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HollybGarlic

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Member since Dec 2010

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Reviewed Foolproof Mexican Rice ("Arroz Mexicano")

Tuesday, May 27, 2014 on FoodNetwork.com

WOW this was super tasty! I didn't have a Serrano chili so I used some Cajun seasoned salt in place of the regular salt (gave it a nice punch of heat) and I also didn't have fresh tomatoes so I used caned crushed tomatoes with oregano and garlic (I drained the liquid into a measuring cup and added enough stock to come to 2 cups; however, I only used...

Reviewed Foolproof Mexican Rice ("Arroz Mexicano")

Tuesday, May 27, 2014 on FoodNetwork.com

WOW this was super tasty! I didn't have a Serrano chili so I used some Cajun seasoned salt in place of the regular salt (gave it a nice punch of heat) and I also didn't have fresh tomatoes so I used caned crushed tomatoes with oregano and garlic (I drained the liquid into a measuring cup and added enough stock to come to 2 cups; however, I only used...

Reviewed Butternut Orzotto

Tuesday, Jan 1, 2013 on Cooking Channel

"This recipe is good as written, however didn't have half-and-half so I tweaked it a smidge by swapping the 1/4 cup half-and-half with Plain Greek Yogurt then added, a dash of Cayenne for a little poke. To the reviewer that found it bland....you've touched on a major pet peeve, TASTE ALONG THE WAY AND CERTAINLY BEFORE SERVING! If you find it bla"

Reviewed Spinach and Bacon Quiche

Friday, Nov 9, 2012 on FoodNetwork.com

"After using this recipe in a nutritional study/makeover for my college level nutrition class, I thought Id post the results for those interested in the nutritional info, according to the recipe serving size. However, realistically the serving size is more often a 1/6 to 1/4 piece so if that the case when you serve it the already high values go up "

Reviewed Schoolhouse Wraps

Tuesday, Aug 21, 2012 on FoodNetwork.com

"I was a bit skeptical about using the Greek yogurt but these were really good! "

Reviewed Bechamel Sauce

Thursday, Jul 26, 2012 on FoodNetwork.com

"This is an amazing sauce, but to the Folks who need to know if this is actually a bechamel or a mornay sauce... according to Wikipedia, a "Bechamel sauce, also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces (such as M"

Reviewed Beef and Bechamel Lasagna

Thursday, Jul 26, 2012 on FoodNetwork.com

"Interesting that the directions say to add 1/4 cup WATER to the bottom of the baking dish,(???) I just got done watching this episode and she neither did this nor mentioned doing this. Ive used No Bake noodles many times and Never have had to add additional water to the pan. if you normally make a thicker sauce (like I do) the you just thin th"

Reviewed Roasted Vegetable Soup

Thursday, Jul 26, 2012 on FoodNetwork.com

"OK, the roasted vegetables were really good as roasted vegetables, but once pureed in to a soup... GROSS! I was surprised because I enjoyed the vegetables before I pureed them but after... :o( I tasted one spoonful and it promptly all went down the drain,sorry Ina this one is a serious miss."

Reviewed Chicken with Goat Cheese and Sun Dried Tomato

Tuesday, Dec 20, 2011 on FoodNetwork.com

" I just watched this episode and Ina said she tried it with Mozzarella and "it didn't work, too boring" I agree Goats cheese can be a little over whelming so Im going to try the Boursin garlic and herb cheese for this recipe it's a cows milk cheese but still has a tang but much better in my opinion and is always what I go to when something calls ""

Reviewed Italian Chicken Sliders with Tomato Jam

Saturday, Oct 15, 2011 on FoodNetwork.com

"Ive made the Jam recipe a couple times now and because I have so many home grown tomatoes Ive made huge batches and can it, although I leave the basil out until I open a jar to use it just because I really like that Fresh hit of basil. it is great as bruchette, on a grilled cheese sammy, or grilled/baked halibut its so versatile I love it! YUM YU""

Reviewed Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts

Saturday, Oct 15, 2011 on FoodNetwork.com

"Im new to fish (hated it most my life) so this is my FIRST attempt to make fish at home..... Whahooooo it was so yummy even BF loved it I served it with Annes Garlic Mashed Potatoes and because one reviewer had said she thought it needed a sauce I made a wasabi butter and I must say i`t really complimented it very well!""

Reviewed Soba Noodles with Edamame and Peanuts

Monday, Aug 22, 2011 on FoodNetwork.com

"This was a wonderful dish, Love, Love Loved it!
To "robbins": I would like to know why some one would choose to leave a bad rating here because they decided not even to make it... it doesn't have that ingredient (Sambal) because it was used in the companion TUNA recipe! That being said, If you want to use an ingredient that isn't originally includ""

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Saturday, Aug 20, 2011 on FoodNetwork.com

"I'm "new" to mushrooms, that is, I hated them growing up (it was a texture thing) and so now Im giving them another chance. I have made things with Creminis and liked it but they have always been THINLY sliced, so I wasn't sure how Id like a whole Portobello but this recipe looked so yummy otherwise I thought if I didn't like the Mushroom part Id ""

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Saturday, Aug 20, 2011 on FoodNetwork.com

"I'm "new" to mushrooms, that is, I hated them growing up (it was a texture thing) and so now Im giving them another chance. I have made things with Creminis and liked it but they have always been THINLY sliced, so I wasn't sure how Id like a whole Portobello but this recipe looked so yummy otherwise I thought if I didn't like the Mushroom part Id ""

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Saturday, Aug 20, 2011 on FoodNetwork.com

"I'm "new" to mushrooms, that is, I hated them growing up (it was a texture thing and so now Im giving them another chance. I have made things with Creminis and liked it but they have always been THINLY sliced, so I wasn't sure how Id like a whole Portobello but this recipe looked so yummy otherwise I thought if I didn't like the Mushroom part Id j""

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Saturday, Aug 20, 2011 on FoodNetwork.com

"As to the other reviewers who thought it was too salty, it could be from the Turkey sausage they used as some brands are saltier that others. I also finished them off in a 375 oven on a sheet pan with a cooling rack and therefore had no issues with them getting soggy while waiting to serve and it created a nice crust to the cheese on top. Knowin""

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Saturday, Aug 20, 2011 on FoodNetwork.com

"I'm "new" to mushrooms, that is, I hated them growing up (it was a texture thing) and so now Im giving them another chance. I have made things with Criminis and liked it but they have always been THINLY sliced, so I wasn't sure how Id like a whole Portabello but this recipe looked so yummy otherwise I thought if I didn't like the Mushroom part Id ""

Reviewed Maple Sweet Potato Puree with Caramelized Onions

Thursday, Jun 30, 2011 on FoodNetwork.com

"Yes Virgina, there are some typos in this recipe. It takes 20 +/- minutes to caramelize onions and you wouldn't need to add water after they were taken off the heat, but instead during the cooking time if the pan is cooking too hot and drying out before caramelization is achieved. You do have to add water to get them to whip but not necessarily "

Reviewed Garden Bean Salad

Tuesday, May 31, 2011 on FoodNetwork.com

"I had this at a friends place last night and Loved it! She did make some alterations due to ingredient availability they were, Red wine vinegar instead of cider vinegar (I believe that was a better choice any way..) she used red beans along with green and wax beans, spring onions instead of red, and she added a jar of carrots. DELISH!"

Reviewed Exploding Chicken Taquitos

Tuesday, May 31, 2011 on Cooking Channel

"love love love, so good and fast definitely a new go to!"

Reviewed Huevos Rancheros Recipe

Wednesday, May 25, 2011 on FoodNetwork.com

"Im sorry I couldn't let that last post from"giraola" in Miami go unchallenged! The directions for the recipe clearly states "Add rancheros sauce on top of eggs. " and if you look at the picture there is a "Ranchero Sauce" on top of the eggs! There are No ingredients or instructions listed for the Ranchero Sauce as is, so there is indeed a mistake"

Reviewed Chicken Cacciatore

Wednesday, Mar 23, 2011 on FoodNetwork.com

"Anne has done it again! I made this for the first time for a dinner party as the guest of honor had made a special request (it was a favorite of his while growing up). Id never made Chicken Cacciatore nor had I ever tasted it before, so when I got the request I turned to Anne since she has never let me down before. It earned rave review from my guests and several asked to take home some of the leftovers along with the recipe. I would call that a success! This was so easy and good it's now another go to recipe for me!"

Reviewed Chicken Cacciatore

Wednesday, Mar 23, 2011 on FoodNetwork.com

"Anne has done it again! I made this for the first time for a dinner party as the guest of honor had made a special request (it was a favorite of his while growing up). Id never made Chicken Cacciatore nor had I ever tasted it before so when I got the request I turned to Anne since she has never let me down before. It earned rave review from my guests and several asked to take home some of the leftovers along with the recipe. I would call that a success! This was so easy and good it's now another go to recipe for me!"

Reviewed Swiss Chard and Ricotta Crostata

Wednesday, Mar 23, 2011 on FoodNetwork.com

"This is an excellent and versatile recipe, definitely one of my favorite go tos! Ive made is as is and it was wonderful and Ive made it with a few alterations and again it was wonderful! to save time Ive started making it with store bought pie crust and in a Pie pan so I can add more filling to serve as a main dish. Ive also added green onion tops for a little more of an onion flavor. this makes a Great ricotta layer in a lasagna! Ive goten rave reviews every time Ive made it!
Thanks again Anne!
As a note to another members review that said that she found the mixture to be "to wet" I allow both drain separately in a fine mesh colander, over night for the ricotta and a couple hours for the leek/chard mix and it comes out perfectly. "

Reviewed Swiss Chard and Ricotta Crostata

Wednesday, Mar 23, 2011 on FoodNetwork.com

"This is an excellent and versatile recipe, definitely one of my favorite go tos! Ive made is as is and it was wonderful and Ive made it with a few alterations and again it was wonderful! to save time Ive started making it with store bought pie crust and in a Pie pan so I can add more filling to serve as a main dish. Ive also added green onion tops for a little more of an onion flavor. this makes a Great ricotta layer in a lasagna! Ive goten rave reviews every time Ive made it!
Thanks again Anne!
As a note to another members review that said that she found the mixture to be "to wet" I allow both drain separately in a fine mesh colander, over night for the ricotta and a couple hours for the leek/chard mix and it comes out perfectly. "

Reviewed Excellent Meatballs

Wednesday, Mar 23, 2011 on FoodNetwork.com

"I LOVE, LOVE, LOVE this recipe for meatballs! Ive made it exactly as is, awesome, and even omitting the Veal because I couldn't get any, with it turning out equally awesome. Ive used leftover meatballs in lasagna and even used this recipe to make hamburgers and meatloaf with and my daughter who has traditionally hated meatloaf, LOVED it! Ive taken these meatballs to many events and they always get rave reviews. Anne's recipes really do ROCK!"

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