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sonhoneycutt_1422961

poulsbo, Washington

Member since Sep 2010

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Reviewed french apple galettes

Nov 2, 2014 on FoodNetwork.com

Restaurant Quality Dessert

Reviewed Burger of the Gods

Jun 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

With a name like Burger of the Gods who could resist. I was craving a good burger and this wasn't it. Both my husband and I thought the taste was incredibly bland. The recipe made three burgers. I threw most of mine out and the third one is for the dogs. I would never make this recipe again."

Reviewed Real Meatballs and Spaghetti

Jun 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had to overcome inertia to find the ground veal and pork. Once I had all the ingredients, the recipe was easy to prepare. These were some of the best meatballs I have ever eaten. Restaurant quality.

"

Reviewed Real Meatballs and Spaghetti

May 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had to overcome inertia to find the ground veal and pork. Once I had all the ingredients, the recipe was easy to prepare. These were some of the best meatballs I have ever eaten. Restaurant quality.

"

Reviewed Sloppy Joes

Apr 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've been making Rachel Ray's Super Sloppy Joes for years and have permanently given up canned stuff. I saw this recipe on PW's website and I wanted to give it a try. I tried it because I had more meat to use than RR's recipe and didn't have tomato paste which is an ingredient for the recipe. The bottom line is that PW's recipe is every bit as "

Reviewed Mustard-Roasted Potatoes

Jan 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made fish and chips for New Years Eve dinner. The fish was cooked from a Tyler Florence recipe using Panko and it was excellent. These potatoes substituted for the "chips". Everyone raved about them and I already have the potatoes to make a second bath. Leftovers were served with scrambled eggs the next morning for breakfast--not a bad way to"

Reviewed Buttered Rosemary Rolls

Nov 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've been wanting to try this recipe for a while and I finally made it for Thanksgiving and then the day after. I didn't have a cast iron skillet so I used a round cake pan. The "recipe" or should I say "technique" was great. The rolls were very tasty and attractive. I would definitely make them again and again. The second time I lightly spra"

Reviewed Beef Stew

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

This stew was fantastic and a definite repeat recipe. The broth in particular was very tasty. You could serve this recipe in a restaurant. I omitted the allspice and substituted kernel corn for the peas but otherwise followed the recipe. Next time (and there will be a next time) I will double both the mushrooms and kernel corn. "

Reviewed Perciatelli with Bolognese

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

I stopped eating Bolognese in restaurants several years ago when I started making Spaghetti Bolognese from an Emeril recipe. I made Chef Zakarian's tonight using ground beef instead of the skirt steak and spaghetti. It was pretty incredible! Hard to tell which recipe is better."

Reviewed Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

Jul 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I tried the blackening seasoning and the cilantro-lime mayo on ling cod. The seasoning was over powered by the thyme and we didn't care for it. The mayo was a big hit."

Reviewed Turkey Meatballs with Spaghetti Squash in Tomato Sauce

Jun 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Michelle said the meatballs were just like beef. Sorry Michelle but no they tasted like turkey. The recipe should state to take off the crust of the bread. Also, there was not enough sauce for the amount of meat and the sauce was on the tart side. We ate them but I wouldn't make them again."

Reviewed All-American Down-Home Patriotic Meatloaf Sandwich

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

I don't really care for this show. I think the host trys too hard to be funny; nothing else was on. I immediately went out and bought the ingredients for the meatloaf. It was easy to put together and very tasty. The sauce is a must. I'm looking forward to trying it on sandwiches. This is definitely a keeper recipe."

Reviewed Chicken a la King on Herb Biscuits

Mar 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

My husband and I both thought the chicken a la King recipe was a bit on the bland side. I did not use tarragon because we don't really like it. Also, I failed to add some of the sherry at the end; instead I put it in earlier. Maybe my oversight on the sherry explains the bland taste. In any event, my husband added hot sauce to his and we ate ...

Reviewed Dry-Rubbed Rib-Eye

Feb 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

There's only one word to describe this recipe, YUCK. I cut down the salt to 1 Tablespoon because on reviews but the recipe was still too salty and too garlicky. We aged the steaks for 2 days. The end result was terrible. We ate one steak because we were hungry but threw the other one away. I don't recommend this recipe and will never try it ...

Reviewed Dried Cherry Almond Scones

Jan 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've never had sconces this good. I did need to add 1 Cup of cream and at the end my husband had to mix the dough together. I just didn't have the muscle power. I noticed that another reviewer used her mixer and I'll do that next time--and there will definitely be a next time!""

