My Profile


Member since Oct 2011

Flag This ProfileFlag as Inappropriate

Reviewed Pasta, Kale and White Bean Soup

Jan 12, 2014 on

I'm not sure why this recipe calls for such a low ratio of cups of chicken broth:cups of water. I used all 4 cups that came in the container of chicken broth and 4 cups of water. Probably could use even more chicken broth and less water.

Also, to load up on the nutrients I used fresh kale and doubled it. The way the recipe is written...

Reviewed Roasted Garlic Mashed Potatoes

Dec 29, 2013 on

These mashed potatoes are so good!!! Discovered this recipe for Thanksgiving. Made them again for Christmas. This is my go-to for special occasions. If you're looking for a recipe to entertain with -- your guests will be impressed!

Reviewed Bacon, Peach and Arugula Sandwiches

Aug 20, 2013 in Food Network Community Toolbox on won't be sorry if you try this recipe!!! I recently made cobbler and was looking for a recipe to use the leftover peaches that wasn't another dessert. This had glowing reviews and sounded interesting so I figured I'd try it.

I'll definitely be making this again! Gourmet twist on a BLT. The basil spread really adds...

Reviewed Peach Cobbler

Aug 18, 2013 in Food Network Community Toolbox on

This couldn't be easier! This was my first time making Peach Cobbler and this recipe was everything I hoped it would be. I'll use this as my go-to recipe from now on.

I used closer to 5 cups of fresh peaches so the cooking time was around 45 minutes -- maybe slightly longer. I know previous reviewers mentioned not adding all of...

Reviewed Lemon Chicken Breasts

Jul 22, 2013 in Food Network Community Toolbox on

This is so easy! And the chicken stays moist. I used boneless, skinless chicken breasts and cooked for 30 minutes -- covering the pan with foil until the last few minutes. I reduced the salt to about 1/4 tsp.

I'll definitely make this again. The lemon flavor is strong... for those who felt this recipe is too bitter...try a lighttt...

Reviewed Manicotti

Apr 21, 2013 in Food Network Community Toolbox on

This is a great recipe to entertain with. I'll definitely make this again!

It's worth the extra time to blanch the spinach. It gives the dish a fresh flavor that isn't there if you use frozen spianch. I added 2 cloves of chopped garlic to the filling, and like other reviewers recommended, put the filling into a sealed ziploc bag...

Reviewed Maple-Glazed Chicken

Mar 6, 2013 in Food Network Community Toolbox on

I read the reviews for this recipe, and the suggested changes seemed worth taking into account, so that is what I did. I was VERY pleased!
1. I used 1 Honeycrisp and 1 GS apple
2. I used red onions cut into small wedges instead of shallots.
3. I used boneless, skinless chicken breasts cut into chunks.
4. I doubled...

Reviewed Ratatouille

Feb 26, 2013 in Food Network Community Toolbox on

I was inspired to make Ratatouille after my friend ordered it at an Italian restaurant. She had it served over pasta, so I wanted to recreate the dish she ordered at home. This recipe was the perfect find!

I followed the recipe precisely until the end. In addition to the ingredients Emeril calls for, I added about half of a 28 oz....

Reviewed Pumpkin Spiced Pancakes

Jan 13, 2013 in Food Network Community Toolbox on

Wish I had read some of the reviews before I decided to try these. If you're craving pumpkin pancakes find a from scratch recipe. The consistency of these were terrible. Which makes sense if you think about it, the box mix isn't meant to have wet foods thrown into it and cook correctly.

I ended up throwing out the batter and pancakes....

Reviewed Spinach Fettuccini with Gorgonzola Cream Sauce

Jan 13, 2013 in Food Network Community Toolbox on

This is the perfect side for Rachael's 'Florentine Prosciutto Wrapped Chicken' recipe from the same episode. It's January-- so I decided to be healthy like an earlier reviewer and use Fat Free Half & Half instead of Heavy Cream. You don't really need the heavy cream, although I'm sure it would be all the richer with it!

This was...

Reviewed Florentine Prosciutto Wrapped Chicken

Jan 13, 2013 in Food Network Community Toolbox on

I was a little nervous to make this based on some of the reviews that the chicken did not cook all the way/was dry. 20 minutes was spot on for me. The chicken was cooked through completely and it was moist! (I decided to pound the chicken after butterflying it.) I seasoned the chicken with garlic powder and pepper.

I would agree...

Reviewed BLT Salad

Jan 5, 2013 in Food Network Community Toolbox on

This is a fun recipe to entertain with and makes a great side salad! I read that the previous reviewer added avocado and I did the same. Loved the homemade dressing! I'll be making this again! "

Reviewed Southwestern Chili

Jan 3, 2013 in Food Network Community Toolbox on

I picked this chili recipe last year because I liked the ingredient list. As the recipe is written, I would agree it's pretty bland. However, with doctoring -- this recipe got rave reviews and I just made it for a second time to entertain with tomorrow! Follow these steps and it won't be bland at all:

1. Double the spices/ triple...

Reviewed Spicy Black-Eyed Peas

Jan 2, 2013 in Food Network Community Toolbox on

I used this recipe as a base for black eyed peas and stewed tomatoes. I cheated and used 2 cans of black eyed peas instead of the dried kind.

When sauteeing the onion I also added 1 clove of minced garlic and 1 half chopped green pepper. In addition to the black eyed peas and Rotel, I also added 1 16oz. can of stewed tomatoes....

Reviewed Apricot and Chicken Bruschetta

Dec 24, 2012 in Food Network Community Toolbox on

Phenomenal! I followed the advice of other reviewers and put the bruschetta under the broiler for 2 minutes after adding the toppings to melt the cheese. Next time, I think I will only toast the bread for 8 minutes, so the bread spends a total of 10 minutes in the oven instead of 12. To serve, I drizzled with olive oil and sprinked with parsley fl"

Reviewed Fish Tacos

Nov 20, 2012 in Food Network Community Toolbox on

Fish tacos are one of my favorite foods and sadly this recipe didn't compare to fish tacos I've had from restaurants/food trucks. I think part of the problem is the fish is baked (not pan seared, blackened, or fried.) Also, I thought the seasonings for the fish could be bolder.

The cabbage slaw is the part of this recipe that I...

Reviewed Black Bean and Corn Salad

Nov 19, 2012 in Food Network Community Toolbox on

I just made this for the first time for a potluck and this is a recipe I will be using for years to come! I followed the advice of other reviewers and added cilantro and more lime juice. I substituted halved grape tomatoes for the diced red pepper (just a personal taste preference).

I also wanted to stick with as natural ingredients...

Reviewed Pasta with Pumpkin and Sausage

Nov 14, 2012 in Food Network Community Toolbox on

If I had to sum up this recipe in one word it would be: FALL. I've made it the past two years, and it's a dish I plan on making every October. I've made it with both mild and spicy Italian sausage, I prefer the spicy Italian sausage. I've also decided I prefer omitting sage from this recipe and substituting it with italian parsley. "

Reviewed Well-Dressed Salmon

Nov 12, 2012 in Food Network Community Toolbox on

This recipe includes excellent instructions for pan seared salmon! I will be follwing this portion of the recipe regardless of if I make the topping or not.

I'm glad I read the reviews. Appearantly there is a typo in the measurements for the mustard sauce...
I first made the sauce as listed in the recipe and mixed it in...

Reviewed Pasta With Zucchini and Ham

Sep 8, 2012 in Food Network Community Toolbox on

This recipe is good. It has similar flavors/ingredients to the Food Network Magazine Pasta Primavera recipe.

I like trying new pasta dishes and I loved how fresh this tastes. I accidentally drained all of my pasta water, so I added a little more olive oil and a splash of white wine (cooking off the alcohol, of course) and that...

