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nancydomin

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Reviewed neely's bbq pork spare ribs

May 28, 2014 on FoodNetwork.com

I didn't like it. The rub was missing something and the sauce was too ketchupy for my taste. I cooked in Emeril smoke bags on the grill and they gave a nice, light smoke flavor and made the ribs very tender. BUT....I will go back to this other recipe that I much prefer....http://www.foodnetwork.com/recipes/patrick-and-gina-neely/kansas-city-style-pork-ribs-recipe.html

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Reviewed neely's bbq pork spare ribs

May 28, 2014 on FoodNetwork.com

I didn't like it. The rub was missing something and the sauce was too ketchupy for my taste. I cooked in Emeril smoke bags on the grill and they gave a nice, light smoke flavor and made the ribs very tender. BUT....I will go back to this other recipe that I much prefer....http://www.foodnetwork.com/recipes/patrick-and-gina-neely/kansas-city-st...

Saved Recipe The Best Teriyaki Beef Jerky by Michael_Simes

Oct 21, 2013 on Food.com

Saved Recipe The Best Teriyaki Beef Jerky by Michael_Simes

Oct 21, 2013 on Food.com

Reviewed Risotto with Wild Mushrooms and Scallops

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

Sounds delicious, but I will half the recipe and sear the scallops while finishing up the risotto. Scallops will not be folded into the risotto, but placed on top. Happy Single's Day!!! ;-"

Reviewed Risotto with Wild Mushrooms and Scallops

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

Sounds delicious, but I will half the recipe and sear the scallops while finishing up the risotto. Happy Single's Day!!! ;-)"

Reviewed Sweet, Spicy and Salty Candied Nut Mix

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

Yum! Very easy and very tasty! I didn't have any pecans on hand, so substituted hazelnuts. I plan on making another batch this afternoon, since I'm giving this batch away to friends. Merry Christmas, everyone!
"

Reviewed Almost-Famous Peppermint Bark

Dec 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Tastes great, but even after using good quality chocolate, twice, the layers still separated. I won't make again. I ended up cutting into pieces so that I could salvage some for gifts....the rest is in a container for my own consumption. (Just what I need!)"

Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Nov 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. I used dried rosemary as directed, but will go for fresh next time. Eating dried rosemary is kind of like eating twigs! I doubled the brussels sprouts and added some white and red pearl onions. Very easy and very tasty!"

Reviewed Sourdough Strata With Tomatoes and Greens

Dec 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought this dish was wonderful! Definitely do not skip the roasted tomatoes...they make the dish. I did not prepare the night before. I prepared the egg/bread/arugula mixture while the tomatoes were roasting, topped the strata as soon as they were done, and popped it right into the oven. I did not think it was bland at all, nor was there t...

Reviewed Fettuccine With Quick Ragu

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

Yummy! I gave it a 4 just because I changed up a few things. I used ground turkey, doubled the garlic, put in half the water, and finished the sauce with a few tablespoons of ricotta. I didn't top with parmesan, but with fresh parsley...it was wonderful!""

Reviewed Collard Greens

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

This recipe was good, but too salty for me, and I love salt! Can anyone give me a measurement on collards used? I picked up 2 bunches (1.25 lbs before removing ribs. And they are cooked uncovered, correct? I'm wondering if the reduction of the broth during cooking made them too salty? And how much broth should be left after cooking? Mine was...

Reviewed Collard Greens

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

This recipe was good, but too salty for me, and I love salt! Can anyone give me a measurement on collards used? I picked up 2 bunches (1.25 lbs before removing ribs. And they are cooked uncovered, correct? I'm wondering if the reduction of the broth during cooking made them too salty? I dumped about half the broth, added back water, and then ...

Reviewed Collard Greens

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

This recipe was good, but too salty for me, and I love salt! Can anyone give me a measurement on collards used? I picked up 2 bunches (1.25 lbs before removing ribs). And they are cooked uncovered, correct? I'm wondering if the reduction of the broth during cooking made them too salty? I dumped about half the broth, added back water, and then...

Reviewed Fried Chicken

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

This recipe is wonderful! Very easy, very tasty, very crunchy crust! I'm going to try a bit of Tabasco in the marinade next time, just to experiment. The longer you let the chicken marinate, the better!""

Reviewed Creamy Cole Slaw

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe! I've been using it for a couple of years now. So many slaw recipes are bland or too sweet. This one has a nice bite to it because of the mustard. I'm a mustard fanatic, so I make no changes to the recipe. Will be a side to my BBQ pork ribs tomorrow night!"

Reviewed Zucchini Bread

Mar 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum! I've been trying to find a good zucchini bread recipe for years (ever since my mom lost my favorite recipe! ;-) ) I finally found one. Very moist and flavorful, and I didn't have any problems with batter overflowing. Thanks, Paula!"

Reviewed Italian Wedding Soup

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I previously made this soup as directed, and it was wonderful. I'm low-carbing it these days, so made a couple of adjustments. I made sure to squeeze as much liquid out of the meat and grated onion as possible, used a very finely grated parmesan/romano cheese mix, and omitted the bread. The meatball held together nicely and still had a great texture....

Reviewed Italian Wedding Soup

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

Wonderful soup and so easy!! I used sourdough bread, as I never have white bread in the house. I just mixed the bread and egg mixture well, breaking up the bread pieces, and the texture and taste of the meatballs was outstanding. Will definitely make again.

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