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CatherineCooke

Columbia, Missouri

Member since Nov 2008

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Reviewed cherry and pomegranate sherbet

Apr 26, 2014 on FoodNetwork.com

Love the tart taste -- I used nonfat vanilla yogurt instead of milk for smoothness!

Reviewed Pomegranate Quinoa Pilaf

Jul 7, 2012 in Recipes on Cooking Channel

I made the quinoa beforehand and refrigerated it, because I wanted a cold side dish. The tart crunch of the pomegranate seeds was such a pleasant surprise in every mouthful! I used the juice and zest of a whole lime to complement the rest of my menu, and it was so yummy. This is a keeper!"

Reviewed Avocado Grapefruit Salad (Ensalada de Palta y Toronja

Jul 7, 2012 in Recipes on Cooking Channel

It was 106 degrees here yesterday, so I knew I needed a cold side to pair with my pot roast braised in pomegranate barbecue sauce. This salad was ideal, along with a cold quinoa and green onion dish. We'd all forgotten how refreshing grapefruit is, especially supremed ahead and refrigerated to ice cold. Highly recommend for hot, summer nights!"

Reviewed Braised Beef Short Ribs in a Pomegranate Barbeque Sauce

Jul 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

The taste of a 28-oz bottle of KC Masterpiece Original with half a bottle of Pomegranate-Cranberry juice was amazing. Simply amazing. Searing the ribs after I dunked them in the sauce was messy, but well worth the several Clorox wipes I used to cut through the sticky-greasy splatter. Everyone agreed this recipe is a keeper. I served it with ma"

Reviewed Texas Blackberry and Strawberry Empanadas

May 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Dough: refrigerated pie dough.
Filling: 1 pkg blackberries, 1 pkg raspberries, 1/2 cup mascarpone, 1 tsp coriander.
Procedure: Cut 6" rounds from pie dough, mix filling and drop spoonful onto round, fold over and seal with water to make half-moon. Brush top with egg, sprinkle liberally with sugar & cinnamon. Bake at 425 for...

Reviewed Roasted Corn and Brussels Sprouts Succotash

Jan 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've been making this recipe for over a year, and I still love it every bit as much as ever! I made it with crown roast of pork last Christmas, and it was such a big hit. Even with the bacon, it feels so vibrant and healthy. I add a teaspoon of McCormick's Montreal Chicken seasoning and a sprinkle of lemon pepper, along with the juice of one l...

Reviewed North African Meatballs

Dec 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just made this tonight, and everybody said they really liked it. I forgot to add the oatmeal in the meat, so I rolled the meatballs in oatmeal before I fried them, which then acted as a thickener to the sauce! That meant I had to add more chicken broth, so it ended up that I could stretch the recipe to feed five adults -- terrific! I had use...

Reviewed Cherry White Chocolate Almond Sandwich Cookies

Dec 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

These cookes have wonderful and different ingredients from most holiday fare. However, I could use a video on the assembly of the cookie, because I couldn't figure out how to make Chef's vision work. I ended up just making the cookies, then sandwiching them with the filling, which worked fine. ""

Reviewed Gina's Raspberry Mint Tea

Sep 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I feel a little guilty because I did not follow the recipe, per se, but the basic idea is so good, it turned out delicious anyway! I had Pomegranate Pizazz in the cupboard along with my mint medley herbal tea, so I used those instead of the Raspberry Zinger. Gina, I was worried about using TEN fruit tea bags and THREE heavy-duty mint tea bags, ...

Reviewed Braised Beef Short Ribs in a Pomegranate Barbeque Sauce

Sep 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

The taste of a 28-oz bottle of KC Masterpiece Original with half a bottle of Pomegranate-Cranberry juice was amazing. Simply amazing. I didn't let it reduce enough because I was running out of time to let the ribs cook through, but it was still very delicious. Searing the ribs after I dunked them in the sauce was messy, but well worth the seve...

Reviewed No-Pain Lo Mein

Sep 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ponzu instead of soy gives more flavor.""

Reviewed Roasted Garlic Clove Chicken

Aug 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Prairefox, as far as I can tell, this entree cost me about $5, because everything but the chicken was already in my kitchen. The only other ingredient of any cost might be the herbs de provence. If you haven't added that to your larder, you should; it's wonderful in all sorts of dishes, and I keep it onhand all the time. For everybody else out...

