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rillwright_11294921

Granite Bay, California

Member since Nov 2008

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Reviewed Scallops Provencal

Jan 22, 2014 on FoodNetwork.com

Simply delicious. It lacked nothing and was completely satisfying. It was 'restaurant' good. I served it with rice pilaf, baked asparagus and saut���ed mushrooms. Thanks Ina. And thanks to all you reviewers whose comments help me so much. I would never print out a recipe without checking in with you all first.

Reviewed Scallops Provencal

Jan 18, 2014 on FoodNetwork.com

Simply delicious. It lacked nothing and was completely satisfying. It was 'restaurant' good. I served it with rice pilaf, baked asparagus and saut���ed mushrooms. Thanks Ina. And thanks to all you reviewers whose comments help me so much. I would never print out a recipe without checking in with you all first.

Reviewed Perfect Pot Roast

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

Throw away all your other pot roast recipes! I had about seven; stove top, crock pot, oven. All pretty good but not the 'ultimate' I was searching for. My house smelled crazy good all afternoon, but I've been fooled before. This meal was deeply satisfying. It can't be improved! My 3 1/2 pound roast cooked for 3 1/2 hours. Perfection. And t"

Reviewed Cranberry-Pineapple Gelatin Salad

Jan 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just great! Don't change a thing. I finally used my bundt pan for the first time in 30 years and it was perfect. Hole gets wider at the top which allows for even more filling (which I doubled and kept some on the side). My friend called it a beautiful, yummy volcano. Thanks Paula, and especially to all you reviewers. Your comments are so he...

Reviewed Roasted, Smashed and Loaded Potatoes

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

The smashing was no problem and there were several tools I could have used. I chose a big, flat 3-tine fork. I was willing to do the in/out, bottom rack/top rack but sensed I might be heading for trouble with the last step. 20 more minutes on the bottom rack? Five minutes and they started smoking and I pulled them out. They were done, for sur"

Reviewed Chopped Steak and Mushroom Onion Gravy

Mar 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Gosh, this was just okay; a real surprise since the Neeley's are my favorite and rarely disappoint. Everything seemed to go as planned, the gravy was beautiful and niceley thickened, the patties were perfectly cooked - the flavor just wasn't there. And none of could figure out what it needed."

Reviewed Tony's Chicken Tenders with Honey Mustard Sauce

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow! I doubled the recipe and served these for a football party at our house. Everybody raved about them. I cooked them in batches and actually had people waiting by the stove for me to refill the empty plate! The absolute star was the sauce; a great tangy bite. I will use it in so many other ways too. It's now my new dressing for crab cakes,...

Reviewed Paula's Cherries Jubilee

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

I make very few desserts but I couldn't resist this one. Good thing; it was wonderful. I did learn a lesson, though, when I couldn't get it to flame. My husband was standing next to me and watched me stir the mixture after the brandy went in. He called it before I even tried to light it. Next time I won't stir before I light it. It still tasted...

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

I'm so glad I tried this recipe. I'd never worked with large portobello mushrooms before and was sure the ones I'd gotten were way too big. Nope. The amount of filling was just right. I did use a little extra Gorgonzola on top, though (we love cheese). The fresh spices were perfectly balanced. Often I find thyme a little overpowering but not...

Reviewed Sweet Sausages

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

I served this with my Christmas brunch and doubled the recipe. All that was left was a big, sticky empty pot. YAY! Isn't that what every cook hopes for? Great recipe and couldn't be easier.

Reviewed Croque Madame Casserole

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

An absolute HOME RUN! I make X-mas brunch every year for my family and for the last two years I've made Emeril's Savory Breakfast Pudding. It's very good but I wanted something new. This was crazy good! I didn't change a thing but I did increase the sauce by half again as much, and used it all. I used a 13 x 9 glass baking dish and cut the crusts...

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