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panda85

Santa Barbara, California

Member since May 2004

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Replied to cream of fresh tomato soup

Nov 1, 2014 on FoodNetwork.com

Perhaps the "d" in your handle should be replaced with another letter. Just saying.

Replied to Cream of Fresh Tomato Soup Recipe : Ina Garten : Food Network

Oct 31, 2014 on FoodNetwork.com

You can always used canned! As long as you buy quality, they are really good and sometimes better!

Reviewed naan: indian oven-baked flat bread

Oct 12, 2014 on FoodNetwork.com

Great recipe! Much tastier than store bought naan. As previous reviewers noted, make one, cook one, make one, cook one, etc. Also, double the recipe! My husband loved them so much he ate 5 leaving me with one! Strange that the title of this recipe is oven-baked when it's stovetop baked. Also, they're not "loaves".

Replied to cream of fresh tomato soup

Sep 5, 2014 on FoodNetwork.com

Make sure you use kosher salt which is much less dense. One tablespoon of kosher salt would be about 1/3 tablespoon table salt.

Reviewed lemon bars

Aug 9, 2014 on FoodNetwork.com

This is the PERFECT lemon bar recipe! I'm from lemon country (SB County) and lost my cherished family recipe. This is tastes identical! I only had large eggs so I used 7 whole large eggs instead of 6 XL eggs. It took about 10-15 for the second baking. Otherwise, it was the same. I made sure to check the lemon mixture for sweet/sour balance before...

Replied to lemon bars

Aug 7, 2014 on FoodNetwork.com

Using the Ninja is a great idea! I'm an experienced cook with plenty of equipment, and it still sounds like a great idea!

Replied to lemon bars

Aug 7, 2014 on FoodNetwork.com

Most likely they would be inedible. The sugar is there to balance the tartness of the lemons, so you really need to adjust the sugar to the lemons you are using.

Reviewed celery root and potato puree

Aug 6, 2014 on FoodNetwork.com

Not remotely worth the effort! The celery root is a pain to deal with and, unless you're a huge fan, doesn't add to the flavor of the dish. It's much better to go with classic mashed potatoes. If you really want to go for it, use half the cream and half the butter. A better side for the ribs might be corn on the cob.

Reviewed braised short ribs

Aug 6, 2014 on FoodNetwork.com

These are very good, and I really like the technique of creating a vegetable puree, then browning it instead of dealing with hot veggies in a blender. If you choose to use beef broth instead of water, remember that you might want to use less salt. The accompanying recipe of potato & celery root puree is NOT at all worth the effort. Traditional...

Replied to braised chicken thighs with 40 cloves of garlic

Jul 1, 2014 on FoodNetwork.com

Make sure you're clicking on the red "print it" icon on the web page, then, when a new window opens, again use the red "print it" icon instead of using "command P". Also I needed to click on "use system dialogue" box. I hope this helps.

Replied to Braised Chicken Thighs with 40 Cloves of Garlic Recipe : Rachael Ray : Food Network

Jul 1, 2014 on FoodNetwork.com

Buy already peeled garlic instead. Problem solved.

Replied to Braised Chicken Thighs with 40 Cloves of Garlic Recipe : Rachael Ray : Food Network

Jul 1, 2014 on FoodNetwork.com

Buy already peeled garlic instead. Problem solved.

Reviewed german potato salad

Feb 23, 2014 on FoodNetwork.com

This is a good, solid, warm potato salad recipe. Feel free to mix it up by adding different veggies, different onions and even some spicy peppers.

Reviewed german potato salad

Feb 23, 2014 on FoodNetwork.com

This is a good, solid, warm potato salad recipe. Feel free to mix it up by adding different veggies, different onions and even some spicy peppers.

Reviewed German Potato Salad Recipe : Review : Anne Burrell : Recipes : Food Network

Jan 2, 2014 on FoodNetwork.com

This salad is OK but nothing special. I made it mostly as directed. Changes were 1) draining all but 2 T of the bacon fat 2) crumbled the bacon and add 1/2 to salad, then the rest as garnish 3) then added chopped red bell pepper. I felt it need something more, maybe some dijon or raw onions?


Read more at: http://www.f...

Reviewed Gina's Sweet Potato Salad

Dec 11, 2013 on FoodNetwork.com

It was an interesting potato salad. I was looking for something quick to go with TDay leftover turkey sandwiches. I used red onion instead of Vidalia and added some cayenne because it was a little bland. Fresh parsley also livened it up a bit.

Replied to Company Pot Roast

Oct 14, 2013 on FoodNetwork.com

If you read the recipe carefully or watched the episode, the sauce isn't meant to be served on mashed potatoes. The accompanying potatoes are bakes and served with a sourcream/yogurt/chive topping.

Reviewed Tabbouleh

Sep 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really tasty! And, as others have said, use KOSHER salt, not table salt. If you use table salt, use only 1/3 the kosher salt called for. It's amazing with Israeli couscous and I added some feta too. Fresh lemon juice is a must."

Reviewed Cornmeal-Fried Onion Rings

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

Very fresh and light! These are definitely NOT your fast food onion rings where the breading falls off leaving a limp piece of onion behind. This very light coating sticks to the onion and they hold in the oven (as instructed) really well.

I followed the recipe except for the addition of 1/8 tsp of cayenne pepper to the flour....

Reviewed Penne with Sun-Dried Tomato Pesto

Aug 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is an elegant dish. Just add a salad, bruschetta, and a great wine to entertain in style. The most ardent meat lovers won't realize they just had a vegetarian dish! For variety this is great with grilled chicken breast, grilled salmon, or a gourmet precooked sausage such as Cantella's.

I cut back on the amount of oil, using...

Reviewed Greek Caponata

Jul 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's a good recipe, but not special. I would recommend smaller vegetable pieces if using for an appetizer topping (keep the same baking time). I baked 50% longer at the size the recipe calls for. Also use a 15 x 10 sheet pan (with some lip) so you have room to toss ingredients. Very flexible as previous reviewers have mentioned."

Reviewed Three Cheese Hot Artichoke Dip

Jul 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Insanely delicious!!! Made just as recipe called for except for probably twice the hot sauce. I serves more like 6-8 because it is so rich."

Reviewed Roasted Eggplant Spread

Jul 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

INSANELY GOOD!!! No one missed the copious amount of fat most dips contain. So satisfying and nutritious! I used one large eggplant (about 8 inches long instead of 2 med.) Served with crudite and pita chips. All ages loved it, wouldn't change a thing."

Reviewed Panzanella

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe, but don't confuse it with her later Greek Panzanella recipe. The Greek version leaves out the basil and capers but adds feta and kalamata olives and a different dressing which my family finds more satisfying."

Reviewed Greek Panzanella

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is fantastic! (Don't confuse this recipe with 2 of Ina's others: straight panzanella and grilled panzanella). I've made this twice now and people can't get enough of it! This is a fantastic vegetable side that will turn those that say they "eat vegetables" into veggie fans. The recipe is perfect as is. Don't forget the feta & kalamatas becaus"

Reviewed Skordalia (Greek Potato and Garlic Dip

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

My family really enjoyed this on Fathers Day, though you definitely have to be a garlic lover. I served it on Belgian endive leaves which cut the sharpness of the garlic. Next time I'd try it with roasted garlic. Thanks to FRESNO, 43 for pointing out the mistake in the recipe. I naturally put the T of salt in the water and used only a pinch with t"

Reviewed Bobby's Margarita

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

So simple and so good! I didn't realize until making this recipe that you don't need a bunch of sugar, etc to make a margarita! My guests that desired a little sweeter version used a couple drops of blue agave syrup. However, we were just using up something I already had. Agave syrup is as bad as HF corn syrup, so use simple syrup instead."

Reviewed Creamed Spinach

Jan 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Boring! There are much better creamed spinach recipes out there! I added some cayenne & parmesan in an attempt to liven it up, but still a very pedestrian recipe."

Reviewed "Super-Tuscan" White Bean Soup

Oct 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

There are a lot of problems with this recipe as published. First, the quick soak of dried beans is not long enough, so the beans never get cooked to the very center. Instead of a quick soak, rinse beans & soak over night in cold water before continuing with recipe. Using dried beans and homemade broth as I did means you need to add more salt. Slow"

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