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    JillDana

    CA/NY

    Chef #250230

    CA/NY

    Joined: Oct 08, 2005

    41 reviews by JillDana

    1 - 10 of 41 sorted by Date | Rating | Helpful

    Reviewed Christmas Stuffing with Bacon

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      |  By JillDana

    "Made this to go with Christmas Day dinner. It was just okay. I, too, used chopped onions instead of the pearl onions and wild rice mix. Maybe it was the wild rice mix I wasn't crazy about because I do like wild rice. Kind of a process to make. I may try this again using wild rice that is not a mix-maybe that will make a difference and we may l ..."

    Dec 29, 2012 on FoodNetwork.com

    Reviewed Almond Citrus Olive Oil Cake

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      |  By JillDana

    "Made two of these today to give away as gifts. I made a tester cake so I would be able to taste it, as this was the first time making or tasting this. This is really tasty. The citrus flavor is very subtle. Even after making this with citrus infused extra virgin olive oil and using more orange zest than originally called for, it was still very sub ..."

    Nov 12, 2012 on FoodNetwork.com

    Reviewed Profiteroles with Ricotta Mascarpone

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      |  (1 person found this helpful) |  By JillDana

    "These are so delicious. Very easy to make. I did have to add about a tablespoon of flour to the dough mixture because it was too wet but other than that, this was perfect. They baked for 35 minutes in my oven. I think I will add the cheeses to my mixer next time in order to get a more creamy texture. Thanks Giada!"

    Mar 19, 2012 on FoodNetwork.com

    Reviewed Chocolate Sour Cream Pound Cake

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      |  By JillDana

    "Wow, if you're looking for a rich chocolate cake-you have found it in this pound cake! Very chocolate-y! Very heavy, dense..not moist. You definitely need something to help it go down..like a whipped cream or ice cream. Paula served a strawberry whipped cream & sliced strawberries when demonstrating it on her show so that's how I served it ..."

    Oct 7, 2011 on FoodNetwork.com

    Reviewed Crispy Zucchini and Potato Pancakes

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      |  By JillDana

    "Another great recipe, Giada! I just cut this into quarters & served it up. I should mention, I used frozen hash browns that I defrosted, shred the zucchini & also added a bit of grated onion.Thanks again!"

    Sep 16, 2011 on FoodNetwork.com

    Reviewed Pasta Ponza

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      |  (1 person found this helpful) |  By JillDana

    "Great dish, Giada! Love the creaminess of the "sauce" w/o adding a drop of cream. Thanks for so many great dishes!"

    Sep 15, 2011 on FoodNetwork.com

    Reviewed Blazy's Pepperoni Studded Lasagna

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      |  (2 people found this helpful) |  By JillDana

    "Made this for my husband & he loved it. I'm not a fan of lasagna or pepperoni & even I had a small piece & it was really good. 2 lbs of lasagna is too much, 1 lb is the correct amount. I also didn't boil the pasta before-hand & it came out perfect. I did bake it a little longer than stated. I also used my own home-made sauce. Nice job, Guy! Thanks!"

    Jun 21, 2011 on FoodNetwork.com

    Reviewed Ropa Vieja Joses (Cuban Sloppy Joes, Sliced Tomatoes, Plantain Chips and Mojo Sauce

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      |  By JillDana

    "This was just ok. I love onions & garlic but the mojo sauce is what I wasn't a fan of, very bitter tasting. The sauce was definitely too oily. "

    Apr 7, 2011 on FoodNetwork.com

    Reviewed Split Pea Soup (Crock Pot - Dairy Free
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      |  By Chelle_N

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    "This was a great split pea soup. Followed all ingredients except I did not add any ham or bacon (personal preference but this was still outstanding. Husband loved it. Just before serving, I took the immersion blender & pureed just a little since I like some texture in my soup but it thickened it up nicely. Thanks for a great recipe that I am sure..."

    Dec 30, 2010 on Food.com

    Recipe #99103

    Reviewed Individual Meat Loaves

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      |  By JillDana

    "As with any other Ina recipe I have tried, this is delicious! I used 2 lbs of beef instead of 2 1/2 (it's what I had & I used 1 large onion. I also sauteed a few garlic cloves w/the onion. I did not make individual meat loaves but instead one large loaf that I free formed on a baking sheet. I baked at the same temp for an hour. It was moist & sea ..."

    Jul 24, 2010 on FoodNetwork.com

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