My Profile

Chef #774711

Geneva, New York

Member since Feb 2008

Flag This ProfileFlag as Inappropriate

Reviewed jam thumbprint cookies

3 days ago on FoodNetwork.com

I separated dough into two rectangles and wrapped in plastic. After the 30 min chill time, I took one package out and cut into 15 squares. Made it easier to roll and slightly flatten and get all the cookies the same size. Once all the first half of dough was done and on the cooling rack, I brought out the second dough package. I don't like to cook...

Replied to Jam Thumbprint Cookies Recipe : Ina Garten : Food Network

4 days ago on FoodNetwork.com

I use the handle of my wooden spoon to make the "well", works great!

Replied to Chicken Salad Contessa Recipe : Food Network

Dec 6, 2014 on FoodNetwork.com

It does call for 2 t. salt in the dressing. Look at the recipe instructions. I didn't mind the salt.

Reviewed chicken salad contessa

Dec 6, 2014 on FoodNetwork.com

I liked it, Maggie prefers an all mayo version. Need to try it again when my herb garden is in full splendor! (Had to use dried tarragon.) Maggie suggested we might use curry powder next time.

Reviewed sour cream mashed potatoes

Dec 6, 2014 on FoodNetwork.com

We made these on Thanksgiving. They were so smooth, if we hadn't made them ourselves we would suspect they were instant (except for the great flavor). We found that we did not use all the milk/butter. We added it in as needed to achieve the right consistency. Also, we used the yellow golden potatoes. YUM! The food mill was used for the first...

Replied to Banana Bread Recipe : Food Network

Dec 6, 2014 on FoodNetwork.com

Made this again, backed off a bit on the cinnamon and liked it better. Used 5 overripe bananas and this time added some walnuts. Delicious. I baked it about 10 minutes more than the recipe states.

Reviewed sour cream coffee cake

Dec 4, 2014 on FoodNetwork.com

Good, but not great. Tasted better the next day.

Reviewed broccoli and cheese soup with croutons

Nov 17, 2014 on FoodNetwork.com

Delicious made pretty much as written, just minor changes. The croutons are a MUST! I used sharp cheddar because that is what I had, glad I did. I was a bit worried that it would not thicken up, but it did. The broccoli I used came from the freezer that I had previously blanched. It was pretty soft, so when I added it it, I just added the stems....

Replied to lemon chicken breasts

Sep 14, 2014 on FoodNetwork.com

I turned them over half way thru the cooking process.

Reviewed lemon chicken breasts

Sep 14, 2014 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."

Not what you're looking for? Try: