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Lake Hopatcong, New Jersey

Member since May 2010

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Reviewed Chipotle Smashed Sweet Potatoes

Jan 3, 2014 on

This is a different interesting way to serve up sweet potatoes. Let me say I can't stand sweet potatoes normally. Any way I've tasted them, sweetened with marshmallows or just baked. Ew. However, the smoke and the savory from the chipotle and adobo really balances out what I don't like about sweet potatoes. My son, who will only eat them baked...

Reviewed Fillet of Beef

Dec 28, 2013 on

I had to read and re-read this recipe a few times because there was no way this could be this simple and delicious. Well, it is really this simple and delicious. Mine started to smoke a bit at about the 22 min mark but it was certainly manageable. I thoroughly cleaned my oven and racks before as well as purchased a new heavy non stick sheet pan...

Reviewed St. John's Club Kale Soup

Dec 14, 2013 on

Will warm the coldest bones. Use your favorite canned beans rinsed (I used red and white kidney beans) and cut 1 1/2 hours off the cook time. Did everything else exactly as indicated (well almost, I forgot to pick up mint) and it's delicious and hearty for a cold night. Will make again and again, for sure. As others have noted, 3 quarts of broth...

Reviewed Mexican Corn Soup

Jul 28, 2013 in Food Network Community Toolbox on

I'm sure it's delicious as written, but I made the following substitutions and additions and it came out incredible: Added to puree a chipotle pepper with about 1 tablespoon adobo sauce, threw in one seeded jalapeno pepper with the garlic and onion, also to this added about 2 teaspoons toasted cumin, used about one finely chopped tablespoon fresh"

Reviewed Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette

Jul 12, 2013 in Food Network Community Toolbox on

Delicious - based on ingredients I had on hand, I used about 2 teaspoons prepared ancho chile powder and reduced the rest of the ingredients by about 3/4 to get the amount I needed with none left over. Didn't have a green chile so I roasted a poblano and threw that in with the peas and ham hocks. Used more garlic than called for. Tastes great w"

Reviewed Gazpacho

Jul 12, 2013 in Food Network Community Toolbox on

My first attempt at Gazpacho. Made a couple of modifications - cut up a seeded jalapeno pepper, and used about 2 cups of V8 for thickness, I found it required no additional salt this way. Added a large handful of chopped cilantro. It is delicious, refreshing and even better the second day."

Reviewed Scalloped Potato Gratin

Apr 3, 2013 in Food Network Community Toolbox on

Amazingly simple! Made a few modifications - used half and half instead of heavy cream because that's what I had on hand. Increased amount to 2 full cups, doubled the Parmesan, and added a little shredded cheddar that I wanted to use up. Also, diced some leftover smoked ham from Easter and mixed that in. Forgot the nutmeg, honestly I don't thi"

Reviewed Chocolate Peanut-Butter No Bake Cookies

Dec 22, 2012 in Food Network Community Toolbox on

As someone who really doesn't like to bake, not good at it, this is a great, no fail alternative. Delicious and easy. I gradually melted the butter, then added sugar, heat on medium so not to burn. I freeze mine once dropped on the sheet for about 30 minutes and store in an airtight container chilled, they kept fine this way for the 2 weeks the"

Reviewed Harira: Moroccan Chickpea Stew with Chicken and Lentils

Oct 14, 2012 in Food Network Community Toolbox on

This remains one of my all-time favorite stew recipes. Have made it over and over and the whole family loves it (and there are some picky eaters in the house). Do not be afraid to made subtle substitutions: I have used 1 can chickpeas instead of dry (rinse well), chicken breasts instead of thighs (it's what I had at the time) and lemon juice fr"

Reviewed Kale Chips

Sep 24, 2012 in Food Network Community Toolbox on

Tasty and a fun way to get some veggies into the kiddos. I told my 4 year old I made her "green chips" (her favorite color) and she LOVED them. I followed the recipe to the letter except I used barely a pinch of brown sugar - far less than the 1 teaspoon - and that was plenty. It helps to try to get the pieces roughly the same size as smaller p"

Reviewed Wayne's Cranberry Sauce

Nov 22, 2011 in Food Network Community Toolbox on

There is really no excuse to buy sauce when this recipe is so easy and so delicious. I am not really a cranberry sauce lover, not really into sweet foods, but this is great. I added a bit more chopped apple than it called for, and instead used dried cranberries for raisins and a dash of Chambord in place of Grand Marnier. Held back a bit on th...

Reviewed Chick-Peas and Spinach Tapas

Nov 10, 2010 in Food Network Community Toolbox on Food Network

Love this recipe. Even my two year old twins will eat this. I serve it chilled and replace the salt with crumbled feta right before serving..also throw in 1 tsp crushed red pepper. Healthy and satisfying.

Reviewed Pork Chops with Golden Apple Sauce

Nov 3, 2010 in Food Network Community Toolbox on Food Network

Used several substitutions and it still came out great: Used two large Winesap apples sliced thin. Dried cranberries in place of raisins, gave it nice visual interest. Dark brown sugar instead of light. I also did not use extra apple juice, used 1/2 the amount water instead and a pinch more sugar than called for. 1/2 tsp dried ginger instead...

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