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rstanm

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Reviewed crostini of chicken liver pate with balsamic onions

Jan 23, 2014 on FoodNetwork.com

I'm sitting here enjoying the results of this recipe as I type. It is delicious. I had not thought I'd go for the Balsamic onions, but I think they are great. I agree with a previous reviewer that the one tweak I'll make the next time is to reduce the amount of BV to a half cup. That should reduce the amount of cooking time required in order to get...

Reviewed Waffle of Insane Greatness

Jan 14, 2014 on FoodNetwork.com

I rarely review a recipe when I agree with its rating. Especially one with several hundred reviews. But this one is so good it blew me away.

Promised my twelve year old our first ever breakfast for dinner. Under that pressure, I found this recipe and decided to go with it, hoping it would live up to the name. IT DID! It was easy...

Reviewed Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce

Sep 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I concur !!!!
This is a great all purpose and easy sauce for lots of applications. My date said I could put this on anything and she would love it. (I'll be seeing her again!!!) Added some thyme just because it was fresh in my garden. Cut the butter in half as a tip to my current diet. (Ten down and fifteen to go.) Served the pork chop over...

Reviewed Hazelnut Tea Cookies

Dec 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Don't normally do reviews. But learned something on these that was important for me. Made two batches in three days. First batch seemed very dry and had trouble forming cookies. Tasted fine, but not gift worthy. Today's try. REALLY followed recipe timing on mixing all ingrediants. Still, When I followed Aida's suggestion for using a small ice crea"

Reviewed Corned Beef and Cabbage

Mar 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I liked the recipe a lot and will use it again. Just two observations, however. It calls for salt only to be used with the sauted onions. I assume the thought is that the corned beef will have sufficient salt that none will be necessary in the dutch oven. But in my opinion, there is no way you can get sufficient flavor out of the vegetables (and ...

Reviewed Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

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

I've done these several times in mini versions for appetizers, served on an endive leaf. Very successful. (Did half blue cornmeal and half panko breead crumbs so the crab still stands out,) This time, did the relish and vinaigrette. WOW!!! Don't dare skip it. Fantastic flavor combinations. The white wine vinegar, roasted red peppers and olives mak"

Reviewed Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

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

I've done these several times in mini versions for appetizers, served on an endive leaf. Very successful. This time, did the relish and vinaigrette. WOW!!! Don't dare skip it. Fantastic flavor combinations. The white wine vinegar, roasted red peppers on olives makea great relish. But the best ever is the basil vinaigrette. If you do nothing else, "

Reviewed Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

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

I've done these several times in mini versions for appetizers, served on an endive leaf. Very successful. This time, did the relish and vinaigrette. WOW!!! Don't dare skip it. Fantastic flavor combinations. The white wine vinegar, roasted red peppers on olives makea great relish. But the best ever is the basil vinaigrette. If you do nothing else, "

Reviewed Seared Scallops with Roasted Garlic Cream

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

Made the roastd garlic sauce withot the optional ingrediants. It was still wonderful. Better yet, I was able to make it a couple days ahead and it kept perfectly well refrigerated in a sealed container. Reheated it on medium a few minutes before beginning to sear the scallops. Saved a lot of last minute work. Guests were very impressed with the reataurant...

Reviewed Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes

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

I made the dip and served it with endive leaves as an appetizer with pomagranite martinis. I felt it needed just something a little extra to cut the mayo flavor so I added grated parmesan to personal taste. It did it for me. I recommend if you make the dip, mix a small amount of it in a little cup and try adding the parmesan.If you like it, add cheese...

Reviewed Hot Potato Chips with Blue Cheese Sauce

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made a NY strip steak with french fries. My 9 year old likes blue cheese, so I decided to try this. It went perfectly with both the meat and the potatoes. She doesn't like spicy, but I do. The sauce was so good she accepted the spicy. You can obviously control the heat to your taste.

Reviewed Grilled Chicken with White Wine Mushroom Sauce

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Selected this recipe solely for the mushroom sauce. Great sauce and easy. Had a left over skinless chicken breast, so decided to prepare that for myself. But recently retired and decided to learn how to do sauces. This was a fantastic base to learn. Very simple ingredients. Easy substitutions if you don't have the right herb. The cayenne heat, which...

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