Lakewood Ranch, Florida
Member since Nov 2008
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Replied to roasted green beansSunday, Sep 7, 2014 on FoodNetwork.com
“You might also try cutting down on the amount of bacon. 4 strips for 1 pound of beans sounds like a lot. I've noticed Ree's recipes tend to be heavy on bacon and I have learned to put everything together before I cut up the bacon because often I back off on the amount she uses. A lot of It also probably has to do with how lean the bacon is too. ”
Wednesday, Jul 16, 2014 on FoodNetwork.com
“This was OK, but the main problem I had with it was that all the flavors just seemed to get lost in each other and the sauce just wasn't that flavorful. I didn't even get much peach flavor. I tasted the peach preserve before I mixed it in, and it tasted much more peachy than in the sauce. Like some others posed below, I also had trouble with it running... ”
Reviewed grilled ham and beerbit horseshoe
Sunday, Apr 6, 2014 on FoodNetwork.com
“I don't know how he missed it, but being from Central Illinois, I'll mention it. Variations on the horseshoe include replacing the ham with hamburger, roast beef, chunked chicken, or bacon. I've never seen it done before like he did with a single thick slice of ham. Most often it's with a pile of thin sliced meat. Any way you do it, it's good. ”
Reviewed cheddar bacon wedge salad
Sunday, Feb 9, 2014 on FoodNetwork.com
“I made this dressing for dinner last night since it was quick and I had everything on hand. I have two comments. 1) Ree must like her salad dripping in dressing. I cut the recipe for 4 in half and it still made enough for about 8 people. (2) I suggest making this a day in advance, if you can. It was good the first night, but the next night the flavors... ”
Tuesday, Nov 19, 2013 on FoodNetwork.com
“I love potatoes in every form, but I'm sorry, there was just nothing to these. They were good, but just nothing special. ”
"With the modifications suggested by others, this is delicious. I decided to season the ground beef to taste then make the rest of the recipe. I added several cloves of garlic, chili powder, cumin, and oregano. The mistake I made was that I did that before adding the tomato sauce. That killed all the seasoning, so I added more to get tasking like I"
"This was good, but I had a little problem with the marinade burning on the outside of the chicken when it cooked. So the next time I made a little change. I decided marinading the chicken wasn't adding as much of that flavor to the meat as I'd like, so I skipped marinading the chicken (that makes it a much quicker dinner) and I spoon a little of t"
"I made a half batch of this and it was outstanding! I cheated and used canned green beans because I had them on hand, and it was still delicious. I made a couple of other minor changes based on the comments of others. I added an extra strip of bacon, I used extra sharp cheddar cheese (Cabot's "seriously sharp"), and I "seasoned to taste." I did cu"
"The dressing is outstanding! I use it on lettuce, and haven't gotten around to using it on the pasta salad yet, however.
Two notes: When you taste it to add the seasoning, it will taste very bland. It needs a lot of salt and pepper to bring out the flavor. Also, I find it's even better if you can make it a day ahead and let it sit overnight in the"