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Chicago12345

Chicago, Illinois

Member since Feb 2006

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Reviewed Broccoli Soup

Dec 4, 2013 on FoodNetwork.com

I didn't love this recipe, but it was better than the one from Vitamix. The biggest issue I had with this one was the flour. By sprinkling it over the veggies, it clumped to them, and when I added the liquid, the flour didn't completely dissolve. Rather, some of the flour clung to the stems of the broccoli and formed little white chunks - very small...

Reviewed Tony's Chicken Tenders with Honey Mustard Sauce

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

This was my first time frying chicken. I did not want to have to bake the chicken after frying, so I cut the breasts into strips as instructed but also cross-sectionally so they were half as thick. The breasts were already split breasts, so each piece was actually 1/4 as thick as a full chicken breast would be, about 1/5 inch thick. Due to the sma"

Reviewed Pan-Seared Rib-Eye

May 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Aside from the fact that following the instructions caused so much smoke that my whole apartment building had to evacuate because the alarm went off, this was excellent! The meat was tender in the center and had a crust I never thought was possible without a grill. Will make again...when I have a house!"

Reviewed Deep-Dish Apple Pie

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

While I have eventually gotten more satisfied with this recipe, after tinkering with it, the recipe as it is written is WAY too sour, and I LOVE acid in my sweets. I was most satisfied when using 2T fresh orange juice and no lemon juice and no zest at all. I also added an extra 1/4 C of dark brown sugar and will do an add'tl 1/4 C next time, as "

Reviewed Pumpkin Pie

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

I would give 5 stars for the filling and 1 star for the crust if I could. The filling was amazingly easy and everyone raved about it. In AB's video of this recipe, he said there would be lots of filling left over, but I had none, using a standard size pie dish, so I think I cooked the puree down for longer than he did, but I would do it that way "

Reviewed Pie Crust

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

My 2nd try was successful and got rave reviews. On 1st attempt, I skipped lard and used 8 T of butter instead. Crust broke in the oven, especially around the top but also on the bottom which obviously made serving and eating the pie messy and made the crust get soggy from apple filling creeping into the breaks. In addition to using lard, I also b"

Reviewed Spinach and Bacon Quiche

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

Guy's-guy new hubby and my curmudgeon parents loved this quiche for 1st brunch! Not known for my attention to detail so usually don't cook things requiring measurements, but this was super easy! Made lots of changes to use up what I had on hand: Reduced milk to 1C. Used light almond milk not heavy cream. Added 1C cheese. Will take my fat in the f"

Reviewed Spinach and Bacon Quiche

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

PS: Used alton brown's pie crust recipe, par-baked for 15 min first. "

Reviewed Spinach and Bacon Quiche

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

This was a huge hit with my parents and new husband! So easy, perfect consistency (and I'm not usually so good at that)! CHANGES I MADE: Substitued almond milk for heavy cream; Used 1C of milk, not 1.5C; Used 2+C of cheese on bottom, mixing 1C fresh grated parm, 1/3C fresh ball of mozz, 2/3C pre-shreded mix of cheddar/jack; Next layer - 1 medium"

Reviewed Apple Chips

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

I followed the instructions in Toni's review to a T. Many thanks!

Tips:
1. The liquid was plenty for 4-5 apples.
2. I used a variety of apples and found the naturally softer ones, Gala and Ambrosia, to be just as crispy, once baked, as the naturally crisper apples.
3. I used a grill pan with holes in...

Reviewed Apple Chips

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

I followed the instructions in Toni's review to a T, and the chips turned out perfectly! I'm so appreciative for her clear tips! I do not have a mandolin, so some apple slices were a little thicker than I had hoped, and those did not crisp up as well. For those, I left them in the oven for up to 90 minutes in some cases, and they turned out wel...

Reviewed Maple-Glazed Chicken

Dec 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish lacked flavor and had to be amp'd up with BBQ sauce on the side. I used boneless skinless organic chicken breasts because that's all I had, but the problem was not the juiciness that would've been aided by the skin. The problem, in my opinion, was that the glaze went on the chicken so late in the cooking process, after the chicken was...

Reviewed Crustless Spinach Cheese Quiche

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was very easy, but I didn't like it so much and would not repeat. The biggest problem, to me, was its pudding-like consistency. I would recommend using more eggs and less dairy to make the mouth-feel more quichey. I felt like I was eating mouth fulls of warm dairy. Flavor-wise, it was a little bland even after adding 1 small onion and 2 ...

Reviewed Crustless Spinach Cheese Quiche

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was easy, but I didn't like it so much and would not repeat. A little too much dairy, not enough egg, perhaps. It had a pudding consistency. I used a roll of crescent dough + some butter to make a crust, which worked well, for what it's worth.""

Reviewed Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Nov 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

The best dessert I've ever pulled off (and I'm not a baker). So delicious - my boyfriend couldn't believe it. I didn't have sour cream, so I used the dairy I had around - cream cheese, goat cheese, and cottage cheese. It worked beautifully! Baking for 35 minutes was plenty - still soft inside but clean to cut.""

Reviewed Cheesy Squash Casserole

Nov 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome! It's wintertime, so I used buttercup squash (similar to butternut) and guessed that 1 buttercup was about the size of 6 yellow squash. In place of the sour cream I used cream cheese because that's all I had. It could have been a tad moister, so perhaps the sour cream would've been a better choice. I also used a mixed shredded cheese i...

Reviewed Gazpacho

Aug 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have been coming back to this recipe for 3 summers. I love the garlic! I remove the skin of the cucumber and tomatoes, and I add 1/2 minced jalepeno when I have it. I use "Hot & Spicy" tomato juice to give it more tang and like to top it with greek yogurt or sour cream and avocado slices. I do not have a food processor, so I make it in a mag...

Reviewed Gazpacho

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have been coming back to this recipe for 3 summers. It's perfect.""

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