Reviewed Wingless Buffalo Chicken Pizza

Sep 4, 2012 in Food Network Community Toolbox on

This is really good!! BUT, I was not happy with how it turned out as the recipe was written. 18 minutes was way too long for my oven. I typically check pizza as it is cooking but with all the toppings I assumed the time would be fine and got distracted cleaning the kitchen...FAIL. The second time I made this recipe 13 min was perfect. Also, I felt"

Reviewed Cobb Salad: Double the Meat and Hold the Lettuce!

Aug 7, 2012 in Food Network Community Toolbox on

If you typically buy a salad from a cafe for lunch, try packing this instead; it's [probably] better than your usual! The dressing is so good!

I prepared this as a Chicken Cobb Salad (ommitted the steak and used romaine lettuce). I LOVE the flavor of lemon, but I'd gradually add the lemon juice/zest if you don't. The lemon flavor...

Reviewed Tomato, Basil and Cheese Baked Pasta

Jul 23, 2012 in Food Network Community Toolbox on

So appearantly I've been making a "pasta bake" wrong my whole life (Penne with marinara sauce topped with mozzarella). Never would have thought to add pesto and ricotta cheese. I'll be making it this way again!

The pasta sauce as it's written is a little bland. I added fresh oregano, fresh parsley, and a little crushed red pepper...

Reviewed Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping

Jul 17, 2012 in Food Network Community Toolbox on

This is a simple idea, but it's nice to have a recipe to follow exactly! The lemon and oregano in this marinade are really savory. I added lots of black pepper to the chicken too.

I topped the sandwiches with store bought Tzatziki sauce instead of putting the dressing/marinade on the veggies. I thought it was an excellent marinade,...

Reviewed Campanelle Pasta Salad

Jul 12, 2012 in Food Network Community Toolbox on

This is delicious! I will definitely be making this recipe again! I served it warm topped with parmesan cheese and added a little lemon juice when combining the ingredients as other reviewers have recommended.

I used three 2.60 oz. pouches of StarKist Tuna packed in olive oil. This worked well. "

Reviewed Pasta with Tequila, Avocado and Shrimp

Jun 21, 2012 in Food Network Community Toolbox on

Typically I try to stick pretty close to an original recipe, but I don't think this recipe as it was written would be very good...

1. To save time and effort I used a can of tomato puree.
2. I added 3 cloves of garlic to the butter when sauteeing the shrimp.
3. I only used 5 Tbsp. total of butter in this recipe....

Reviewed Pappardelle With Corn

Jun 13, 2012 in Food Network Community Toolbox on

I made this last night. This recipe is a unique use for fresh corn! The butter in the sauce really makes me think corn on the cob was the inspiration for the dish. A few other reviews were very helpful:
1. I added corn from 3 cobs instead of 2.
2. I only added 3/4 tsp of salt to this and it was plenty!
3. I couldn't find...

Reviewed Lemon Risotto

May 24, 2012 in Food Network Community Toolbox on

This was my first time making risotto. This really tastes decadent! I decided not to add chopped up lemon (only the juice and zest). I had Parmesan cheese and fresh parsley on hand so used those as substitutions. This is excellent.

I actually made this alongside Giada's Broiled Tilapia with Mustard-Chive sauce. The flavors mesh...

Reviewed Broiled Tilapia with Mustard-Chive Sauce

May 24, 2012 in Food Network Community Toolbox on

Omg. Omg. So easy and so good. You have to make this! Ill be entertaining with this recipe. I baked the tilapia and doubled the sauce. Tastes like something you'd get in a restaurant!

(I made this alongside Rachael Ray's Lemon Risotto. The flavors mesh nicely and make for an impressive meal!)"

Reviewed Sauteed Asparagus and Snap Peas

May 24, 2012 in Food Network Community Toolbox on

I was looking for a sauteed asparagus recipe (rather than grilled or roasted) and after 5-6 minutes the asparagus was the perfect consistency! Ill be using this recipe from now on to cook asparagus. This time I just added two cloves of minced garlic to the olive oil. I'm excited to try adding snap peas and crushed red pepper next time. Very versat"

Not what you're looking for? Try: