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shardygirl

Pawling, New York

Member since Apr 2006

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Reviewed Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Seriously yummy!!! I had so much extra flour and mustard dredging that I made a bunch of chicken tenders as well. I did need to use additional panko breadcrumbs. Makes the tastiest chicken tenders ever! I pan fried the chicken as well. For the slaw, I got a bag of pre-shreaded broccoli, red cabbage, carrot slaw and halfed the dressing ingredi"

Reviewed Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

May 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I got chiabata rolls and made a traditional salsa instead of mango (tomato, onion, garlic, cilantro, lime, salt, pepper). I only put the spice rub on one side of the tilapia filets because my filets were thin and I didn't want to overpower them. My family raved about it and said don't change a thing. I think I added a little bit too much salt b"

Reviewed Caramel Sauce

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

DO NOT USE A NON-STICK POT!!! It acts as a governor and won't allow the temperature to rise resulting in rock candy instead of a browned caramel. Also, be sure not to use too large of a pot because it increases surface area and the water will evaporate too quickly.

Reviewed Baked Macaroni and Cheese

Oct 8, 2010 in Food Network Community Toolbox on Food Network

Yummy!! You have to use a really good sharp cheddar cheese and not the pre-shredded kind which has added ingredients to keep it from clumping. These ingredients make the sauce dry not creamy. I use Cabot Seriously Sharp cheddar cheese. Soo good. I added edamamae (shelled and a can of tuna fish (also tried shredded roasted or bbq chicken. Super...

Reviewed Baked Macaroni and Cheese

Oct 8, 2010 in Food Network Community Toolbox on Food Network

Yummy!! You have to use a really good sharp cheddar cheese and not the pre-shredded kind which has added ingredients to keep it from clumping. These ingredients make the sauce dry not creamy. I use Cabot Seriously Sharp cheddar cheese. Soo good. I added edamamae (shelled and a can of tuna fish (also tried shredded roasted or bbq chicken. Super...

Reviewed Baked Macaroni and Cheese

Oct 8, 2010 in Food Network Community Toolbox on Food Network

Yummy!! You have to use a really good sharp cheddar cheese and not the pre-shredded kind which has added ingredients to keep it from clumping. These ingredients make the sauce dry not creamy. I use Cabot Seriously Sharp cheddar cheese. Soo good. I added edamamae (shelled and a can of tuna fish (also tried shredded roasted or bbq chicken. Super...

Reviewed Baked Macaroni and Cheese

Oct 8, 2010 in Food Network Community Toolbox on Food Network

Yummy!! You have to use a really good sharp cheddar cheese and not the pre-shredded kind which has added ingredients to keep it from clumping. These ingredients make the sauce dry not creamy. I use Cabot Seriously Sharp cheddar cheese. Soo good. I added edamamae (shelled and a can of tuna fish (also tried shredded roasted or bbq chicken. Super...

Reviewed Baked Macaroni and Cheese

Oct 8, 2010 in Food Network Community Toolbox on Food Network

Yummy!! You have to use a really good sharp cheddar cheese and not the pre-shredded kind which has added ingredients to keep it from clumping. These ingredients make the sauce dry not creamy. I use Cabot Seriously Sharp cheddar cheese. Soo good. I added edamamae (shelled and a can of tuna fish (also tried shredded roasted or bbq chicken. Super...

Reviewed Baked Macaroni and Cheese

Oct 8, 2010 in Food Network Community Toolbox on Food Network

Yummy!! You have to use a really good sharp cheddar cheese and not the pre-shreaded kind which has added ingredients to keep it from clumping. These ingredients make the sauce dry not creamy. I use Cabot Seriously Sharp cheddar cheese. Soo good. I added edamamae (shelled) and a can of tunafish (also tried shreaded roasted or bbq chicken). Super...

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