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Dan652

United States

Member since Dec 2010

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Reviewed Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta

Nov 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I will give this recipie the highest compliment than any submarine sailor can give (and all submarine sailors will recognize) - "I would put in a wake up this this!"

I followed the recipie with one small exception - I added some sliced Kalamata olives to the salad.

I placed the chops on top of the salad as Anne...

Reviewed Apple Brown Butter Tart

Feb 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was really easy to make and tasted good. I do not think this will become one of my favorites. There is nothing wrong with the recipe it is just that I like a tarter apple (like a granny smith) and I really did not feel that the custard made the crossover from apple pie to this worth it.

What I will take from this recipe is...

Reviewed Roast Duck

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for Thanksgiving (just two people). It came out perfectly and was just the right amount for one meal and a pass of next day leftovers. I would not recommend this if you have more than 3 people. It will feed 3, but not four.

As others suggested I doubled the amount of glaze but found that I did not need it. Based on a...

Reviewed "Cheater's" Duck Confit

Nov 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow - what a great recipe! Super easy! It took me about 15 minutes longer to render the duck fat and then brown the legs than I had originally anticipated. You might want to give yourself 45 minutes for that. You can regain some of the time during the onion caramelization. I feel that Anne takes the caramelization process to far and the onions lo...

Reviewed Braised Lamb Shanks

Oct 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I first found this recipe in Anne's book (page 174), and while the process in her book is slightly different than this one online, they are essentially the same - WOW this is GREAT!

Yes it does take a long time and the upfront prep takes a bit more than an hour (it took me about 30 minutes to get the vegetables to brown properly),...

Reviewed Coconut Cream Pie

Oct 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow - I followed the recipe and it worked! the only alterating I made was adding 1/4 tsp cream of tarter to the egg whites becasue I am an amature ant thought I needed a little help. The meringue was perfect. ""

Reviewed Chicken Tikka Masala

Aug 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy to make and flavors are perfect. My one complaint would be the sauce. Robert suggested either tomato paste or tomato puree. My instinct was to use puree, but not wanting to be wasteful, I bought a 18 oz can of paste because all the puree selections were 28 ounces. Forget about simmering to reduce, the sauce was WAY too thick as soon as all t...

Reviewed Crab Cakes

Aug 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty and super easy. The best crab cakes I have ever eaten! I took a tip from WYO-BBQ and doubled up on the panko becuse the mix was real runny. This might have been becasue the ambient temp was in the 90s with about 90% humidity. Perhaps only 1/4 cup is needed in cooler and drier condtions. Follwed the rest of the recipie exact. You could...

Reviewed Savory Polenta

Jul 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was absolutly delicious. If you follwo the recipe it is not quite thick enough to sautee well, Next time I will make it a bit thicker so that it stays together better when I sautee it. "

Reviewed Shrimp Scampi with Linguini

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Soeldom does a recipie look at taste exaclty like what you fantisize about before making it. This one does! Super Easy - Super Delicious!

My only minor complaint is theat Tyler did not specify Italian or Curly Parsley. I assumed Italian as most recipies in which the parsly is cooked (even for a short time) use Italian. For us...

Reviewed French Onion Soup

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

The end result was good. I used half chicken and half beef stock (both homemade. Next time I will use all beef stock and more thyme. Anne suggest a "bunch" of thyme. the best I can find is a "bunch" is about 5 or 6 sprigs. 10 would have been better.

It took well more than an hour (1.5) to caramelize the onions. It seems that...

Reviewed French Onion Soup

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

The end result was good. I used half chicken and half beef stock (both homemade). Next time I will use all beef stock and more thyme. Anne suggest a "bunch" of thyme. the best I can find is a "bunch" is about 5 or 6 sprigs. 10 would have been better.

It took well more than an hour (1.5) to caramelize the onions. It seems that...

