on

Used two lemons and liberally added fresh thyme and rosemary under the skin. The chicken was very moist and we were pleasantly surprised with the roasted radishes. Easy and delicious...can't get much better! Thank FNK!

Reviewed The Ultimate Beef Stew

Nov 30, 2013 on

The sauce was fabulous! Used the entire bottle of burgundy wine and the orange and cloves are a must! The only problem I had is with the beef which was a bit tough but this was because of the poor quality of beef I chose, not the recipe!

Reviewed Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

Jun 23, 2013 in Food Network Community Toolbox on

Absolutely delightful! Instead of Gorgonzola, I used 1/2 cup ricotta and 1/2 cup goat cheese. I omitted the bacon. I doubled the white wine and chicken stock. I seared the chicken, topped with with the extra leftover stuffing and baked at 375 for 30 minutes. This one is a keeper for sure:)"

Reviewed Mediterranean Pasta Salad

Jun 4, 2013 in Food Network Community Toolbox on

I have made many pasta salads but this is at the top of the list! Only made 12 oz. of bow tie pasta...still enough to feed an army:) Used full amount of balsamic vinegar, 3 plus teaspoons of dijon mustard and over 3/4 cup of EVOO. It was better marinating for a day. I added a pint of cherry tomatoes, broccoli florets and cucumber. Instead of "

Reviewed Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken

Feb 11, 2013 in Food Network Community Toolbox on

One of my favorite chicken dishes...tastes like an entree from a five star restaurant. The chicken was so moist and the overall flavor delightful. I doubled the white wine and chicken broth and added more lemon juice. I also kept my chicken warm in the oven while I sauteed the other ingredients. At the end, I added the butter (3 T) and added t"

Reviewed Curry Chicken Pot Pie

Jan 14, 2013 in Food Network Community Toolbox on

Delicious and a keeper! I too made a few changes...I roasted "fresh" broccoli florets, cauliflower florets, a few red potatoes cubed and some baby carrots at 400 for about 15 minutes. Make sure you liberally coat the veggies with oil and S&P. I too increased the adding enough chicken broth and milk to make a total of 3 cups of liqui"

Reviewed Skillet Rosemary Chicken

Nov 30, 2012 in Food Network Community Toolbox on

Absolutely fabulous! I used boneless skinless chicken breasts and baby bellas. Like most others, I added white wine and olive oil to the chicken before it was roasted. I also added more fresh lemon juice because we like the tangy taste! Made it with Tyler's roasted broccoli, parmesan and lemon side dish....scrumptious!"

Reviewed Super Sloppy Joes

Nov 17, 2012 in Food Network Community Toolbox on

Next time I am doubling the batch! I, like some others, added red pepper flakes and chopped garlic to add a bit more flavor. My boyfriend is a serious midwestern meat and potatoes kind of guy and he loved this recipe. He told me this morning he was sick because he ate so much:) To those who thought the recipe was too runny....bump up the heat "

Reviewed Broccoli Salad

Jun 28, 2012 in Food Network Community Toolbox on

Easy and delicious! I made only a few changes based on previous reviews. I added dried cranberries instead of raisins and incorporated 1/2 cup of mayo and 1/2 cup of plain Greek yogurt instead of 1 cup of mayo. The salad is even better for leftovers:)"

Reviewed Pasta Ponza

Jun 24, 2012 in Food Network Community Toolbox on

Simple but tastes complicated:) I made a few changes to the recipes. Omitted the capers and substituted 1/4 cup sliced kalamata olives. Added 1/4 tsp red pepper flakes and 2 chopped garlic cloves to tomatoes. Since we didn't have yellow grape tomatoes, I added sliced zucchini and yellow squash to the tomatoes. To add a protein, I roasted jumb"

Reviewed Holiday Biscotti

Dec 23, 2011 in Food Network Community Toolbox on

This was my first attempt at making biscotti! delightful! All of the reviews had me a little worried since I am not much of a baker. I only cooked mine for 30 minutes and only let them sit for about 5! I used a bread knife and crumbs. Note: my dough was a bit sticky and I think that is why I didn't have problems with ...

Reviewed Paula's Loaded Oatmeal Cookies

Dec 7, 2011 in Food Network Community Toolbox on

Great cookie! The aroma was incredible and the flavor sublime. Make the is worth it! My yield was only 2 dozen cookies and they only took 8-9 minutes to bake. Thanks Paula!""

Reviewed Banana Bread with Pecans

Nov 29, 2011 in Food Network Community Toolbox on

If you plan on selling your house and intend on having an "open house", bake this bread before your prospects arrive! Seriously, the smell was intoxicating and the taste was divine. I omitted using nuts and didn't have difficulty with fitting the batter in the loaf pan, however, I only baked my loaf for 45 minutes! For once, I found a banana b...

Reviewed Shrimp and Wild Rice Casserole

Oct 21, 2011 in Food Network Community Toolbox on

Wow! What a pleasant surprise! I, like others that have written a review, made just a few changes. Instead of boiling the shrimp (increased to 1 1/2 pounds), I sauteed them for about a minute in garlic and olive oil. I used Uncle Bens Wild Rice with Garlic and Olive Oil which gave it a kick. I also added "lemon pepper" panko crumbs on top wh...

Reviewed Apple Crisp

Oct 16, 2011 in Food Network Community Toolbox on

The Granny Smith apples add a nice tartness to the sweet flavors in the recipe not to mention a nice textural component. I question the recipe yielding 8 servings but then again, my boyfriend and I enjoyed it so much that our servings were a little over the top:) I only made one slight change to the recipe by adding nutmeg (1/8 tsp) to the topp...

Reviewed Parmesan-Crusted Pork Chops

Oct 11, 2011 in Food Network Community Toolbox on

Outstanding and so easy to prepare! I agree with other comments. Next time, I will cook them on medium low and will still continue to cook with olive oil. The parmesan crust is great! Next time I will substitute Italian style panko crumbs. Thanks again Giada!""

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