foodiewife_12461649

"I have no complaints. It's not perfect, because a really tarnished silver coin necklace (before and after posted here came out much cleaner, but certainly didn't remove ALL of the tarnish. That doesn't bother me, though, as it's an antique necklace and I kind of like the little bits of tarnish. It did a great job on cleaning s..."

Apr 14, 2013 on Food.com

"Very simple and tasty work night dinner. I upped the garlic, since I read the pasta was bland to some. I also added a little bit of red pepper flakes. Once the sauce had reduced, I added the halved tomatoes, so they'd cook just a bit more. Leftovers were good for lunch the next day. Total cooking time was closer to 40 minutes, if you includ ..."

Feb 8, 2013 on FoodNetwork.com

"Great Chinese Fakeout recipe. I made pressure cooker brown rice (20 minutes. Just be sure to use fresh ginger, and I added a couple cloves of garlic. I made this is my wok. Very flavorful. The 16 minutes, I'd say, is the cooking time. Total washing of veggies, prep adds another 20 minutes. Will definitely make again."

Feb 8, 2013 on FoodNetwork.com

"I'm so glad that I made a couple of tweaks, or I think this would have been rather bland. I used 3 Italian sausages and 1/2 pound of ground beef (since I didn't have ground pork. I ended up liking the texture of the sausage. I increased the red pepper flakes to 1/2 teaspoon and added one tablespoon of Italian seasoning (my own blend of dried ros..."

Nov 6, 2012 on Food.com

"Thank you for this recipe! I had to make a few minor tweaks and some tips. #1, it takes about 11 peaches to make 8 cups. I always cut an "x" into the bottom and top of each peach, then dunk them into a pot of boiling water for 2 minutes. I then place the peaches into an ice water bath. The peels should come off very easily. #2, I use my food ..."

Aug 18, 2012 on Food.com

"Yes, this is man-pleasing. I've made it a few times. I've switched the ratio of Dijon Mustard and Maple syrup to be less mustard and more maple. Whatever you do, don't use pancake syrup! It's a family favorite, and I love how easy and fast it is to have on the table."

Jun 21, 2012 on Food.com

"This is the first time I've made duck breast, and I'm relieved to know that it's not hard to do. The only changes I made was to use cherry preserves, instead of the whole cherries. I found that the ideal temperature to serve duck is between 125F (rare and 130F (med-rare. I prefer mine slightly pink. After some debate, I skipped the ..."

Jan 14, 2012 on FoodNetwork.com

"I've made this twice and loved it. The firs time, I used my OXO food mill and the potatoes turned out really creamy. The second time around I used a Tyler Florence technique of cooking the potatoes right in the cream mixture-- and I added one small clove of garlic. Worked like a charm. Half of the reserved cream mixture was used to puree th ..."

Sep 5, 2011 on FoodNetwork.com

"I read a lot of reviews before making this dish. It was frustrating to get past the folks who give stars just to make a comment or criticism or ask a cooking question. Why? I did read from the folks who actually made the dish (hello, isn't that what this is for? I bought a 3 lbs. leg of lamb at Whole Foods, which cost a little over $20.00-- no ..."

Sep 19, 2010 on FoodNetwork.com

"I had to make a few changes to this recipe. First, the beans took longer to cook-- I'd say close to two hours. I also had to add 3 more cloves of garlic, before I was happy with the flavor. It wasn't until I added the Parmesan cheese, that the whole dish came alive with flavor. Whatever you do, don't skip the Parm. I also made the lamb, with so ..."

Sep 19, 2010 on FoodNetwork.com