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snort100

hesperia, California

Member since May 2006

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Reviewed Spinach and Basil Orzo

May 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading reviews, I made some adjustments and did some tweaking. My family and I loved it. I sauteed the onion and (fresh garlic in olive oil and 2 T of butter until softened. Then I added the orzo, a generous pinch of Mediterranean spiced gray salt , the zest of one lemon, and several turns (on a really course grind of pepper, and sauteed it"

Reviewed Neapolitan Meat Sauce: Ragu Napoletano

May 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I enjoyed this sauce. I used ground beef and sausage instead of the chuck and veal. Cut back on the salt, it was too salty on its own, and a tad too salty when served with the pasta. I believe next time I will try it with the chuck, (I just can't bring myself to eat veal). I'll add a bit of sugar or carrots for some sweetness and a bay leaf. I s"

Reviewed Chicken and Smoked Sausage Gumbo

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

This is really good. I used brown rice and also added shrimp the last few minutes of cooking. Next time I will add some okra. It takes a bit of time to cook, but for a fall or winter day, it's always lovely to have a pot of something simmering. ""

Reviewed Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs

Aug 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This risotto was okay. My husband liked it, and I had seconds, but I have better risotto recipes on hand. It was different with the bacon and eggs. I will make this again, but I think I will tweak it a bit by adding a bit more wine, and maybe spinach and a shot of red pepper? ""

Reviewed Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette

Oct 16, 2010 in Food Network Community Toolbox on Food Network

I made this as the first course for my husband's b-day dinner. I substituted Pinot Grigio vinegar, butter lettuce and an asian pear for their counterparts in the recipe. The salad was light, colorful and full of flavor.

Reviewed Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree

Oct 7, 2010 in Food Network Community Toolbox on Food Network

I only made the beef side, but I will do the seafood another day. It was just too much food to do both.
The fillet recipe was tasty and easy. It plated beautifully.
Changes: I wrapped the fillets in bacon, and placed them on a mound of parmigiano mashed potatoes. (I had an issue with the stocks of my asparagus; they got too cold...

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