My Profile

SandraSoCal

San Marino, California

Member since Nov 2007

Flag This ProfileFlag as Inappropriate

Reviewed chicken a la king

1 day ago on FoodNetwork.com

This is very tasty. I roasted the chicken breasts first, together with the celery, carrots, onions, and stems of the button mushrooms (cdn't get Shitakes) until just near done. Then I poached it all for a scant 20 min. The skin and bone on the chicken protected the meat and kept it moist. I added the herbs in the poaching liquid by mistake, but it...

Replied to turkey and white bean chili

Nov 26, 2014 on FoodNetwork.com

Delicious! Newest approach: 2 cans some kind of white beans, rinsed; 1 T jalapeno; 1 can Rotel; 3 lbs turkey; no cream; used slow cooker -- would decrease chix broth by 1/2 c doing that next time. Was a tiny bit thin.

Replied to Collard Greens Recipe : Paula Deen : Food Network

Nov 18, 2014 on FoodNetwork.com

I do wish FN would check the salt in the recipes they post. You can never trust them. Read the reviews, and most of all, use your good sense.

Reviewed chicken enchiladas

Nov 18, 2014 on FoodNetwork.com

What I ended up with was very tasty. Thanks reviewers for your help! I bought 1.91 lb boneless turkey breast. Skinned and trimmed. Cut in 5 parts. Browned in oil, added seasonings - used Taco seasoning since no one has heard of Mexican Spice. After, added onion, then at end the rest of veggies. Used 1 cob fresh corn & 1 rinsed can of black beans....

Reviewed black bean soup

Oct 18, 2014 on FoodNetwork.com

I'm giving this 5 stars as that's it's average - but I modified it a lot for my own tastes. I looked at Dave Lieberman's recipe and the Neely's too. I took elements from all. I think I saw Melissa's show, or one of them, and I had a lb. of dry beans so I cooked them, and froze the remainder. I started with Melissa's quantities, but I had to increase...

Reviewed mexajita chicken

Oct 9, 2014 on FoodNetwork.com

I can't believe anything so easy could be so good! I couldn't find low sodium fajita seasoning, so I seasoned the chicken with it, not extra salt. It is soupy, so I made rice with sauteed chopped tri-color peppers and onion, 3 cloves garlic, 2 c long grain rice, all put in 4 c unsalted chicken stock with 1 1/2 t kosher salt. It was excellent, tho...

Reviewed rib dry rub

Oct 8, 2014 on FoodNetwork.com

This is a great rub, but the other reviewers are right about the salt, sugar and heat. I cut the salt to about 2 teaspoons (add at end and taste as you go), cut the chili powder and cayenne back about 1/3, and quadrupled the brown sugar. It was very tasty, but still a bit hot for our tastes. I'll just cut the chili powder and cayenne in half next...

Reviewed coq au vin

Oct 1, 2014 on FoodNetwork.com

Great recipe! I wanted to make rabbit in the manner of coq au vin. I used this recipe, salt & peppered the rabbit and dredged it in flour, then browned in the fat from my lardons, plus olive oil and butter. Added carrots,onion, celery, and finally garlic to left-over fat, + 2 T tomato paste.Would do in slow cooker or in oven for 3 hrs at 300 degrees...

Reviewed rabbit stew

Oct 1, 2014 on FoodNetwork.com

I'm giving this a 4 as that's the average,and I didn't follow exactly. I wanted to do rabbit, so I used a combo of this and Ina's Coq au Vin recipe. I salt & peppered the rabbit, dredged in flour, browned in the fat from my lardons, plus olive oil & butter, set aside, browned carrots, celery, onion, and eventually, garlic. Added 2 T tomato...

Reviewed Real Spanish Gazpacho from Spain

Oct 1, 2014 in on Food.com

I recently spent a month in Spain. Their Gazpacho is different from ours, and better. When I came home, I looked for an authentic recipe. I think this is it!
However,
1- I reduced the olive oil to 1/4 cup. Don';t need the rest of the calories. Soup was delicious without all that extra oil. Don';t know why anyone would...

Reviewed big steak salad

Sep 25, 2014 on FoodNetwork.com

The steak salad and dressing come together vey quickly and were delicious. I didn't do the onions, but they would be tasty, tho not very healthy . . . Didn't have the chili oil on hand, but dressing was still great. I would season the steak next time with some "compatible" steak seasoning.

Reviewed shrimp stir-fry

Sep 24, 2014 on FoodNetwork.com

I used 1 1/2 lbs peeled and deveined shrimp, which was plenty. Served over white rice.This is certainly quick and easy, but I found it very, very bland. I'll go back to Asian stir fry recipes next time, as they have much more flavor.

Reviewed scalloped potato gratin

Sep 23, 2014 on FoodNetwork.com

This took much longer to cook - over an hour, and I had used a mandolin on the potatoes. I did use half and half, and it separated. I used 8 oz gruyiere cheese, and one tsp salt. Very short on salt. I'll keep looking for a good recipe. Please tell me if you know why the half and half curdled.

Replied to gazpacho

Sep 15, 2014 on FoodNetwork.com

I just spent a month in Spain, and I agree. There the gazpacho is pureed until it appears creamy. Then the garnishes are added on top, onion, tomato, cucumber, and, there, small croutons.

Reviewed pan seared veal chop with rosemary

Sep 12, 2014 on FoodNetwork.com

Simple and wonderful! I love a recipe that's so easy you know what to have on hand without looking it up, and can make it from memory in a few tries!

Reviewed turkey and white bean chili

Sep 9, 2014 on FoodNetwork.com

Excellent! I did make a few changes. I boiled the beans 3 min and left sitting 3 hrs, then cooked them 1 1/2 hrs. Cooked in part chix broth part water with 2 cloves garlic and a little salt. Reduced salt in later part of recipe. Used 1 jalapeno - about 1 T. Forgot the cream at the end. Really flavorful! Will use canned beans next time to save time...

Reviewed breakfast casserole

Sep 7, 2014 on FoodNetwork.com

Great, versatile recipe! I was just looking for respective quantities of ingredients to fashion a casserole out of what I had. I cut recipe in half as there were only 2 of us and used 8 x 8 pan. I used part skim milk & part cream, 4 eggs, 4 oz mixture of 4 left-over cheeses I had on hand, 8 oz diced ham, and some diced green chilis I had left...

Replied to Sausage with Garlic Lentils Recipe : Rachael Ray : Food Network

Sep 6, 2014 on FoodNetwork.com

I agree. Why throw out the onion? Maybe it takes too much time to chop it for the show's limitations, but for real life, I did it and sauteed it in some of the oil I had going early like you, and it was great! I used 2 c stock, but it was too much. I'd go for 1 3/4 c next time.

Reviewed sausage with garlic lentils

Sep 6, 2014 on FoodNetwork.com

Definitely tasty! Lentils never were in such good company! I used green lentils and cooked the onion, which I chopped, a few minutes in a bit of the oil from the garlic infusion. I added the lentils and used 2 c unsalted chicken stock per reviewer's suggestion. The lentils took longer to cook to the right degree, about 30 min. Even so, they did not...

Reviewed classic spaghetti carbonara

Sep 2, 2014 on FoodNetwork.com


I had this at a good restaurant in Rome. This recipe seems very authentic to me. It is good! However, to share for anyone with tastes like mine: I would use Basilla Plus Spaghetti. I would double to quadruple the bacon. I would increase the Parm. And, I would serve extra eggs for each serving, fried, soft yolk, on top. My son and...

Replied to spicy pop pulled pork

Sep 2, 2014 on FoodNetwork.com

I agree this recipe should not be downgraded for what she did. But I like hearing how cooks change things, in case I want to try what they did!

Replied to spicy pop pulled pork

Sep 2, 2014 on FoodNetwork.com

Use only as much peppers as you like heat, but put all the adobo it -- wonderful flavor!

Replied to Twice Cooked Turkey Meatloaf Recipe : Claire Robinson : Food Network

Aug 30, 2014 on FoodNetwork.com

I agree. I think it needs to come out sooner than 165. I took it out shortly before, but never put it back in. I had uncovered it 15 min before, to urge it along (it took more than the stated time in my oven, which may not be exact).

Reviewed twice cooked turkey meatloaf

Aug 30, 2014 on FoodNetwork.com

I had to depart from the recipe. I thought I would reduce it and bought 1 1/2 lbs white and dark grd turkey. I got a jar of marinated tomatoes, but when I pureed it, it was way too little. So I added what I had - a jar of roasted red pepper bruchetta and pureed that. Then, I had so much puree, I needed to increase the meat, so I added 1/2 lb of mild...

Reviewed spicy pop pulled pork

Aug 29, 2014 on FoodNetwork.com

The best thing about this is that it's quick and easy to get the pork going. We are only 3 people, so I used 4 lb pork shoulder, had butcher cut off outside fat, salt and pepper, 1 can of Dr. Pepper, 2 T brown sugar, 7 oz chipotle peppers, but only 3 1/2 peppers in that and then all of the flavorful adobo in the can. 4 hrs at 325, as rushed. Removed...

Reviewed orzo salad

Aug 26, 2014 on FoodNetwork.com

This was very delicious as written (though I used only 1/2 cup of the vinaigrette and was glad I'd started with just that). I added about 1/2 cup of crumbled goat cheese, which I had on hand, and it really added a bit of a pop to the flavor. But it was fabulous without it, too.

Replied to Spanish Style Paella Recipe : Michael Chiarello : Food Network

Jul 3, 2014 on FoodNetwork.com

I am in Madrid at the moment and just took a cooking class where we learned to make paella, and one of the thing the teacher stressed was the altitude and how it affects proportions of broth to rice. He said here, 3 x broth to rice, 2 X for sea level. His was perfect. But I made it on my own and it was too much broth. He had us cook it in an open...

Reviewed penne alla betsy

Jun 3, 2014 on FoodNetwork.com

Wonderful! My husband, who is not too fond of seafood, loved it and requested me to "put it on your list." He likes everything with more meat in it -- so I used 1 1/2 lbs shrimp, about 10 oz penne, 2 cans tomato sauce, 1 of which was roasted garlic flavor, 3/4 c wine, well-reduced, 3/4 c cream, 1/2 c fat free half and half, 3 cloves garlic, med onion...

Reviewed old vermont cocktail

May 3, 2014 on FoodNetwork.com

I have made this a number of times. I love it. the quantity of lemon and orange juice is so small, I recommend making more, then putting them together, then saving and using in the next few days! I pour over a very large glass of ice. It's strong, and I prefer it that way. I like my drinks continuously very cold . . . .

Reviewed sweet and sour pork

Mar 19, 2014 on FoodNetwork.com

This was fabulous! I used pork loin roast, since it was leaner. Next time I'll use 1 1/2 lb of pork. Then we'll have enough for 2 meals for the two of us. Also, not too difficult to put together!

Not what you're looking for? Try: