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shirleyjune

Rialto, California

Member since Aug 2009

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Reviewed Cocido

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

This recipe doesn't even resemble a true cocido but the ingredients intrigued me so I decided to try it. It just doesn't work. The soup was bland and the smoked chorizo did nothing to help. Cocido is a mexican beef and vegetable soup made with beef shanks, zucchini, corn, onion and cabbage at last in So. California that's what is in it. I see...

Reviewed Polenta ai Funghi Porcini

Aug 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used cremini mushrooms because it is nearly impossible to find fresh porcini mushrooms and I don't like the dried porcini. With that in mind, the dish was very good. I'm sure if I could find porcini mushrooms it would have been out-of-this-world! Mind you, I live in So. California so if I can't find fresh porcini mushrooms, you are probably ...

Reviewed Braised Celery

Aug 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just finished making this to have with dinner tonight! I used homemade chicken stock instead of beef. This is a wonderful and economical side dish!""

Reviewed Chicken and Dropped Dumplings

Aug 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think the soup although it was good, needed more flavor. The dumplings were slimy. Next time I will add onion, celery and carrot to the soup and just use the Bisquick drop dumpling recipe on the box. They always come out light and fluffy inside.""

Reviewed Cappellini al Forno

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really good with a few changes. I liked the reviewer who used pancetta rather than prosciutto, I used smoked bacon instead of pancetta or prosciutto. I also added more egg. Very good and very satisfying! Topped it with a carbonara sauce!"

Reviewed Fish Tacos

Apr 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great Fish! I used corn tortillas slightly fried but still flexible because they hold together better than just heated, just a personal preference, I also combined my cabbage with a cilantro, chile and lime tartar sauce instead of the honey, vinegar and oil. They were outrageously good! It's the marinade in the fish and being able to bake it ra"

Reviewed Fish Tacos

Apr 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great Fish! I used corn tortillas slightly fried but still flexible because they hold together better than just heated, just a personal preference, I also combined my cabbage with a cilantro, chile and lime tartar sauce instead of the oil, etc. They were outrageously good! It's the marinade in the fish and being able to bake it rathere than fry"

Reviewed Gulf Shrimp Jambalaya

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

Excellent Jambalaya! To the reviewer from Aurora, CO you sound like an idiot! There is NEVER roux in Jambalaya and the the reviewer in Brinkley, AR, it's the trinity not triology whatever the heck that is! At least know what you are talking about if you insist on posting comments! This was a great jambalaya recipe and it was easy! I did turn...

Reviewed Darwell's - Crawfish Etouffee

Mar 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this etouffee several times. Sometimes with Crawfish and sometimes with shrimp. It's a pretty easy recipe to follow. The only thing I did different and I know this is going to sound horrible but believe me it adds something great that was missing, is to add about 1/3 of a cup of Heinz Ketchup after the cream! The sweet and the vinegar...

Reviewed Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas

Feb 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good however, I thought it needed to be sweeter so I added brown sugar to the marinade. Doubled the marinade and reduced half over medium low heat until it reduced to a thick sauce. I let the meat marinate for 6 hours. Cooked it over high heat on a gas grill until it was charred a bit and served with sticky rice with the reduced sauce over the...

Reviewed Weird Spaghetti

Feb 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think most of the bad reviews are from people expecting a chile that tastes like chile con carne. Cincinnati chili tastes just like this recipe. If you grew up with it you like it. Most people who have never had it won't like this recipe. It is an acquired taste.

Reviewed "We Need to Talk" Chocolate Pizza

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Although the recipe is good, I would probably enjoy it more if Max would have made it without the presence of Paula Deen. She acts like a pathetic fool everytime she's around this young man! She did the same thing on Paula's Party when he was a guest on that show. He's most likely younger than both of her boys and she carries on like a sex-starved...

Reviewed Scrapple

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this and thought it came out very good. Much better than traditional scrapple- not as gristly and much leaner. To the previous reviewer, traditional scrapple was made out of everything but the oink in the past because that was out of necessity. People didn't have money and they used every ounce of the pig that they could. Today, we can...

Reviewed Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading many mixed reviews, I decided to try this recipe. This is a very time consuming process. The toasted pumpkin bread is devine! The creme anglaise is heavenly and the caramel sauce is supeerb however I did omit the apple schnapps and the star anise. The problem of being too sweet begins with the pumpkin custard. It makes this bread...

Reviewed Smothered Pork Chops

Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent chops! After reading the reviews I added 1 yellow onion thinly sliced and 1 cup of sliced mushrooms after I fried the pork chops. Once the chicken stock went in (which I doubled because we are gravy eating people), I returned the pork chops to the pan and let braise on low for about 40 minutes. I then added the buttermilk (I didn't add...

Reviewed Smothered Pork Chops

Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent chops! After reading the reviews I added 1 yellow onion thinly sliced and 1 cup of sliced mushrooms after I fried the pork chops. Once the chicken stock went in (which I doubled because we are gravy eating people), I returned the pork chops to the pan and let braise on low for about 40 minutes. I then added the buttermilk (I didn't add...

