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joannalynn60

member

Recent Reviews


Re:Risotto with Corn, Tomatoes & Basil

Have made this dish several times... and can't wait to make it again tonight! It's fabulous.


Posted: 08:55 am on July 3rd 2011

Re:Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

This was absolutely delicious. I made it for Easter dinner and everyone loved it! I hate to admit that I even used frozen fish because we sent my dad to the grocery store...I used Light Mayo, which was still very flavorful!I did have a lot of the Aioli and breadcrumbs left over, so I will cut down on the quantities next time!This is my new favorite fish dish!


Posted: 01:41 pm on April 25th 2011

Re:Roasted Salmon & Asparagus with Lemon Oil

So simple, so fast, so delicious. Served with jasmine rice for a quick weeknight dish. My asparagus cooked faster than the salmon, so I transferred it to a tented plate, then back to baking sheet to add the lemon oil and lemon juice.


Posted: 09:11 am on April 4th 2011

Re:Spicy Sausage, Escarole & White Bean Stew

I used roasted garlic chicken sausage and added some crushed red pepper and some black pepper to give it the kick since my grocer didn't have spicy chicken sausage. It was great with some toasted hearty bread! Yum!


Posted: 10:26 am on March 4th 2011

Re:Mashed Potatoes with Caramelized Shallots

Definitely worth splurging on the calories for a special holiday treat. I did cut back a bit on the salt, but I didn't change anything else. They were fabulous!


Posted: 03:46 pm on December 28th 2010

Re:Beef Ragù Over Spaghetti Squash with Garlic Bread

Definitely a keeper! I find it's easier to bake squash so I pricked it with a fork and it went into the oven for an hour at 350 degrees. I also added some italian seasoning and a few crushed pepper flakes to the ragu. Delicious!


Posted: 09:25 am on December 13th 2010

Re:Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Until now, every dish I've made from Fine Cooking has had the "wow" factor. My fiance' really liked it, but it was just okay in my book and I doubt I make it again. The pasta also needs cooked several minutes more than noted.


Posted: 12:13 pm on December 7th 2010

Re:Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

This pasta was a hit! I doubled the garlic, and sauteed shrimp and tossed it with the pasta! It was delicous! I would suggest that you take the vegi mixture and add it to the pasta instead of visa versa. The peppers and tomatoes settled at the bottom! Will definitely make again, and again!


Posted: 08:05 pm on November 21st 2010

Re:Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

Excellent! I used a pound of pasta and doubled the onion and shrimp, but only used 3 oz of pancetta since that is how it's packaged at the grocer. Next time I'll triple the onion and shrimp and keep the pancetta. I also added quite a bit of pepper, which gave it a nice kick.


Posted: 09:47 am on November 19th 2010

Re:Penne with Crisp Prosciutto, Zucchini and Corn

I always make a recipe "as is" and then make adjustments the second (if applicable) time around. I would double the onion, zucchini and corn. I bought 2-3oz packages of prosciutto, so besides my pre-dinner-nibbling, it was almost double also. I wouldn't go heavy on the mint either, the amount is perfect as is.


Posted: 12:11 pm on September 9th 2010