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saucybabe

Bayfield, Colorado

Member since Nov 2006

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Reviewed Bacon, Peach and Arugula Sandwiches

Aug 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

As others have commented, I too thought this recipe was an elegant combination of sweet (I used white peaches)combined with bitter (arugula)and salty (bacon)--YUM! I also liked the basil aioli (I used homemade mayo made with grapeseed oil). This is definitely a keeper. Thank you FNM chefs!"

Reviewed Macaroni and Cheese

Jul 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was rather ordinary. I suppose it could have been a 3 star, but since others seemed to over rate it, I chose to be a 'hard grader' (so as not to mislead others). I'd also leave out the egg, but there are better mac and cheese recipes on this site. Perhpas the optional seasoning by others is what made theirs taste exellent, but the recipe as i"

Reviewed Company Pot Roast

Mar 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious even with a white zinfandel (couldn't bring myself to use a $25+ bottle of red wine. However, I did use a high end cognac. I think even with my substitutions, which also included beef stock instead of chicken stock, it was very flavorful. I served it with creamy mashed potatoes, as adding potatoes to the pot (as others suggested) made i...

Reviewed Company Pot Roast

Mar 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious even with a white zinfandel (couldn't bring myself to use a $20+ bottle of red wine. However, I did use a high end cognac. I think even with my substitutions, which also included beef stock instead of chicken stock, it was very flavorful. I served it with creamy mashed potatoes, as adding potatoes to the pot made it seem more like a ste...

Reviewed Company Pot Roast

Mar 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious even with a white zinfandel (couldn't bring myself to use a $20+ bottle of red wine). However, I did use a high end cognac. I think even with my substitutions, which also included beef stock instead of chicken stock, it was very flavorful. I served it with creamy mashed potatoes, as adding potatoes to the pot made it seem more like a st...

Reviewed Shrimp Scampi with Linguini

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

Enjoyed this light and tasty pasta. Very easy to make and yummy.
Though I do have a suggestion: instead of how many cloves of garlic, shallots, or lemon, it would be more helpful if the chefs gave you the amounts in teaspoons, tablespoons, etc., as the sizes of garlic cloves, shallots, and even lemons can widely differ. Tyler you ROCK! ""

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