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wisapples

Member since Oct 2012

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Reviewed Chocolate Honey Almond Tart

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

Just not my thing. I made this for a party, and people seemed to like it but most commented, "Wow, that is rich." There was still a lot left when the party was over. I think it's generally too chocolatey and rich for me and my crowd, and I used cinnamon graham crackers for the crust --well, honey grahams with 1 tsp cinnamon. That was my favorite p"

Reviewed Pea Pesto Crostini

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

Oh my goodness! This is so good; I can see why she served it to the Duke and Duchess. It's amazing, with just a hint of sweetness. I omitted the garlic bc I didn't want bad breath and used whatever white cheese I had --I think it was extra sharp white cheddar-- the important thing is to get that creamy, salty bite from the cheese. I also added a f"

Reviewed Rigatoni with Vegetable Bolognese

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

Yum. This was super delicious. And this recipe is just begging for alterations- there's so much you can do with the foundation. I used fresh mushrooms for mine. The wine is delicious in this (I just used some crappy, cheap white zin in this and it was great-- I don't believe in the whole "you have to be able to drink it if you're going to cook wit"

Reviewed Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Super delicious and simple. Great for vegetarians... it always amazes me how rich a 20 calorie portobello cap tastes! I always add a splash of balsamic vinegar to my tomato/mozz mix. I also add some red pepper flakes, garlic and onion powder before grilling the bellas. MmMm.."

Reviewed Penne with Butternut Squash and Goat Cheese

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really good. I just felt like it needed.... something. Maybe another vegetable, like peas, would've livened it up. Or some red pepper flakes... Definitely a keeper, but I may do some experimenting. Also, the squash/onions did not need the full time in the oven; mine were mushy. I used reduced fat cream cheese (neufchatel) instead-- I do this a lot"

Reviewed Stracciatella Semifreddo

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

YUM! I used cinnamon grahams for the crust (because Giada often does this, and I love it) and almonds instead of hazlenuts. The only thing I would change is toning down the nutella; it was a bit much for me. Otherwise, loved this! And I really had fun making it too. :)"

Reviewed Espresso Caramel Bars

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have been wanting to make these forever but was disappointed. You HAVE to be an absolute chocoholic to like these. My favorite part? The cinnamon graham cracker crust (I used honey grahams and added 1 tsp cinnamon which is imperative). Yum. And the caramel was good (except mine crystalized, I think bc I stirred it??). The chocolate was just wayy"

Reviewed Farfalle with Chicken, Porcini Mushroom and Swiss Chard

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was super good. I changed it a bit to use what I had on hand: kale instead of chard and baby bellas instead of porcinis. It was delicious! I also added a little wine, which I would definitely recommend. Mmmm... made it twice in two days :) Super simple and quick too. "

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