My Profile


Washington, District of Columbia

Member since Jan 2007

Flag This ProfileFlag as Inappropriate

Reviewed Bourbon Pecan Smashed Sweet Potatoes

Oct 27, 2012 in Food Network Community Toolbox on

I thought these were outstanding -- I didn't find the OJ overwhelming at all. I roasted the sweet potato, so I don't know if that had anything to do with it. The potatoes do need salt, though, and I found that as I added more salt, the OJ flavor became a lot more subtle. So, I would recommend not shying away from the salt."

Reviewed Sauteed Broccoli Rabe

Oct 9, 2012 in Food Network Community Toolbox on

Pretty awesome -- I was worried about the salt at first, but it really took the bitterness out of the rabe. I won't be cooking it any other way!"

Reviewed Ahi Poke

Mar 25, 2012 in Food Network Community Toolbox on

I'm always looking for a good poke recipe, and this is as simple and tasty as they come. I'd recommend sticking with the 1/4 cup of soy sauce to keep the poke from being too salty (or maybe use low-sodium soy sauce instead of the full-sodium variety).""

Reviewed Dry Rubbed Rib Eye with Mushroom Sauce

Feb 25, 2012 in Food Network Community Toolbox on

It's tasty, but this recipe has issues. First, sugar plus hot pan plus 5 or 7 minutes equals burnt sugar. If you follow the written recipe, you'll end up with black steaks on account of the sugar in the rub. Second, if you pour out the fat after cooking the steak, what are you sauteeing the shallots in and what are you coating the mushrooms in...

Reviewed Falafel

Feb 22, 2012 in Food Network Community Toolbox on

These turned out perfectly -- I followed the recipe as written, except that I pulsed the chickpeas a bit before adding the herbs. I highly doubt it would've made any difference if I had processed everything all at once. In the end, I had a pretty thick batter kind of the consistency of wet sand. I scooped them into balls with a small ice cream...

Reviewed Baked Potato Salad

Feb 16, 2012 in Food Network Community Toolbox on

I should've read the reviews first, because the recipe as written yields bucketloads more dressing than needed. I wound up with the potatoes virtually swimming in the dressing, which pretty much nullifies the crispiness of the potatoes you're trying to achieve by frying them in the bacon fat. Plus, with so much dressing, the vinegar imparts a p...

Reviewed Turkey Burger Patty Melts

Feb 16, 2012 in Food Network Community Toolbox on

These are awesome. I followed the recipe to the letter and was rewarded with super-moist patties with a satisfyingly crisp crust. The mushrooms and onions just knocked it out of the park. This is a real keeper -- it's got all the flavor of a regular patty melt with a fraction of the grease.

FWIW, I made more patties than I wanted...

Reviewed Plantain Stuffing

Dec 22, 2011 in Food Network Community Toolbox on

Oh, man, this recipe is off the charts. I've been experimenting with various cornbread stuffing recipes over the years, but no more -- this recipe is permanent fixture in my Thanksgiving/Christmas rotation. I always hope there's some left in the pan for me to eat the day after ...""

Reviewed Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes

Dec 21, 2011 in Food Network Community Toolbox on

Great dish! The only problem I ran into was that the beans turned out very soupy (I mashed in a boiled potato to thicken them up. I would recommend only adding a little broth at first, then puree the beans. Add more broth to the food processor as needed.""

Reviewed Frozen Grapetini

Dec 21, 2011 in Food Network Community Toolbox on

I made these and thought they were very tasty (and super easy. The frozen grapes are a great idea -- they're fun and keep the drink cold without watering it down. I do have to say that I cannot understand how anyone could find these "too strong." Once you add the lemon juice, the ratio of alcohol to juice is about 1:2, which is far weaker than...

Reviewed Corn Mashed Potatoes

Jun 13, 2011 in Food Network Community Toolbox on

Another great Marcela recipe! It's over-the-top rich and decadent with all the butter and cream involved (these could easily give Paula Deen a run for her money). Like one of the other reviewers, I wound up with excess liquid -- I just added what I needed to the potatoes and poured a little of the leftover over the plated potatoes."

Reviewed Ancho Chile Brussels Slaw

Jun 13, 2011 in Food Network Community Toolbox on

This an interesting new way to do Brussels sprouts, and it's off-the-charts good. The ancho chili flavor really blossomed over night, giving it a deeper, spicier flavor on the second day. I'll be making this again (and again and again) ..."

Reviewed Tilapia Ceviche

Jun 13, 2011 in Food Network Community Toolbox on

I think this recipe tastes awesome and is pretty simple. You could easily put the ceviche on tortilla chips for hors d'oeuvres-sized servings. I confess I was a little weireded out by the Clamato at first ... but I ended up drinking half of it while I was preparing the other ingredients ..."

Reviewed Halibut Veracruz

May 8, 2011 in Food Network Community Toolbox on

Awesome. Just awesome. Served it with Bobby Flay's grilled corn on the cob (with the spicy lime butter) and a crisp Albarino. "

Reviewed Baja Garlic Shrimp

Apr 24, 2011 in Food Network Community Toolbox on

Awesome -- it reminds me of the great shrimp dishes I used to get in California. I can't believe how easy it is!"

Reviewed French Apple Tart

Mar 28, 2011 in Food Network Community Toolbox on

@Millingtonjason -- that's really cute of you to post your snotty comment on every one of Ina Garten's recipies. Got a little too much free time on your hands? Maybe you should surf on over to the kid's mom's website on which she is telling folks to knock off all the misinformed outrage (and generally exploiting her kid's illness for the sake of...

Reviewed Salted Caramel Banana Pudding Pie

Dec 17, 2010 in Food Network Community Toolbox on

@Juanzoit, I got the soupy mess, too. Still very tasty, though. The recipe fails to mention you need to cool the pie after pouring in the pudding and filling. I was curious why the pie was being done warm in the first place, but I think they just forgot the cooling step because the whole affair firmed right up after a couple hours in the fridge....

Reviewed Pumpkin Maple Pecan Cheesecake

Nov 22, 2010 in Food Network Community Toolbox on Food Network

Naitabear is correct -- this recipe is almost word for word from the Eagle condensed milk website. Of course ... we don't know who copied whom. Haven't made the recipe yet, but I will ... just wanted to say LOVE THE SHOW (and I'm not even a big dessert guy).

Not what you're looking for? Try: