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Fab44Me

Las Vegas, Nevada

Member since Dec 2002

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Reviewed Fried Chicken

Jun 30, 2012 in Recipes on Cooking Channel

I prefer Alton's method of marinating the chicken for up to 2 days. It really makes a difference, and I've always done this with my own fried chicken. Don't follow a recipe that recommends less than 8 hours, for sure. You'll be happy you waited. :)"

Reviewed The Ultimate Cheesecake

Dec 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I found that the cheesecake held up much nicer when leaving it IN the oven, yet turning the oven off, after the 45 minutes. In fact, when I first glanced over the directions, I had thought I read that it SHOULD sit in the 'off' oven for 30 minutes, cooling. Guess it was a happy mistake, because it turned out just fantastic. : )""

Reviewed Bobby's Goulash

Oct 28, 2010 in Food Network Community Toolbox on Food Network

This is very similar to what my Nana used to make, but called 'American Chop Suey'. lol My husband loves this dish. Like another poster had said, I also use Chicken Stock instead of the water (homemade stock....yum). Hubby likes his serving topped with shredded sharp cheddar, also. I like to throw in about a T. of cumin after the meat has had...

Reviewed Bobby's Goulash

Oct 28, 2010 in Food Network Community Toolbox on Food Network

This is very similar to what my Nana used to make, but called 'American Chop Suey'. lol My husband loves this dish. Like another poster had said, I also use Chicken Stock instead of the water (homemade stock....yum). Hubby likes his serving topped with shredded sharp cheddar, also. I like to throw in about a T. of cumin after the meat has had...

Reviewed The Ultimate Beef Wellington

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This recipe is as close to the British traditional Wellington as I've been able to find online.

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