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tagreen1129

Montgomery, Alabama

Member since Sep 2008

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Reviewed beef bourguignon

Mar 16, 2014 on FoodNetwork.com

Delicious! I used 1/4 cup of cognac, omitted the pearl onions, reduced the salt and cooked it at 275 degrees for 2 hours. It was perfect. The only needed change to the recipe is more cooking time to make the beef and carrots tender.

Reviewed Sweet and Saltines

Jul 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is perfect as is! It was really easy to make and is delicious! "

Reviewed Coq Au Vin

Jul 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is fantastic. I did make a few changes. I took all of the skin off of the chicken. I also only used 1 tsp of butter to brown the mushrooms and used 1/2 tbsp of butter to make the roux with the flour. I needed extra liquid for the flour so just used the drippings from the mushrooms. You will not miss the extra butter or the skin on the "

Reviewed Coq Au Vin

Jul 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is fantastic. I did make a few changes. I took all of the skin off of the chicken. I also only used 1 tsp of butter to brown the mushrooms and used 1/2 tbsp of butter to make the roux with the flour. I needed extra liquid for the flour so just used the drippings from the mushrooms. You will not miss the extra butter or the skin on the "

Reviewed Coq Au Vin

Jul 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is fantastic. I did make a few changes. I took all of the skin off of the chicken. I also only used 1 tsp of butter to brown the mushrooms and used 1/2 tbsp of butter to make the roux with the flour. I needed extra liquid for the flour so just used the drippings from the mushrooms. You will not miss the extra butter or the skin on the "

Reviewed Tomato Feta Pasta Salad

Jul 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good recipe. For the reviewer below, I used a blend of extra virgin olive oil and canola oil, and it worked well and had a nice balance. I also put a little of the oil from the sun dried tomatoes in the dressing. It turned out very well. For me a packed cup of parsley was a little much so I halved that. Good recipe."

Reviewed Easy BBQ Short Ribs

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

This recipe is awesome. It is so easy, and comes out perfect everytime. I used bone in short ribs, and it was perfect. I also sometimes use balsamic vinegar instead of white vinegar, and it is great both ways. I use variations of this sauce on pork loin and roast beef, and it always turns out great. This is one of my favorite recipes on food...

Reviewed Eli's Asian Salmon

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

I usually love Ina's recipes, but this one didn't work for me. It was so, so salty, and the only thing I left out was the oyster sauce. I even used low sodium soy, and it was only edible after I scraped off the topping.""

Reviewed Caesar Club Sandwich

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

This recipe is perfect! I used bacon because I didn't have any pancetta and didn't have anchovie paste, so I just left it out. It was delicious. It didn't taste like anything was missing. It was also extremely easy to make.""

Reviewed Chicken Salad Sandwiches

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

This is a really good chicken salad recipe. I added some chopped toasted pecans to the recipe and instead of mayo, I used half mayo and half fat free yogurt. It was really good.""

Reviewed Chicken with Goat Cheese and Sun Dried Tomato

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

This recipe is delicious. No changes were needed. However, I didn't have any basil leaves, so I used a little pesto inside of the chicken breast as a substitution and spread just a little pesto on the top. My husband loved it!!! Great recipe and very easy!""

Reviewed Gumbo

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

Fantastic recipe! I have made this twice, and the first time I followed the recipe exactly. It was perfect when first made, but the okra made the leftovers a little slimy. I halved amount of okra used the second time, and the leftovers were perfect. Either way, it was great!""

Reviewed Chicken and Rice Casserole

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

My husband really enjoyed this recipe. I did make some changes though. To eliminate a step, I added the onion to the rice the last five minutes I was cooking it. I also used fat free yogurt instead of mayo to prevent this from being a really fattening recipe. I seasoned the yogurt with salt, pepper, and garlic powder, and it surprisingly, real...

Reviewed Cajun Jambalaya

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

This recipe turend out great. I used canned tomatoes (one can stewed and one can diced) and it was really, really good.""

Reviewed Breakfast Casserole

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

This is a fool proof, delicious recipe. In order to lighten it up, I used milk instead of half and half. I also used sour dough bread, and it turned out great. I had to cook it a little longer than the directions stated, but I'm sure that's because I didn't use half and half. It still turned out great.""

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