My Profile

FoodFancier

Member since Mar 2011

Flag This ProfileFlag as Inappropriate

Reviewed Cowboy Chili and Baked Bean Pot

Mar 18, 2014 in Recipes on Cooking Channel

This was more soup than chili and uncomfortably spicy -- my dinner companion was coughing while he ate it although I only put 2 Fresno chilies and 1 tablespoon of chipotle chili powder in the pot (the chipotle powder may have been too hot). If I make this dish again, I will cut down on the amount of beef stock and heat going into the pot. I love t"

Reviewed Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic Recipe : Food Network

Feb 28, 2014 on FoodNetwork.com

What to do with the additional 1 tsp. soy sauce, 2 tsp. sesame oil and ��� C. canola oil?

Reviewed Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic Recipe : Food Network

Feb 28, 2014 on FoodNetwork.com

What to do with the additional 1 tsp. soy sauce, 2 tsp. sesame oil and ��� C. canola oil?

Reviewed Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic Recipe : Food Network

Feb 28, 2014 on FoodNetwork.com

What to do with the additional 1 tsp. soy sauce, 2 tsp. sesame oil and ��� C. canola oil?

Reviewed Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic Recipe : Food Network

Feb 28, 2014 on FoodNetwork.com

What to do with the additional 1 tsp. soy sauce, 2 tsp. sesame oil and ��� C. canola oil?

Reviewed Buttermilk Fried Chicken

Jan 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is an outstanding recipe for fried chicken. However, the recipe that Thomas Keller gave to Epicurious states that the zest, juice and shells of 2 lemons go into the brine. This recipe calls for 5 lemons. Which is correct? I used 2 lemons when preparing this dish, and it seemed spot on to me."

Reviewed Tartiflette

Dec 29, 2012 in Recipes on Cooking Channel

This is an excellent rendition of Tartiflette. I don't know where Buttons4 shops, but Roblochon and creme fraiche are readily available in grocery stores where I shop in suburban Washington, D.C. If creme fraiche is not available and you don't want to substitute sour cream, you can combine 1/2 cup non-fat yogurt with 1 1/2 tablespoons lemon juice."

Reviewed Cranberry-Horseradish Cream

Nov 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Surely this is National Public Radio Susan Stamberb's mother-in-law's recipe for Cranberry Relish; she recites the recipe every year around Thanksgiving. The color is off-putting, but it's mighty tasty."

Reviewed Shrimp with Russian Dressing

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

To K9srock. I think your recipe is spot on. I use the same ingredients to make Russian dressing, although I substitute chopped cornichons for the pickle relish. I am very disappointed in the Contessa's recipe; it's really not to her standards."

Reviewed Chicken Boudine

Sep 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a horrible, gloppy mess. Fortunately, I made it only for myself when my family was away; I would never serve them - or anyone else - a dish that I have renamed "Salty, Processed Rubber Bands". "

Reviewed Meatballs with Tomato Sauce

Sep 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

The meatballs tasted like incredibly salty meatloaf -- 2 tablespoons kosher salt!? Ugh. The tomato sauce was tasty but hardly amounted to 1 gallon. My sauce was more like 4-6 cups."

Reviewed Roasted Tomato Caprese Salad

Sep 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This dish was disappointing. It lacked the fresh taste of caprese salad. The tomatoes were soft and overly sweet. It was not well received by my dinner guests, however I am going to turn it into a tomato sauce for pasta and believe it will be quite nice. I am a huge fan of Ina Garten's recipes -- this just didn't cut it for me."

Reviewed Roast Pork Chops with Cheddar and Bacon Grits

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

This dish is very heavy but tasty. But why is it called "Roast Pork Chops..." when the chops are fried?"

Reviewed Wiener Schnitzel a la Holstein

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

This is a very tasty rendition of schnitzel a la Holstein. Having eaten more than my fair share of Wiener schnitzels throughout Central and Eastern Europe, I think it is perfectly reasonable (and often accurate) to expect to be served pork when ordering Wiener schnitzel. As in the U.S., European veal is very expensive. A schnitzel is a cutlet, usu"

Reviewed Linguine with White Clam Sauce

Aug 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I served this recipe for a dinner party last night. While I was preparing the sauce, it tasted so brackish that I did not add the salt to the pasta cooking water and worried that the dish might be ruined. I used 50 littlenecks for 4 people and shucked all of them instead of leaving some in the shells because my guest of honor prefers them that way"

Reviewed Chicken with Morels

Jul 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a wonderful, tasty recipe and very much worth using clarified butter and creme fraiche.
To jbosch from Texas: where in the world do you find a grocer who sells clarified butter?
Clarified butter is so easy to make: I gently melt the butter (don't let it brown) and scoop up the clear, yellow liquid leaving the white bits...

Reviewed Creamy Baked Fettuccine with Asiago and Thyme

Jul 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

The commentary before the recipe ingredients calls this a 'stuffed' pasta dish covered in cream. I would love to see how one stuffs a fettuccine. In any case, while I thought the dish was tasty, it is so unhealthy that I didn't give it a very high rating. I couldn't in good conscience serve this to my family or guests while we are all trying to lo"

Reviewed Fish Tacos

Jul 18, 2012 in Recipes on Cooking Channel

Surely there is a typo in this recipe: 24 jalapenos? Indeed that would be one spicy chili sauce. Substituting cubanelles for jalapenos or habaneros would, on the other hand, produce a very unspicy sauce -- cubanelles are not hot peppers."

Reviewed Eggs with Caviar

Jun 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Beluga caviar at $145 an ounce -- I don't think so. However, I have used domestic (California) ersatz caviar and even salmon roe (red) with this dish, and it's very nice. Two bunches of watercress for 12 egg halves is a bit much, but it does provide a tasty, peppery bite."

Reviewed Tuscan Lemon Chicken

Jun 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is such a tasty recipe. It's a variation and, in my opinion, an improvement on the Georgian dish called Chicken Tabaka which doesn't use lemon juice. I was grateful to Ina for using her heavy marinating dish to flatten the chicken while grilling instead of using a brick (who has a brick laying about the kitchen?) -- obvious, but I never thoug"

Reviewed Salmon with Lemon, Capers, and Rosemary

Jan 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a delicious recipe. One guest who eats salmon several times a week said it was the best salmon he had eaten in a year. The bonus was that it did not smell up the house while it was baking.""

Reviewed Individual Meat Loaves

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

I am a big fan of Ina Garten, but I must say this was one of the most tasteless, ordinary meatloaf recipes I have ever cooked. It was totally flat and flavorless. I personally like meatloaf to be dense and pate-like -- this was like eating a not very well prepared, nor very well seasoned, hamburger. ""

Reviewed (Almost My Grandma's Rouladen

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

This is a very tasty recipe. I have eaten Rouladen many times in Germany stuffed with a spear of dill pickle instead of relish, but this is a nice variation. I used flank steak, and it worked quite well.""

Reviewed Beef Stroganoff

Sep 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was truly dreadful - a glutinous, salty, grey glob. The only thing worse would be if it used canned mushrooms, aka rubber bands. I think the meat will be more tender if it is pounded to about 1/4" thick before it is sliced and dusted with the flour. Regardless, Stroganov sauce should never be so thick. I would ditch the canned soup, a...

Reviewed Steakhouse Shepherd's Pie

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

This is a very tasty dish. In a nod to the traditionalists in my family, I added a cup of frozen peas, thawed. For those who would use instant potatoes in this dish, I ask: would you substitute a Mercedes with a Traubi/Trabant?"

Reviewed Summer Borscht

Jul 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

All this palaver about 'real' borscht is silly. I lived for many years in Russia, and I assure you that there are as many 'real' recipes for borscht as there are grandmothers in Russia and Ukraine. It's like 'real' recipes for chili. Hot/cold, with beets/without, with meat/without, cabbage/no cabbage -- it can all be called borscht. And yes, there"

Reviewed Dry-Rubbed Rib-Eye

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

I foolishly followed the recipe exactly, using kosher salt. The result was so brackish that the steak was inedible. And this for two rib eye steaks at $15/lb!"

Reviewed Company Pot Roast

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

To the person from Warren, NJ - I believe we are asked to rate and review the recipe.

This is a very tasty pot roast. I would suggest that before putting the roast in the oven that you put foil over the pot and then cover that with a lid to ensure a tight seal. I also turned the roast over when I reduced the oven temperature."

Reviewed Preserved Lemons

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

For the person from Cortlandt Manor - I believe that most recipes using preserved lemons only use the lemon rind (not the flesh), so you probably wouldn't be able to use your lemons for this purpose. How about lemonade? I just made some fresh lemonade, and it was so much better than the commercial stuff. "

Reviewed Shrimp Cocktail with Rach's Quick Remoulade

Mar 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

The 'cayenne pepper sauce' in the recipe...is it cayenne pepper or is it a Tabasco sauce?"

Not what you're looking for? Try: