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wymand_7173976

San Antonio, Texas

Member since Feb 2007

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Reviewed Roasted Brussels Sprouts

Jul 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have to say I agree with another reviewer that the roasted Brussels sprouts do not have the same tender texture or sweet taste as steamed Brussels sprouts. I even added some balsamic vinegar to them before serving to see if it would help. I still have to say that my husband LOVED Ina's recipe. He said they were the best Brussels sprouts ever. So"

Reviewed Balsamic Roasted Tomatoes

Jul 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

A great side dish that is full of flavor. I made it to go with the steaks from the same episode, but it could easily go with pork, chicken or fish. Another plus is that it doesn't take long to make and it plates really well."

Reviewed Salisbury Steak with Mushroom Gravy

Jul 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this dish last week and it was absolutely delicious. It is good enough to serve any dinner guest, friends or family. I followed the directions, even using the cognac. By the way the smell of the mushrooms cooking in the cognac gives you a hint of how wonderful the dish is going to turn out. I also served with rice and her roasted balsamic t"

Reviewed Hollandaise Sauce

Jun 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Cut back on the amount of lemon juice, it was way too much. I made this recipe this morning and it was smooth and creamy, so I was very disappointed when the lemon over powered the sauce. I will still use this recipe because it was so easy to prepare, however cut back the lemon to 1 TEASPOON, not 1 tablespoon."

Reviewed Mustard Chicken Salad

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

We thought this was a great warm weather salad, however, the dressing is very rich. After reading the reviews I went ahead and doubled the amount of broccoli and cherry tomatoes. Added 1 cup of cooked elbow macaroni to cut the rich flavors. Then I made only half the dressing, used 1 teaspoon of dried tarragon and only used enough salt to taste. Th"

Reviewed Poblano Chicken Chowder

Mar 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this chowder yesterday and it came out delicious. I cut the recipe in half, since there are only 2 of us. However, after reading the reviews, I kept the white pepper, cumin and thyme the original amounts, I also roasted the peppers(3)in the oven for about 10 minutes, added corn for color more than any other reason, omitted the bouillon and I "

Reviewed Beef Stew with Chocolate

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this last night as a main course for my Valentine's dinner. It was so perfect, my husband really liked it. I too made a roux of flour and water and added it to thicken up the juice a bit. The stew has a rich full flavor that most guys will like. I had some warm rolls and a small salad with it. I bet that the flavor will even be better with "

Reviewed Roast Pork With Creamy Peas

Feb 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

A can't miss recipe. I only marinated the pork roast for 2 hours, and it still was so moist you could cut the slices with a fork. Be sure to use a nonstick pan when searing the meat, a big help when it comes time to clean. I also made the creamy peas using frozen peas, but they tasted like they were fresh from the garden in this recipe. My husband"

Reviewed Linguine with Shrimp and Lemon Oil

Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Pretty good with some changes. Use the zest of only 1 lemon in the dish, otherwise the lemon flavor overpowers the recipe and even gave it a bitter taste. Add some red pepper flakes-it is too bland without it, and finally I used baby spinach instead of arugula. Once I made these changes it was so much better. "

Reviewed Party Eye-Of-Round Steak

Dec 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

So easy and so good. A great way to use a less expensive, leaner cut of meat. I made some substitutes as I did not have the exact marinate ingreadients on hand. I used what I had. Instead of the dry Italian mix and veggie oil, I used 1/2 cup of bottled Italian salad dressing with olive oil already in it. Instead of the bourbon, I used 1/2 cup of s"

Reviewed Pear Strudel

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

A really easy strudel recipe that tastes great. I followed the recipe using pears, I used the green bartlett as they were on sale. And I made a cup of hot cider from one of those envelopes of hot cider mix that comes in a box, after it cooled I put it in the refrigerator to get cold. The smell of the pears and spices cooking is better than any air"

Reviewed Teriyaki Sauce

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

Used this recipe on my chicken wings last night and it turned out GREAT. The best part of the recipe is that it contains most things you will already have on hand. I did not have the rice wine, but I read the comments and found that apple cider vinegar was a good substitute, and it was. I can also see where you can add ingredients to make it more"

Reviewed Easy After Work BBQ Chicken

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

This has a great tasting, easy homemade BBQ sauce. I followed the directions only I used apple cider vineger since I didn't have the white wine vinegar. I baked my chicken pieces in the oven and poured the sauce on the last 15 minutes of baking. It was finger licking good and not a piece of chicken was left over! "

Reviewed Banana "Ice Cream" Fakeout

Aug 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fun and easy to make. Not sure why, but my "ice cream" tasted a bit bitter. I used very ripe bananas, and the chocolate sauce does a good job of masking that bitter taste. However, the second time I made it I used 2 heaping tablespoons of peanutbutter in the food processor and that took the bitterness away! "

Reviewed Summer Garden Pasta

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

Easiest summer meal ever! Fix the tomato/basil/garlic mixture in the morning so it marinates all day at room temp. Mine sat for 5 hours. I bought my tomatoes too and I used grape tomatoes, it doesn't matter. Fresh and ripe are what you want. The flavors are traditional Italian add some crusty bread and you will be hard pressed to find a better lig"

Reviewed Blackened Chutney Halibut: "Chutbut"

Apr 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

The flavors are addictive! The spicy blackend fish and the sweetness of the sauce over it is just fantastic. I made the recipe with only a few changes, I cut back the cayanne pepper to 1 and a half teaspoons, and I did not have any dried cranberries on hand, so I used dried cherries, everything tasted great, and I serve it over white rice with a ...

