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Chef #816552

Auburn, California

Member since Apr 2008

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Replied to Asian Chicken Lettuce Cups Recipe : Guy Fieri : Food Network

Feb 1, 2014 on FoodNetwork.com

I too found it too salty so I de-glazed the chicken/veggies with low-sodium chicken broth, which helped in my opinion.

Reviewed asian chicken lettuce cups

Feb 1, 2014 on FoodNetwork.com

Delicious! I give it four stars instead of five, ONLY because the recipe is a bit stingy on the prep time, and doesn't include the prep time and weight loss associated with cubing boneless skinless chicken thighs. I planned to double the recipe and could find only 3-lb packs of thighs, which ultimately proved a good thing because the amount of fatty...

Reviewed Chicken Salad Veronique

May 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this from leftovers of Ina's Perfect Roast Chicken recipe! We had the legs for dinner, then I used the breasts to make the salad. Didn't have grapes on hand so I substituted dried sweetened cranberries. It was almost too easy, and sooo delicious!

Double thank you's Ina!"

Reviewed Perfect Roast Chicken

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

Finger-licking perfection! I had a 3.8 lb. "Mary's" free range, air cooled chicken (Whole Foods, $11.50), worth every penny! Because of the low weight, I roasted at 425 for 15 minutes, then turned it down to 375 for 1 hour. When the skin turned dark brown, I tented with a small piece of foil. It tested at 165 degrees. Let it rest for 30 minute"

Reviewed Perfect Roast Chicken

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

Finger-licking perfection! I had a 3.8 lb. "Mary's" free range, air cooled chicken (Whole Foods), $11.50, worth every penny! Because of the low weight, I roasted at 425 for 15 minutes, then turned it down to 375 for 1 hour. When the skin turned dark brown, I tented with a small piece of foil. It tested at 165 degrees. Let it rest for 30 minute"

Reviewed Beer Braised Corned Beef with Red Potatoes and Carrots

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

Made this using the round, and contrary to one reviewer's experience, it was not dry at all. However, I used an ale, which turned so bitter that I halfway through, I removed the meat to another pan, added unsalted chicken broth & about 1/4 of the strained braising liquid back. Next time I will use a blonde beer. Not a beer drinker so I thought the"

Reviewed The Best (No Kidding) Buttermilk Pancakes

Feb 18, 2013 in null on Food.com

Just made these, they're great. I got kisses and thank you's!
I'm trying to incorporate coconut oil into my husband's diet so I used 3 T melted organic extra virgin coconut oil instead of butter. The coconut oil adds nice, subtle flavor to the taste. Served with butter and maple syrup, nobody noticed the difference. Taking cues from other r...

Reviewed White Bean Dip with Pita Chips

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

This one is worthy of your recipe box. It's delicious, healthy, quick and easy to make! I find that 1/2 lemon zest and 1/2 juice makes it lemony with less tartness. I also like to add about 1/4 cup fresh basil when available, really adds to the freshness. You can make it several hours in advance and keep refrigerated until ready to use. I haven't"

Reviewed Chicken Florentine Style

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

Absolutely delicious! I made two breasts and the same amount of sauce, some of which I added to the spinach, there was nothing left over, in fact we were scraping our plates!
I substituted 1 C dry vermouth + 1/4 C water for the white wine, used half chicken stock and half cream, fresh curly winter spinach (incredibly sweet, especially the...

Reviewed Buttered Turnip Puree

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

Revised Review: I make this turnip mash recipe about once a month, and my family usually mistakes it for mashed potatoes. It's a low-carb, low-fat alternative to spuds. Since it calls for about 3-1/4 cups more milk than required, save the milk to use in corn chowder, corn / Indian pudding, creamed veggies, etc. The milk is naturally sweet yet sa"

Reviewed Green Bean Casserole with Homemade Mushroom Gravy

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

This recipe is TOTALLY FIVE STARS!! That being said, and because I can never ever follow a recipe entirely, I substituted fat-free greek yoghurt for half of the sour cream, and used half & half instead of whole cream, threw a hefty splash of dry sherry in with the mushrooms & allowed it to evaporate before starting the roux. Also I added 1/2 pound"

Reviewed Tapenade

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

I had "Roseville" olive mix from Whole Foods olive bar which contains a lot of delicious herbs and shallots, which I didn't want to rinse, & French provencale olives (which I rinsed but were still salty). I'm avoiding salt so I omitted the anchovies & capers, added 4 artichoke hearts & 1/4 roasted red bell pepper. The end product was still quite ...

Reviewed Buttered Turnip Puree

Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I grew up in New England where turnip mash is a common side dish and this was the best I've had. I too halved the amount of butter, used fat free milk just enough to cover the turnips, and added a tsp. of sugar to the milk, along with the S&P, garlic & thyme. I was intending to add butter and cream at the end, but it was delicious & didn't need a...

Reviewed Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

The overall recipe is great, but I deducted a star because I find offensive that he takes credit for a classic French recipe for "sauce tartare," (tartar sauce) which is neither new nor did it originate in New Orleans, perhaps he explained that in his book... does anybody know?

Reviewed Hushpuppies

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm giving this three stars for a few reasons that have more to do with the recipe presentation than the recipe: 1. for those of us who don't live in the south, the recipe should include salt/baking powder amounts for standard ground corn meal and all-purpose flour. 2. should include instructions on properly adding milk and eggs, as noted in other...

Reviewed Mayo Free Chicken Salad

Jun 23, 2010 in null on Recipezaar

Very tasty and light! I used a small gala apple tossed with lemon juice because I didn't have dried cranberrie..."

Reviewed Chicken Enchiladas With Sour Cream Green Chili Sauce

Apr 26, 2010 in null on Recipezaar

I used shredded leftover pork roast instead of chicken & Puck's low sodium chicken stock and made (soft corn f..."

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