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two finns

boston, Massachusetts

Member since Nov 2007

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Reviewed Hash Brown Casserole

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good. I cooked a little longer than the recipe called for in order to get a dark brown crust. I also added another 1/2 cup of the cheese as well. WOuld be good for a brunch , lunch or dinner.





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Reviewed Pad Thai with Chicken and Shrimp

Dec 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was very good! I too tripled the sauce but would probably quadruple next time (but not the peanut butter). Although as I re-read the recipe I realize that it only calls for 1/4 lb of noodles and I used a whole 1/2 lb box. THis served 4 people as a side dish. "

Reviewed Tuscan Vegetable Soup

Dec 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe many times.It is perfect as is but I like to mix it up every time. I have added mushrooms and green beans; substituted escarole or cabbage for the spinach; and used dried italian seasoning for the fresh herbs plus a pinch of red pepper flakes. I've added meat: chicken or turkey italian sausage; ham; and kielbasa (I saute them"

Reviewed Ty's Thai Salad

Dec 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was delicious-the perfect compliment to a Thai dinner. THis recipe must make a huge amount as I only used half of a large head of napa (skipped the red cabbage)and it made enough for 6 servings. I halved the dressing and would probably reduce the sugar by half again. It's a good base salad to add your own touch. I will definitely make again."

Reviewed Veggie Burger

Mar 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. I pulsed the corn, pepper, mushrooms and scallions in the food processor as suggested before cooking. I also used about 1 cup of panko. I cooked about 7-9 minutes per side on med-high and topped with cheese for last two minutes. Served on whole wheat buns with fresh spinach, balsamic roasted red onions and reduced-fat monterrey jack. I...

Reviewed Chicken Noodle Soup

Dec 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe so many times, and never the same way twice. I try to use whatever veges I have on hand. If I make the stock step, I like to use 3 split breasts instead of a whole chicken. To make it quick, I will simmer 3 boneless breasts and use a good box stock. I also like to add grated ginger when making the soup step. I've added spina...

Reviewed Beer Braised BBQ Pork Butt

Sep 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used a few of the comments posted: added 2 T. brown sugar, 1 t. paprika and 1/2 t. cayenne to the rub. I also decreased the garlic powder to 1 t. I used a 3 1/2 lb. boneless butt (cut off a 10 lb. bone-in butt- to be used again for the same recipe!) I roasted in oven for 35 minutes and finished in crock pot on low for 7 hours. Smells great and ...

Reviewed Lobster Mac and Cheese

Nov 14, 2010 in Food Network Community Toolbox on Food Network

Excellent recipe,even for basic mac and cheese. After seeing a post about the amount of flour, I reduced it to 1/4 cup and it was still thick and creamy. I used a whole block (10 oz) of sharp cheddar and added 1/2 t. each of onion are garlic powder. Next time I plan to add sauteed proscuitto with the lobster for a new twist.

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