My Profile

Chef #1007882

United States

Member since Oct 2008

Flag This ProfileFlag as Inappropriate

Reviewed Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Jan 22, 2014 on FoodNetwork.com

Delicous. This the second time I've made this and I liked it better -- I cut the cauliflower in small florets and put them in the biggest bowl I have -- then I add the olive oil, lemon and salt and pepper and tossed. For some reason, it came out better, more evenly seasoned when I tossed everything in a bowl and then laid it out in a roasting pan....

Reviewed Mini Turkey Meatballs

May 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

A planned Friday night turkey burger bbq was rained out, so, this was my emergency "what do I do now with this turkey meat" recipe. Predictably, I had to make substitutions, but still, came out great and this will definitely be in the rotation. I used 93:7 white turkey meat, only had fresh parmesan on hand and just started grating, eyeballing "

Reviewed Roasted Red Pepper & Tomato Bisque

May 5, 2013 in null on Food.com

I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant vers...

Reviewed Potato Salad

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I did not have everything on hand, so, my review is sans dill [which we do not care for anyway], scallions, pickles [I did have and added a bit of pickle relish], and, I used russet potatoes. I eye balled the onions, parsley, capers and [added] celery based our taste. Overall, it was good, a nice change from yellow mustard potato salad. I wou"

Reviewed Roasted Red Pepper & Tomato Bisque

May 3, 2013 in null on Food.com

I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant vers...

Reviewed Crab Cakes

Apr 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've used this recipe many times for crab and salmon cakes [Ina's other recipe]. I do not use any peppers and sub pimentos instead. But moreover, this recipe in particular, I eyeball the ingredients to the get mixture where I want it, because, yes, the mixture is very delicate and can fall apart in the pan. I keep the seasonings as written. F"

Reviewed Crab Cakes

Apr 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've used this recipe many times for crab and salmon cakes [Ina's other recipe]. I do not use any peppers and sub pimentos instead. But moreover, this recipe in particular, I eyeball the ingredients to the get mixture where I want it, because, yes, the mixture is very delicate and can fall apart in the pan. I keep the seasonings as written. F"

Reviewed Spaghetti Aglio E Olio

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

Probably the best recipe for this dish I've tried. This is one of the few Italian dishes that I've made where the sauce actually seems to marry well with the cooked pasta without making a soupy sauce. I guess-timated on the cheese but probably could have gone a little heavier. Like adding any fresh herb(s, the [fresh] parsley makes this dish "

Reviewed The Baked Potato

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

Easy -- good. My addition: I was reading another F/N chef's recipe and it included chopping fresh herb(s) and mixing into sour cream. So, I cut fresh Italian flat leaf parsley and mixed it into our sour cream for the potatoes. Wow. Game changer. Took this recipe to another level of awesome. "

Reviewed French Onion Soup

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

I halved this recipe since there's only two of us. Seemed like it was taking forever to carmelize the onions, I think most of them reduced instead of carmelizing. Wine never seemed to completely evaporate, and, in the meantime, the onions seemed to reduce even more. Ugh. I used Pinot Noir and think it worked well;however, I thought the soup wo"

Reviewed Salmon Cakes

Feb 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Worth the time it takes to saute the veggie mixture and let cool. Second time I've made this and I swap out the fresh salmon for canned [the 14 + ounces you can find in any supermarket]. I adjust the veggie mixture too -- I've found that approximately 1/2 red pepper, one celery stalk and about a 1/2 small vidalia onion + the capers [love caper"

Reviewed Chicken Cutlets with Herbs

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

Yes, good, and nice comfort food on a cold winter night but no wow factor. I think my issue is that I needed more guidance on the ratio of the breadcrumbs to the herbs/spices. I used store bought plain bread crumbs [about a cup for three cutlets]. Therefore, to be safe, I was conservative on the herbs/spices -- "poultry seasoning" plus thyme,"

Reviewed Chicken Cutlets with Herbs

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

Yes, good, and nice comfort food on a cold winter night but no wow factor. I think my issue is that I need more guidance on the ratio of the breadcrumbs to the herbs/spices. I used store bought plain bread crumbs [about a cup for three generous size cutlets]. Therefore, to be safe, I was conservative on the herbs/spices -- "poultry seasoning""

Reviewed "Mock" Garlic Mashed Potatoes

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

I think much of getting this recipe to work depends upon how large the cauliflower you use is -- I followed the recipe and thought the end product was bland, so, I got into a cycle of adding a little more. . . garlic, parmesan, salt and cream cheese [and more mixing]-- problem is that by the time I got the dish to where I thought it tasted ["good"

Reviewed Bacon Braised String Beans

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

After about 25 minutes, I still did not have this wonderful smell wafting through the kitchen and a quick taste revealed that the beans were already tender but just sort of bland and the ingredients seemingly were not coming together. I had used nitrate free uncured bacon and organic chicken broth and maybe that was the issue? So, I had to resort"

