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zephyr85100

Las Cruces, New Mexico

Member since Jan 2008

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Reviewed Black-Eyed Pea Dip

Aug 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this before reading the reviews, but I knew instinctivly it calls for too much oil. I cut to 1/4 cup each and it is still oily. I used HOT tomatoes and green chile...yummm. But I will drain it with a slotted spoon and eat it as a salad. Going to add the garlic salt as others have suggested.""

Reviewed Oven Fries

Apr 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

These fries disappeared in about 5 minutes. I did turn the oven up to 460 as another suggested, and I put plenty of oil on the pan or they will stick. Used sea salt. In fact kids have requested them again tonight
"

Reviewed Dad's Chicken Sandwich

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

I made this for my husband and teenage girls. I served it on toasted seasame seed buns because that is what I had on hand. I did go and buy endive. They really raved about the sandwich, notably the honey mustard with the chicken and they liked the endive as well. I did make sure and put a bit of skin on each sandwich.

I did...

Reviewed Schoolhouse Wraps

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

The citrus garlic chicken was really good. The chicken salad was only okay, the greek yoghurt tastes a bit like glue to me. I added some Dijon mustard, a bit of Miracle Whip and kosher salt. I added more grapes as well. I am hoping as it sits the salad will meld a bit, right now it is fairly dull."

Reviewed Nachos Blanco with Roasted Jalapeno Salsa

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

The white cheddar sauce is a great idea. The jalapeno salsa is bitter and smokey and not a good dipping sauce though it was okay mixed in with the chicken. Typically green salsa's need tomatillos. I will use the sauce again but not the salsa.
Roasting in a 400 degree oven with olive oil is only going to give the indgredients a smoke taste,...

Reviewed Green Chile Stew

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

Absolutely wonderful!! I am from NM and I make many stews and mine are good but this one beats em all hands down. I only changed a few things. I made it with chicken breast 1.5lbs. Used 28oz mild frozen green chile and 14oz hot. Used a carton of chicken broth and added an onion. I cooked it on low for 3 hours...OH MY. and yes the bouquet is a...

Reviewed Caprese Tartlets

Oct 6, 2010 in Food Network Community Toolbox on Food Network

I make caprese salads all the time. This was a new and interesting twist and my family just raved. They liked the fact that the bread was not super crusty and hard bite into. I used a good amount of olive oil on inexpensive doughy bread. I did chop the tomatoes as others suggested.

Reviewed Garlic Oil Sauteed Pasta with Broccoli

Oct 6, 2010 in Food Network Community Toolbox on Food Network

While I thought this recipe was bit bland my teenage girls just loved it. I only put a pinch of the red pepper flakes. They piled lots of freshly grated parmesan on top and cleaned their plates. I made this with all the dishes from this episode, each was a hit.

Reviewed Parmesan-Crusted Pork Loin Cutlets

Oct 6, 2010 in Food Network Community Toolbox on Food Network

My girls and I watched this episode Sunday. They wanted to make everything just as Melissa did in Italian 101. They loved each dish. The first thing out of their mouths after the carpese tartlets was "wow". The whole meal was a hit with my family and I did not alter or change one thing.

Reviewed Parmesan-Crusted Pork Loin Cutlets

Oct 6, 2010 in Food Network Community Toolbox on Food Network

My girls and I watched this episode Sunday. They wanted to make everything just as Melissa did in Italian 101. They loved each dish. The first thing out of their mouths after the carpese tartlets was "wow". The whole meal was a hit with my family and I did not alter or change one thing.

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