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vickybee333

United States

Member since Oct 2012

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Reviewed maple bacon braised brussels sprouts

Mar 13, 2014 on FoodNetwork.com

This recipe was easy to make and very tasty. I had never made Brussels sprouts before, and generally eat them very reluctantly, but the maple syrup and bacon made all the difference.

Reviewed balsamic roast pork tenderloins

Mar 13, 2014 on FoodNetwork.com

I made this exactly as it was written, but 20 minutes in the oven was far too long. The pork was overcooked. Also, the balsamic rub made a mess of my nonstick cookie sheet. I would make this again, but would cook it only 15 minutes, and line the pan with foil.

Reviewed porchetta with roasted fingerlings

Mar 5, 2014 on FoodNetwork.com

Be forewarned: the prep time presumes you've already prepped all the ingredients, just as they're listed. It took me a good hour to get everything chopped and the meat ready. I wasn't crazy about this particular cut of meat - maybe it was just ours, but the skin had a funky smell that was present even after cooking. Not everyone is sensitive to this...

Reviewed porchetta with roasted fingerlings

Mar 5, 2014 on FoodNetwork.com

Be forewarned: the prep time presumes you've already prepped all the ingredients, just as they're listed. It took me a good hour to get everything chopped and the meat ready. I wasn't crazy about this particular cut of meat - maybe it was just ours, but the skin had a funky smell that was present even after cooking. Not everyone is sensitive to this...

Reviewed oven-roasted cauliflower with garlic, olive oil and lemon juice

Feb 9, 2014 on FoodNetwork.com

I made this according to the recipe, although I cooked it in my convection oven. Maybe that's why I had no problem at all with smoke. The dish was easy to prepare and delicious.

Reviewed rabbit armando

Feb 9, 2014 on FoodNetwork.com

I make rabbit frequently, and was looking for a new recipe. I made this according to the directions - except that I cooked the rabbit longer, about three hours total, so that it would be tender. (It was.) The marinade was not a typical liquid marinade, but with the addition of the wine during cooking, a surprising amount of liquid was produced. The...

Reviewed tuscan white bean and garlic soup

Jan 31, 2014 on FoodNetwork.com

I halved the recipe, since I was making it just for my husband and myself for lunch. I didn't have fresh sage, so I added a generous pinch of dried. All this soup needed was a bit of additional salt. My husband raved about it!

Reviewed Blueberry-Lemon Tart

Jul 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

The tart was very good, but far too sweet for our tastes, hence the four-star rating. Also, we had a few leftover slices and although they were tasty the next morning, the blueberries had "leaked," which made the tart not as pretty as it had been when freshly baked. The crust also got very soggy overnight. Definitely a dessert to make and serve th"

Reviewed Seafood Okra Gumbo

Dec 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is more of a soup than a gumbo, hence my three star rating. Although it was very light, it was tasty. Instead of the variety of seafood, I used only shrimp, and added some Andouille sausage. It was the perfect amount of heat - just enough to provide a little kick. "

Reviewed Savory Mushroom Dressing

Nov 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This dressing -- more like a savory bread pudding -- was the star of our Thanksgiving meal. I used chanterelles, shiitakes and baby bellas. Everyone, even those who claim they don't like stuffing, raved about its fabulous, rich flavor. Be sure to prepare the dressing several hours or even the night before to allow the toasted bread plenty of time "

Reviewed Braised Pork Shoulder

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

This is definitely a flavorful roast - and it fills the house with really appetizing aromas as it cooks! I loved how my guests excitedly noticed how good it smelled when they came in. My biggest issue with the recipe is that the prep took me far longer than 15 minutes. It took closer to an hour, what with toasting the seeds, browning the meat, let"

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