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rebalene

Member since Feb 2011

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Reviewed The Ultimate Paella

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

I've made this twice, and followed the recipe exactly. Both times it has turned out wonderful. I bought a paella pan from Sur la Table (20 inch I think). I can't imagine trying to cook this in any other pan. I cook it on the grill (on high the entire time), with a handful of hickory chips wrapped in foil and it has the most amazing flavor. I...

Reviewed Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. I recommend doubling the sauce, but cut the red pepper flakes in half for less heat. I also used quinoa instead of rice. It blended very well with the sauce. The prep time is way off--with all the chopping involved, it takes a lot longer than 25 minutes. Maybe Rachael was timing how long it took her staff to prepare everything?"

Reviewed Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. I recommend doubling the sauce, but cut the red pepper flakes in half for less heat. I also used quinoa instead of rice. It blended very well with the sauce. The prep time is way off--with all the chopping involved, it takes a lot longer than 25 minutes. Maybe Rachael was timing how long it took her staff to prepare everything?"

Reviewed Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. I recommend doubling the sauce, but cut the red pepper flakes in half for less heat. I also used quinoa instead of rice. It blended very well with the sauce. The prep time is way off--with all the chopping involved, it takes a lot longer than 25 minutes. Maybe Rachael was timing how long it took her staff to prepare everything?"

Reviewed Cantonese Chicken and Mushrooms

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

I've made this twice. After the first time, my husband wanted more of a kick, so I added red pepper flakes the second time. Very very delicious and flavorful!"

Reviewed Cantonese Chicken and Mushrooms

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

I've made this twice. After the first time, my husband wanted more of a kick, so I added red pepper flakes the second time. Very very delicious and flavorful!"

Reviewed Mushroom-Stuffed Pork Tenderloin

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely amazing! We have made this twice. The first time I used wet toothpicks, but it was a little awkward rolling the tenderloins. The second time, I used baker's twine that I soaked in water. It was a bit easier to handle than the toothpicks. I substituted the bread crumbs with crushed gluten-free crackers. This has such a terrific smo"

Reviewed Gnocchi With Wild Mushroom Ragu

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty! I substituted a gluten-free flour mix in the gnocchi, and it still tasted great. I also used cremini, baby bella, and white mushrooms. It took a lot of prep time, but it was worth it."

Reviewed Tuscan Beans With Tuna

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. My husband and I decided that when we make it again, we'll add something zesty to it. It was good, but could have used a little more flavor. "

Reviewed Chocolate Raspberry Pavlova

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

I made this for a Christmas dessert party and it was the first thing to be entirely eaten. I followed the recipe exactly, except for I only baked it for one hour. It cracked, but still looked pretty with the cream and raspberries. Will definitely make this again.

Reviewed Sausage-and-Rice Timbale

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

I was intrigued by the picture of this dish and had to try it. It turned out great! I am lactose and gluten intolerant, so as a replacement for the cheese, I used Daiya, which has a great flavor and melts just like cheese. I used gluten-free crackers as a replacement for the bread crumbs, regular short-grain white rice in place of aborio rice,...

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