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mistymorn0530_12124573

Indianapolis, Indiana

Member since Sep 2009

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Replied to Pecan Candied Bacon Bites Recipe : Sandra Lee : Food Network

Oct 1, 2014 on FoodNetwork.com

I agree with you Eunice, I think some people just love to pick at her because of her use of "store bought" ingredients; then when she switched to money saving meals, her recipies get picked at as well. I cannot help but think it is jealousy over her drive and imagination.

Reviewed chicken spaghetti

Sep 30, 2014 on FoodNetwork.com

Sounds good, but very bland, has great possibilities with addition of herbs and spices to the poaching water, adjustment of salt amounts, and I believe I'd saute the peppers and onions in garlic infused olive oil.

Reviewed chicken spaghetti

Sep 30, 2014 on FoodNetwork.com

This sounds delicious, and will try it when the whole family is together, it is way far too much for two older people It does seem as though it would be bland. I'd probably add rough chopped olion carrots and celery to the water to poach the chicken, along with a bit of salt and peppercorns, or I'd roast the chicken a la Ina Garten with olive oil,...

Reviewed blackberry jalapeno glazed pork tenderloin

Aug 30, 2014 on FoodNetwork.com

I've heard all the hype about pork temperature being AOK at 135 degrees. As an old timer, it is as logical to eat under done pork (to my thinking) as it is to eat rare chicken or turkey. Pork in this house must be white through and register at least 165 on the thermometer. Most of my online friends agree with me. seeing the chefs and cooks on Foodnetwork...

Replied to Baked Gruyere and Sausage Omelet Recipe : Giada De Laurentiis : Food Network

Aug 19, 2014 on FoodNetwork.com

Try getting an oven thermometer. At one time I thought my oven was way off-too hot, WRONG. Hubs got his handy dandy instant thermometer, and it was right on temp.

Reviewed baked gruyere and sausage omelet

Aug 19, 2014 on FoodNetwork.com

I cannot wait to try this recipe, it sounds absolutely delicious. Ms.DeLaurentis has NEVER failed me!

Reviewed pulled pork sandwich

Aug 1, 2014 on FoodNetwork.com

I was tempted to try this. However after seeing how much cayenne pepper the recipe called for, I nixed the idea. Am I the only person in the universe who is super sensitive to hot spice? That much Cayenne would cause the top of my head to blow off!

Replied to breakfast sausage casserole

Jul 27, 2014 on FoodNetwork.com

Her food is no where near as good as her singing, and I do not really care for C&W. her food LOOKS unappealing, and sounds bland as baby food. I find the recipes of Ina Garten, Giada DeLorentis very appealing and they both display fabulous presentation; even Ree Drummond's recipes are more appealing-although I admit The Pioneer woman's recipees...

Replied to german potato salad

Jun 28, 2014 on FoodNetwork.com

What a terrible review.....you never mentioned Anne's salad, just typed you you put in your's. Guess what, that isn't at all helpful!

Replied to parmesan crisps

Jun 12, 2014 on FoodNetwork.com

No salt is in the recipe, Parmigano is a salty cheese!

Replied to Lemony Shrimp Scampi Pasta Recipe : Melissa d'Arabian : Food Network

May 20, 2014 on FoodNetwork.com

I find that a lot of the chefs/cooks on the Food network have a love affair with the lemon. Me? Just as with spiciness, I am sensitive to the sourness of lemon. I sometimes have a problem with the amount of herbs used. I always cut back on hot spices, lemon and lime amounts in a recipe. If I find with an herb that it is overpowering, I cut the amount...

Replied to Lemony Shrimp Scampi Pasta Recipe : Melissa d'Arabian : Food Network

May 20, 2014 on FoodNetwork.com

I find that a lot of the chefs/cooks on the Food network have a love affair with the lemon. Me? Just as with spiciness, I am sensitive to the sourness of lemon. I sometimes have a problem with the amount of herbs used. I always cut back on hot spices, lemon and lime amounts in a recipe. If I find with an herb that it is overpowering, I cut the amount...

Replied to beef wellington

May 13, 2014 on FoodNetwork.com

Lets face it, a LOT of the practices on the shows call into question sanitary practices while cooking. From poorly washed hands, to cross contamination of especially salt and pepper containers, to NOT removing jewelery, especially rings with stones, I watch the shows NOT to dine with the host, but to get ideas for new meals

Reviewed braciole

Mar 26, 2014 on FoodNetwork.com

While I have not yet made this dish, I am an experienced home cook, no training except high school Home Economics. I have been cooking meals some 62 years.To be absolutely honest, unless the dish is exotic and foreign to your flavor pallete, one who has cooked for even just a few years should be able to read a recipe and imagine what it looks like,...

Reviewed rib eye steaks with cowboy butter

Feb 8, 2014 on FoodNetwork.com

When will you get the hint Food Network? PLEASE trash this new format and return to the old one!

Replied to Bacon Wrapped Shrimp Recipe : Jamie Deen : Food Network

Feb 6, 2014 on FoodNetwork.com

This is not the forum for airing complaints, please review the food you have cooked from the recipies presented.

Replied to corn and avocado salad

Feb 4, 2014 on FoodNetwork.com

I hate cilantro too, it is as tasty as chewing on a bar of ivory soap YUCK!

Reviewed Chicago Gumbo

Jan 12, 2014 on FoodNetwork.com

I want to try the recipe, it sounds really good, the the Louisiana person, get over yourself, he called it CHICAGO gumbo! I find Jeff Mauro funny and charming. So, he hasn't lost that "little boy" quality, good for him; to many people are so darned serious and life it far too short, believe me. I like the show a lot, it is like talk show and cooking...

Reviewed Spicy Brown Sugar Carrots

Nov 30, 2013 on FoodNetwork.com

These were the best carrots I have ever tasted. I made them for thanksgiving this year, no left overs in that bowl. I believe this recipe will be part of all my holiday meals. I followed the recipe to the letter. Thank you Sandra Lee!

Reviewed Chicken Pot Pie Turnovers

Sep 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was NOT a $10 dinner or even a $20 as I doubled the recipe. While my family loved it, I thought it was terrible tasting, the wine from the bottle was very good, and I don't care for white wine, in the recipe it tasted like vinegar. This meal was also one of the most labor intensive meals I have made outside of a holiday meal, I don't do THEM "

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