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vyavornitzky_12868374

Suffolk, Virginia

Member since May 2010

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Reviewed Beef Potpies With Cheddar-Stout Crust

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

This is excellent and a new St. Patrick's Day tradition in our house with some tweaks as mentioned by some previous reviews. I followed the recommendations below to soak the beef in Worcestershire sauce, added 4 sprigs of fresh thyme to the beef braise, and 1/2 tsp. of ground mustard towards the end. I also made twice as much dough and added it "

Reviewed Steamed Littleneck Clams with Sweet Corn and Basil

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

I think this dish is poorly proportioned. I ended up using Middle Neck clams instead of Little Neck as that's all I could find, but the dish was overwhelmed by the chorizo flavor and corn. Maybe if you doubled the number of clams in the dish, it would be better, but 24 clams for 6 servings? That's 4 clams per dish! I would cut the chorizo back"

Reviewed Sweet Potato Fries

Jun 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are yum! Just check your oil temperature, otherwise they won't crisp up or will burn. "

Reviewed Blueberry Scones with Lemon Glaze

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

Yum-o. I made this with half n' half instead of cream as well as Smart Balance 50/50 butter, and they are still super good. I think the glaze would have worked out better if it had cooled a bit first to thicken. "

Reviewed Chicken and Dumplings

Feb 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Ehn. This recipe was relatively bland and not exciting for the excessive amount of time it takes to make. The dumplings did not have much flavor and sucked up much of the sauce from the dish, leaving little sauce for the chicken. If I were to do it again, I would use pre-made stock and cooked chicken from the store to save time. But frankly, i...

Reviewed Beef Bourguignonne

Feb 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I loved this recipe. It was not excessively time consuming and tasted great. I did not have brandy or bourdeaux, so I used champagne cognac and cabernet sauvignon instead. The flavor was amazing. I used dry herbs as well instead of the fresh, but it didn't seem to make a difference. Very yummy!""

Reviewed Buttermilk Chocolate Cake with Coconut Pecan Marmalade

Feb 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe was just ok. The cake lacked a bit of flavor and wasn't very chocolatey. I actually used two cake pans instead of one, cooked them for 30 minutes still, and they were just a bit moist. I imagine if I used 3 cake pans, the cake would be dry. It's basically a bland German chocolate cake minus a lot of the chocolate. ""

Reviewed Deconstructed Shrimp, Okra and Ham Gumbo

Dec 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazingly good and worth the prep work. I didn't have green bell pepper, so I used fired roasted sweet peppers, which added a nice sweetness to contrast the slight spice. I also omitted the file powder. Really yummy dish that we served with Paula Deen's baked cheesy grits. Yum-o!""

Reviewed Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Nov 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum!""

Reviewed Olivia's Buttermilk Pie

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pie was really good for as simple as it was. I made a healthier version using low-fat buttermilk, low-fat Bisquick and Smart Balance butter. I also cut the sugar down to 1 cup. It was still really good and sweet. Frankly, I think the sugar could be cut back to less than a cup. This pie would also be a good base for other ingredients such ...

Reviewed Fresh Peach Cake

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

This cake was good, but I wouldn't call it the best cake I ever had. I thought the cake batter was lacking a little in flavor. I think the next time I make it, I will add cinnamon, nutmeg and allspice to the batter. I also felt that the cake could have used about twice the amount of peaches than for what the recipe calls. ""

Reviewed Eggplant Parmigiana

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

Super yummy...I am eating it for the second time. "

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