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DrBugs

Boston, Massachusetts

Member since May 2010

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Reviewed Oysters Rockefeller

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used one dozen fresh oysters and the listed amount of ingredients for the topping. It was a perfect amount. To hold the oysters upright, instead of using sea salt, I put the oysters in a muffin tray. Worked perfectly! These oysters are so delish!
"

Reviewed Chocolate Chocolate Chip Cookies

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used white chocolate chips and these were the bomb! Delish!"

Reviewed Smoked Mozzarella and Sun-dried Tomato Cigars

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

These were so yummy! I did add two basil leaves and a dollop of homemade pesto to each cigar which made it over-the-top yummy! You do need more than 6 phyllo sheets and butter though. I got 15 cigars from the recipe (thus needing 15 sheets with butter to brush on them)."

Reviewed Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Hands down! The best risotto I've ever had! The recipe make an excessive amount of lobster broth and oil. So I cut the lobster broth and oil recipes in half, and I still have lots leftover. I used 7 1-lb lobsters, splitting it 5 lobsters for the broth and 2 lobsters for the oil. For the actual risotto, I used all the lobster meat from these l"

Reviewed Apple Zeppole with Cinnamon Whipped Cream

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

So I read everyone's reviews and decided to replace the water with apple cider, as many people complained about not enough apple flavour. I also then reduced the sugar from 1/4 cup to 3 tablespoons, since the apple cider is already a little bit sweet. Awesome! Light, fluffy, and booming with a punch of apple flavour! Yay!"

Reviewed Pumpkin Chocolate Chip Cookies

Nov 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I liked them! After making these with a few changes, 5 stars! I'm rating the recipe 4 stars for what is written. Personally, I like crunchy-outside/chewy-inside cookies, as opposed to the cakey cookies. Unlike others who played with the flour amount, I decided to take 1 can of pumpkin puree and cook it with 1/2 cup of white & 1/2 cup brown sugar. "

Reviewed Nutella Banana Brioche Bread Pudding

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

O M G! This is my reaction and the reaction of many of my guests upon the first bite! I did use 7 eggs and 1.5 cups of milk as others have suggested. Otherwise, I didn't change a thing. This bread pudding is to die for!"

Reviewed Foolproof Standing Rib Roast

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

PERFECTION! I was skeptical at first, but the slow cooking method really works. I used a meat thermometer to monitor the meat and the temperature rose perfectly to medium rare in the centre. My rib roast was 7 lbs and this recipe worked perfectly as well!"

Reviewed Eggplant Timbale

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

This eggplant timbale definitely has the WOW factor when it's done! It looked so pretty! However, I would agree with the suggestion in another review that you need more than 2 eggplants. I ended up using 4 eggplants. It's also easier to purchase the long and plump eggplants. To make it pretty, for one slice of eggplant, I cut it crosswise ins"

Reviewed Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad

May 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is awesome for making soft shell crab. It's so yummy with a nice light crisp. Just be careful when making the batter. The first time, I just dumped the full one quart of soda water into the batter. It became a batter with the consistency of water. I then reread the instructions and noted that it says add water till you get a batte"

Reviewed Austrian White Asparagus with Brown Butter Sauce

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The asparagus was yummy, but it's a lot of butter!"

Reviewed Quinoa with Garlic, Pine Nuts and Raisins

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Simple and tasty! I used the low sodium chicken broth as suggested instead of the water to give the quinoa more flavour. Otherwise, I didn't change a thing with the recipe."

Reviewed Michael's Coffee Braised Short Ribs

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was amazing! The beef is fall-off-the-bone tender. And the coffee really enriches the taste of the beef. However, I had to double the braising fluid to submerge the short ribs enough. Furthermore, instead of using a crockpot, I put the ingredients in a Dutch oven and put this in the oven at 375 degrees F for 3 hours which worked am"

Reviewed Guacamole Salad

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent salad! The colours of the salad were so vibrant! For the salad, I doubled the recipe and used 1 orange pepper and 1 yellow pepper. Every colour of the rainbow (except blue) was represented. Pretty and tasty!"

Reviewed Curry Chicken Salad

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing salad! The curry with the chicken and red grapes was a great combination. The celery, water chestnuts, and slivered almonds gave a nice crunch to the salad. For serving, I made slightly more dressing and added pasta too and it turned out great! Way to go, Paula!"

