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Chef #774711

Geneva, New York

Member since Feb 2008

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Replied to lemon chicken breasts

3 days ago on FoodNetwork.com

I turned them over half way thru the cooking process.

Reviewed lemon chicken breasts

3 days ago on FoodNetwork.com

I used boneless skinless chic breasts. Adjust the cooking time down and maybe even the temperature to 350. Cover with foil and bake. When almost done,I boiled some thin
spaghetti and removed the chicken from the sauce and sliced. I added some cornstarch to the lemon sauce, cooked on top of stove till desired thickness and poured over...

Reviewed the ultimate cheesecake

Jun 28, 2014 on FoodNetwork.com

Did need to cook about 15 minutes longer. It was OK, but not the best cheesecake I have had. Creamy but not full of flavor. Blueberry topping needed much more sugar. I will not be making this again.

Reviewed strawberry-cream cheese stuffed french toast

Jun 28, 2014 on FoodNetwork.com

Delicious! Nice way to jazz up French Toast. Don't skimp on the stuffing!

Reviewed Coconut Cupcakes Recipe : Ina Garten : Food Network

May 31, 2014 on FoodNetwork.com

Love this recipe! You can cut the frosting in half and it still makes enough!

Reviewed fastest-ever enchiladas

May 6, 2014 on FoodNetwork.com

Very good. I did add some fajita seasoning into the chicken mixture because other reviewers said it was bland. I used Rotel tomatoes with green chilies.

Reviewed beef stroganoff for noodles

Mar 19, 2014 on FoodNetwork.com

Good, I might dial back a bit on the Dijon mustard.

Reviewed chicken francese

Mar 10, 2014 on FoodNetwork.com

Good Recipe! I would double the sauce next time. Also, you do not need 4 eggs, 2 or 3 will do. I like the sauce just a bit thicker so I added a bit more flour and cooked it a bit longer. My pan was not big enough to put the chicken in the sauce at the end, so I just kept the chicken warm in the oven till all the chicken was cooked. I made thin...

Replied to Cream of Fresh Tomato Soup

Nov 8, 2013 on FoodNetwork.com

I see you froze some. I was told that soups with cream in them do not freeze well. How did the soup that you froze taste? Did the quality suffer at all? If you had a good result I will double or maybe triple the recipe for some for the freezer.

Reviewed Airman Anderson's Chicken

Nov 3, 2013 on FoodNetwork.com

I loved it. Took me quite a while to fry the chicken thigh pieces though, 8 minutes per piece and I only had room for about 7 at a time. I didn't want to crowd them. Next time I will us a bigger pan! Loved the sauce too. The rice that accompanied it was excellent also.

Replied to Cream of Fresh Tomato Soup

Oct 10, 2013 on FoodNetwork.com

I see you froze some. I was told that soups with cream in them do not freeze well. How did the soup that you froze taste? Did the quality suffer at all? If you had a good result I will double or maybe triple the recipe for some for the freezer.

Reviewed Tomato Pie

Sep 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I was looking for recipes to use when all my tomatoes started to ripen, happy I found this one. As many of the previous reviewers suggested I lightened up on the mayo. Blanching the tomatoes made peeling them a breeze. One reviewer stated that it freezes well so I am sure I will be making some for the freezer. (Not sure whether I sh"

Reviewed Roasted Eggplant Salad (Baingan Bharta

Sep 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not a big fan of this recipe."

Reviewed Mediterranean Salad

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

One of my favorites. I double the craisins and nuts. I have made it several times and there is never any water to drain off the cous cous so don't worry that you have done something wrong. I like it better when the cous cous is NOT toasted."

Reviewed Granola

Sep 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Pretty good. I used tandoori flavored almonds in place of sliced plain almonds. After it cooled for about 20 minutes I added 1/2 C craisins, 1/2 C dry unsweetened apricots (cut into bits, 1/2 C dry sweetened pineapple bits. I would be tempted to add more cashews since they are my favorite. I would also add more coconut next time."

Reviewed Granola

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

Pretty good. I used tandoori flavored almonds in place of sliced plain almonds. After it cooled for about 20 minutes I added 1/2 C craisins, 1/2 C dry unsweetened apricots (cut into bits), 1/2 C dry sweetened pineapple bits. I would be tempted to add more cashews since they are my favorite."

Reviewed Pasta Salad with Lemon-Pesto Dressing

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

I liked it. Lemon amount was just fine. I added 1/2 can of artichoke hearts (chopped) and I used died red onion because I did not have scallions. I would make it again."

Reviewed Avocado and Papaya Salad

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

Loved it! Maggie made this to accompany grilled pork tenderloin and grilled veggies. She added mango to the salad. She cut all the fruit to bite size pieces. Delicious!"

Reviewed Simple Balsamic Vinaigrette

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

Reduce the oil to somewhere between 1/2 to 3/4 C. Better than salad dressing you can buy and easier on the wallet. "

Reviewed Tri-Colore Orzo

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great salad! I zested the lemon before juicing for an extra zip. "

Reviewed Southern Fried Chicken

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

On her video Paula suggests to bring the oil to 375 degrees, then it drops to 350 after the chicken is added. Do the legs and thighs first, then 5 minutes later add the breasts. (15 min total) . When peanut oil is cooled a bit, strain thru cheesecloth and store in cool dark place. Should keep about 3 months. Remember to use self-rising flour. "

Reviewed Black-Eyed Pea-Basmati Salad

Jun 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Nothing special, just OK. Won't make it again."

Reviewed Baked Sweet-and-Sour Chicken

Jun 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Next time I will use boneless (skin on) chicken thighs and breasts. First, I put foil on baking sheet, helped cleanup! I doubled the sauce and the veggies as others suggested. I cut the peppers into sixths. I think they would not have cooked fast enough if quartered. After basting the chicken, I added 1 tsp sugar and 3 T pineapple juice from t"

Reviewed Baked Lemon Chicken

Apr 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I think I might double the onion, lemon, garlic, broth & seasonings next time. I liked that and served it with a slotted spoon next to the chicken on the plate. I used chicken breasts and thighs (bone and skin on)."

Reviewed Linguine with Shrimp Scampi

Mar 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Maggie's recommendation. She thinks it is one of her best recipes!"

Reviewed Pan-Seared Rib-Eye

Mar 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

When you remove the hot pan from the oven, put the burner on HIGH for 5 minutes before putting the steak in the pan. Maggie used Alton's method and said it was perfect. I think a nice bernaise sauce would be nice too. "

Reviewed Andouille and Chicken Jambalaya

Feb 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was my first attempt at jambalaya so I wasn't sure what to expect. I thought it was tasty. It was thick, not soupy at all. If I were to make it again I might throw in a can of diced tomatoes and add carton of chicken broth. Also, I would only use 1/2 pound andouille and 2 pounds of chicken. That would make it more soupy, which I like."

Reviewed Mr. John's Meat-Stuffed Bell Peppers

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

This was my first attempt at stuffed peppers. I am not a big fan of green bell peppers so I used mostly red, orange & yellow ones. I did use one green pepper and did include the green pepper called for in the recipe. I used sweet italian sausage in place of the ground pork. I tasted the filling before stuffing the peppers and felt it needed a "

Reviewed Andouille and Chicken Jambalaya

Feb 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was my first attempt at jambalaya so I wasn't sure what to expect. I thought it was tasty. It was thick, not soupy at all. If I were to make it again I might throw in a can of diced tomatoes or add some water or chicken broth."

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Dec 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good. Cakelike cookie. Will go nicely with a cup of tea."

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