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GroveHarbour

Coral Gables, Florida

Member since Nov 2010

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Reviewed lobster mac and cheese

Jun 18, 2014 on FoodNetwork.com

Help! Calling all New Englanders -- please help!!!

We can not get fresh, shelled New England lobster meat in Florida, but I can get live Maine lobsters right from the tank at both the grocer and fish market, and both grocer and fish market will steam them on the premises upon request -- a good thing, since I'm a bit squeamish about...

Reviewed lobster mac and cheese

Jun 18, 2014 on FoodNetwork.com

Help! Calling all New Englanders -- please help!!!

We can not get fresh, shelled New England lobster meat in Florida, but I can get live Maine lobsters right from the tank at both the grocer and fish market, and both grocer and fish market will steam them on the premises upon request -- a good thing, since I'm a bit squeamish about...

Replied to scalloped potatoes and ham

Apr 22, 2014 on FoodNetwork.com

Every oven is different. Try 400 degree oven for the entire time -- and you still may need to lengthen the cooking time. Also, I wonder if it makes a difference whether you bake this in a glass or ceramic dish, or cast iron or metal casserole? I suspect the material of the dish effects the outcome as much or more than the shape. Just a thought...

Reviewed scalloped potatoes and ham

Apr 10, 2014 on FoodNetwork.com

ABSOLUTELY DELICIOUS -- and reheats beautifully. I agree with the reviewer who described this as the best scalloped potato recipe on the planet -- and I've tried dozens, with varying degrees of success . . . so this will be my "go to" recipe from now on.

Minor suggestions: You do have to slice the potatoes really thin, and...

Reviewed scalloped potatoes and ham

Apr 10, 2014 on FoodNetwork.com

ABSOLUTELY DELICIOUS -- and reheats beautifully. I agree with the reviewer who described this as the best scalloped potato recipe on the planet -- and I've tried dozens, with varying degrees of success . . . so this will be my "go to" recipe from now on.

Minor suggestions: You do have to slice the potatoes really thin, and...

Replied to scalloped potatoes and ham

Apr 10, 2014 on FoodNetwork.com

I agree -- absolutely delicious! I confess, I also added a generous pinch of salt, white pepper, nutmeg & then just the tiniest sprinkling of cayenne along with the black pepper -- and it definitely makes about 6 servings. Plus, I added some extra cheddar to the white sauce, which I guess stretched it even further. Fortunately, it reheats BEAUTIFULLY....

Reviewed Buttermilk Mashed Potatoes

Jan 8, 2014 on FoodNetwork.com

EXCELLENT!!!

Just follow the directions -- to the letter -- and you can't go wrong.

Now, my question is: What to do with that extra three and a half cups of buttermilk I have left over from the quart I just bought for this recipe? My first impulse would be to make Trisha Yearwood's delicious chicken baked in...

Reviewed Crab Quiche

Dec 8, 2013 on FoodNetwork.com

Just perfect! A few suggestions to guarantee perfection:

First and foremost, use high quality crab meat -- the kind that comes from the refrigerated, seafood section of your local market, not from a can on the shelf -- in the quantity specified in the recipe (which is one pound).

Second, "Whisk together the...

Reviewed Tagliarelle with Truffle Butter

Dec 8, 2013 on FoodNetwork.com

Ina calls this dish "Tagliarelle with Truffle Butter" -- but I call it "Better than Sex Spaghetti."

And the best part is that it's really, REALLY, really easy to prepare. Make this for dinner tonight, and your boyfriend, girlfriend, family, whatever, will think you're the Pasta God . . . or Goddess. REALLY, it's that good!!!

P.S....

Reviewed Tagliarelle with Truffle Butter

Dec 7, 2013 on FoodNetwork.com

Ina calls this dish "Tagliarelle with Truffle Butter" -- but I call it "Better than Sex Spaghetti."

And the best part is that it's really, REALLY, really easy to prepare. Make this for dinner tonight, and your boyfriend, girlfriend, family, whatever, will think you're the Pasta God . . . or Goddess. REALLY, it's that good!!!

Reviewed Mashers

Nov 4, 2013 on FoodNetwork.com

Great recipe -- LOVE, LOVE, LOVE the formula!!! However, Ina Garten, "The Barefoot Contessa," has a recipe for buttermilk mashed potatoes -- without the garlic -- that is just as wonderful, but much easier, and a bit more straightforward. So if you're not a big fan of garlic -- or even if you are -- I would recommend trying that one first.

Reviewed Tomato Mac and Cheese

Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

My family loves mac 'n cheese, so we've tried all the recipes, but this is the one we keep coming back to. A few tips: wet ingredients are measured by weight, but dry ingredients are measured by volume. So one cup of DRY macaroni is about 4 ounces. In other words, the "2 cups" called for in the recipe would be 8 ounces -- or a half pound box. That"

Reviewed Tomato Mac and Cheese

Apr 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

My family loves mac 'n cheese, so we've tried all the recipes, but this is the one we keep coming back to. A few tips: wet ingredients are measured by weight, but dry ingredients are measured by volume. So one cup of DRY macaroni is about 4 ounces. In other words, the "2 cups" called for in the recipe would be 8 ounces -- or a half pound box. That"

Reviewed Cucumber Canoes of Salmon Mousse

Apr 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

OK, I followed this recipe EXACTLY, and -- for the most part -- it's great. In fact, I gave it five stars. But to be fair, I think most folks would agree that chopped pineapple brings absolutely NOTHING to the party. Garnish with dill, chives, a small dollop of caviar -- ANYTHING but pineapple!!! Enjoy. "

Reviewed Egg in a Hole Grilled Cheese

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fun, easy and SUPER DELICIOUS!!! After trying this recipe as specified, I have been changing it up, using different types of cheese and mustard, with consistently great results. My favorite variation is spicy mustard with cheddar cheese, but you can use any cheese or mustard that you -- or your family -- likes best, and it will be equally delici"

Reviewed Chicken Baked in Cornflake Crumbs

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Tasty, easy and economical. Plus, it makes a nice big batch, and the leftovers are delicious cold. However, having followed the instructions to the letter the first time, I have some suggestions which might improve the second batch. First, I agree with the reviewer who suggested using a baking sheet fitted with a wire rack, so the bottoms would g"

Reviewed Slow Cooker Macaroni and Cheese

Jan 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

ONE HOT MESS!!! As a true mac and cheese afficionado, I've tried dozens and dozens of different recipes, with many different cooking styles -- baked, stove top, even camp fire -- with great success. However, this would be the first in my vast collection utilizing a crock pot, so I really, really, REALLY wanted to love this recipe. And I followed i"

Reviewed Cucumber Canoes of Salmon Mousse

Aug 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

OK, dag616, I followed this recipe EXACTLY, and -- for the most part -- I agree, it's great. In fact, I gave it five stars. But to be fair, I think most folks would agree that chopped pineapple brings absolutely NOTHING to the party. Garnish with dill, chives, a small dollop of caviar -- ANYTHING but pineapple!!! Enjoy. "

Reviewed Smoked Salmon Mousse in Cucumber Boats

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

Appetizers are usually the bane of my existence when planning a dinner party -- most recipes are disproportionately time consuming to prepare, way too filling, and generally distract from the main course. But this is a TERRIFIC appetizer!!! Simple to make, not too filling, and can be prepared in advance -- of course, keep refrigerated. No need t"

Reviewed Smoked Salmon Mousse in Cucumber Boats

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

Appetizers are usually the bane of my existence when planning a dinner party -- most recipes are disproportionately time consuming to prepare, way too filling, and generally distract from the main course. But this is a TERRIFIC appetizer!!! Simple to make, not too filling, and can be prepared in advance -- of course, keep refrigerated. No need t"

