My Profile

thenIsaid

Indianapolis, Indiana

Member since Feb 2008

Flag This ProfileFlag as Inappropriate

Replied to roasted brussels sprouts

8 days ago on FoodNetwork.com

oops - and sliced garlic.

Replied to roasted brussels sprouts

8 days ago on FoodNetwork.com

Dreamer - thanks! I wanted to incorporate your ideas of brown sugar red pepper flakes and bacon - veggie bacon for us- and added some aged balsamic. Winner. I wanted some heat, but the cayenne would cling inconsistently. A vegan delight!

Reviewed oven-roasted cauliflower with garlic, olive oil and lemon juice

8 days ago on FoodNetwork.com

Know your oven.
Mine worked best at 390 degrees.
Cauliflower and garlic were golden.
Didn't use lemon juice - can get weird when roasted.
Tossed with lemon zest and fresh thyme to serve or box for lunches
It's an amazing treat!

Replied to ratatouille

Sep 1, 2014 on FoodNetwork.com

This is a French dish. Try using French spices instead of Italian to punch up flavor.

Reviewed spicy shrimp stuffed mirliton

Jul 15, 2014 on FoodNetwork.com

Really good - but it took me quite a while to get the flesh out of the mirlitons. It's still 5 star even when I skipped the oil and substituted ground bran cereals for the bread crumbs. Just carve out plenty of time for carving (or maybe boil your mirlitons longer than 25 minutes :) ) p.s. they're also called chayote for helping finding them up...

Reviewed Mock Garlic Mashed Potatoes

Jun 2, 2014 on FoodNetwork.com

Try feta, you experimenters, in lieu of cream cheese. And the tip about returning them to the hot pot to dry is key. We used a little cream and skipped the salt. Yummy!

Reviewed Cottage Cheese Roast (Vegetarian Meatloaf)

May 20, 2014 in on Food.com

We';ve made this for years from a recipe from my SDA friend. We prefer Special K (in fact it';s called Special K loaf). For the last half hour, cover with ketchup, a delicate sprinkle of brown sugar and vegetarian bacon strips. It';s simply fantastic. We serve it with cauliflower "mashed potatoes" and peas and it';s a family f...

Reviewed cheddar corn chowder

Feb 28, 2014 on FoodNetwork.com

It's winter, so I subbed frozen corn. Also veggie bacon-Morningstar- which I saved to top the bowls, along with sliced scallions. Added 1/4 c chopped red bell pepper to the onion garlic mix, and jalapenos once combined with stock. Before adding the cheddar and cream, I ran the immersion blender a couple times to soup it up a bit. It was outst...

Reviewed garlic bread

Feb 16, 2014 on FoodNetwork.com

We cut back the olive oil to 1/8 c, grated 4 garlic cloves into room temp butter (4 T), added herbs, S & P and olive oil to make a lovely paste. Used a baguette - it's what we had on hand. Perfection. Not goopy from the olive oil at all. Thanks, Ina for the herb additions. Every piece of the bread disappeared!

Reviewed chicken tetrazzini

Feb 2, 2014 on FoodNetwork.com

Read the reviews first, excellent tweaks. I use vegetarian chicken and veggie stock, added 1/2 c diced roasted red peppers and 1/2 c very thinly sliced celery for more complex flavor layering. Used Shiitakes cuz I had them. Add a cup of parmesan to tighten the sauce. It's a keeper - thanks, Giada!

Replied to Red Beans and Rice

Jan 7, 2014 on FoodNetwork.com

for 8 generations, our family recipe has always had bay leaves. Just sayin...

Reviewed Red Beans and Rice

Nov 9, 2013 on FoodNetwork.com

The FoodNetwork's definition of red beans is incorrect. These are not pinto beans, nor are they kidney beans. The authentic New Orleans red bean is distributed by Camellia, perhaps others. Find real red beans. You won't be sorry!

Reviewed Roasted Brussels Sprouts

Oct 19, 2013 on FoodNetwork.com

Vastly improved by : oven at 410F. Cover with foil and bake for 20 minutes. Uncover and sprinkle liberally with coarsely grated parmigiana reggiano and roast for 10 more minutes. You'll get the tenderness, the browned edges, and pumped up crispy saltiness from the parm. Then it's a 5.

Reviewed Potato Salad

Nov 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is almost exactly our family recipe. The addition of hard boiled eggs and plenty of diced crispy (you know, the refrigerated kind) dill pickles would merit the 5 stars. I also add sliced radishes sometimes when I want a bit of bite to it."

Reviewed Tiramisu

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

A good starting place for tiramisu. To be safe, after 5 minutes in the stand mixer I heated the egg yolk + sugar mixture (3/4c sugar) with 2/3 c cream to the boil whisking constantly, then cooled and whisked in the lb of mascarpone. I used 18 oz of espresso and 1/2 c Kahlua combined to really soak the ladyfingers. I also added a layer of cream "

Reviewed Remoulade Sauce

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

A treat with any seafood! I reduced the oil and added capers. Magnifique!"