Reviewed Beef -The Bomb- Bourguignon

May 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was OK. The wine flavor was a bit too strong. It really needs to be reduced more. I would recomend reducing the wine by at least 3/4 (or more) before adding the beef broth and then reduce by half (you may need more broth). I got this tip from a resterant chef when I explained why I was disapointed with this and other recepies that end up with a"

Reviewed Coconut Cod

May 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very easy dish and the flavor is good, but a bit on the bland side. I am tempted to give it 3 stars, but as I think about it - cod can be bland so what was I expecting :)?

I was probably expecting it to be more "coconutie" or a bit sweeter. I will likely make it again, but I will need to do something to spice it up a notch. Also,...

Reviewed Basic Chicken Stock

May 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had never made stock before but I really wanted to find out how much of a difference homemade stock makes so I naturally sought out Chef Anne's advise. Wow - while it took a lot of time (mostly non work time), I cannot be more thrilled with the results. Even with out salt, the final product looked and tasted wonderful and the house smelled great"

Reviewed Duck Breast with Clementines and Tuscan Kale

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a very easy recipe to follow and it came out perfectly. Either my skills are improving, or this recipe is “easy” rather than “intermediate.” I did not have any trouble with the sauce being bitter as others have commented on. I could not get Clementine juice so I used Tropicana with no additives. It seemed to work fine. Also, I could not fi"

Reviewed Parmesan Broccoli and Cauliflower Salad

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

My wife and I loved this! I cut the lemon juice in half (and did use the zest) as I find almost all recipies have tice as much lemon than my personal taste would want. My wift said the lemon oil ratio was perfect. I still thought it might have been a little too much; but not so much as to make me not want seconds. I give 5 stars becasue I know the...

Reviewed Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I really liked this one. After reading the other reviews, it was apparent that this reccipie was/is a little bland, but that is what I needed for the meat dishe becasue I was also making a parmasian grilled vegitable salad which was intened to be the "star" of the meal (yes, your vegitables can be the focal point). It was a perfect combination.

The...

Reviewed Roasted Brussels Sprouts with Pancetta

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow - This is amazing!

I did the whole recsipe in a small roasting pan which I think was important. It cause the sprout, potato mix to be a couple of layers deep instead of flat, and I think that helped keep most of the sprouts and potatos from drying out.

I recommend cutting the lemon by half as the savory...

Reviewed The Chewy

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

Very good recipe. One advantage of this brutal winter is you can just place the bowl of dough out on the deck for an hour :). 14 minutes is perhaps a little too long. I baked them in three batches - batch 1 14 minutes per the recipie, batch 2 13 minutes, and batch 3 12 minutes. All three batches were good, but batch 3 was the best.

Reviewed Chicken Cacciatore

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

Excellent recipe. The time spent is definitly worth it! I doubled up on the garlic. The only changes I would make for the next time is to add yet a third clove of garlic, and one more TBL of oregeno.

Reviewed Shepherd's Pie

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! It really is all about the lamb flavor - I am sure beef would be good, but the lamb makes it great! Next time I will use 3 cloves of garlic instead of 2 and probably use more pepper. Salt, Rosemary, and Thyme ratios seem to be perfect. It is great the day you cook it, but also fantastic as a leftover the next day!

This...

Reviewed Shepherd's Pie

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! It really is all about the lamb flavor - I am sure beef would be good, but the lamb makes it great! Next time I will use 3 cloves of garlic instead of 2 and probably use more pepper. Salt, Rosemary, and Thyme ratios seem to be perfect. It is great the day youy cook it, but also fantastic as a leftover the next day!

This...

Reviewed Warm Spinach Salad

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

This was very good and easy. I think the proportion of Shallots was a bit too much. I scalled back the shallots a bit and they still almost over powered the dish. I would go with one shallot, not 3.

Reviewed Lamb Chops

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

Awesome! I followed the recipe verbatim. My chops were a bit thicker (acvout 6 OZs) instead of 4, so I needed about 8 minutes in the oven. The came out perfect and tasted wonderful!

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