Reviewed Bacon Braised String Beans

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

After about 25 minutes, I still did not have this wonderful smell wafting through the kitchen and a quick taste revealed that the beans were already tender but just sort of bland and the ingredients seemingly were not coming together. I had used with nitrate free uncured bacon and organic chicken broth and maybe that was the issue? So, I had to r"

Reviewed Stewed Chicken: Kota Kokinisti

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

I could do shots of the sauce from this recipe, it's soooo delicious. There are various versions of Cat's recipe online w/ minor changes in the choice of liquid. Yes, you need to brown the seasoned chicken first, combine ingredients for the sauce and then add the chicken to the sauce -- grab a glass of wine and enjoy the smell as sauce and chick"

Reviewed Stewed Chicken: Kota Kokinisti

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

I could do shots of the sauce from this recipe, it's soooo delicious. There are various versions of the recipe online w/ the only difference in the choice of liquid -- here it's written using water, I use chicken broth; I've also seen it written with dry white wine, or, a combination thereof. And, spoiler alert: I also only use chicken thighs. "

Reviewed Navy Bean Soup

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good -- I'd probably make again but with some changes. Navy beans came out fine as written but take a little prep time. I used fresh rosemary instead of thyme [per the recipe's option], maybe thyme would have been better; about 3/4# of ham shank (just can't "do" ham hocks and about 2/3 through cooking, I added some diced ham. I used organic ch"

Reviewed All-Purpose Pork Shoulder

Jan 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great reviews here but just did not work for us. Followed the recipe, used a very good Chardonnay and maybe that's why it did not work. Maybe a different dry white wine would yield a better result. Tender yes, fall apart, not really, but just tasted, well . . . sort of odd. I used a b/less 3.33 pork shoulder and although I mixed the S&P as wr"

Reviewed Chicken Cutlets with Herbs

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

Yes, good, and nice comfort food on a cold winter night but no wow factor. I think my issue is that I need more guidance on the ratio of the breadcrumbs to the herbs/spices. I used store bought bread crumbs, and so, I wasn't quite sure what the equivalent was to the recipe's homemade bread crumbs. How much breadcrumbs? One cup? One and a half"

Reviewed Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

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

Tried this recipe for a second time -- again, okay, but no wow factor . . . .had an "ahh ha moment" though -- I think my "bunch of kale" from the grocery store yields too much kale; i.e., hence, it overpowers the beans. My husband suggested I add another can of beans to the leftovers, I did, and, it was much better. But, I love that it's suc"

Reviewed Vegetarian Chili

Dec 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Spoiler: we are not vegans but I like to slip in as many "mostly" meatless meals as I can.

This was great -- the best part was that the ingredients and spices married well. There's a richness and depth to this that is such a nice departure from usual chili recipe acidity, which I do not like. My substitutions: 1 serrano chili,...

Reviewed Green Bean Casserole

Nov 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

If vegetables can be "guilty pleasures", this one wins. Very good. I probably should have read more reviews, however; not the healthiest recipe. If I make it again, I would definitely change some things, 1/2 (generous cup of onions and 'shrooms each does not need 1/3 stick butter. Half of that butter would easily do. The veggies were swimmin"

Reviewed White Bean Dip with Pita Chips

Oct 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really did not do much for us. I read through the other reviews and used/added the olive oil conservatively, at first. However, the real issue for us was the garlic -- 2 cloves was just way too strong and pungent for this recipe, I should have started with 1 clove and then adjusted accordingly. But, the one thing I did like about this recipe i"

Reviewed Barefoot Carrot Salad

Oct 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is excellent. Fresh, easy and delicious and nice change of pace. . . .[even in the fall as a side dish]. I stayed true to the recipe except that I bought already shredded carrots. I would definitely make this again and not change a thing. "

Reviewed Lentil Sausage Soup

Oct 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Spoiler alert: Had to make substitutions. Got green lentils? One huge supermarket, one specialty food store and 40 minutes later, I didn't. Went w/ brown lentils, skipped the hot water bath. Only used 2 quarts of chicken stock, pretty much followed the ingredient list thereafter but adjusted the spice mixture. I also tossed in a very small "

Reviewed Green Bean Casserole

Oct 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

If vegetables can be called "guilty pleasures", this one wins. Rich. Decadent. Delicious. Somehow, the list of ingredients did not register as not healthy, I probably should have read more reviews. I followed this recipe pretty close. If I make it again, I would definitely change some thingsl 1/2 (generous cup of onions and 'shrooms each doe"

Reviewed Vegetable Stir-Fry

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

Tried this for a change as an alternative to my stir fry usual sauce, but, just not overwhelmed. I too modified the vegetables and I think that's the beauty of any stir fry recipe. I also marinated some pork strips in teriyaki sauce for a couple hours and then sauteed it first, pulled it off the heat and then stir fried my veggies as written. ["

Reviewed Sauteed Brussels Sprouts

Sep 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good. I would probably go heavier on the shallots next time, however -- but, I like shallots. I would make this again -- it was easy and went well with Alton Brown's Good Eats Meatloaf. "

Not what you're looking for? Try: