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ChefBetch

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Member since May 2011

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Reviewed Broiled Tilapia with Mustard-Chive Sauce

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not bad, but not Giada's best. I added a dash of hot sauce to the sauce and squeezed lemon on the fish immediately after cooking, and took others advice and added more dijon and chives. The recipe is just too bland."

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

Jun 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved this! The amount of dijon was great and next time I may add even a little more! Don't skimp on the mushrooms, get cremini and definitely use a pound. I waited about 5 or 6 minutes before adding the garlic to the mushrooms because I don't like to risk burning garlic. I also skippped the onion completely because I have an anti onion person t"

Reviewed Grilled Clams with Garlic Butter

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

I am not big on clams but was craving something different on Memorial Day. These were great!! I can't wait to make them again!! I took one star off only because I think the sauce could use either a little less cream or a little more wine..mine came out a little thick. But the taste was awesome! A good garlic lover's recipe!"

Reviewed Chicken Cordon Bleu

Apr 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Stumbled across this in Emeril's "TV Dinners" Cookbook. The chicken came out great and the cooking time was spot on. I think the others who had to cook it longer didn'tpound the chicken thin enough. The mornay sauce, on the other hand, came out too thick and a bit tasteless. I had to thin it out and add a lot of pepper to it. The addition of th...

Reviewed Roman-style Chicken

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

Tasty..yes. But mine came out too watery. May try again and use a thickener or more tomatoes, less broth.""

Reviewed Beef Chili

Feb 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

The coriander was overpowering to me. Next time,I will try reducing the amount or eliminating it altogether. That being said, I think this recipe is definitely one I can build on and tweak to suit my personal taste. I chose it because the peppers and onions were pureed, which is perfect for my picky family members who dont like onions. A great...

Reviewed Spicy Chicken Empanadas with Orange Salsa Verde

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

3 stars based upon the use of pie dough. When I put them in the deep fryer, they became a soggy, oil soaked, messy sponge. I had purchased Goya empanada shells so I was able to salvage the rest of the filling and have edible empanadas. That being said, I liked the filling very much. I used baked boneless chicken thighs which I think added mor...

Reviewed Buttermilk Baked Chicken

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Once you make this, you will never make fried chicken any other way! Marinate the chicken overnight, it's worth the time. Substitute NOTHING..this recipe is perfect as it is!""

Reviewed Buffalo-Chicken Macaroni and Cheese

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fairly easy to make, but time consuming. Very heavy, but I made this for 2 hot sauce fanatics who devoured this! I used Defcon 3 hot sauce because that is what we keep in our house, and it was delicious. I also omitted the celery and onions since my son won't eat them, and used a dash of celery salt and onion powder instead. I really ...

Reviewed Buffalo-Chicken Macaroni and Cheese

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fairly easy to make, but time consuming. Very heavy, but I made this for 2 hot sauce fanatics who devoured this! I used Defcon 3 hot sauce because that is what we keep in our house, and it was delicious. I also omitted the celery and onions since my son won't eat them, and used a dash of celery salt and onion powder instead. I really e"

Reviewed Grilled Corn "Salsa" with Blue Corn Tortilla Chips

May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great fresh taste! Definately a do ahead recipe as the prep time is a bit longer than the recipe states. Next time I may try using red onion instead of green, and add a little more jalapeno for more heat. Cant't wait to make this for company!"

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