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Cathey56

Copiague, New York

Member since Aug 2004

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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."

Reviewed Beet Salad with Goat Cheese

Mar 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

The dressing makes it incredible. I normally use fried goat cheese for my salads and took it to new heights this time. I browned the pine nuts and put them in the food processor and added to the bread crumbs with fresh thyme. Sliced the beets on top of the salad and topped each slice with warm fried goat cheese. What a keeper any season of the"

Reviewed Honey-Balsamic Lamb Chops

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

What a nice change from our everyday lamb, the balsamic glaze brought it to a new level. I added it to the top of roasted broccoli. I did use extra virgin olive oil made it rich and flavorful."

Saved Recipe Fried Calamari by canarygirl

Mar 7, 2013 on Food.com

Saved Recipe El Farol Fried Calamari by MarraMamba

Mar 7, 2013 on Food.com

Reviewed Parker's Beef Stew

Mar 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy, I wanted something different then my traditional beef stew. Kicked it up with this, my only stray was I used homemade beef stock, Italian sun dried tomato and gluten free flour. Can't wait for leftovers tomorrow. Another huge hit."

Reviewed Parker's Beef Stew

Mar 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy, I wanted something different then my traditional beef stew. Kicked it up with this, my only stray was I used homemade beef stock and a little less fresh rosemary, because the flavor was already in the stock. Can't wait for leftovers tomorrow. Another huge hit."

Reviewed Seafood Stock

Mar 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

The end result is a very rich, favorable and intense . I've been saving my shrimp shells and slipper tail shells in the freezer and had 8 times what is called for in the recipe. I doubled all other ingredients and used all my reserved shells. Produced 10 cups of liquid gold. You can open a carton of beef or chicken stock but not seafood!"

Reviewed Beef Stock

Mar 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

First time I made this I had more neck bones with meat then marrow bones and the flavors were more intense. This time I had 3/4 marrow bones and the rest were shin bones cut, produced a lot of fat which I took out of the roasting pan when it was time for the paste. Kept skimming during cooking and had minimal fat in the end result. Also simmered"

Reviewed Raspberry Tiramisu

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

I've made this twice in the last month two different ways. First off if you like mushy and soggy traditional tiramisu don't make this. I use Schar gluten free lady fingers - they hold up and don't get soggy.
First time I did not use Grand Marnier, family member doesn't consume alcohol. I used orange juice in the jam as well as orange juice...

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