Reviewed Neely's Asparagus Casserole

Dec 9, 2010 in Food Network Community Toolbox on FoodNetwork.com

It was good not mind blowing great but good. For those who complain about the cost of Gruyere Cheese, you can always substitute swiss cheese for the Gruyere (Gruyere Cheese tastes very similar to swiss) but Cheddar or Havarti are not even close in taste which a couple of reviewers used instead of the Gruyere and then rated the recipe! I didn't saute...

Reviewed Asparagus Soup with Herbed Goat Cheese

Dec 3, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very good soup! I sliced the asparagus very thin across the grain and sauteed with the leeks before adding the chicken stock. I used homemade chicken stock and right before blending it, I added 1/2 cup of heavy cream and 2 tab. of butter. Goat cheese is readily available in almost all supermarkets in the deli section. The goat cheese is tart and...

Reviewed Shrimp Stuffed Cucumber Cups

Nov 29, 2010 in Food Network Community Toolbox on Food Network

I liked the concept but the flavor wasn't there. By the way, on the show she only used half of the can of diced tomatoes. The second batch I made a shrimp salad with mayo, old bay, a little diced celery and dill and stuffed them in the cucumber cups! The second batch tasted much better!

Reviewed Shrimp Stuffed Cucumber Cups

Nov 29, 2010 in Food Network Community Toolbox on Food Network

I liked the concept but the flavor wasn't there. The second batch I made a shrimp salad with mayo, old bay, a little diced celery and dill and stuffed them in the cucumber cups! The second batch tasted much better!

Reviewed Smoked Salmon and Horseradish Cheesecake

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I have never heard of horseradish juice so I just used prepared horseradish. I always improvise if I can't find an ingredient or have never heard of it - and it usually works out fine. This cheesecake has an excellent flavor. Used assorted crackers instead of bagels as an appetizer. Everyone wanted the recipe. Will absolutely make again!
...

Reviewed Smoked Salmon and Horseradish Cheesecake

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I have never heard of horseradish juice so I just used prepared horseradish. (I always improvise if I can't find an ingredient or have never heard of it - and it usually works out fine). This cheesecake has an excellent flavor. Used assorted crackers instead of bagels as an appetizer. Everyone wanted the recipe. Will absolutely make again!
...

Reviewed Smoked Salmon and Horseradish Cheesecake

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I have never heard of horseradish juice so I just used prepared horseradish. (I always improvise if I can't find an ingredient or have never heard of it - and it usually works out fine). This cheesecake has an excellent flavor. Used assorted crackers instead of bagels as an appetizer. Everyone wanted the recipe. Will absolutely make again!
...

Reviewed Smoked Salmon and Horseradish Cheesecake

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I have never heard of horseradish juice so I just used prepared horseradish. (I always improvise if I can't find an ingredient or have never heard of it - and it usually works out fine). This cheesecake has an excellent flavor. Used assorted crackers instead of bagels as an appetizer. Everyone wanted the recipe. Will absolutely make again!

Reviewed Smoked Salmon and Horseradish Cheesecake

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I have never heard of horseradish juice so I just used prepared horseradish. (I always improvise if I can't find an ingredient or have never heard of it - and it usually works out fine) This cheesecake has an excellent flavor. Used assorted crackers instead of bagels as an appetizer. Everyone wanted the recipe. Will absolutely make again!

Reviewed Bay and Lemon Brined Turkey

Nov 18, 2010 in Food Network Community Toolbox on Food Network

I did a test run on this recipe last weekend on a small turkey. I omitted the cinnamon and cloves and only used 3/4 of a cup of sugar based on a previous reviewer saying it was on the sweet side. It was very moist and flavorful. Will definitly be making this recipe on Thanksgiving. Also the gravy was great but I think it might not have been if...

Reviewed Pecan Pie

Nov 17, 2010 in Food Network Community Toolbox on Food Network

Five stars for taste but 4 stars for recipe as written. 5-1/2 cups of pecans is way too much for 1 9" pie crust but not quite enough for 2. It was even too much for a deep dish pie crust. The second time I made this I reduced the recipe to 3-1/2 cups of pecans. Worked much better and was still loaded with nuts.

Reviewed Seafood Stew

Nov 12, 2010 in Food Network Community Toolbox on Food Network

Excellent seafood Stew. The fennel is a must! Seafood stews and soups are just so much better with it. The recipe states it yields 1 quart. That isn't correct. It actually yields about 2-1/2 qts of stew. I didn't make the chive biscuits but instead served it with crusty french rolls smeared with butter! So good!

Reviewed Baked Garlic Cheese Grits

Nov 9, 2010 in Food Network Community Toolbox on Food Network

These are very good however, they are not something I would make on a regular basis! The fat content and Cholesterol in these grits are so off the charts it's obscene! Honestly, 1 stick of butter, a pound of velveeta, eggs, and shredded cheese to top it off! Beware when eating them, they are a heart attack in waiting!

Reviewed Picadillo

Oct 26, 2010 in Food Network Community Toolbox on Food Network

People! The majority of you are rating your own recipes, or your own spin on this recipe. Please, your rating should be on the recipe given as written. This recipe for picadillo is bland. It needs lots of things added to even give it any flavor as we can all see by how almost no one who gave it 4 or 5 stars rated it as written. I'd prefer to find...

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