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montliz_5028638

Denton, Texas

Member since Feb 2006

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Reviewed pear and cranberry crostata

Aug 23, 2014 on FoodNetwork.com

The crust is very buttery and tender. I was afraid of moving onto the cooling wrack with spatulas as I was sure to break it but managed to pull the crostata on the parchment paper onto the wrack intact. After cooling there for 5 minutes I could pull the paper out from underneath without breaking it. Horray for clumsy me! I used firm red anjou...

Reviewed texas style chili

Aug 19, 2014 on FoodNetwork.com

This is a great chili. I tear 2 corn tortillas into small pieces and let them cook with the chili at the simmering stage as a thickener, just like a tortilla soup. The local hatch peppers have just come into season and make this chili divine. We would enjoy this more if the temperature outside would go below 100 degrees but what the heck....Go...

Reviewed perfect pie crust

Aug 18, 2014 on FoodNetwork.com

It really IS the perfect pie crust.

Reviewed fresh blueberry pie

Aug 4, 2014 on FoodNetwork.com

This is an excellent recipie and my family polished off immediately. I also made it with Ina's pie crust which is our favorite. I followed both the filling and crust recipie's exactly....0 alterations.

Reviewed indian street corn salad

Aug 2, 2014 on FoodNetwork.com

This grilled corn salad is very bright and a wonderful change for a summer side dish. I did substitute a grilled anaheim seeded pepper for the cayene but other that, followed the recipe exactly. Everyone was delighted and went back for more.

Reviewed summer garden pasta

Jul 14, 2014 on FoodNetwork.com

I made a half recipie last night and was delighted. The tomatoes made enough sauce that next time I might use a pasta that is more straw like. A very nice summer meal. I served it with a side of spicy cold shrimp and some olive loaf slices with pesto. Yum.

Reviewed falafel

Jun 21, 2014 on FoodNetwork.com

I followed the written recipie and also cross checked the video and followed all instructions to a T. The falafel was very tasty, but like Savories13, mine disintegrated in the oil. I experimented with a few and then baked the remaining ones in the oven. The Tahini was VERY bitter. I added honey and allspice which masked the bitterness mostly.

Reviewed flour tortillas

Jun 14, 2014 on FoodNetwork.com

I live in Texas and have alot to comparisons for this recipie and it really is perfect. I don't have an electric griddle but used my non-stick frypan and achieved excellent results.....so good in fact that am considering getting a grill to cut down on stove top time.

Replied to Creamy Cheese Grits Recipe : Ree Drummond : Food Network

May 20, 2014 on FoodNetwork.com

What about WHole Foods?

Reviewed asian braised pork shoulder

May 18, 2014 on FoodNetwork.com

I followed the recipie exactly, except for using low sodium soy sauce and unsalted chicken stock. Everything is superb and I agree with other who say, "watch the salt". I am a lover of salt but this could go way over the top if you don't change to the low sodium brands. As to the sauces, including the oyster sauce......WONDERFUL.

Reviewed snap pea and cucumber salad

Apr 17, 2014 on FoodNetwork.com

The combination of ingredients was terrific however the dressing was disappointing (too bland) . I did like others and added a bit of dijon. I will make the combo again and keep experimenting on the dressing.

Replied to cornmeal-fried onion rings

Apr 16, 2014 on FoodNetwork.com

It works if you click "save" and then go into the recipie box; it will be in the upper left corner and they give you the option of moving it to the folder of your choice. I agree that the old set up was way easier!

Reviewed cornmeal-fried onion rings

Apr 16, 2014 on FoodNetwork.com

Wow! I didn't think they'd come out THAT good!

Reviewed chicken piccata

Apr 15, 2014 on FoodNetwork.com

This recipie, made with a good Pinot Grigio and ripe lemons is awesome. Be sure your lemons are big, juicy, and fresh; it only takes one and a half to make a third of a cup of juice without scraping down into the pith. We serve it in the spring with asperagus and snap peas and a little rice. YUM!

