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susan.smith_6842025

SARTELL, Minnesota

Member since Dec 2006

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Reviewed salisbury steak

Mar 29, 2014 on FoodNetwork.com

Love this recipe! I did add some egg whites to the meat because I felt it needed a binder. I also added 1 tbsp. of cornstarch as I like my sauce thicker and I don't add butter to the pan...just think its unnecessary fat and calories. I will say it makes a ton of sauce so you could cut stock in half and still have plenty. Definitely a keeper!

Reviewed salisbury steak

Mar 29, 2014 on FoodNetwork.com

Love this recipe! I did add some egg whites to the meat because I felt it needed a binder. I also added 1 tbsp. of cornstarch as I like my sauce thicker and I don't add butter to the pan...just think its unnecessary fat and calories. I will say it makes a ton of sauce so you could cut stock in half and still have plenty. Definitely a keeper!

Reviewed California Burger

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

I thought this recipe was good. Only 1 rating, which was really bad when I tried it, so I was worried but it wasn't complicated and ingredients made sense. I doubled the worchestershire and used sour cream instead of yogurt, as I didn't have any. I also added salt and pepper. I sprayed my hands with cooking spray so the meeting wouldn't stic"

Reviewed Corn and Cheese Chowder

Oct 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was very good but I made a few changes to lighten it up a bit. I used chicken breast instead of bacon, fat free half & half, only 1 tablespoon of butter and 1 8oz brick of reduced fat pepper jack cheese. Saved lots of fat and calories without skimping on flavor!! This will become a staple in our house."

Reviewed Chicken Stew

Mar 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This stew has become a staple in my recipe box, with a couple of minor changes. I use a full 32 oz box of chicken broth and a full 6 oz can of tomato paste, which helps to thicken the sauce. I also add garlic (so suprised the recipe doesn't include it) and granulated chicken bullion instead of salt, which gives it a richer, chicken flavor. S...

Reviewed Chicken Stew

Mar 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This stew has become a staple in my recipe box, with a couple of minor changes. I use a full 32 oz box of chicken broth and a full 6 oz can of tomato paste, which helps to thicken the sauce. I also add garlic (so suprised the recipe doesn't include it) and granulated chicken bullion instead of salt, which gives it a richer, chicken flavor. S...

Reviewed Ryder's Turkey Chili

Feb 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this for Superbowl Sunday and it was a big hit. I did not use as many of the Pasilla chiles as I had never cooked with them before and 10-12 seemed very overwhelming. I used about 2-3 and I think that was plenty. I also only used 1 tsp of the cayenne instead of 2. I like hot but 2 tsps seemed like a lot, even for me!! I added beer u...

Reviewed Slow Cooker Split Pea Soup with Chorizo

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I really like this recipe with a couple of minor alterations. The recipe calls for 10 cups of chicken broth which is way too much. I made it with 8 cups and still think it was a bit too much. Next time I will start out using 6 and add more as needed. I also added concentrated chicken base in place of salt. I used 1 ham hock in place of the chorizo...

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