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m.rigby

Farmington Hills, Michigan

Member since Aug 2009

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Reviewed Guacamole

Jan 17, 2014 on FoodNetwork.com

Best recipe ever, and I've tried many. Look no further! Only two changes: lime juice instead of lemon; added a little cumin. I don't like to find pieces of raw garlic, so I pressed the garlic and mashed it to a paste with the salt.

Reviewed Panko-Crusted Salmon

Jan 11, 2014 on FoodNetwork.com

Out of this world! This was a last-minute meal as I searched for recipes for the piece of salmon I had bought for another meal. No parsley, so I subbed dried thyme. It married so well with the mustard and lemon zest. Just watch the cook time. Salmon varies widely in thickness, so use the timing as a guide and adjust as needed. I served it with...

Reviewed Salmon and Guacamole Sandwiches

Jun 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love all the elements of this sandwich and expected to be knocked out. I wasn't. Somehow the whole was less than the sum of its parts. A good sandwich to be sure, but probably not one I'll make again. However, I'd make that guac any day and not save it for this sandwich. (Just be sure to add lime juice to taste, not all at once. I used onl"

Reviewed Lobster Mac and Cheese

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

This makes a delicious mac and cheese without the lobster, which is how I made it. One-half recipe was perfect for four individual gratins. Made it ahead without baking, so when we were ready, it only took a short time to finish it. "

Reviewed Salmon with Lentils

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

Dinner worthy of a nice little bistro on the Left Bank! I made 1/2 recipe (using slightly more chicken broth) and it yielded enough for two very generous servings of lentils, plus leftovers. This is the perfect dish to use the green lentils that I brought back from France, which had been lingering in my pantry. This method of grilling salmon on"

Reviewed Chocolate Chunk Cookies

Nov 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I make a batch of this dough, form into balls and freeze them in a plastic container, separating layers with waxed paper. When I'm in the mood for a few fresh cookies, I bake only what I need. No need to defrost them first. It's great to always have these on hand, and the perfect solution for a small household that can't use a whole batch at on"

Reviewed Chocolate Chunk Cookies

Nov 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I make a batch of this dough, form into balls and freeze them in a plastic container, separating layers with waxed paper. When I'm in the mood for a few fresh cookies, I bake only what I need. No need to defrost them first. It's great to always have these on hand, and the perfect solution for a small household that can't use a whole batch at on"

Reviewed Sloppy Joes

Oct 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

This'll be my go-to recipe when I feel like making Sloppy Joes. It has a great balance of sweet-spicy. I had only 1 pound of meat, so I adjusted the seasonings accordingly. Also, this is dish where I want flavor, not heat, so I omitted the red pepper and Tabasco. Since he was a kid, my husband has been putting dill pickle chips on his SJs. Try"

Reviewed Sloppy Joes

Oct 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

This'll be my go-to recipe when I feel like making Sloppy Joes. It has a great balance of sweet-spicy. I had only 1 pound of meat, so I adjusted the seasonings accordingly. Since he was a kid, my husband has been putting dill pickle chips on his SJs. Try it -- the sour-sweet-spicy thing and crunchy-soft contrast kicks it up a notch. (Sorry, w"

Reviewed Fresh Peach Cake

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

This is a wonderful, light, moist cake, and it raised beautifully in the oven in my 9" square pan. It seems to me more of a coffee cake than dessert-y, and we have enjoyed it warmed in the morning with coffee. After the first day I stored it covered in the fridge and it lasted several more days. It's such a good basic recipe that I can't wait t"

Reviewed Provencal Tomatoes

Aug 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I added some olive oil to the crumb mixture as a binder before filling the tomatoes. This was an excellent side dish to grilled chicken. Essence of summer with all those fresh herbs!"

Reviewed Fruit Crunch Sundae

Jul 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

A breakfast treat! I used only fresh blueberries, lightly sweetened with sugar, and low-fat vanilla yoghurt. The granola is delicious, and I prefer it with slivered almonds. It stores well in a covered container, and it's great sprinkled into yoghurt. The best part of this is that you can adapt the recipe to any yoghurt and seasonal fruit you "

Reviewed Mixed Berry Pavlova

Aug 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I rarely make Pavlova, but I make Ina's raspberry sauce all the time. In fact it keeps so well in the fridge that I try to have a container on hand as often as possible to brighten up all kinds of desserts. This summer, my favorite was Julia Child's "peche cardinal"-- easily poached fresh peaches that are chilled and served whole in a pool of r...

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