Reviewed Squash Soup

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

Fabulous recipe. Make it exactly as Alton describes for a luscious treat! Since it's bathing suit season, we roasted delicata squash this time (from the garden) on a pan sprayed with olive oil. We subbed fat-fee half and half and skim milk for cream, splenda for honey, used veggie stock and added some garlic we had roasted along with the squash"

Reviewed Baked French Toast Casserole with Maple Syrup

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

Good basic recipe - added more cinnamon and nutmeg and salt, and doubled the pecans. A pint of blueberries helps while soaking, a la Giada's recipe. Thanks, Paula for a good basic recipe that's uber simple and can lend itself to a myriad of alterations!"

Reviewed Cold-Fashioned Potato Salad

May 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

The tarragon was a stroke of genius, Alton! I have tons of it in the garden and don't use it as often as I'd like. We prefer uncooked "crispy" pickles and add hard boiled eggs, but those are our only changes. Made it to take to the 500. Man am I popular today! Thanks, Alton."

Reviewed Lemon Pasta with Roasted Shrimp

May 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Even better: add garlic and scant red pepper flakes - for balance, not heat. Use imported tagliatelle rather than angel hair. We like this at room temperature in the summer served with parmigiano reggiano. One of our favorites! Thanks, Ina!"

Reviewed Baked Macaroni and Cheese

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

Used NY white cheddar tonight and buttermilk (all I had) then adjusted up roux and buttermilk to cover 1 lb good imported italian strozzapreti. Used dried onion flakes because Easter cooking and staining garage doors had me tuckered out. As usual Alton didn't disappoint. This is my go-to mac and cheese recipe every time. Thanks Mr. Alton. I ...

Reviewed Lebanese Lentils, Rice and Caramelized Onions (Mujadara

Mar 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Thank you, Aarti for another wonderful recipe! I too used brown rice, and as a time saver sauteed one of the onions (in much less oil) and threw in the dried lentils and rice on top for a quick stir, then added water and spices. This way I could leave it alone for a while. Came back later to carmelize the other two onions and pine nuts and add...

Reviewed Butternut Squash Lasagna

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

I've made this numerous times and it's always a winner! I like to use a generous pinch of nutmeg and allspice. I don't like the flavor of squashes much, but I grow organic butternut squashes every year so I can make Giada's Butternut Squash Lasagna several times each winter. The ameretti cookies are the perfect touch. Thank you Giada - you ne...

Reviewed Grilled Halloumi Cheese

Feb 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I absolutely love watching Aaron cook - and when I saw Halloumi on sale this weekend at Whole Foods, I decided to grill some a la Aaron for my superbowl guests. What a hit! It was the first thing to disappear from the table! Thanks, Aaron - keeping cooking! The lemon juice parsley shallots and garlic were the perfect flavorings! Oil keeps i...

Reviewed Wilted Bok Choy with Soy Sauce and Cashews

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

I prefer to use sesame oil as a condiment after cooking bok choy. I think it's better sauteed with a flavorless oil - just a tablespoon, allowed to shimmer over heat, then add garlic and red pepper flakes. I also add grated ginger at this point. Then I add the bok choy. I would have given this recipe 5 stars with these changes. After wilting...

Reviewed Massaged Kale Salad

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

Aarti, thanks for a fabulous recipe! I tried it with the baby kale from Whole Foods and only a teaspoon of olive oil and then a teaspoon of sesame oil, as a reviewer suggested. Massaging the baby kale is super easy. The pepper really rocks this salad, and I kept it really uber diet friendly. Feels like cheating, but so healthy. Go Aarti!""

Reviewed Old School Sweet Potato Souffle

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

Wonderful flavors - I kicked it up by separating the eggs, beating the whites stiff and folding in just before baking - more souffle-like. Followed another reviewer's lead by adding nutmeg, and allspice. Also substituted sweetened condensed milk for evaporated -- my sweets lovers will go nuts. Hope it's okay to freeze after baking, but will to...

Reviewed Roasted Turkey Gravy

Nov 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thanks to those who who added the roux - good call! Add the smoked turkey meat back in with your immersion blender - also helps it thicken!""

Reviewed Roasted Turkey Gravy

Nov 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thanks to those who who added the roux - good call!""

Reviewed Roasted Turkey Gravy

Nov 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I doubled the recipe this year. I leave the smoked wings in the broth as I reduce by 1/4 to get every ounce of flavor from them. I also chop up the meat from the wings after I strain the sauce and add it - a little lagniappe. It's a terrific gravy, Tyler, and it serves us well with our deep fried turkey, Paula's cornbread stuffing and your hea...

Not what you're looking for? Try: