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robins_nest513_11531174

Henderson, Nevada

Member since Jan 2009

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Reviewed Bobby's Baked Tilapia

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

Made this for my hubby today. I only had two filets and lemons. I used the juice of an entire lemon, California lemon peel, butter, black pepper, Himalayan Sea Salt and Adobo (without pepper). They cooked in exactly 12 minutes in my "slow" or "cool" oven at 400F, but I think the cast iron pan facilitated that process. Hubby liked it and it wasn't "

Reviewed Marinated Chicken Breasts

Mar 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had most of the ingredients on hand already. I decided to use Grinder Italian Seasoning, minced garlic from the jar, frozen chopped onions I had in the freezer, French's Dijon mustard and Balsamic vinegar and EVVO. I never measure for marinades, so I just made sure I had more oil than vinegar. I also used Pink Himalayan salt and coarse ground pe"

Reviewed Asian Grilled Salmon

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

Excellent, quick and easy recipe. I used a bit less mustard and it was perfect. This does not call for salt and pepper, but I added Pink Himalayan salt and freshly ground black pepper right before making this. It is a light, fresh-tasting marinade and let's the freshness of the salmon shine through. It's a keeper and I have added it my recipe box!"

Reviewed Asian Grilled Salmon

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

Excellent, quick and easy recipe. I used a bit less mustard and it was perfect. This does not call for salt and pepper, but I added Pink Himalayan salt and freshly ground black pepper right before making this. It is a light, fresh-tasting marinade and let's the freshness of the salmon shine through. It's a keeper and I have added it my recipe box!"

Reviewed Barbecue Chicken Legs

Sep 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this two days ago and used Famous Dave's Barbeque Sauce, Spicy and Zesty.
My husband was raving about it so much, I tried it too. It was excellent. Yesterday, my husband thawed some chicken thighs and wanted me to make this recipe again. This time, I used a different BBQ sauce. He said they were still delicious...so moist! Today,...

Reviewed Chicken Piccata

Sep 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very easy recipe! I was out of capers so I took anchovies in oil from a jar, cut two in half, rinsed them and then chopped them finely (minced) and put them in the liquid. My chicken stock had gone bad, so I used vegetable stock. Make sure you check the seasoning as the recipe suggested (I needed a bit more lemon juice). I found this one to be eas"

Reviewed Herbed Spaghetti Squash

Mar 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe. It was a pain to get all the seeds out! Once the squash is ready, making the "spaghetti" part was easy. This is a messy dish overall. The flavor was too bland and I ended up roasting some onions and grape tomatoes and using that with the basil and parsley on the leftovers. Even with all that, my husband didn't care for the te...

Reviewed Emeril's Orange Madelines

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

I have been making this recipe since early 2004, in different ovens, in different states. I had tried it using dried orange peel from the jar and no one has known the difference. I have been baking them for my husband's office cookie exchange and use the chocolate for them. I prefer the classic, plain variety. A woman from France said they remind...

Reviewed Slow-Cooker Chicken and Pasta Soup

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just made this soup since our temps are dropping here quickly. My husband won't eat peas and I forgot the feta cheese, but otherwise, made this recipe as is. His only complaint was I gave him "too much broth." That is his preference, not a recipe issue. I do always scale these recipes down because it is just the two of us. I did notice it neede...

Reviewed Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Dec 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this last night on the fly, so didn't have root begatables or lemons. My oven is notoriously cool so even roasting it for one hour, it was still a bit pink at the thickest part of the legs, but I would rather have it a bit pink (cooking it further upon reheating anyway) then over cooked and dry. Besides, the juices ran clear. I found a "poul...

Reviewed Grilled Pear Cobbler

Sep 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pear and other nectars can also be found in the Spanish section of your supermarket...""

Reviewed Banana Fritters (Goa

Sep 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

A rarity for me is to follow a recipe exactly; the only thing I changed was I used four over ripe bananas as it didn't make sense to only use the three that were called for in the recipe. That said, all quantities in this recipe are accurate, including the three minute turn time. It was very easy to make and even my husband who hates "new" food a...

Reviewed Warm Zucchini Bread

Aug 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Worked well with substitutions and omissions: left out nuts (hubby hates nuts in his food); used white sugar (out of lt brown); used dried lemon peel from the jar instead of zesting a lemon (I didn't have). Make sure you cook until done as the inside is light already...it looks more appetizing if left to turn a "dark" golden brown. Good toasted t...

Reviewed Baked Acorn Squash Filled with Italian Sausage and Rigatoni Pasta

Aug 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I no longer eat meat, but needed a method for making acorn squash (not a favorite, so I needed to know how to prepare it). I only had one small squash for my husband and I, so I had him cut it and seed it for me. I then drizzled the olive oil over both halves, added Himalayn pink crystal salt and freshly ground black pepper to the acorn halves. I...

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