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multijenn

Member since Apr 2011

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Reviewed skillet hamburger stroganoff

Apr 7, 2014 on FoodNetwork.com

Delicious recipe! I used some fresh thyme from our garden (instead of parsley/chives) and subbed chicken broth but otherwise followed exactly. The hubby loved it. The key is to season with a bit of salt/pepper each layer, something you learn with cooking experience. A tip for the tomato paste: freeze the leftovers in Tablespoon dallops on a cookie...

Reviewed arborio rice pudding

Feb 1, 2014 on FoodNetwork.com

Very easy and warm, comforting dessert. My 4-yr old daughter even loved it (with a sprinkle of cinnamon on top). However, I found it too rich and think it would have been just as delicious with less of the heavy cream.

Reviewed Pasta with Escarole, White Beans and Chicken Sausage

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

My 3-yr old loves this, have made it many times!! We use shell pasta, fresh spinach, and add about 2oz. cream cheese to make it a little creamy. Also, you will want to reduce the red pepper flakes by half if you have kids."

Reviewed Grilled Lemon and Rosemary Chicken

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Whole family loves this chicken. Easy and simple with only a few ingredients. We have a rosemary plant so I'm always looking for great recipes to use it - this one is tops!"

Reviewed Strawberry Oatmeal Bars

Feb 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

My daughter and hubby loved these. I think I would try adding a touch of cinammon next time.""

Reviewed Hot Chicken Salad

Feb 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Too tangy for us. I do like the idea of having a hot meal with leftovers to use for cold sandwiches the next day, though, so if I try it again I will cut back on the lemon juice and add a sweet element like maybe a little apple or orange. ""

Reviewed Lamb Shoulder Chops with Red Wine

May 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

First time cooking lamb myself and turned out wonderful! A very economical cut of lamb. Used Shiraz and just prunes (aka dried plums, ha!) for the sauce. Served over a great couscous/quinoa/veggie mix I found in my grocers freezer section. (HEB for any of you Texans, although I had to get the lamb on sale at Randall's)."

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