My Profile

mschuff_12207145

Randolph, New Jersey

Member since Oct 2009

Flag This ProfileFlag as Inappropriate

Reviewed Stir-Fried Beef with Green Beans and Peanut Sauce

Jan 11, 2014 on FoodNetwork.com

Really tasty with good directions. This is the type of recipe where you can switch out veggies & protein for whatever you have on hand. I also upped the veggies. Thanks!

Reviewed Stir-Fried Beef with Green Beans and Peanut Sauce

Jan 11, 2014 on FoodNetwork.com

Really tasty with good directions. This is the type of recipe where you can switch out veggies & protein for whatever you have on hand. I also upped the veggies. Thanks!

Reviewed Italian Meatloaf

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

Liked the veggies, fresh herbs, parmesan, vinegar & worcestershire sauce. I will make this again.

I made these changes based on how we eat:

I used the "meatloaf blend available from my butcher in place of 100% ground beef. Also, I am trying to use less gluten, so I substituted quick cooking oatmeal for the...

Reviewed Fish with Tomatoes, Olives and Capers

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

I baked the flounder; the pan sauce came together while fish was in the oven. Super fast & easy. Agree with others that this would also be good with other proteins, however would add garlic if using with beef, to bump up the flavors. One of the first Ellie recipes I've tried & will try more. I made a side dish of fresh corn, chopped fresh tomatoes"

Reviewed Chicken Francese

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

Really easy, fast & flavorful; The technique, which makes for a tender & juicy chicken, is applicable for a brown sauce with mushrooms as well or red sauce with mozzarella.. use your imagination...Thank you!"

Reviewed Provencal Vegetable Soup

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really delicious and satisfying. Ended up using all the pistou in the soup-I like the more intense flavor although my husband wanted to spread it on some hearty bread. "

Reviewed Zucchini-Tortilla Casserole (Pastel Azteca

Oct 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

who knew zucchini & corn were such a great combo. Husband & daughter both loved this. Reminiscent of the layers of lasagna-very forgiving & flexible with changing out ingredients although I made the recipe exactly as given & thought it was wonderful."

Reviewed Shrimp Stuffed Portabella Mushrooms

Jun 28, 2012 in on Food.com

Since I had made more than enough quinoa as a side dish, I used it instead of the bread crumbs. This is great for leftover proteins, not just shrimp. I tossed in some diced chicken along with the shrimp. Very flexible recipe... You can delete the animal protein and use tempeh or tofu for a vegetarian meal.Thank you thepitclub for the recipe!"

Reviewed Classic White Cake

Jun 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used an egg substitute(EggBeaters, since I didn't have real eggs. Turned out quite nice. When checking doneness, check a few places. I needed to keep it in a little longer when I used the 13x9 pan. Will make this recipe again since it's fast & easy. It was too sweet for me but my daughter, for whom it was intended, loved it. When making fo"

Reviewed Barbecue Chicken

Jun 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

The Italian dressing marinade is a perfect all around chicken marinade and we will use biweekly-it gave us flavorful, juicy chicken breasts. Following the recipe, we brushed the BBQ sauce on marinated chicken breasts towards the end of grilling and they were perfect--absolutely restaurant quality.

We had a lot of sauce left over....

Reviewed Barbecue Chicken

Jun 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

The Italian dressing marinade is a perfect all around chicken marinade and we will use biweekly-it gave us flavorful, juicy chicken breasts. Following the recipe, we brushed the BBQ sauce on marinated chicken breasts towards the end of grilling and they were perfect--absolutely restaurant quality.

We had a lot of sauce left over....

Reviewed Moolicious Recipe Vanilla Ice Cream

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I did not anticipate that the addition of eggs would result in this smooth & silky ice cream. No fatty glaze on your tongue. Truly a premium ice cream. Thank you. I will now use this as a base for other flavors. The color is a lovely soft white, not yellow.

After I made the custard, I poured it through a strainer into...

Reviewed Moolicious Recipe Vanilla Ice Cream

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I did not anticipate that the addition of eggs would result in this smooth & silky ice cream. No fatty glaze on your tongue. Truly a premium ice cream. Thank you. I will now use this as a base for other flavors. The color is a lovely soft white, not yellow.

After I made the custard, I poured it through a strainer into...

Reviewed Moolicious Recipe Vanilla Ice Cream

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I did not anticipate that the addition of eggs would result in this smooth & silky ice cream. No fatty glaze on your tongue. Truly a premium ice cream. Thank you. I will now use this as a base for other flavors. The color is a lovely soft white, not yellow.

After I made the custard, I poured it through a strainer into...

Reviewed Moolicious Recipe Vanilla Ice Cream

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I did not anticipate that the addition of eggs would result in this smooth & silky ice cream. No fatty glaze on your tongue. Truly a premium ice cream. Thank you. I will now use this as a base for other flavors. The color is a lovely soft white, not yellow.

After I made the custard, I poured it through a strainer into...

Reviewed Moolicious Recipe Vanilla Ice Cream

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I did not anticipate that the addition of eggs would result in this smooth & silky ice cream. No fatty glaze on your tongue. Truly a premium ice cream. Thank you. I will now use this as a base for other flavors. The color is a lovely soft white, not yellow.

After I made the custard, I poured it through a strainer into...

Reviewed Spicy Beef Stir-Fry

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great basic recipe! I used Gekkeikan Japanese rice wine (sake) instead of the Chinese wine.From this recipe, I realized that the oyster sauce, with its complex flavors, is central to this "brown"sauce. I've made it with left over steak, chicken, tree ear mushrooms, broccoli, carrots, whatever veggies I have on hand. I use less corn starch...

Not what you're looking for? Try: