Member since Mar 2012
Reviewed rigatoni with creamy mushroom sauce
Wednesday, Feb 12, 2014 on FoodNetwork.com
“Very tasty dish and extremely easy and quick to prepare. I found a mixed wild mushroom assortment at the grocery store and thought the different flavors really added to the dish. I added some sauteed pancetta for a little bacon flavor. Next time I may use turkey or chicken sausage. I thought the rigatoni was a little overpowering for the sauce. Next... ”
Reviewed Flattened Pan-Roasted Chicken
Tuesday, Dec 17, 2013 on FoodNetwork.com
“The rating is for the brine element of the recipe. This brine adds wonderful flavor to the chicken. Whenever I prepare a chicken dish, I use this brine prior to making the dish to give the meat an extra dimension of flavor. My only suggestion would be to brine the meat overnight as opposed to the one hour suggested in the recipe. Much more flavor... ”
Wednesday, Dec 11, 2013 on FoodNetwork.com
“This is the best shrimp cocktail I've ever eaten. I've made it several times now for holidays and parties and it get devoured every single time. I use Emeril's store bought seasoning mix instead of making it myself and add a little Old Bay to the mixture. For the cocktail sauce I use a half a cup of ketchup and a half a cup of chili sauce instead... ”
Replied to Farmer's PastaThursday, Dec 5, 2013 on FoodNetwork.com
“For what it's worth, I have Giada's Family Dinners cookbook which contains this recipe. The recipe in the book calls for 4 cups whole milk and 3 cups heavy cream. The same amount of liquid but I think the addition of the heavy cream will give the sauce a richer consistency.”
"This is an excellent summer drink. Tasty, refreshing and kid friendly. I used a combination of peach and mango (2 1/2 cups each). Delicious! It works equally as well as a spritzer by adding a little club soda to each glass.....or perhaps a shot of vodka for an adult beverage. Can't wait to try other fresh fruits."
"Based on all the rave reviews I was expecting to love this recipe but alas, I found it to be average. Yes, it's tastey but nothing over the top. I marinated it for 24 hours as Alton suggested in the video. I also found that it took much longer to cook than the recipe stated. I had to finish it off in the oven. I actually much preferred the leftove"
"So simple to make and yet so much flavor. Every time I make it, I think "Why don't I make this more often?" but the chicken HAS to cooked on the grill. I'm not a big fan of fennel but it's not overpowering....just a nice background flavor. I cut back a bit on the lemon juice, as I find Giada seems to go heavy on it in many of her recipes. I also p"
"I was looking for a recipe for mock mashed potatoes when I stumbled upon this. I halved the recipe since I live alone. Like many others, I added parmesan cheese then took it one step further and added a few slices of crispy bacon. These two ingredients made the dish. That's the reason for the four star rating. As written, it's four stars. Adding t"
"Very quick and easy to prepare. Big on flavor as well. My supermarket had packets of quesadilla seasoning so I used that instead of taco seasoning. Substituted mushrooms for the bell pepper. Sprinkled on some chopped cilantro and a drizzle of taco sauce before adding the second layer of cheese. I avoided the undercooked meat issue that many seem t"
"This is a pretty good recipe. Comes out nice and moist although I prefer a slightly sweeter cornbread. Perhaps I'll add more sugar next time. I also decreased the amount of butter as others had suggested and added a cup of corn kernels and a half a can of green chilies. Worht making again."
"I've never tried one of Sandra's recipes because the majority of them seem to have only mediocre ratings but when I got a nostaligic craving for salisbury steak, I compared several recipes here on the Foodnetwork and hers seemed like it would be the tastiest. Plus with over 200 reviews and still a five star rating, I figured it had to be good. The"
"Very flavorful soup/stew although traditional cioppino has more seafood in it. Simple to throw together so it's great for beginning cooks. I added two extras. First, to kick up the spice factor, I finely chopped one poblano chili pepper and sauteed it with the other veggies. Then just before placing the lid on to simmer for 10 minutes, I added abo"
"The pesto vinaigrette is fantastic. It's one of my standby salad dressings. I prefer using my own homemade pesto. I made a more substantial salad than the one presented here by adding chopped radishes, celery, red onion, chopped cilantro, banana peppers and grilled portobello mushrooms and scallops. The pesto vinaigrette was the perfect topper to "
"This didn't impress me. I got the recipe from Giada's "Weeknight Meals" cookbook. On the plus side, it couldn't be easier to make. The problem was the sauce. Prepared the mustard chive sauce as printed but I found it to be to thin and the lemon juice overpowered the sauce. Giada tends to be heavy handed with the lemon juice in her recipes. I added"
"I don't normaly like cauliflower so I'm not sure what prompted me to make this but I'm glad I did. Wonderfully flavorful soup and very easy to make. Minimal prep time and still, a major WOW factor in flavor. Interestingly, I followed the recipe from Giada's weekday meals cookbook, which presented the dish as a hot soup. Here it is clearly labled a"
"I don't normaly like cauliflower so I'm not sure what prompted me to make this (well, maybe because I've had many good results with Giada's other recipes) but I'm glad I did. Wonderfully flavorful soup and very easy to make. Minimal prep time and still, a major WOW factor in flavor. Interestingly, I followed the recipe from Giada's weekday meals c"
"I don't normally like cauliflower so I'm not sure what prompted me to make this but I'm glad I did. Very flavorful soup and very easy to make. Hot or cold is good, though I prefer it heated. I added a chopped leek with the other vegetables for extra flavor. Next time I may use a little less broth for a thicker texture. Some chopped chives sprinkle"
"This was okay. I found the viniagrette to be a little to lemony for my taste. The only change I made was grilling the asparagus rather than roasting in the oven and quite frankly, I prefered the grilled asparagus as it was without the viniagrette. I'll pass on this one."
"To borrow a phrase.....YUM-O! Tired of boring mashed potatoes. Indulge with this!"