Reviewed Mustard Chicken Salad

Aug 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

My family and I did not care for this chicken recipe salad. We like all the ingredients, but it just was not that great, and I think it may have been the dressing. The dressing seemed to dominate the salad, and I only used about half of it. There are so many chicken salad recipes out there, I doubt I will ever make this one again. Sorry Ina this ...

Reviewed Tuna and Hummus Sandwiches

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I too have to admit I wondered how this was going to turn out. No need, the tuna and hummus and sourdough bread are wonderful flavors together. My husband saw me make the sandwiches, and went back to make himself another one. The only thing I used different was I used fresh lime juice, instead of lemon. Great recipe, perfect for lunch or light din"

Reviewed Sea Scallops with Saffron Aioli

May 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

So good. The saffron aioli is perfect on the scallops and so easy to make. My husband liked it so much that he got a slice of bread to wipe up any extra sauce on his plate! The orange is not too powerful in the aioli. Follow the directions, it's not hard. If the sauce doesn't drizzle, then put a small dollop on each scallop, it makes this dish."

Reviewed Sea Scallops with Saffron Aioli

May 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

So good. The saffron aioli is perfect on the scallops and so easy to make. My husband liked it so much that he got a slice of bread to wipe up any extra sauce on his plate! The orange is not too powerful in the aioli. Follow the directions, it's not hard. If the sauce doesn't drizzle, then put a small dollop on each scallop, it makes this dish."

Reviewed Green Goddess Rice

May 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for dinner and it went pretty well. My avacados were small so I used 2. It was very creamy, however I agree 1 cup of basil was a bit too much, next time I will cut it in half. Also I think I may add a sprinkle(1/8 tsp) of crushed red pepper flakes or cayenne pepper to the avacado mixture before adding it to the rice. Give the flavor a "

Reviewed Fresh Peach Cake

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

Love this cake recipe. Simple, moist, delicious and you can use most any fruit to make it. Fresh peaches aren't in season, so I used apples with chopped walnuts. It took an hour to bake, but well worth it. I served it warm with a dollop of whipped cream. All my husband could say was mmmmm. I can't wait to try it with peaches.

Reviewed Cranberry Orange Scones

Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not a big scone eater as they tend to be too dry. However, saw Ina make these yesterday and I decided to give it a try for breakfast this morning. So glad I did, I followed the directions exactly, except I cut the recipe in half. These are easy to make, and remember not to over-work the dough. As the scones baked there was a light orange aroma in...

Reviewed Ham Hock and Lentil Soup

Dec 28, 2010 in Food Network Community Toolbox on FoodNetwork.com

Easy recipe to follow and sooo good. I used the bone and left over honeybaked ham from Christmas instead of ham hocks. I added all the crunchies and basting left in the foil wrap. Did everything as directed in the recipe, except I used half water and half chicken stock. Then because I really like the juice, I added another cup and a half water as...

Reviewed Ham Hock and Lentil Soup

Dec 28, 2010 in Food Network Community Toolbox on FoodNetwork.com

Easy recipe to follow and sooo good. I used the bone and left over honeybaked ham from Christmas instead of ham hocks. I added all the crunchies and basting left in the foil wrap. Did everything as directed in the recipe, except I used half water and half chicken stock. Then because I really like the juice, I added another cup and a half water as...

Reviewed Cheddar Dill Cornbread

Nov 11, 2010 in Food Network Community Toolbox on Food Network

We liked this recipe for cornbread. I cut the recipe in half, but kept the sugar at 1/4 cup, and used 1 teasp dried dill, and added a seeded, chopped jalapeno. Very good with the short ribs from this same show.

Reviewed Scott's Short Ribs

Nov 11, 2010 in Food Network Community Toolbox on Food Network

Recipe is missing the tomato paste. I'm so glad I read the reviews before making. On the show she used 2 Tab of tomato paste, but I used the entire 6oz can, after adding the garlic. I also used a bottle of wine, minus 2 glasses, and only added 1 cup beef broth. The ribs turned out pretty good, but I would use less brown sugar next time as it was a...

Reviewed Old Fashioned Chicken Soup

Oct 9, 2010 in Food Network Community Toolbox on Food Network

My husband has not been feeling good for the past few days and asked if I would make some homemade chicken soup for lunch today. I thought this recipe would work, and boy did it! So easy to make, the perfect soup just as it is, in fact I didn't include any noodles and it was still great. My husband ate 2 bowls, and he is not a big soup eater. I liked...

Reviewed Chicken-Mushroom Fricasee over Biscuits

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

I made this today for lunch and my husband really liked it. However, I tasted it before serving and thought it was a bit bland too. I added 1 cup frozen peas and 1/2 teaspoon crushed red peppers. That did the trick. Serving this over biscuits made it a hearty, rich, comfort food dish. I bet the left overs will even be better.

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