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mlabahn13

Rolling Meadows, Illinois

Member since Oct 2010

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Reviewed Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fabulous! I have made these several times this month. The pickles remind me (and my sister) of the canned refrigerator dill pickles my mom used to make, but these are so much easier. You can make a batch in under an hour! Thanks Ted."

Reviewed Pan Seared Rib Eye

Apr 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious and easy!I did add seasoning after I oiled the steak. I used canola oil and had no problem with smoking, as noted in some other reviews. It smoked a little when I first placed it in the pan, but that didn't last long. No windows open either as the weather was too cold. I don't eat steak often, but will definitely use this method again. T"

Reviewed Tilapia With Hash Browns

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory - didn't realize I had run of basil either -
and it was...

Reviewed Tilapia With Hash Browns

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either)
and it was tasty....

Reviewed Tilapia With Hash Browns

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either)and it was tasty. Very Mediterrannean...

Reviewed Tilapia With Hash Browns

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either)and it was tasty. Very Mediterrannean...

Reviewed Tilapia With Hash Browns

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil eithe)and it was tasty. Very Mediterrannean...

Reviewed Tilapia With Hash Browns

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either}and it was tasty. Very Mediterrannean...

Reviewed Tilapia With Hash Browns

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either), and it was tasty. Very Mediterrannean...

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