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wineo

Chicago, Illinois

Member since Jan 2006

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Reviewed Zucchini Parmesan Crisps

Nov 9, 2013 on FoodNetwork.com

Easy to make and really tasty. Mine didn't turn out soggy, but I can see how that could happen if too much oil is used. I also didn't use olive oil but safflower instead. A new favorite snack for me!

Reviewed Blueberry Frozen Yogurt

Jan 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love Giada, but this recipe is not good. It takes a while, and as another commenter noted, it becomes very icy after it's been frozen. Though the true let down is the end result... it was boring and I thought the Thyme flavor came on too strong. Skip the sauce and you're better off mixing the ingredients in a bowl or blended into a smoothie. ""

Reviewed Haricot Vert - French Green Beans With Garlic and Sliced Almonds

Sep 25, 2011 in null on Food.com

Great recipe. I had 8 ounces of Hericot Verts on hand so I only added about a tablespoon of water at the end -- it was not watery at all. Seasoning with course sea salt is a must. Overall, very simple, healthy and delicious!"

Reviewed Beef & Orzo Mediterranean Style

Sep 22, 2011 in null on Food.com

This is my go-to dinner for week nights. I made mine without Spinach and Tomato and it turned out delicious. I topped with fresh Parsley and grated Pecorino Romano. It's a dangerous dish... as in too easy to eat too much."

Reviewed Crispy Baked 'Fried' Chicken

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

I thought this recipe was excellent, and pretty easy to make. As someone who always complains that chicken is "too dry", the buttermilk and cornflake coating perfectly held in the juices, and the spices added a nice subtle flavor to the meat. Since I didn't have sage on hand, I substituted with dried thyme. The chicken was flavorful on its own, an"

Reviewed Crispy Baked 'Fried' Chicken

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

I thought this recipe was excellent, and pretty easy. As someone who always complains that chicken is "too dry", the buttermilk and cornflake coating perfectly held in the juices, and the spices added a nice subtle flavor to the meat. Since I didn't have sage on hand, I substituted with dried thyme. I even ate the chicken without the skin and it w"

Saved Recipe Chickpea Burger by Chouny

May 25, 2011 on Food.com

Saved Recipe Blue Moon Burgers by Lightly Toasted

May 25, 2011 on Food.com

Saved Recipe The Texas Squealer Burger by MacChef

May 25, 2011 on Food.com

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