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virgo30

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Reviewed warm zucchini bread

Mar 28, 2014 on FoodNetwork.com

I took a chance and made this for the first time at a brunch that I hosted at my house. Since I read many reviews saying this was dry, I checked the bread after baking for 40 minutes and the skewer came out completely dry. The bread was fluffy, perfectly moist and not too sweet (which I like, since I find many American deserts horrendously sweet)....

Reviewed warm zucchini bread

Mar 28, 2014 on FoodNetwork.com

I took a chance and made this for the first time at a brunch that I hosted at my house. Since I read many reviews saying this was dry, I checked the bread after baking for 40 minutes and the skewer came out completely dry. The bread was fluffy, perfectly moist and not too sweet (which I like, since I find many American deserts horrendously sweet)....

Reviewed Tuscan Vegetable Soup

Feb 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

I firmly believe that most soups are better the next day or even when it's a few days old. I gave this a try after reading so many positive reviews... and I did not like it. The carrots were still crunchy even though I fried them sufficiently. The positive thing is that this is, without a doubt, super healthy. I think I will go back to convent"

Reviewed Turkey and White Bean Chili

Feb 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have unconditional confience in his recipes, but this one was a bit disappointing. Both my husband and I thought that it was way too meaty; we felt like we are having a soupy, spicy bolognese sause. The flavor was not as complex as I had expected, either. I may reduce the amount of meat by half and instead throw in chopped vegetables like car"

Reviewed Sweet Potatoes and Marshmallows

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

After reading the review, I reduced the water and it was not an issue. Was it just me; I thought this was horrendously sweet. When I reheated the leftover, in particular, the potatoes and the remaining syrup burned my tongue with their concentrated sweetness. Maybe this is standard in America, but I will reduce sugar next time I make this."

Reviewed Glazed Carrots

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

This is a super easy, delicious and quick side dish. I put 4 tbs of brown sugar, but found it to be a bit too sweet. I think I will put only 3 next time. I sprinkled some minced parsley and the carrot looked so beautiful. This will definitely my go-to side dish."

Reviewed Glazed Carrots

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

This is a super easy and quick side dish. I put 4 tbs of brown sugar, but found it to be a bit too sweet. I think I will put only 3 next time. I sprinkled some minced parsley and the carrot looked so beautiful. This will definitely my go-to side dish."

Reviewed Banana Bread with Pecans

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

After having read others' reviews, I used 3 ripe bananas instead of 4. The top started to burn, so I checked the doneness to find out that the skewer came out dry (it was 55 minutes after I started baking). The end product was rather dry, dense and even starchy. I know I did not overbake it, so I don't know what went wrong. It is still edible,"

Reviewed Simple Chicken Noodle Soup

Nov 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm still discovering American recipes and I made this, since my husband was catching a cold. It was bursting with flavor and tasted pure and rich. The author didn't mention this, but I skimmed the goo and fat from the surface a lot. I doubled the amount of veggies (the ones that you add later), but still thought that there was too much meat an"

Reviewed Mediterranean Quiche

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

I messed up with the timing (I only checked the cooking time for the filling and not for the crust!), but it came out flavorful, delicious and rich. My guest thought that it contained meat, since it was so rich. I was in a hurry and I served the quiche soon after it was baked, but it was very runny. It solidified properly by the time we had the"

Reviewed Roman-style Chicken

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

For some reason, the sause was very watery and mine looked like soup. Having said that, it was very flavorful and tasty. My huge disappointment was that the skinless chicken breast was very hard and dry. I had the leftover the next day and it was still delicious, but much saltier. All in all, this is a delicious recipe."

