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vaughntippi_10043595

Issaquah, Washington

Member since Mar 2008

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Reviewed roasted beet salad with chickpeas and red onion

Jul 7, 2014 on FoodNetwork.com

Very good--do not skip the pickles it really added to the flavor and crunch of the salad. I will most definitely make this again.

Reviewed Sensational Shrimp Mold

Dec 26, 2013 on FoodNetwork.com

I found this recipe a bit bland as well. I roasted the shrimp with olive oil, lemon juice, salt and pepper to try to boost the flavor a bit. The mold was a bit too soft so next time I will ensure no excess moisture from the olive oil and the peppers gets added. I think I will also add some beau monde for additional flavor.

Reviewed Dry Aged Prime Rib Roast

Dec 26, 2013 on FoodNetwork.com

I followed the recipe exactly. About 5 days into the process the meat started to smell. The smell got worse and worse. Day 7 I changed out the cheesecloth and that helped a little bit but the entire refrigerator smelled terrible. We have one in the garage that I was using. The temperature stayed between 36-38 degrees, though it did dip to 32...

Reviewed Onion Dip from Scratch

Nov 9, 2013 on FoodNetwork.com

I followed the recipe exactly as far as ingredients. When I sauted the onions I did not get them as brown as Alton's but the flavor was wonderful. This dip does taste a lot like the Lipton Onion dip but not nearly as salty. I made the dip a day in advance and found that making it ahead of time did create the depth of flavor I was hoping for.

Reviewed Key Lime Cake

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made cupcakes rather than regular cake. I baked them 25 minutes at 350 and used a cup and one third of the oil because I was concerned that the cup and a half suggested was too much. The cupcakes were moist and tasty with no crust. The cake itself was a light green color. I added fresh lime juice to the icing as one of the reviewers suggeste"

Reviewed Baked Shrimp Scampi

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious! and flavorful. I bought 30 large shrimp (12-15 count and followed the recipe exactly except used one stick of butter rather than the suggested stick and one half and I also removed the shell from the tails. I have the exact 14 inch oval casserole that Ina has and I was able to make it ahead and then pop it in the oven 15 minutes befor"

Reviewed Sparkling Sangria

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've made this many times for different groups and it is always a hit. Be sure to stick to the 1/4 cup of the amaretto and triple sec. If you don't it really is too sweet and as one reviewer pointed out it leads to a nasty headache the next morning. Be sure to add the grape to each glass. It does seem like the bubbles last longer. I usually m"

Reviewed Jalapeno Poppers

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

To BrianAmmon-if you are confused as to what kind of white cheese to use, select the white cheese you like the best and use that. I chose cheddar that was not white and these were delicious. You could also use pepper jack or plain jack cheese. Use your imagination!"

Reviewed Prosciutto-Stuffed Mushrooms

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

I made the stuffing ahead of time and stuffed the mushrooms right before putting them in the oven. As someone else suggested you need to soften the mixture in the microwave before stuffing. I used Boars Head prosciutto and it was still very salty. I doubled the recipe and think next time I make it I will still double everything except the prosc"

Reviewed Marinara Sauce

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

To theveiths520_97-good idea to salt the pork yourself. Also, it is "voila" not "Wala"."

Reviewed Marinara Sauce

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

I've made this twice. The first time I followed the recipe exactly except I cooked the wine, onion, and garlic mixture longer than 3 minutes because I wanted to be sure the red wine taste was not too strong and it was delicious. The second time I made it I roasted some roma tomatoes and garlic bulbs with olive oil, salt, and pepper and then pure"

Reviewed Sausage Balls

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

I followed the recipe to the letter and the result was a very dry flavorful sauage ball. I used very sharp cheese and a country bulk sauage. If I ever make these again I will cut way back on the biscuit mix and add some milk."

Reviewed Cheese-Stuffed Dates with Prosciutto

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

I followed the recipe to the letter. It was easy to make but too sweet for us. One of the reviewers drizzles balsamic over everything. That might be a good way to cut back on the sweetness of the date. I also cut each piece of prosciutto in thirds to make the wrapping easier. The finished product looks really good."

Reviewed Lobster and Shells

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

I made this salad for a birthday party where there were 20 guests. I made it the day before the party except I put the seafood and the tomatoes in the day of the party and it turned out just great. I listened to other reviews and did not add all of the dill or all of the salt. I also used shrimp and crab since I could not find cooked lobster and"

Reviewed Sunny's Easy Baked Beans

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

These were delicious. I loved the spice but it was too much for some of our guests. I didn't have dry mustard so I used a country style mustard and the flavor was good but a bit too tart. I did add a little bit more brown sugar and that clamed it down."

Reviewed Sunny's Easy Baked Beans

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

These were delicious. I loved the spice but it was too much for some of our guests. I didn't have dried mustard so used a country style mustard and the flavor was good but a bit too tart. I did add a little bit more brown sugar and that clamed it down."

Reviewed Prosciutto-Stuffed Mushrooms

Jun 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made the stuffing ahead of time and stuffed the mushrooms right before putting them in the oven. As someone else suggested you need to soften the mixture in the microwave before stuffing. I used Boars Head prosciutto and it was still very salty. I doubled the recipe and think next time I make it I will still double everything except the prosc"

Reviewed Sweet Basil Cheesecake

Jun 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I took other reviews into consideration when I made this recipe. I added more basil than the instructions called for and I squeezed in some fresh lemon juice. I made this two days in advance and brought it to room temperature before serving. I drizzled extra virgin olive oil and some pan roasted pine nuts over the top and served with Peppridge F"

Reviewed Mini Pork Sandwiches

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

*Paula Deen Silly Salt is a blend of salt, dehydrated onion and garlic, spices, soybean oil, and lemon flavor. I believe it was 5 ounces of crumbled blue cheese.""

Reviewed Mini Pork Sandwiches

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

I believe it was 5 ounces of crumbled blue cheese,""

Reviewed Peanut Butter Pie

Jun 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I served this at a dinner party we had and everyone raved about it.
I froze it and served it frozen and it was delicious. I was looking forward to left overs but it was gone. I will most definitely make this again."

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