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pattibos

Medford, Oregon

Member since Apr 2010

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Reviewed Balsamic Roasted Beet Salad

Nov 24, 2013 on FoodNetwork.com

I made this for a group of foodie friends and everyone LOVED it! I made the dressing using a tangerine infused balsamic vinegar and high quality imported olive oil that I purchased from a gourmet store in Camarillo, CA. The slight sweetness of the tangerine balsamic really complimented this dish. I'm not a fan of goat cheese, so I used shaved pecorino....

Reviewed Homemade Tartar Sauce

May 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe was five star all the way! I did not change a thing! As another reviewer noted, this is similar to the tartar sauce served at a nice restaurant. I make my own mayonnaise, which I used in this recipe; that may have made it even better, but I'm sure it would be excellent with regular, store-bought mayonnaise. Keeper! Don't look any furth"

Reviewed Smoked Gouda-Chorizo Jalapeno Poppers

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

After watching Sunny make these a few days ago, I rushed out and bought all of the ingredients! I prepared them for our casual, family Christmas Eve get together. They were a HUGE hit, especially with my son and son-in-law, both spicey food lovers! I prepared the recipe EXACTLY as written EXCEPT for the hot sauce. I didn't have the sauce that Sunny...

Reviewed Smoked Gouda-Chorizo Jalapeno Poppers

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

After watching Sunny make these a few days ago, I rushed out and bought all of the ingredients! I prepared them for our casual, family Christmas Eve get together. They were a HUGE hit, especially with my son and son-in-law, both spicey food lovers! I prepared the recipe EXACTLY as written EXCEPT for the hot sauce. I didn't have the sauce that Sunny...

Reviewed The Mean Green

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I made this to take to a Thanksgiving dinner yesterday. It was delicious! Such a nice upscale version of the old classic. I didn't change a thing except to use cremini mushrooms instead of the oyster and shitake and I substituted yellow bell pepper for the red. I will say that it is quite a bit of work; be prepared. However, the entire casserole can...

Reviewed The Mean Green

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I made this to take to a Thanksgiving dinner yesterday. It was delicious! Such a nice upscale version of the old classic. I didn't change a thing except to use cremini mushrooms instead of the oyster and shitake and I substituted yellow bell pepper for the red. I will say that it is quite a bit of work; be prepared. However, the entire casserole can...

Reviewed The Mean Green

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I made this to take to a Thanksgiving dinner yesterday. It was delicious! Such a nice upscale version of the old classic. I didn't change a thing except to use cremini mushrooms instead of the oyster and shitake and I substituted yellow bell pepper for the red. I will say that it is quite a bit of work; be prepared. However, the entire casserole can...

Reviewed The Mean Green

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I made this to take to a Thanksgiving dinner yesterday. It was delicious! Such a nice upscale version of the old classic. I didn't change a thing except to use cremini mushrooms instead of the oyster and shitake and I substituted yellow bell pepper for the red. I will say that it is quite a bit of work; be prepared. However, the entire casserole can...

Reviewed The Mean Green

Nov 26, 2010 in Food Network Community Toolbox on Food Network

To Lil_Barrista_: This is definitely a kid friendly dish, especially with the panko/bacon topping and crunchy onions.

I made this to take to a Thanksgiving dinner yesterday. It was delicious! Such a nice upscale version of the old classic. I didn't change a thing except to use cremini mushrooms instead of the oyster and shitake....

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