Reviewed Spicy Blueberry Pork Tenderloin

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

I have made this dish 3 times. I think that the designated meat temperature (145F) might be a bit too low, since after resting the meat, it kept on bleeding on the serving plate and I had to wipe the bloody juice several times. The sauce is great, but half the amount would be perfect for my household. This dish looks and tastes like something y"

Reviewed Coconut Cream Pie

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

What I liked about this coconut pie was that it wasn't painfully sweet as many of the other American desserts (FYI, I'm Japanese). For some reason, the texture of the filling felt a bit too Jell-O-ish on the first day, but it became creamier as the days went by. Although it was not mind-blowing, I liked it. "

Reviewed Chicken with Shallots

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've had quite a high success rate with Ina's recipe thus far, but what's the story with this one? I almost had a convulsion when I tasted the sauce after adding the butter: it was way too lemony and salty. And I only used 2 lemons instead of one. I also halved the amount of butter for obvious reasons. I think I will go back to her "Lemon Chic"

Reviewed Lemon Chicken Breasts

Jun 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

This turned out to be a huge success! I suspect the skin (which I normally avoid) was responsible for making the otherwise-dry-and-bland breast meat really tender and juicy. The garlicky and lemony sauce was to die for. I will definitely make this over and over again. "

Reviewed Grilled Sweet and Tangy Pork Chops

Dec 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is a big winner!! Make sure that you have an instant thermometer. Thanks to this instruction, I was able to cook pork just like good restaurants do: juicy texture and cherry blossom color. I know that my husband loves me more after having this. While cooking, your kitchen will be filled with happy aroma.""

Reviewed Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

The roasting of the squash took double the amount of time, but this turned out to be wonderful. I used white balsamic vinegar instead of cider vinegar, but it was delicious regardless. The color of this salad is so beautiful that my husband suggested to take a photo. I think you can put a lot more arugula, since it will wilt with the heat of t...

Reviewed Wild Rice with Cherries

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

I thought there were way too much cherries. I will reduce the amount to half next time. "

Reviewed Roasted Potato Leek Soup

Apr 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was very bland. At the end, I had to keep on pouring granulated chicken stock to give it flavor, but it was still bland. I had my first potato and leek salad at Whole Foods deli and I loved it. I was looking forward to recreate something similar, but my heart is broken."

Reviewed Roast Chicken With Spring Vegetables

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

This was such a great recipe. I added a few more vegetables (some sad, almost-forgotten leftovers that I found in my fridge). The veggies were nicely caramelized and it felt so nice to eat a lot of them together with the juicy, succulent chicken. I would definitely make this again. The subtle flavor of freshly squeezed lemon was a big plus, t...

Reviewed Turkey Chili

Mar 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Although the chipotle in adobo sauce was not available at the supermarket, this chili (my first experience in making it) turned out to be a big success. I almost doubled the amount of vegetables, to make it in bulk. I always find foods served in American restaurants are way too salty, so it was nice to eat comfort food like this without feeling...

Reviewed Sushi Rice

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried this recipe, but it turned out to be rather tasteless and flavorless. I added more vinegar and to no avail. I later did some research and found out that the rice vinegar sold in the US are milder than the ones sold in Japan, to cater to the likes of the American people. No wonder! I still enjoyed the rice with a hint of vinegar, though....

Reviewed Scrambled Eggs Unscrambled

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe as a part of a Sunday brunch menu and it was a big hit! It takes a few minutes and the eggs were so soft and fluffy. The egg to milk is so easy to remember. I served it with smoked salmon on the side and it created a nice combination of both flavor and color.

Reviewed Glazed Carrots

Nov 24, 2010 in Food Network Community Toolbox on Food Network

I made this and found the carrot to be perfectly sweet and tender. Both my husband and I devoured this and were soon disappointed that I only made half the portion. This will surely be a regular on our dinner plate!

Reviewed Late Night Bacon

Nov 19, 2010 in Food Network Community Toolbox on Food Network

When I read all the negative (and some hilarious) reviews, I wondered, "How could anyone screw up a microwave recipe with just ONE ingredient?" Well, I did. After a few minutes, my microwave's safety feature activated and stopped microwaving due to the raised temperature. It was filled with foul-smelling fume. Anyhow, I took out the plate with...

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