Reviewed Pavlova

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe! The meringue is nice and marshmallow-like. I added a little bit of lemon zest and vanilla in the whipped cream, which was a nice touch. For the fruits, I used kiwis, strawberries, raspberries, blueberries, pineapple, and mango. For our dinner party, we had 4 desserts and this one (and the tiramisu) had the best compliments fr"

Reviewed Chocolate Tiramisu

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The chocolate tiramisu was amazing! The taste was very light and a nice balance of chocolate and espresso flavours. However, for the recipe, to make the zabaglione, I used an electric mixer and definitely mixed it for at least 10 minutes. I don't see how 4 minutes of vigorous hand-whisking could get the proper creaminess and thickness for the z"

Reviewed Chocolate Tiramisu

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The chocolate tiramisu was amazing! The taste was very light and a nice balance of chocolate and espresso flavours. However, for the recipe, to make the zabaglione, I used an electric mixer and definitely mixed it for at least 10 minutes. I don't see how 4 minutes of vigorous hand-whisking could get the proper creaminess and thickness for the z"

Reviewed Chocolate Tiramisu

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The chocolate tiramisu was amazing! The taste was very light and a nice balance of chocolate and espresso flavours. However, for the recipe, to make the zabaglione, I used an electric mixer and definitely mixed it for at least 10 minutes. I don't see how 4 minutes of vigorous hand-whisking could get the proper creaminess and thickness for the z"

Reviewed Chocolate Tiramisu

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The chocolate tiramisu was amazing! The taste was very light and a nice balance of chocolate and espresso flavours. However, for the recipe, to make the zabaglione, I used an electric mixer and definitely mixed it for at least 10 minutes. I don't see how 4 minutes of vigorous hand-whisking could get the proper creaminess and thickness for the z"

Reviewed Chocolate Tiramisu

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The chocolate tiramisu was amazing! The taste was very light and a nice balance of chocolate and espresso flavours. However, for the recipe, to make the zabaglione, I used an electric mixer and definitely mixed it for at least 10 minutes. I don't see how 4 minutes of vigorous hand-whisking could get the proper creaminess and thickness for the z"

Reviewed Chocolate Tiramisu

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The chocolate tiramisu was amazing! The taste was very light and a nice balance of chocolate and espresso flavours. However, for the recipe, to make the zabaglione, I used an electric mixer and definitely mixed it for at least 10 minutes. I don't see how 4 minutes of vigorous hand-whisking could get the proper creaminess and thickness for the z"

New Topic Mushroom butter sauce in Cooking Q & A

Mar 30, 2011 on Food.com

"[recipe=] #81672

Where is the ingredient list for the mushroom butter sauce of this recipe?"

Reviewed Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas

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

The ribs were really tender! The beer really added to the recipe. My guests loved the ribs. However, this is the 3rd short rib recipe I've done from the Food Networks webpage, and I liked it the least. I prefer Giada and Anne Burrell's recipe more.

Reviewed Butternut Squash Lasagna

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

I had to make a vegetarian meal, and thus, I came across this amazing recipe. People who were not vegetarian said it was better than a "traditional" lasagna. Kudos to Giada!

Reviewed Maple Chicken Wings

Nov 10, 2010 in Food Network Community Toolbox on Food Network

The flavour was good, but even with using 2 cups of maple syrup, it didn't have a strong maple flavour. The soya sauce and teriyaki sauce flavours seem to overwhelm the flavour. Secondly, the cooking time seems a bit long. When I made then, the chicken felt slightly dry. Furthermore, I took the wings out of the oven earlier, as they were starting...

Reviewed Spicy Root Beer and Bourbon Glazed Baby Back Ribs

Nov 8, 2010 in Food Network Community Toolbox on Food Network

Awesome flavour! Extremely tender! I cooked this recipe with beef back ribs instead of pork back ribs and it was simply divine! The glaze is really tasty! However, I cooked the ribs at 300 degrees F for 2.5 hours and used beef broth instead of chicken broth.

Reviewed Pecan-Crusted Pork Tenderloin Crostini with Strawberry Balsamic Sauce

Oct 27, 2010 in Food Network Community Toolbox on Food Network

The strawberry sauce was amazing! The pork tenderloin was very tender. However, there was just something missing in the flavour of the pork tenderloin. Without the strawberry sauce, the pork tenderloin tasted just short of being completely flavourful.

Reviewed Grilled Fig and Stilton Salad with Port Wine Vinaigrette

Oct 27, 2010 in Food Network Community Toolbox on Food Network

The figs here are amazing! Instead of cooking the figs on a grill, I just "poached" the figs in the port vinaigrette for about 2-3 minutes. It was delish! I couldn't find Stilton, so I used blue cheese crumbles. The salad was great!

Reviewed Baby Back Ribs with a Spicy Apple Glaze

Oct 27, 2010 in Food Network Community Toolbox on Food Network

These ribs are to-die-for! The ribs were so "fall-off-the-bone" tender! And the glaze is so yummy! Apples and pork always make a great combination. The only thing I changed was to cook the ribs in the oven at 300 degrees F for 3 hours - worked perfectly!

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