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Cat DeVine

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Member since Feb 2011

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Replied to perfect roast chicken

Mar 22, 2014 on FoodNetwork.com

Fellow cancer survivor hopes you're doing well !!

Reviewed good eats meatloaf

Feb 18, 2014 on FoodNetwork.com

Haven't made it yet, but I love meatloaf and I also love shortcuts. I'm going to skip the carrots altogether, and pulse the onion with the croutons and spices (why not?). For croutons/breadcrumbs I'm using a handful of cheese straws that flunked the presentation test last week.

Reviewed Blueberry-Lemon Muffins

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Scrumptious -- will make again many times. "

Reviewed Broccoli, Mushroom, and Cheese Breakfast Strata

Mar 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

5 stars = I know how to manage this one. The mushrooms want a splash of Worcestershire and the eggs won't need any special treatment. Consider substituting a seeded ciabatta for baguette, and definitely leave crust on the bread! ""

Reviewed Caesar Salad

Mar 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

My caesar secret = bone the romaine (tear the tender greens off the spine, discard or save the spines for stock. I also add garlicky lemony croutons to my "signature" Caesar Salad. ""

Reviewed Chicken Tortilla Soup

Feb 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious, and a great way to use leftover roasted chicken & vegetables. I made a stock using the meaty carcass and vegetables (carrots, onions, fennel). The residual sweetness from the caramelized vegetables (strained out of the stock) added a really nice dimension. ""

Reviewed Spiced Pecans

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Tasty but way too sticky. I can't serve these. ""

Reviewed Indonesian Ginger Chicken

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ina's recipes always work on the first pass. The chicken cooks beautifully (skin on). The sauce is delicious and there's enough left in the pan to use again, as I did several nights later. I recommend a side of steamed broccoli or lightly sauteed Brussels sprouts to complement the sweet gingery flavors. Serve the whole thing over plain whit...

Reviewed Emeril's Essence

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I make this in bulk, substituting onion and garlic granules for powder so the mixture doesn't clump up over time. Goes great on everything!"

Reviewed Summer Garden Pasta

Jul 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

After watching Ina make this on TV a little while ago, I put it on my menu list. Guaranteed! "

Reviewed Perfect Roast Chicken

Apr 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Scrumptious. The vegetables came out gorgeously caramelized, and the leftover chicken is too good to put into soup. I use lemon pepper instead of salt & pepper most of the time; it worked great in this context. As others have done, I added a few red potatoes to the veggie mix. A side of steamed white rice would have been better. "

Reviewed Perfect Roast Chicken

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Scrumptious. The vegetables came out gorgeously caramelized, and the leftover chicken is too good to put into soup. I use lemon pepper instead of salt & pepper most of the time; it worked great in this context. As others have done, I added a few red potatoes to the veggie mix. They got lost in the shuffle. "

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