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veegun_12555295

Elmhurst, Illinois

Member since Jan 2010

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Reviewed Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Apr 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Oh my goodness - you continue to amaze me! Super duper! My husband made it for my bday last night and it is my new favorite dish - and I have many favorites. He made a few changes: cooked onions until transluscent, added peppers and cooked a little more than written, omitted chicken, and used vegetable stock! The dish was spicy but not overly spic"

Reviewed Chocolate-Avocado Mousse

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

OMG! How fabulous! I followed the recipe exactly. Piping the mousse 1/2 way into a "regular sized" ramekin is way too much because it is so rich! It is also filling because of the fiber in avocado. I ended up piping it on the side with berries on the side with my extra for dipping them into the mouse. This is definitely a make again - even for com"

Reviewed Israeli Couscous Salad with Smoked Paprika

Aug 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fabulous! I think the smoked almonds added a bit too much to the smoked paprika, but it was still fabulous! My husband doesn't like mint or feta so I made it more "italian" with fresh mozzarella and basil. Fabulous! The white balsamic is a must! The recipe makes alot so save some dressing to add later when you will LOVE IT AGAIN the next day! "

Reviewed Grilled Tuna With Basil Pesto

Jul 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the best homemade pesto recipe I have ever made! I made several batches, put into 1/2 pint containers with some EVOO on top and froze them so that I can always have pesto on-hand. It is the perfect way to use that extra basil in your garden at the end of the summer! Thanks, Giada! You have the freshest ideas!"

Reviewed Crispy Tuscan Kale

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

Anne, you continue to allow me to cook like a rock star! Yes, the secret is a slow oven, roast a single layer with space between the leaves, DON'T oversalt (do a quick quality control with a small amount & add more if needed - really) and toss the kale around 1/2 way through cooking to allow the kale to crisp up evenly in the oven. This is SUCH a "

Reviewed Apricot Oat Bars

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely wonderful! I made & agree with the changes made by the 1.10 posting - thanks. I also made the following changes: used 1 1/2 cups of apricot preserves & no dried apricots, used 3/4 t. cinnamon, kosher salt & did not leave a border on the edge of the pan. The kids loved them for breakfast & after school snacks! Gotta love Giada!

Reviewed Nonna Luna's Rice

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Definately worth all the calories! How does Giada stay so skinny? I made a few changes & it was super yummy! I used medium shrimp, the juice of 1 lemon, and just a couple of big shakes of tabasco sauce. I like spicy food but a couple shakes was plenty of heat. EVERYBODY raved about the dish! It is definately a keeper!

Reviewed Italian Chicken Salad in Lettuce Cups

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

My friend gave me this super duper recipe since she knows that I am a huge Giada fan! It is perfect for a "ladies luncheon" and while it is sooo easy to make it looks & tastes complex. I made a few changes based on my personal preferces & it tasted fantastic! I charred the vegetables, did not use parsley, used 1 c. minced red onion & used 1/8 c....

Reviewed Vegetable Parmesan

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Giada, your recipes continue to amaze me! You convinced me to use fennel & it's one of my new favorite vegetables! I made a couple of changes just because of my personal preferences & it turned out PERFECT - absolutely yummy. I prepared the pan with cooking spray, I charred all the veggies with my grill pan, peeled strips off the eggplant because...

Reviewed Basic Chicken Stock

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Anne,you & your recipes are always AWESOME! Everytime I make stock it tastes like dishwater. I now make stock like a superstah! I roasted my chicken longer to get them ultrabrown & crisp. I bought chicken parts on sale and threw away the meat after I strained it all. I think the chicken meat loses its flavor. And yes, I use whatever root vegetables...

Reviewed Fettucine Alfredo

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Emeril, all your recipes continue to be fantatic. Your twists on traditional recipes are simple, use a few high quality ingredients and taste much better than the foods taking much more time to prepare. This is the best alfredo that I have ever had! Everyone loves it! Other than using pepper to tase, the recipe is fantastic just as written. I...

Reviewed Fettucine Alfredo

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Emeril, all your recipes continue to be fantatic. Your twists on traditional recipes are simple, use a few high quality ingredients and taste much better than the foods taking much more time to prepare. This is the best alfredo that I have ever had! Everyone loves it! Other than using pepper to tase, the recipe is fantastic just as written. I...

Reviewed Tomato-Basil Bread Pudding

Nov 11, 2010 in Food Network Community Toolbox on Food Network

FANTASTIC! It's Nov & I had to use the rest of my garden tomatoes that riped on my sill. WOW! I made some slight changes given my preferences, but I'm sure if you made it excatly by the recipe, you'd love it that way too. I used 1/3 loaf of italian bread rather than wheat, 1/2 c basil & 3/4 c parmesan. What a great way to use up those tomatoes...

Reviewed Herb-Marinated Pork Tenderloins

Oct 29, 2010 in Food Network Community Toolbox on Food Network

After 114 reviews, why write another one? Because it is UTTERLY delicious and so fast to prepare! I only marinaded it 3 hours in the fridge & it cooked so fast (take if off at 137 degees - trust Ina) and wonderfully on my GRILL PAN! Ina, I met you yesterday at your Chicago book signing, and you were just as gracious in person as you appear on TV!...

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