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rramirez119

Winter Springs, Florida

Member since Mar 2009

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Reviewed Spinach Salad with Warm Bacon Dressing

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

Very yummy and super easy to bring together. I followed it pretty exactly. I only had to sub white wine vinegar for the red simply because that is what I had on hand. I also followed other recommendations and made more which was a good thing because my husband wanted seconds! Definitely dresses up a meal as opposed to just a tossed salad."

Reviewed Good Eats Roast Turkey

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

There is a reason why this turkey is the #1 turkey recipe. Very moist, beautifully golden bird. I was a little nervous having only made small (8-10 lb) birds and I knew I wanted to try the best for my first big bird (20lb). Perfect. I did have to do the normal things of watching and checking the temp as I went and put some foil on the wing tip"

Reviewed Green Bean Casserole

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

I used fresh green beans and it is amazing how switching out a few fresh items (like the green beans and the mushrooms) make such a drastic difference on a classic. This will be how I make green bean casserole from now on."

Reviewed Spinach Salad

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

It was ok. The flavor profile seemed a little odd to me and it was a meal that left me still hungry afterwards."

Reviewed French Onion Soup

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

My husband is very picky about french onion soup and he actually liked this one! I like that it uses ingredients I typically have on hand (one of the reasons I make soup), but I think I need to work the flavors a little bit more to get the right balance. This was a little concentrated, but over all very good."

Reviewed Teriyaki Chicken Thighs

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

Very good and pretty easy to make. I love teriyaki and finding new ways to cook the less expensive meat (thighs versus your boneless skinless chicken breast). The fact that it is healthy just makes it better."

Reviewed Deep-Fried Squash

Jul 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think the flavors are pretty good but I have a hard time doing equal parts flour and corn meal. The corn meal just takes over the delicate flavors of the squash. All in all, a good starting "fry base""

Reviewed Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens

Nov 11, 2010 in Food Network Community Toolbox on Food Network

This is my go-to collard "starter" :) I have a tendency to adjust as I'm cooking but this base is great. I love that sauteing the greens allows them to keep some of their crispness and bitterness. I typically to throw in some garlic and crumbled bacon and love to serve it alongside some country fried steak. Good southern cooking.

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