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Cathey56

Copiague, New York

Member since Aug 2004

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Reviewed lemony shrimp and risotto

Jul 24, 2014 on FoodNetwork.com

Great favorable dish. I did not use the arugula, fennel or the lemon, just the zest. Used fresh basil @ the end. Don't yell at me, this dish is awesome.

Reviewed veal scaloppini with saffron cream sauce

Jul 12, 2014 on FoodNetwork.com

Best veal dish ever. I've made many cream sauces like this with chicken and veal, this one really stands out. Didn't realize the saffron would make a such a huge difference.Served with gf fettuccine and sauteed spinach.

Reviewed middle eastern vegetable salad

Jul 6, 2014 on FoodNetwork.com

Bright, fresh, crisp and packed full of flavors. Brought to a BBQ yesterday and it was gone first. I added an extra can of chickpeas, and cut the mint to a tablespoon.
I'm making it again today for my home with grilled butterflied lamb, yum.

Reviewed 4-bean relish

Jul 5, 2014 on FoodNetwork.com

I made this several time last summer, great fresh flavors. It was only yesterday I used the pepperdew peppers, what a fool I've been. I've been missing out on an even better flavor punch. It holds up well in the fridge for several day and gets better.

Reviewed angel hair with sun-dried tomatoes and goat cheese

Jun 28, 2014 on FoodNetwork.com

The best sun dried tomato sauce ever. I used fresh sun dried and just added herb infused oil to the pan. I added 5 oz of fresh goat cheese we picked up at the farm, didn't add the pasta water as it was extra creamy with the extra cheese. Great flavors. Served with lemon sole piccata and sauteed fresh spinach. Leftovers? Oh I ate them two times...

Replied to easy sole meuniere

Jun 27, 2014 on FoodNetwork.com

Please do not rate a recipe by your mistakes, next time use rice flour or a gluten free blend. If you have to be GF you should know better.

Reviewed orzo with roasted vegetables

Jun 14, 2014 on FoodNetwork.com

I can't I've been making this for 10 years and never reviewed it. I have not made it for the past 3 years since having Celiac. Well I found gluten free orzo yesterday and it's just as good as I remember. The flavors of the dressing (measure the 1/3 of lemon, mine were big) are incredible, light and the roasted vegetables shine. Great summer dish...

Replied to fresh herb and goat cheese stuffed grilled portobellos

Jun 10, 2014 on FoodNetwork.com

We loved the goat cheese mixture so much, I kicked up my eggplant tonight. Normally I grill Japanese Baby Eggplant, sprinkle with goat cheese and drizzle with really good balsamic and serve on a bed of greens. Tonight I put the goat cheese mixture on the eggplant and continued to grill till just melted. Then finished with the balsamic. This goat...

Reviewed fresh herb and goat cheese stuffed grilled portobellos

Jun 8, 2014 on FoodNetwork.com

Best I've made. The fresh herbs with the goat cheese beats any king of cheese. Incredible flavors. I put leftover peppers and onions first, then the goat cheese blend and topped with fresh bruschetta . The goat cheese with the fresh herb, speaks for itself.
Great Summer addition to the grill.

Reviewed chicken with forty cloves of garlic

Apr 6, 2014 on FoodNetwork.com

Another hit in this home. I cut up an 8# oven stuffer roaster into 12 pieces, used 50 cloves of garlic and doubled the liquids. Cooked for 1 hour, low and slow,only had to season with a sprinkle of salt after I thickened it. The sweet garlic really shines through. I did use Brandy in lieu of Cognac.

Reviewed pan-fried flounder

Mar 7, 2014 on FoodNetwork.com

Awesome, right balance of salt & sour. I added 3 T butter with 1/2 a lemon of juice and I used the zest, only used half bottle of capers. Great dish, served with fresh spinach and rice.

Reviewed curried sweet potato-apple soup

Feb 20, 2014 on FoodNetwork.com

Very good, I didn't make the chips. Used 4 C chicken stock (since I only had 1 C applesauce and 2 C water and an extra 1/2 t of very good curry. Was very thick ( since the sweet potato's were extra large) and a little spicy. I added 2 T agave and finished with 1/2 C heavy cream. Flavors were spot on, not very spicy and a very warming soup. Will...