Reviewed curried chicken salad

Apr 6, 2014 on FoodNetwork.com

I too worried about the amount of curry but it really mellowed out in the fridge over a couple of hours. Also, I used homemade loquat chutney, which is much stronger than Major Grey's, but it too blended wonderfully, We're having tonight on homemade sourdough olive loaf with lentil soup spiced with cumin, coriander and garam marsala. YUM.
Thanks...

Replied to lentil soup

Apr 6, 2014 on FoodNetwork.com

why so negative laurli123? I too wondered what it was and it seemed like an interesting topic to many of us.

Reviewed beef bourguignon

Apr 5, 2014 on FoodNetwork.com

This is a wonderful recipie. I used a Pinot Noir for the first time and a Chianti for the second. I liked the Chianti best. I learned the most from the deglazing process. This added SO much flavor and body. I have tried Julia Child's recipie, Ina Garten's, now yours and I like yours best.
Thanks Anne

Reviewed french onion soup

Mar 28, 2014 on FoodNetwork.com

I tried this again tonight but did NOT salt the onions and used a huge pot so that the contact between the pot surface (no teflon or non stick stuff) and the onions was maximized. I also used my big btu gas burner on a medium low setting after the initial sweat. The results are awesom. You have to keep your eyes on the onions to make sure they...

Reviewed Ham Hock and Lentil Soup

Nov 10, 2013 on FoodNetwork.com

Very tasty and easy. Thanks again Emeril. I followed the recipe almost exactly..(I isn't possible to get anything but dried tan lentils here) ....but ham hocks are always available. I had to cook the lentils for an additional 25 minutes and add a cup more stock. The end result was very comforting smoky ham and beans dish.

Reviewed Hearty Tomato Soup with Lemon and Rosemary

Oct 23, 2013 on FoodNetwork.com

I have tried many different recipies for tomato soup since reading all the bad stuff that comes from the flip type can commerical varieties. Lets face it....we go to tomato soup as a quickie in the home pantry. Of the many wonerful chefs recipies,,this is one of the best. I bypassed the burns by sauting the cooked veggies and adding them into the...

Reviewed Apple Crostata

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

I followed the recipe exactly and had the same problem as Penny with the dough melting completely away from the apples. Very disappointing. It looked so pretty going into the oven but unappetizing coming out.
"

Reviewed French Onion Soup

Sep 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I too had problems getting the onions to brown. Mine took 3 hours. 4 bay leaves is 3 too many and overpowers the soup. I used unsalted stock so I didn't have a salt issue."

Reviewed Three Bean Salad

Aug 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy enough but very, very bland."

Reviewed Tomato and Goat Cheese Tarts

Jun 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

My "go to" recipe during heirloom tomato season. I don't change a thing.
"

Reviewed Zucchini and Olive Flatbread

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

I followed the recipe exactly as written and it was a terrific hit with the family. I will definitely make this again."

Reviewed Spinach and Strawberry Salad

Apr 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I took this to a big family gathering and it was a great hit; Little kids to grannies loved it."

Reviewed Braised Spareribs with Fennel

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

What a treat! I followed the recipe EXACTLY and was delighted with the results as was my family. I used a nice pinot grigio and my home made chicken stock. I thought the fennel might over power the dish but it added a wonderful, surprising aroma. Anne is an inspiration and this recipe shows why."

Reviewed Parker's Beef Stew

Dec 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

I followed Ina's recipe exactly and, as usual, it turned out to be awesome. How a peasant dish can get to be this wonderful is Ina's magic. Some people thought the flavor was sour however mine wasn't. Perhaps the wine they used was off. I used a low priced but good flavored wine; Hob Nob cabernet sauvignon . And no, I don't own stock in the c"

Reviewed Rugelach

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

The combination of flavors is superb. I live in a very humid (75%) part of the country and I should have added a half a cup of flour to the dough. The cookies were very tasty but looked a little melty."

Reviewed Good Eats Roast Turkey

Nov 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Alton's method is our standard bearer for creating the perfect roast turkey."

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