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thevilla

United States

Member since Mar 2011

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Reviewed grandpa's braised beef

4 days ago on FoodNetwork.com

This was delicious- I've never had anything like it! I did add about 1 cup of red wine, which it needed because even with tomato juices, it does get absorbed. I cooked for 4 hrs at 300 degrees. Beware of prep time- took me about 45 min. Also, don't worry if everything doesn't stack as pretty on the meat as Rachel did on tv., even if some falls off,...

Replied to Grandpa's Braised Beef Recipe : Rachael Ray : Food Network

5 days ago on FoodNetwork.com

Just saw this on tv and want to make today but am confused- tv she said cook 2.5 hrs recipe says 4. Guess I will add wine- no beef stock? Also says 24 reviews only see one....

Reviewed veal piccata chops with parmesan and parsley

Apr 7, 2014 on FoodNetwork.com

Bravo! My husband and I loved this. Wouldn't change a thing, but took a little more time for my chops to cook- about 5-6 min per side as I couldn't pound very well with the bone. Served with the suggested risotto and that was perfection too!

Reviewed hanger steak sandwich with bourbon creamed spinach

Mar 9, 2014 on FoodNetwork.com

Made this last night, was fun to make and flavors were scrumptious! Will make again but will use regular Gouda- didn't care for the smoked flavor with beef.However, I saved the creamed spinach combo( it makes a lot) and we had this morning on English muffin with ham and poached egg. Wow! It takes eggs Benedict to a whole new level- loved the smoked...

Reviewed 1770 House Meatloaf

Jan 20, 2014 on FoodNetwork.com

I never thought meatloaf as being elegant until I made this last night. It literally melted in my mouth and the flavor of that sauce...my compliments to the chef- (Ina!)...Thank you for making meatloaf in a whole new way! I served with mashed cauliflower and broccoli with sauce over both, and did cut the salt in half.

Reviewed Colorful Coleslaw

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this last night to go with burgers (along with Ree's yummy deviled eggs and I wouldn't change a thing! No more jarred slaw dressings for us- this is easy, and tastes perfect without that mayonaisey slaw ya get from other recipes. Thanks Ree for bringing out the flavor in food!
P.S... I want your decorative mixmaster: wonder if you painted...

Reviewed Colorful Coleslaw

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this last night to go with burgers (along with Lee's yummy deviled eggs) and I wouldn't change a thing! No more jarred slaw dressings for us- this is easy, and tastes perfect without that mayonaisey slaw ya get from other recipes. Thanks Lee for bringing out the flavor in food!
P.S... I want your decorative mixmaster:) wonder if you...

Reviewed Mini Orange Chocolate Chunk Cake

Jul 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I adore Ina, and love the combo of orange and chocolate. I however, cheated on Ina....yikes, first time offense! Was in a hurry and used Duncan Hines orange cake mix. Added the semi-sweet chips and bittersweet together to batter and baked in 13x9 inch pan. I pricked cake with fork and added Ina's syrup and spread ganache on top. Served with a slic"

Reviewed Turkey-and-Rice Stuffed Peppers

Jan 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Ok, This recipe was too "dilly" for me. The dill was overpowering. And I wouldn't cassify it as easy cause it took a good hour to prepare. However, it has potential! I would substitute oregano and a touch of basil and give it a second go round....dill and turkey?.. Na ah."

Reviewed Salmon Cakes with Lemon-Caper Yogurt Sauce

Mar 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

O.K., being from crab cake country, the Eastern Shore of Maryland, I made these with one eyebrow raised.I didnt think these could hold a candle to my beloved crab cakes. I made as is and only change for next time is, I would use a little less capers. They were simply DIVINE! I loved Giada's selection of ingredients as they truly complemented the salmon...

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