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GA Cooking

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Reviewed kale, roasted celery root, deviled eggs and spiced almond salad

Apr 8, 2014 on

Good, healthy. I didn't make the biscuits but I did everything else. I used canola oil in place of coconut oil, all I had. Dressing is great--makes a lot but it's a great marinade/sauce for other dishes.

Reviewed Pasta with Pancetta and Leeks

Nov 5, 2013 on

Yes it's good but I'd adjust next time: 3oz of pancetta isn't enough for the other ingredients/proportions; my leeks were large--one would have been plenty; and visually it needed color. Asparagus or peas would be a nice addition. It's simple and fast and good so worth trying again.

Reviewed Perfect Pot Roast

Nov 3, 2013 on

Pretty darn good. Next time I'd use a little less broth. The wine and fresh herbs made the carrots taste amazing.

Reviewed Chinese Chicken Salad with Red Chile Peanut Dressing

Aug 5, 2013 in Food Network Community Toolbox on

Fabulous as written. Easy to modify and use veggies on hand. Dressing is amazing. I pureed a can of chipotles in adobo to make the puree and froze what I didn't use for the next time I make this--which I most definitely will.Took to an office potluck and everyone asked for the recipe."

Reviewed Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette

Jul 8, 2013 in Food Network Community Toolbox on

I had to try this after watching the episode and it is really good, like most of Bobby's recipes. And very simple and fast to make. Next time I might double the shallot salsa because we used most of it on just two sausages! Don't skip the honey and oil drizzle, it adds a lot. I didn't have artisan ricotta cheese (that would take it over the top)--"

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