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whynotna2

Watertown, New York

Member since Jan 2005

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Reviewed Shrimp Puffs

Sep 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

These get rave reviews every time I make them! I use Monteray Pepper Jack for an extra kick--amazing!!"

Reviewed Italian Quesadillas

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

I enjoyed the nutty, creamy taste of the Fontina and love roasted red peppers, but there was something missing here. I think it was garlic--I'm Italian--where's the garlic?? LOL! And I think basil is a great suggestion. Those additions might just do it. Will try again.""

Reviewed Shrimp Puffs

Dec 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Mistake the people that find this recipe boring is not using Pepperjack cheese! I know the recipe just says Monteray Jack, but Pepperjack (Monteray Jack with jalapeno peppers gives it that zing that you need! Tons of compliments!""

Reviewed Strawberry Pretzel Salad

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

Been making this for years sans pineapple. I substitute one of the strawberry jellos for black cherry, and it elevates the flavors!! Not sure what the issue was with not getting it out of the pan without spraying first. You just need a good metal spatula, and it comes out great (and stays crunchy.)""

Reviewed Penne with Shrimp and Herbed Cream Sauce

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

Yummy. Only recommendation is to cook the cream mixture longer to thicken more. I only used a half pound of pasta, so I think a whole pound is too much. I also added sauteed mushrooms. Letting it sit a bit melds the flavors better. Highly recommended.""

Reviewed Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Oct 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

One of the best coffee cakes I've made! Pulsing the topping ingredients in my mini processor gave it perfect consistency. Only thing I did differently was made half the glaze, and threw it in the microwave for 30 seconds on 50 power to dissolve the sugar a little. Worked great!""

Reviewed Classic Coq Au Vin

Mar 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

OMG! I'd give this 6 or 7 stars if I could. I was worried it would have too strong of a wine flavor, so I cut the pinot noir to 2 1/2 cups. And I'm not a thyme fan whatsoever, so I cut that to 3/4 t. It was FABULOUS!! This recipe is one of the best I've tried on this site!! Thanks, Emeril!"

Reviewed Herbs de Provence

Mar 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

OK--you lavender challengers, relax! To ks--no college professor accepts Wikipedia as a reliable source of information, so neither should you. However, in this case, lavender is a LESS traditional ingredient in herbs de provence, however it is still only a variation. The French did indeed add lavender much later to connect with the tourists enamored...

Reviewed Herbs de Provence

Mar 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

OK--you lavender challengers, relax! To ks--no college professor accepts Wikipedia as a reliable source of information, so neither should you. However, in this case, lavender is a LESS traditional ingredient in herbs de provence, however it is still only a variation. The French did indeed add lavender much later to connect with the tourists enamored...

Reviewed French Onion Soup

Jan 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very yummy! I only used 1/2 c merlot because I'm always leery of the wine flavor being too strong. I think 1/2 c was perfect....I also used half beef stock and half chicken stock plus a splash of Worcestershire. Best onion soup I've ever made!

Reviewed Pecan Candied Bacon Bites

Oct 3, 2010 in Food Network Community Toolbox on Food Network

These were excellent and different from most other appetizers. I used regular thickness bacon, and I think I prefer it since sometimes thick bacon can end up being tough and chewy. Regardless, these were pretty and everyone loved the sweet bacon with caramelized pecans. I'll add this to the Christmas Eve party food list!!

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