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Chef #774711

Geneva, New York

Member since Feb 2008

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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."

Reviewed Basmati Rice Pilaf with Apricots

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

I really liked it, made it just the way it was written. One time I was out of dried apricots and substituted the green raisins and that worked well too."

Reviewed Lemon and Garlic Roast Chicken

Nov 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

LOVED IT! I put some butter under the skin before roasting as another reviewer suggested. Everything burned on the bottom of the bottom of the pan so I made the gravy in a separate pan using 2-3 T of the fat/juice. Not your typical gravy, but delicious. I served this with Alton Brown's Creamy Garlic Mashed Potatoes and green beans with butter,"

Reviewed Creamy Garlic Mashed Potatoes

Nov 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

I think next time I will roast the garlic. Otherwise they were delicious!"

Reviewed Curried Chicken and Rice Soup

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

Loved it! I increased the chicken stock by 1 more cup because I increased the rice to 2/3 C. I agree with other posters and used 2 tsp of madras curry powder. Since I love chicken, I increased that also. I used 3 good sized chicken breast halves (probably a little over 2 pounds. I only pureed half of the rice & stock mixture. I would sugg"

Reviewed Curry Chicken Pot Pie

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

I used a bag of carrots/green beans/peas and some frozen corn. I cooked them in my oven on convect roast 350 degrees for about 20-25 minutes. I felt this served only 4 people (not 6-8), guess we are big eaters! I cut the puff pastry in squares the size of serving pieces. I needed to cook it for 30 minutes in my 9x13 red enamel cast iron pan."

Reviewed Banana Bread

Aug 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good recipe. My bananas were small so I used 5 ripe bananas."

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