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nnwltrs1219_11515520

Walnut Creek, California

Member since Dec 2008

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Reviewed Chicken and Vegetable Stir Fry

7 days ago in on Food.com

Did I read this recipe correctly? It says to reuse marinade from raw chicken and then just heat it for 2-3 minutes! That seems like a very bad idea."

Reviewed Dani's Homemade Blender Mayo

Mar 11, 2014 in on Food.com

Terrific recipe. A note if you don';t have dry mustard: you can substitute prepared mustard if you reduce the amount of cider vinegar in the recipe. Prepared mustard is mostly vinegar. The version I made with prepared mustard didn';t hold together as well as it did with powdered mustard. (Mustard is an emulsifier so maybe the powdered ver...

Reviewed Classic Spaghetti Carbonara

Jan 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

I didn't have enough bacon. The only other meat in the fridge was a frozen chicken filet (dark meat). So I chopped it up to be roughly the same size as the bacon and threw it in the pan after the bacon had cooked about halfway. The chicken easily absorbed the flavor of the bacon and no one seemed to notice. The dish is a winner but you might want "

Reviewed Neely's BBQ Sauce

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I really like this. It's super easy to make and I thought the balance of favors was just right. We use a very spicy dry rub on our ribs. The rub doesn't have any sugar in it. It's basically dried hot chili peppers, black pepper, salt, and garlic. So the sugar, mustard, tomato, and vinegar in the sauce are exactly what's needed to make a perfect b"

Reviewed Shrimp and Grits

Sep 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

This dish is insanely, indescribably delicious. Do yourself a favor and prepare the dish exactly as published at least once. After that, you can play around and make it your own.

I make a 'lite' version by using slow-cooking, stone ground grits. The texture is not as fine and smooth but the slow cooking time and extra cooking broth...

Reviewed Stuffed Red Peppers

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

I went healthier: ground turkey and spicy turkey sausage, omitted the sour cream, used white cheddar instead of cheese whiz. Delicious. I think I'll try it with the sour cream next time but stick with the turkey and real cheese.""

Reviewed Miso Soup

Nov 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

The soup comes out perfect. Be aware of one thing: good quality miso paste, like yogurt, contains active probiotics. The recipe didn't make it clear but one reason you only simmer the soup after adding the miso is to preserve the health benefits of the miso. Also, many Asian markets sell miso that's sometimes translated as "yellow" miso. It works...

Reviewed Falafel

May 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Came out perfect. I followed the recipe almost exactly except for some herb substitutions. After soaking the peas for 22 hours though, a work emergency kept me from cooking them for another 2 days. So the soaked and drained garbanzos stayed in a covered dish in the fridge until I was ready to use them. I don't know if that helped keep the processe"

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