Reviewed Fingerling Homefries

Jan 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

I had never had fingerline potatoes but I had no problem finding them. Making sure the cooking water is appropriately salted is important as the potatoes do absorb the flavor. I served them with steak and bottom line--they were awesome. I'm making them again tomorrow night and serving them with scrambles. ""

Reviewed Spicy Pop Pulled Pork

Jan 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used beef for this recipe and followed the recipe as written. I cooked it in a crock pot for 7 hours and the meat it falling apart tender. However, the meat doesn't have much flavor except for the overwhelming spiciness. Neither my husband nor I like it and regrettably we're throwing the entire roast out. I wouldn't try this recipe again.""

Reviewed Herb Roasted Chicken

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

This recipe is a bit involved but the results are absolutely superb; restaurant quality. I substituted parsley for the sage (since we don't like sage) and used a 5 lb. chicken. I've used Ina Garten's recipe for roasted chicken for years and it was always good. Anne's recipe is however, better. We also made the garlic mashed potatoes using no...

Reviewed Pan-Fried Onion Dip

Dec 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was good but not great and not good enough to justify the work. The onions take longer than 20 minutes to caramelize. I made it with the sour cream and mayonaisse (hubby doesn't like cream cheese) and served with chips the onions were over powering. Maybe it would taste better with cut vegetables. I won't be making this again.""

Reviewed Fig-and-Orange-Glazed Ham

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

I had to do a little hunting to find the fig jam. I finally found it at a shop that carries Stonewall Kitchen products. This glaze was fantastic; it is my new favorite. I highly recommend this recipe.""

Reviewed Filet Mignon with Rosemary and Mushroom Gravy

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

I made this last night with filet mignon. I generally cook thick steaks using the technique from Cook's Illustrated. The CI recipe involves cooking at 275 for approximately 20-25 minutes and then browning the steaks in a fry pan. Giada's tecnique was equally good. I wish she had indicated a temperature for the steaks as mine could have used a...

Reviewed Perfect Pot Roast

Oct 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made good pot roasts and I've made bad roasts. The pot roast from this recipe was by far one of my best. Does anybody know where the recipe for the brownies can be found? I checked her blog but couldn't find it.""

Reviewed Sunny's Saturday Special Hash Browns

Sep 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Despite the fact that we used cold water until the mixture was no longer cloudy and used the kitchen towel technique, these potatoes were gummy and bland. They bore little resemblance to what Sunny produced on the show. I can't recommend this recipe and I am removing it from my recipe box.""

Reviewed Creamed Spinach

Sep 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This did not work out well and I threw virtually all of it out. However, it may have been partially my fault because I added more flour because I was using no-fat milk. The end result was gummy and bland, bland, bland. This recipe takes A LOT MORE than 35 minutes. I will try this recipe again preparing the spinach l day and then making the re...

Reviewed Spicy Deviled Eggs

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

I was looking for a good spicy deviled egg recipe. This isn't it. The eggs were bland except for the over whelming taste of lime juice. I'm deleting this one from my recipe box."

Reviewed Traditional Southern Deviled Eggs

Apr 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I wasn't looking for a deviled eggs recipe. I was on the Foodnetwork site and saw the title and was curious. I have been making deviled eggs for 15+ years and they are always requested for potlucks and no left overs. As luck would have it, I had 7 hard boiled eggs in the refrigerator so I decided to give the recipe a try. This recipe is different...

Reviewed 1770 House Meatloaf

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

I made this last night and it was terrible. We each ate portions of a slice and threw the rest out. The meatloaf was extremely dense, a little greasy, bland, and even unattractive on the plate. The only "taste" came from the fresh herbs which were over-powering. The gravy didn't redeem the dish. Ina missed the mark with this recipe.

Reviewed Chicken Parmesan

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I don't often cook from Tyler's recipes because they frequently have a mistake in the quantity of an ingredient. I didn't make the sauce for this recipe but used it for the technique and the fresh mozzarrella and basil. This was the best chicken parmesan I have ever made and this will be my standard recipe.

Reviewed Nick and Toni's Penne Alla Vecchia Bettola

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe up to the point where I have pureed the tomatoes (haven't added the cream or fresh oregano. I think I cooked the vodka down a bit too much. Already the sauce tastes wonderful with a bit of a kick from the hot peppers. I do note that the sauce is a little salty for my taste and next time I will use just 1 teaspoon. I will finish...

Reviewed Real Meatballs and Spaghetti

Nov 5, 2010 in Food Network Community Toolbox on Food Network

I had to overcome inertia to find the ground veal and pork. Once I had all the ingredients, the recipe was easy to prepare. These were some of the best meatballs I have ever eaten. Restaurant quality.

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