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tfishcole

United States

Member since Oct 2008

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Reviewed tracie's couscous salad

Jul 8, 2014 on FoodNetwork.com

We just ate this warm with crusted salmon and tilapia. I thought it was delicious. My husband did not care for the texture but I grew up eating cuscus. It was hard to stop eating it! I will try it tomorrow as a cold salad. I also want to note how colorful it was.

Modifications���I only had 2 oz of feta so I added 2 oz of freshly...

Reviewed Chicken with Shallots

May 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

I make a lot of Iana's recipes and this is the lowest rated one for me. The chicken was nice and juicy. I did have to cook an extra 5 min since mine were thick. The dish lacked depth and layers of flavor. After the fact, I did note in the episode Ina used pinot grigo. My sauce never thickened to my liking. I used Chardonay. That may have be"

Reviewed Macaroni and Cheese

May 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Opted for no ham so may have needed a touch more salt. The only other change was useing fresh parsley from my garden vs flat Italian. I served it with spicy Italian sausage. Together they were great! I used all fresh cheeses which made the dish expensive but worth it. I let it rest a good 15 to 20 min and had no issues of too much liquid. &...

Reviewed Baked Blintzes with Fresh Blueberry Sauce

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Just made for an (unexpected brunch crowd and it was a hit! I baked for 30 minutes and it was golden brown but did need to sit for at least 30 min. to set.

As for making it ahead of time, used a small leftover piece to test in the fridge to see how it would hold up. A little moisture occurred so I don't know if I would bake...

Reviewed Prawn Cannelloni

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great sauce but chopped shrimp lacks taste. I make a lot of Emeril's recipes and this one is disappointing in terms of the shrimp. They end up over cooked and no flavor. You feel their texture but no shrimp flavor. I even left some whole but they fell flat. Shrimp is too flavorful and expensive to chop up and over cook. I will do what poster l"

Reviewed Manly Man Lasagna

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

I have now made this at least 5 plus times and doing it again today. Makes a great gathering meal but be perpared to be pestered to make it again! I will note that I have at times tweeked the recipe but the best result was following it very closely--spend the money on quality cheese. I too like making Bolognes and Marinara sauces so I generall"

Reviewed Italian Meatloaf

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

My husband loves meatloaf and mashed potatoes. He loved this and I was surprised that I really it. I'm more of a fru fru eater and never really cared for the idea of "meat loaf" and I don't care for ketchup . But this called for marinara sauce (which I make and keep on hand) and my other Itailian favorites (onions, peppers, and garlic).

It...

Reviewed Shrimp with Linguine in a Pesto Cream Sauce

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

Note--Hold back on the suggested amount of salt. I have made this at least half a dozen times. I do not put in the last suggested teaspoon of salt. Emeril Essence has sodium and pesto has salt. I buy Emeril Essence versus making it. But, I still love this recipe. It is a great way to use the basil I am growing. I have used angel hair and b...

Reviewed Wilted Bitter Greens with Crispy Walnut Goat Cheese

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

There is flexibility in this recipe, but the flavor is always still there. I have made this too many times to provide a number. I always use store bought bread crumbs and have used white wine and red wine vinegar. They are what I have a lot of. I have used spring mix salad already prepared.

Getting the goat cheese to cooperate...

Reviewed Steak Diane

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

I have made this twice, most recently following the sauce recipe pretty closely. The first time I used a mini bar bottle of Southern Comfort (it was all I had and scorched the garlic but it still came out great. This time I made sure I had everything ready to go. I used prepared low sodium beef broth.
It is a quick recipe with everything...

Reviewed Steak Diane

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

I have made this twice, most recently following the sauce recipe pretty closely. The first time I used a mini bar bottle of Southern Comfort (it was all I had) and scorched the garlic but it still came out great. This time I made sure I had everything ready to go. I used prepared low sodium beef stock.
It is a quick recipe with everything...

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