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Chef #1203344

United States

Member since Mar 2009

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Reviewed Turkey and Spinach Taquitos

Aug 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

DISCLAIMER: I used mainly the technique for this recipe and took liberties in changing the recipe.

Not a fan of ground turkey so I used 2 chicken breast cut up. In an attempt to come up with a non dairy version, I made a Bechamel with Almond milk in place of marscapone (1 cup unsweetened almond milk, 1 tablespoon each butter and...

Reviewed New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

Dec 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

PLEASE DO YOURSELF A FAVOR and check the cheesecake after 30 mins if you follow this recipe's cooking instructions. I checked after 45 mins thinking I was playing it safe and it definetly appears overcooked. The crust smelled burnt too. I don't think it's bone dry or inedible but I am not in love with the finished product.

The...

Reviewed Weekday Cassoulet

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

Post Sandy and Pre-Nor'easter this seemed like a great recipe to try on this gray, chilly day. I made some adjustments for what I had on hand. I used dried lima beans (really wanted some of the larger butter beans), I also added half a diced red pepper (left over and needed to be used) fresh thyme (not enough dry on hand) and a whole wheat boul"

Reviewed Neely's Spicy Sweet Potato Chips

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really enjoyed these chips! My husband said they tasted just like the kind you get in the store just fresher. I forget to put the fresh ground pepper in them!

My only slight deviation was in technique. I soaked the sweet potatoes in ice water for an hour. Tyler Florence's recipe for Sweet Potato Chips outlines this step...

Reviewed Pulled Pork

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

THIS REVIEW IS FOR THE PORK ONLY - NOT THE SAUCE

This has become my "go to" recipe for pulled pork. I have a NC style sauce I am very pleased with so thus far I've only made the pork. Initially, I cooked the pork for about 12 - 13 hrs. This last time 19 1/2 hrs. The meat normally falls apart but this was a whole new level.

I...

Reviewed Pizza Dough

Jun 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is our "house" pizza recipe. I used honey in place of sugar yesterday. Also, used equal parts bread and AP flour. Just didn't have enough bread flour. We tend to use all AP because we don't keep bread flour. I must say I think it makes a difference.

Cooked it in the oven on 450 on the absolute lowest rack and the crust...

Reviewed Dry-Rubbed Rib-Eye

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

She has the same recipe in her book, "Cooking Like a Rock Star" the ratios are ever so different:

2 Tablespoons of Kosher Salt
2 Tablespoons packed light/dark brown sugar
1 Teaspoon crushed red pepper, ground
2 Teaspoons smoked paprika
1 Teaspoon garlic powder
2 Teaspoons freshly toasted...

Reviewed Polpettini

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

I modified this recipe slightly and used it as a guide for Rotini pasta and Meatballs. Not a fan of veal and didn't have rosemary. I added 1/4 tsp of crushed red pepper and a pinch of white pepper. I seasoned all the way through meaning, even with the salt in the meatballs, I also added a pinch of salt to the egg.

I sought to...

Reviewed Fried Polenta

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

I used mainly the technique of this recipe more than the actual polenta recipe. I had left over polenta from dinner. My polenta was too wet and splattering badly soooo, I used an egg wash and dipped the polenta in flour. This sealed the polenta enough to fry. I used a cast-iron skillet and had no problems with sticking after dusting in flour....

Reviewed Neely's Chicken and Dumplings

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

Taste wise I would give this 5 stars. I used Emeril's Essence to season the chicken after shredding it and I'm glad that I did. It added a subtle kick.

I followed the recipe to the letter but the evening was busy and I ended up making the dumplings and letting them set for 30 minutes or so before adding them to the soup. Also,...

Reviewed Pommes Frites with Parsley Butter

Jan 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were delicious!!! I used the technique for cooking the frites more than anything. I used Rachel Ray's Paella Burger & Spanish Fries recipe to coat the frites, this was 3 Tablespoons butter, 4 cloves minced garlic, 2 teaspoons paprika and parsley (which I didn't have on hand tonight).

I was truly amazed that the frites didn't...

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