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DragonMSTR

Canada

Member since Jun 2011

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Reviewed wild mushroom and asparagus risotto

Mar 28, 2014 on FoodNetwork.com

Much like some of the other reviews here, I'm not a fan of nutmeg and I hate lemon zest in anything! So I made the recipe without either and doubled the amount of mushrooms, and it was wonderful. Creamy and al dente without the grains being undercooked and crunchy, or mushy and overcooked. I also added a bit more parmesan than the recipe stated...

Reviewed Baked Rice Pudding

Jan 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is more of a mediocre custard with rice and raisins than a rice pudding. The rice and raisins settle no matter what and the egg/milk mixture is basically the top of the desert.
I did like how the sugar settled with the rice and gave it a nice syrop, and I like that you cut out portions rather than scoop out the desert.
I changed...

Reviewed Rapini and Garlic

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

Very simple and easy to make. If you don't like Rapini, it won't matter what recipe you choose, you won't like Rapini. That being said, this is one of the best recipes for Rapini that I've found. The chicken broth not only tempers the Rapini's bitterness, it also adds an extra element of flavor to Rapini's distinctive aromatic taste (bitterness as"

Reviewed Chicken Cacciatore

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

Having Italian background, I tend to like heavy, full flavored dishes. This was not that way at all, but I loved it! Nice, subtle, sauce/broth, yet full of flavor. The chicken was moist and tender and being stewed in the sauce, picked up a lot of the flavors in the sauce. Had if over pasta and had Rachael Ray's Rapini for a side dish. The Rapini,"

Reviewed Hog Island BBQ Oysters

Jun 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have always loved the taste of oysters, either raw sweet & briney, or cooked rich and flavorful. I did this recipe with some variations. First I cooked them on the stove (12th floor apt. hard to bbq), and instead of using a red bell pepper I diced some pimento from a jar. This with the olive oil and butter made for a very rich taste indeed! As "

Reviewed Clams and Mussels in Thai Curry Sauce

Jan 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

To paraphrase PWog: "OMG"!

This is indeed an amazing recipe. Made it twice, preferred the second batch...I found the mussels too delicate in taste so they were somewhat overwhelmed by the Thai curry. So in the second batch I substituted prawns for the mussles. Just incredible! And the clams held their own, great flavor enhanced...

Reviewed South Coast Portuguese Fish Chowder

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

Unbelievable! I used sole and some small salmon filets I had frozen. Not wild about salmon at the best of times, but it was firm and held up. The sole held its own and tasted great.
I cut the recipe by half, but used the full 6 oz of Chirizo and actually doubled the amount of olive oil called for. I like the flavor it adds and the starch...

Reviewed South Coast Portuguese Fish Chowder

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

Unbelievable! I used sole and some small salmon filets I had frozen. Not wild about salmon at the best of times, but it was firm and held up. The sole held its own and tasted great.
I cut the recipe by half, but used the full 6 oz of Chirizo and actually doubled the amount of olive oil called for. I like the flavor it adds and the starch...

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