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virginiawills_13111705

alexandria, Virginia

Member since Aug 2010

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Reviewed heirloom tomato pie

Sep 23, 2014 on FoodNetwork.com

I don't think the return on the investment of time on the crust was worth it. If I had it to do over I would unroll two Pillsbury pie crusts, put a generous amount of shredded cheese between them, roll them out (saving the scraps for cocktail snacks!) and blind bake them per the package instructions. Then continue the recipe as written, which was...

Reviewed pan-fried prosciutto-wrapped scallops with white wine pan sauce

May 17, 2014 on FoodNetwork.com

This is a nice basic recipe but the spice mix overwhelmed the delicate flavor of the scallops. Use restraint in dusting the scallops; my husband dumped on the entire spice mixture and it was too much.

Reviewed French Onion Soup

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

Another delicious classic from Tyler!. For those having trouble with the caramelization, I recommend cooking them covered for 10-15 minutes, uncover, sprinkle with 1/2 t. sugar, stir and crank up the heat. This is Julia Child's suggestion for getting the necessary deep brown color and rich flavor."

Reviewed Roast Prime Rib of Beef with Horseradish Crust

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

We have been making this for years; just had it again tonight. To clarify the salt crust issue, you should not eat the crust. In addition, I make sure to remove all the solid pieces from the pan with a slotted spoon and pour off all but a thin film of drippings. The gravy may still be a bit salty, but if you use unsalted beef broth you should be f"

Reviewed Smoked Trout Mousse on Pumpernickel

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

Very quick and easy. It was tasty; some fresh dill would bring it up a bit."

Reviewed Chipotle Cream Shrimp

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

This is a very nice contrast of creamy, spicy, and sweet fresh shrimp. I solved the cilantro problem by tossing the shrimp in the chopped cilantro first, then dredged them in the seasoned flour. I liked the crispness of the shrimp so much that I just poured the sauce on the serving platter and then piled the crunchy shrimp on top with an additiona"

Reviewed Feta Stuffed Shrimp

Feb 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is absolutely delicious. I doubled the stuffing quantities and a pound of shrimp easily fed 4 people.""

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