Reviewed Indian Summer Citrus Pudding with Ginger Snaps and Salted Caramel

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

I was looking for something lighter and citrus-y, but for winter weather, to go with a coriander lamb chop dish we like, and this fit the bill. Meier5, I didn't see this on TV, but here's how I assembled it: turn out the cake on individual dessert plates, drizzle caramel over the cake, then stab the cake with the thin chunk of tuile. Yummy. My...

Reviewed Grilled Corn on the Cob with Lime Butter

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow, does my family love this way of doctoring corn on the cob! It's been too cold to grill it outside yet, but every week, my niece and nephew beg for this dish. I need to make a new batch of shaker spice, though, following someone's suggestion to keep it in the freezer between uses -- after a couple of days, all I taste is the chili and cumin,...

Reviewed Brownie Raspberry Trifle

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

My 12-year-old niece and I made this for dessert tonight. She substituted chocolate pudding for the vanilla, a brownie mix for the cake, and raspberry pie filling for the jam, but it was still excellent. Best of all, she felt a real sense of accomplishment, and loved having bragging rights. Next time, we'll incorporate some of the original recipe...

Reviewed Chicken with Peruvian Chile Sauce

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this tonight, and it was a big hit. The cheeses in the sauce made it more like comfort food. I didn't have access to the aji amarillo and used roasted red peppers instead, which was also good, though not the same flavor profile, of course. Since I only had 4 breasts to feed 5 people, I did pull my chicken off the bone, cut it in segments...

Reviewed Scallops with Citrus and Quinoa

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just made this for dinner -- our maiden voyage into the Incan world of quinoa. Everyone voted to add this delicious, protein-rich carb to our repertoire. (It wasn't easy to find in our little, rural, midwest town, however, so Amazon will be my grocer for this product from now on.) I was NOT crazy about the way the sugar turned to candy (duh,...

Reviewed Braised Chicken with Mushrooms and Almonds

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was amazed at how French this recipe is, in spite of not using butter! This is one of the first dishes that convinces me I can cook more healthfully without sacrificing elegance or flavor. (A lot of cooks boast that they can do it, but there's rarely the depth or sophistication of flavor like in this dish). Roasted beets instead of a starch rounded...

Reviewed Braised Chicken with Mushrooms and Almonds

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was amazed at how French this recipe is, in spite of not using butter! This is one of the first dishes that convinces me I can cook more healthfully without sacrificing elegance or flavor. (A lot of cooks boast that they can do it, but there's rarely the depth or sophistication of flavor like in this dish.) Roasted beets instead of a starch rounded...

Reviewed Braised Chicken with Mushrooms and Almonds

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was amazed at how French this recipe is, in spite of not using butter! This is one of the first dishes that convinces me I can cook more healthfully without sacrificing elegance or flavor. (A lot of cooks boast that they can do it, but there's rarely the depth or sophistication of flavor like in this dish.) Roasted beets instead of a starch rounded...

Reviewed Blazy's Pepperoni Studded Lasagna

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh, my goodness, was this terrific! I loved the idea of marrying two of my Italian favorites -- pizza and lasagna. There were just four of us, including my 81-year-old mother, and we polished off the entire dish (that skinny little ol' lady had 3 helpings herself)! I can't say enough about the ease and taste of this wonderful recipe. Really a...

Reviewed Blazy's Pepperoni Studded Lasagna

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh, my goodness, was this terrific! I loved the idea of marrying two of my Italian favorites -- pizza and lasagna. There were just four of us, including my 81-year-old mother, and we polished off the entire dish (that skinny little ol' lady had 3 helpings herself)! I can't say enough about the ease and taste of this wonderful recipe. Really a...

Reviewed Grilled Buffalo Chicken Cutlets

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had the ingredients on hand for the slaw, made it last night with some pulled pork, and got rave reviews! The creaminess and tang were so yummy, I had more for a midnight snack. I usually go for a dressing of citrus or vinegar with oil; I am so glad to have options now.

Reviewed Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

Amazing cake! I couldn't resist adding some coconut and raisins, which just added to the sweet, moist decadence. It will definitely make an appearance (and quick disappearance) this holiday! Worth every step.

Reviewed Three Onion, Mushroom and Ham Quiche

Oct 12, 2010 in Food Network Community Toolbox on Food Network

I served this at dinner tonight, and it was a big, big hit! I left out the ham to serve on the side, and substituted 1/2 tsp of herbs de provence for the nutmeg and thyme, neither of which I particularly care for. I also had to use Swiss cheese instead of Gruyere, and it STILL turned out beautifully! My sister-in-law demanded a pie all her own...

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