Reviewed Lobster Pot Pie

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

FABULOUS, AMAZING, COMFORTING, DELICIOUS!!! More lobster meat, like a whole pound, doesn't hurt any. By the way, you will need AT LEAST two, possibly three, whole live lobsters -- at approximately one & a half pounds each -- to yield a pound of fresh lobster meat. For a wine pairing: Try champagne, also suggested by Christine, below. Or, if y"

Reviewed Smoked Salmon Mousse in Cucumber Boats

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

Appetizers are usually the bane of my existence when planning a dinner party -- most recipes are disproportionately time consuming to prepare, way too filling, and generally distract from the main course. But this is a TERRIFIC appetizer!!! Simple to make, not too filling, and can be prepared in advance (keep refrigerated). No need to scoop out "

Reviewed Lobster Pot Pie

Jun 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

FABULOUS, AMAZING, COMFORTING, DELICIOUS!!! More lobster meat, like a whole pound, doesn't hurt any. By the way, you will need AT LEAST two, possibly three, whole live lobsters -- at approximately one a half pounds each -- to yield a pound of fresh lobster meat. For a wine pairing: Try champagne, also suggested by Christine, below. Or, if you"

Reviewed Lobster Pot Pie

Jun 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

FABULOUS, AMAZING, COMFORTING, DELICIOUS!!! More lobster meat, like a whole pound, doesn't hurt any. By the way, you will need AT LEAST two, possibly three, whole live lobsters -- at approximately one a half pounds each -- to yield a pound of fresh lobster meat. For a wine pairing: Try champagne, also suggested by Christine, below. Or, if you"

Reviewed Lobster Pot Pie

Jun 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

FABULOUS, AMAZING, COMFORTING, DELICIOUS!!! More lobster meat, like a whole pound, doesn't hurt any. By the way, you will need AT LEAST two, possibly three, whole live lobsters -- at approximately one a half pounds each -- to yield a pound of fresh lobster meat. For Brian: Try champagne, also suggested by Christine, below. Or, if you want to "

Reviewed Lobster Pot Pie

Jan 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

FABULOUS, AMAZING, COMFORTING, DELICIOUS!!! More crab meat, like a whole pound, doesn't hurt any. For Brian: Try champagne, also suggested by Christine, below. Or, if you want to continue experimenting -- and with such a great recipe, what's the down side? -- try something red. This recipe can stand up to a more assertive wine. Hope other folks...

Reviewed German Style Sausage Apple Bake

Jan 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe has been a treasured family favorite since I clipped it from the Miami Herald a long, long time ago. My copy is yellow with age and dog eared from use. A few suggestions: We brown the brats, then boil in beer. We use Guinness. Slice on the diagonal. You can use any cheese -- we love sharp Cheddar -- and don't be stingy!!! Last, but not...

Reviewed German Style Sausage Apple Bake

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

This recipe has been a treasured family favorite since I clipped it from the Miami Herald a long, long time ago. My copy is yellow with age and dog eared with use. A few suggestions: We brown the brats, then boil in beer. We use Guinness. Slice on the diagonal. You can use any cheese -- we love sharp Cheddar -- and don't be stingy!!! Last, but not...

Reviewed German Style Sausage Apple Bake

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

This recipe has been a treasured family favorite since I clipped it from the Miami Herald a long, long time ago. My copy is yellow with age and dog eared with use. A few suggestions: We brown the brats, then boil in beer. We use Guinness. Slice on the diagonal. You can use any cheese -- we love sharp Cheddar -- and don't be stingy!!! Last, but not...

Reviewed German Style Sausage Apple Bake

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

This recipe has been a treasured family favorite since I clipped it from the Miami Herald a long, long time ago. My copy is yellow with age and dog eared with use. A few suggestions: We brown the brats, then boil in beer (we use Guinness. Slice on the diagonal. You can use any cheese -- we love sharp Cheddar -- and don't be stingy!!! Last, but not...

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