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rhall2_11626596

San Diego, California

Member since Jan 2009

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Reviewed Shrimp Scampi

Jan 1, 2014 on FoodNetwork.com

Lost my Scampi Recipe but found this one. Old recipe used a half a stick of butter. It was good but way to rich. This recipe is light and very tasty. New Years Eve dinner turned out great. Everyone loved this version. I doubled the sauce part of the recipe and used Pinot Grigio instead of vermouth. As others have said, followed the directions...

Reviewed Limoncello Cheesecake Squares

Dec 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made it last night and everyone raved about it. Didn't change a thing. Light, not too sweet, great subtle lemon flavor but you have to use Lemoncello. Can't imagine how lemon juice would give it the beautiful flavor. Wasn't grainy but I did use a food processor. I think that is the trick. The crust wasn't too greasy at all. It even tastes great f"

Reviewed Classic Lemon Bars

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

OH WOW!! These are great! the cookie crust is crispy. Brown sugar adds a great flavor. Be sure to pulse or continually mix in the processor and the mixture will come together like magic. I didn't use any foil. Non stick pan and sprayed it. The cookies practically fell out. Also cook just till they are set. It might seem like they need mo...

Reviewed Classic Lemon Bars

Feb 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

OH WOW!! These are great! the cookie crust is crispy. Brown sugar adds a great flavor. Be sure to pulse or continually mix in the processor and the mixture will come together like magic. I didn't use any foil. Non stick pan and sprayed it. The cookies practically fell out. Also cook just till they are set. It might seem like they need mo...

Reviewed Classic Coq Au Vin

Mar 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I use this to impress guests and it works every time. I always make it the day before then
heat up in the oven. The flavors meld together beautifully. Since we love dark chicken meat I
use 4 pounds of thighs and the meat just falls off the bones. It is the BEST!"

Reviewed Classic Coq Au Vin

Mar 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I use this to impress guests and it works every time. I always make it the day before then
heat up in the oven. The flavors meld together beautifully. Since we love dark chicken meat I
use 4 pounds of thighs and the meat just falls off the bones. It is the BEST!"

Reviewed Shrimp Creole

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great recipe with a 'kick" to it. I doubled the recipe for four and had a little left over so as most
people said, it was small for the servings shown. I made it the day before and it seemed to
mellow in the refrigerator and just get better tasting. Recipe is so easy and I will make this again.

Sandy

Reviewed Shrimp Creole

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great recipe with a 'kick" to it. I doubled the recipe for four and had a little left over so as most
people said, it was small for the servings shown. I made it the day before and it seemed to
mellow in the refrigerator and just get better tasting. Recipe is so easy and I will make this again.

Sandy

Reviewed Shrimp Creole

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great recipe with a 'kick" to it. I doubled the recipe for four and had a little left over so as most
people said, it was small for the servings shown. I made it the day before and it seemed to
mellow in the refrigerator and just get better tasting. Recipe is so easy and I will make this agaiin.

Sandy

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