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stephanie_9758915

Hillsboro, Oregon

Member since Feb 2008

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Reviewed Sloppy Joe and Macaroni Casserole

Jul 25, 2012 in Recipes on Cooking Channel

Very simple sauce and steps. The macaroni with ridges is a must. Not a fan of pickles, but everything else was great. Kids ages 16 months to 8 years old (and adults) loved it. This can be made ahead, so freezing one would be ideal. "

Reviewed Broccoli and Cauliflower Gratin Mac n Cheese

Mar 25, 2012 in Recipes on Cooking Channel

I adapted this recipe to satisfy a Gluten Free household by using quinoa macaroni and it turned out great. It is super easy to just use a tub of sour cream than having to worry about the fuss of making a cheese sauce that starts out with butter and flour in a pot. I also added shredded rotisserie chicken to make it a one dish meal. 4 stars becaus...

Reviewed Cracked Pepper Potato Chips with Onion Dip

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Only 4 stars because it's difficult not to burn the chips. I've found the key is really liberally spraying the pan before hand and cutting the chips a little thicker than recommended. And also only using about 400 degrees on the oven. You have to play around with it based on your oven characteristics. I used Alton Brown's caramelized onion dip be...

Reviewed Broccoli and Cauliflower Gratin Mac n Cheese

Mar 18, 2012 in Recipes on Cooking Channel

I adapted this recipe to satisfy a Gluten Free household by using quinoa macaroni and it turned out great. It is super easy to just use a tub of sour cream than having to worry about the fuss of making a cheese sauce that starts out with butter and flour in a pot. I also added shredded rotisserie chicken to make it a one dish meal. 5 stars becaus...

Favorited Broccoli and Cauliflower Gratin Mac n Cheese

Mar 18, 2012 in Recipes on Cooking Channel

Reviewed Crepes

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

This recipe is very easy. Just blend everything, put the blender container in the fridge for an hour and it's ready to pour and make crepes. The hour wait is the only annoying thing. I do the dessert crepes, and use Amaretto for the optional liquor part. I've made then with and without vanilla (when I run out) and both versions are sweet enough and...

Reviewed Orecchiette with Mini Chicken Meatballs

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

This recipe is all prep time. It's easier and less overwhelmig if you prep everything ahead of time and set it all aside. The tomatoes could have simmered a little longer in the stock/meatball mixture, though perhaps then the meatballs would have gotten overdone? The little mozzarella balls are a must, they melt and are gooey sticky after a few minutes....

Reviewed Senate Bean Soup

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

4 stars because so it's so easy and cheap to make, perhaps a little too simple. It is tasty, though some fresh herbs would help brighten it up. I made a whole batch and froze a couple of servings for quick weeknight meals alone."

Reviewed Mango-Agave Granola With Greek Yogurt

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This a super easy, super delicious granola. Don't stir it too much if you want chunkier granola. I used a Maple-Agave Syrup blend instead of straight up agave and it's delicious. I was able to find ALL the dry ingredients in the bulk food section of our Winco. I didn't add any dried mango or dried fruit of any kind because I don't like the texture...

Reviewed Perfect Black Beans

Jan 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This bean dish is certainly cheap and easy to make, but it's missing some brightness. Maybe some lime or cilantro or bell pepper would help. I found it did need more of the spices than the recipe called for. But all in all, a successful dish for so little money.

Reviewed Meatball Subs

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

Easy to make. All enjoyed it. I used an Italian blend of shredded cheese on top instead of provolone.

Reviewed Spicy Tomato Salsa

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

Love this. I like a more tomato-ey salsa, not too hot. This is mild, light, and right up my alley. Add more pepper flakes for more heat. I may add water leftover onion or shallot I have in the fridge next time. So easy to make in the mini food processor with vine tomatoes.

Reviewed Grilled Pork and Fontina Sandwiches

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

This was so simple and fast to make. I used a griddler, like a panini press, to grill the pork and cut the cooking time in half. I used hoagie bread (because it's a pain to remember to get and use artisan bread) and grilled it while the pork rested for a bit. The lemon-basil mayo is key to this sandwich and sooo easy.

Reviewed Sea Scallops with Saffron Aioli

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

Very easy dish to make. I served it with roasted asparagus and crab cake. The sauce can be used on any seafood or vegetable. Be careful with adding too much orange juice or zest, the recipe amount is just enough. My husband and I loved this dish because it was so quick, easy, and delicious.

Reviewed Shrimp and Sausage Cioppino

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

Very easy. I added clams just before the shrimp while the pot was covered. The wine taste is very prominent, but easily fixed by less wine, more chicken broth. I wish the brith was a little thicker, otherwise the bread is a must. Leftovers would go well over spaghetti.

Reviewed Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

Awesome grilled cheese. The roasted red onion mayo really makes it, but it would be good without, too. I used Golden Delicious apples, thick cut bacon, & medium cheddar: yum! Takes a bit to assemble, making sure butter is room temp and roasting the onions, etc., but worth the effort.

Reviewed Spicy Brown Sugar Carrots

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

Great way to sweeten up ordinary carrots. I used double sauce, thinking original recipe would not be enough, but the original recipe would have been fine. Parsley doesn't add flavor, just makes a pretty presentation. Looks great on the table and eats well, too! Didn't taste the "spicy", but maybe because I doubled the sauce? Also, I boiled the carrots...

Reviewed Bulgur-Stuffed Summer Vegetables

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I was daunted by the fact that Melissa had used a food proc., but saw that it wasn't needed on the written recipe, so I just chopped all the veggies. I feel that tarragon is a strong flavor for me, so I used only 1 tsp., and would consider switching it to parsley in the future. I would like to try this with a lean ground turkey mixed in for a complete...

Reviewed Pork and Potatoes with Orange Juice and Cola

Nov 19, 2010 in Food Network Community Toolbox on Food Network

The pork and potatoes were tender and the rest of the vegetables were ok. But the combination of orange juice and cola was too bitter and it was a watery broth, not a glaze. Who has time to strain it all and reduce the liquid further? Not sure if the poblanos really added that much flavor. My husband had to put hot pepper sauce on it. Yellow rice...

Reviewed Emeril's Spiced Nuts

Nov 19, 2010 in Food Network Community Toolbox on Food Network

The recipe is easy, but I would rather roast them to get them harder. The are softened more the next day. The spices are just ok. I prefer a sweeter maple glazed version.

Reviewed Steamed Mussels

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

I have found that Tyler Florence delivers consistently good, solid recipes. I have found it hard to find any recipes I don't like from him. This is the tastiest and easiest mussel recipe I have found to date. My husband fell in love with mussels from this recipe and now cannot pass up any mussel dish on any menu, but still raves that this one is the...

Reviewed Roasted Potatoes with Mushrooms

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

I like the ease of roasting the new potatoes and mushrooms, but the sauce was a little bitter and needed some additional tang, and the recipe makes a lot more sauce than needed. I would suggest doubling the potatoes and mushrooms in the recipe. I will make the roasted potatoes and mushrooms as a combination again, but try to tweak this sauce or find...

Reviewed Maple Glazed Walnuts

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

Very quick, very simple, and very delicious! Hard to keep your hands off them while they cool. Great in a salad of greens, roasted beets, and a mild goat cheese.

Reviewed Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing

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

The dressing could use more acidity, maybe even more lemon juice than recipe indicates, or some kind of vinegar for more tang. I added Ellie Krieger's maple glazed walnuts to the salad to add that "something sweet".

Reviewed Zucchini Bread

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

This was a good zucchini bread recipe, but certainly not the healthiest. There is a ton of sugar, but the bread is delicious served as a dessert or snack, warmed with a cold glass of milk. Mine took about 10 minutes longer in the oven than recipe indicates.

Reviewed Baked Shrimp with Tomatoes and Feta

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

This dish is one of my favorites from Ellie Krieger. Super simple, one pot meal. The shrimp needed more than the 15 minutes or so in the oven. More like 25 for them to turn from translucent. The fresh dill is a must, especially with the feta. I can see how some people might not be satisfied with just tomatoes, shrimp, and feta, but I thought it was...

Reviewed Round Two Recipe: Chicken Crepes

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

The recipe neglects to say that you should heat the filling to desired temperature before putting the finished cheese-topped dish under the broiler. The broiler is only to melt the cheese on top, which it does beautifully. Otherwise, crepes are easy to make (any ol' recipe will do), and the prep takes no time at all, just grate some cheese if not...

Reviewed Chicken and Dumplings

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

This recipe was simple and easy to make and is best accompanied by the Round 2 chicken crepes. I thought that the "gravy" was more of a brothy soup the first day, perhaps more flour cooked for longer would be better, but appropriately thickened up by the next day sitting in the fridge. Needed a significant amount of salt and pepper and make sure to...

Reviewed Chicken and Dumplings

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

This recipe was simple and easy to make and is best accompanied by the Round 2 chicken crepes. I thought that the "gravy" was more of a brothy soup the first day, perhaps more flour cooked for longer would be better, but appropriately thickened up by the next day sitting in the fridge. Needed a significant amount of salt and pepper and make sure to...

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