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naanny

Virginia Beach, Virginia

Member since Mar 2008

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Replied to Blue Cheese Cole Slaw

Jan 19, 2014 on FoodNetwork.com

I never combine the dressing and cabbage until the last minute. Its okay to make the dressing ahead of time to let the flavors marry.

Reviewed Emeril's Two-Bean Turkey Chili

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

Great chili! After reading other reviews, I only added two cups of broth because soupy does not work for me or my husband when out comes to chili. I also added 3 tbl. of Essence along with the other spices pinto beans, black beans and a can of organic corn. Really yummy...we had cornbread and an avocado salad along with the chili. Really good."

Reviewed Emeril's Two-Bean Turkey Chili

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

Great chili! After reading other reviews, I only added two cups of broth because soupy does not work for me or my husband when out comes to chili."

Reviewed Couscous Cakes

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

A fun way to use couscous and really tasty! I also served them w/ the roasted curry chicken thighs and my husband thought they were great. I used Trader Joe's whole wheat couscous and cilantro because I did not have any parsley. Topped them w/ the yogurt sauce from the chicken recipe...yummy"

Reviewed Roasted Curry Chicken Thighs with Yogurt Cumin Sauce

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! My husband said it waqs "slammin". I only let the chicken marinate 10 hrs and it was still very good. FYI-on the show Claire put the chicken on a rack in the sheet pan and did not wipe any of the marinade off. "

Reviewed Perfect Roast Chicken

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

OMG! The best roast chicken I have ever made. The skin was crunchy, the meat-even the breast meat- was juicy and flavorful. Instead of a roasting pan, I put my chicken in the bottom part of a 3 1/2 qt. tagine & nestled the vegetables all around coating them well w/ olive oil. I also put 2 large baking potatoes along each side of the pot. Really,really...

Reviewed Jalapeno Cheddar Cornbread

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great cornbread! The first time I made it, I followed the directions exactly. When I made it a second time, I did a ratio of 2:2 for cornmeal and flour, left out the sugar, added extra jalapeno and stirred all of the cheese into the batter. It did take about 8-10 min longer to cook but was very yummy.

Reviewed Countdown #9 No Lump Gravy

Nov 26, 2010 in Food Network Community Toolbox on Food Network

This was really good. The only thing I did differently was add fresh sage to the stock and let it cook for a couple of hours with the neck and giblets (no liver). It thickened w/ out lumps and had a great flavor.

Reviewed Perfect Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

This turkey turned out perfectly cooked and seasoned. I followed thw recipe exactly using a 12lb organic bird. Delicious.

Reviewed Sausage Cornbread Stuffing

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Yummmy! This was really good. I prepared the dressing the day before using 2 batches of Julia Childs "box top cornbread" recipe and mild Italian chicken sausage which I had it in the freezer. I cooked it on Thanksgiving. My husband thought it was the best dressing he had ever had.

Reviewed Lemon And Herb Roasted Chicken With Baby Potatoes

Nov 9, 2010 in Food Network Community Toolbox on Food Network

This is a great recipe! I used a 5lb chicken and tossed the potatoes in olive oil and salt before putting them in the pan beside the chicken. Instead of a regular stainless roaster, I used a 9x13 Emile Henry clay baking dish. Soooo good. The skin was crispy and the potatoes were perfect. Thanks Tyler!

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