My Profile


Dania Beach, Florida

Member since Aug 2008

Flag This ProfileFlag as Inappropriate

Reviewed kale, mushroom and cranberry tart

4 days ago on

Good to the last crumb!

Reviewed penne with brown butter, arugula, and pine nuts

7 days ago on

What a wonderful pasta dish I it is a keeper. I made 2 substitutions - kale with the stems trimmed and torn into bite sized pieces and steamed for 3 minutes instead of the arugula, and toasted walnuts instead of pine nuts are equal to the original ingredients. I would not change anything else.

Reviewed penne with brown butter, arugula, and pine nuts

7 days ago on

What a tasty recipe - I made 2 changes using kale - trimming off the stems and tearing the leaves into smaller sized pieces which I then steamed for 3 minutes and substituting roasted walnuts. I do not think that this deviated from the original recipe since all of the other component parts were there.

Reviewed lemon chicken breasts

Jul 22, 2014 on

OMG - What at truly wonderful dish. It is a recipe I would serve to my very best friends as well as family. Thank you Ina for thinking of the discreet cook!

Reviewed spinach and ricotta stuffed shells

Feb 16, 2014 on

One of the very best stuffed shell recipes that I have ever prepared. It is a real keeper!

Reviewed Antonia's Pasta Alle Melenzana (Eggplant Pasta

Oct 2, 2013 in Food Network Community Toolbox on

This is indeed a keeper! I am always looking for new and different ways to prepare pasta, What a wonderful way to serve eggplant. The fresh basil added complexity to the overall flavor.I used canned San Marzano tomatoes in place of fresh; I do not think that this substitution made a difference in the outcome. Thanks Ina for sharing."

Reviewed Eggplant Parmesan Meatloaf

Sep 25, 2013 in Food Network Community Toolbox on

A truly wonderful meatloaf recipe. The recipe is a real keeper. The only thing I would change is using less salt. The combination of flavors makes this a memorable experience."

Reviewed Sweet and Sour Pork Sliders

Aug 20, 2013 in Food Network Community Toolbox on

An absolute hit in every way - I served the pork tenderloin as a main course with baked sweet potatoes This recipe is a keeper. I will now use the roasting step for all of my other recipes with pork tenderloin since this is without a doubt the easiest way to prepare it"

Reviewed Herb-Roasted Fish

Aug 7, 2013 in Food Network Community Toolbox on

The fish was superb! I had no trouble with the thyme not permeating the fish - I was very generous with the amount of sprigs I used.. Moistening the edges of the parchment paper is a great idea, it certainly helped keeping the edges folded down. I followed the recipe as it was written and was more than a little pleased with the wonderful delicate "

Reviewed Celery and Parmesan Salad

Aug 7, 2013 in Food Network Community Toolbox on

I have never enjoyed a celery dish before this one. We just finished a dinner with the Celery and Parmesan Salad as well as the herbed baked fish. The Celery Salad was superb - I did not think that it was too salty. Since I did not have any anchovy paste on hand I used several anchovy filets and mashed them into a paste. The mixtures of flavors an"

Reviewed Chicken Cacciatore

Aug 1, 2013 in Food Network Community Toolbox on

Made the recipe this time with chicken thighs only - oh, my! what an experience! This recipe still exceeds any other. It is without a doubt a 5-star restaurant quality dish to be eaten by those with a truly discriminating taste.

Reviewed Mortadella and Fig Focaccianini

Sep 1, 2011 in Food Network Community Toolbox on

Wow! What a new and different taste. We had it last evening on feshly baked focaccio, mortadello and fontinello from our favorite Italian grocery store with some red vino. This is an absolute must! I love your show and cannot wait to try the Chicago Italian Beef. I also made the Homemade Hot Giardiniero. Fantastic! THANK YOU Food Network for find...

Reviewed Braciole

Jul 23, 2011 in Food Network Community Toolbox on

Wonderful recipe! I had quite a bit of filling left over. I made crepes filled them with the left over filling and ricotti, baked them with the left over sauce topped with sliced provolone cheese. Spread grated parmigiano over the top during the last 5 minutes of baking at 350 for 30 minutes. What a superb manicotti dinner."

Reviewed Beef Bourguignon

May 12, 2011 in Food Network Community Toolbox on

The best ever! As a variation I used a Beef Brisket and ir was superb. The meat absolutely melted in your mouth. Besides it was much easier to prepare than using a chuck roast."

Reviewed Braised Beef Brisket with Onions, Mushrooms, and Balsamic

Mar 13, 2011 in Food Network Community Toolbox on

Without a doubt this was the tastiest beef brisket dish I have ever eaten. Our butcher trimmed the brisket for us making our job easier. We followed Anne's directions to a tee and there is not a thing I would either add or take away. Tender and tasteful! Serving this meal with the Yukon Gold mashed potates and garlic makes this dish worthy of a 5-star...

Not what you're looking for? Try: