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sallytil

New York, New York

Member since Jan 2009

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Reviewed peanut butter and jelly bars

8 days ago on FoodNetwork.com

I have made these twice now and both times they turned out yummy! The second time, I used smaller globs of the dough on top and made sure to cover all of the jelly since the first time it didn't really spread as the recipe indicated it would. Turned out much better. Mine weren't dry, but you do need to make sure they are absolutely cooled before cutting...

Reviewed peanut butter and jelly bars

8 days ago on FoodNetwork.com

I have made these twice now and both times they turned out yummy! The second time, I used smaller globs of the dough on top and made sure to cover all of the jelly since the first time it didn't really spread as the recipe indicated it would. Turned out much better. Mine weren't dry, but you do need to make sure they are absolutely cooled before cutting...

Reviewed Orzo Salad

Dec 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Easy and flavorful. I made this for my office's holiday party and used vegetable broth instead of chicken so almost everyone could enjoy it (I added feta, so unfortunately the vegans could not partake. For the dressing, I used closer to a 1/3 of a cup of oil. Will absolutely make again (but with chicken broth."

Reviewed Pasta Primavera

Jan 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

My husband and I want to start the year off healthy. This seemed liked the perfect way. For fear of the recipe being bland, I added some flavor here and there without altering the basic recipe: I used flavored olive oil, added garlic chips and red pepper flakes to the veggie toss before roasting, and added chicken sauteed in olive oil. I roast...

Reviewed Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus

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

I made this for my husband for VDay. I like seafood, but don't love it. This was a little too fishy for me, but my husband LOVED it. It was my first time making raviolis and am so glad people suggested won ton papers, bc it was so easy. I actually had to make them 2 days in advance due to work. They cracked, but still tasted good. And the sauce...

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