Replied to Company Pot Roast

Jan 19, 2014 on FoodNetwork.com

Not easy, chopping a few vegetables, browning meat and slow roasting? Everyone is entitled to their own option and review, but please do not insult my palette or ability to cook because you didn't like your outcome. Hope you find success in your future recipes.

Reviewed Crash Hot Potatoes

Dec 22, 2013 on FoodNetwork.com

I add crushed garlic to EVOO and heat it before I put it on the potatoes. Added a new height of flavor.

Reviewed Crash Hot Potatoes

Dec 22, 2013 on FoodNetwork.com

I add crushed garlic to EVOO and heat it before I put it on the potatoes. Added a new height of flavor.

Reviewed Apple and Pear Crisp

Dec 15, 2013 on FoodNetwork.com

Gluten free version, I used 1&1/2 sticks of butter for the topping and omitted the oats, 1/2 way into baking I added Bare Naked oats and honey granola on top and finished baking, crumbly and crisp. Topping and filling were delicious I did use half the amount of zest and juices on other recommendations.

Replied to My Favorite Turkey Brine

Dec 2, 2013 on FoodNetwork.com

Leave them whole, just like pickling spices on meat (Sauerbraten). Leave everything whole and throw it all out later.

Reviewed Old-Fashioned Apple Crisp

Dec 1, 2013 on FoodNetwork.com

Delicious, I have a hard time finding certified gluten free oats so I used Bare Naked Oats & Honey Granola it helped to get a real crumb topping which is hard with gluten free flour.. Put it over the Top. Next time I think I'll add Craisins to the apples, oh I did use half the zest and juice then called for. Simply, quick and makes a great...

Reviewed Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula

Dec 1, 2013 on FoodNetwork.com

Sorry nothing special, really has no flavor that stands out except the turkey. Great combinations but it lacks something.

Reviewed Penne with Butternut Squash and Goat Cheese

Oct 8, 2013 on FoodNetwork.com

Will definitely make again. Rich, creamy and packed with flavors, the fresh sweet basil really adds to the dish. I did alter the cheese, I only had 6 oz of goat cheese so I threw in 4 oz of feta, so I did not add additional salt at the end only pepper. I also added glazed walnuts (personal preference I don't like raw regular walnuts). Served with...

Saved Recipe Easy Parmesan Garlic Chicken by Dreamgoddess

Jul 14, 2013 on Food.com

Saved Recipe Lemonade Pie (No Bake) by Debra Stuart

Jun 23, 2013 on Food.com

Reviewed Red Potato Salad

Jun 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love vinegar and this has way too much, I used apple cider vinegar, cut the vinegar in half, doubled the mayo and used 1 ea Dijon and whole grain. Saved it by adding 2 tablespoons of agave syrup. "

Reviewed Ricotta-Taleggio Ravioli with Wild Mushroom Sauce

May 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

Sauce is to die for. As much as I would love to make the fresh ravioli, I used gluten free spinach and cheese ravioli. Next time I'll use the mushroom sauce with gluten free linguine and add extra cheese. YUM "

Reviewed Crabmeat-Stuffed Lobster for Two

May 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

The stuffing makes the dish, hands down. Tarragon was a wonderful addition to the flavors. I added sauteed shallots to the stuffing and used gluten free crackers. My husband is still licking his lips. OM what a wonderful meal."

Reviewed Fancy Mac and Cheese

Apr 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

D'lish, yum, yum. I only used 1 pound of pasta, knowing I wanted a creamy wet result. The goat cheese added a nice cream to the sauce. The onions and mushrooms added great flavor to the dish. I served this with Ree's Caveman pops aka roasted turkey legs. OMG what a meal.
My new favorite mac & cheese."

Reviewed My Favorite Turkey Brine

Apr 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I just had the most amazing roasted turkey legs - caveman pops. Using another of Ree's brines. I am no fan of legs, but they are juicy and tender. "

Reviewed Classic Greek Salad Topped with Grilled Calamari Skewers

Apr 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great marinade and dressing, the calamari didn't pick up any flavor from the marinade. I also grilled jumbo shrimps, boy did they pick up the great flavors of the marinade. Would skip the calamari next time."

Reviewed Company Pot Roast

Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy, simple and worth the time. I've always used Rump or bottom round roast, the flavor of the chuck in incredible. My only stray was I used homemade beef stock I had in the freezer in lieu of chicken stock. I served with the baked potatoes with the yogurt and sour cream and added a bit of garlic - whew hoo, what an awesome meal."

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