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pacueny_11512977

Franklin, Michigan

Member since Dec 2008

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Reviewed Crab and Ricotta Cannelloni

Feb 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Read the reviews and made a few changes: We prefer marscapone over ricotta, and the bechamel sauce seemed somewhat flavorless, so prior to cooking, I spread marinara sauce over the top and then sprinkled the parmesan cheese, baked until bubbly, then spread chopped fresh parsley over the top. The bechamel sauce was thick, I think it must be slow...

Reviewed Sesame Chicken

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is absolutely amazing! Next time I will use 2 pounds of chicken because my husband and two teenage sons licked the bowls clean. This will be in our regular dinner rotation.

Reviewed Pat's Broccoli and Chicken Stir-Fry

Nov 10, 2010 in Food Network Community Toolbox on Food Network

The flavor was authentic and better than any chinese restaurant. The recipe is very easy and about 3/4 could be prepared in advance for a quick "throw together". The sauce could be premade, the broccoli blanched, and the chicken pre-cooked prior to the actual combining of all the ingredients. Because I have teenage sons, I used 1.5 pounds of chicken...

Reviewed Asian Marinated Grilled Pork Tenderloin

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

This was very good and easy to make. I gave it four stars because it was slightly on the salty side for my taste, and I would reduce the orange zest down to 3/4 of an orange - but that is a personal preference, I marinated for six hours and perhaps that brought out the saltiness. However, this is a wonderful recipe that I will make again for my...

Reviewed Shrimp Bisque

Oct 7, 2010 in Food Network Community Toolbox on Food Network

This is a delicious version of shrimp bisque, possibly better than you'll find in a restaurant. It is very important to use seafood stock, and simmer the shrimp shells to develop the flavor. We like our bisque with more bite, so I increased the cayenne pepper to 1/4 tsp. If you want a thicker soup, don't add water to the simmered seafood stock,...

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