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Reviewed Prawns in Apple Basil Curry

Jul 30, 2012 in Recipes on Cooking Channel

Absolutely fabulous! I served this with Nigella's Pilaf for a Curry Feast, roasted cauliflower florets with cumin seeds and red pepper flakes, and homemade coconut sorbet. A feast! I used Granny Smiths and doubled the recipe (1 2/3 lb. shrimp) for 5 people. Needs a lot of kosher salt to taste."

Reviewed Pilaf for a Curry Banquet

Jul 11, 2012 in Recipes on Cooking Channel

This is perfect for any Indian dish - take a look at Bal Arneson's recipes for ideas. It is fragrant and tasty, and makes a lot."

Reviewed Butter Chicken

Jul 11, 2012 in Recipes on Cooking Channel

Incredible! Not only were the spices perfectly balanced - though I used only 1/2 tsp. of pepper flakes and found it plenty spicy - but the chicken was very, very tender. I served it with Nigella Lawson's Pilaf for a Curry Banquet and Bal's asparagus, in her Everyday Indian book. Perfect."

Reviewed Mac and Cheese

May 17, 2012 in Food Network Community Toolbox on

Ina, Ina, Ina. This is very, very delicious, but there are two problems. You couldn't possibly have meant one tablespoon of kosher salt. Way too salty! One teaspoon is perfect, and I usually like things salty. The second problem is the cooking time. Mine took 50 minutes at 375 to be heated throughout, and my oven is accurate. Aside from these quib"

Reviewed Raspberry Orange Trifle

Mar 31, 2012 in Food Network Community Toolbox on

This trifle is crazy good, the best I've ever had, and I've lived in the UK, where trifle is the national dessert. I like the runny orange cream, because it soaks the cake. The only thing is that the recipe as given serves 12, so unless you're serving 24, make both cakes, freeze one for another time, and prepare half the orange cream and whipped ...

Reviewed French String Bean Salad

Feb 25, 2012 in Food Network Community Toolbox on

Excellent! I added halved grape tomatoes, which really made the presentation beautiful.""

Reviewed Fish and Fennel Stew

Feb 25, 2012 in Food Network Community Toolbox on

This is an elegant and succulent dish. I made it exactly as described, except I only let the fish simmer for four minutes, to avoid toughness. I thought the lemon rinds added color and the flavors balanced well. I served it with French bread to mop up the juices and Ina Garten's French string bean salad.""

Reviewed Italian Sausage and Egg Bake

Feb 25, 2012 in Food Network Community Toolbox on

I have made many brunch recipes over the years, and this is the winner, hands down. I followed the suggestion of several reviewers and added cubed roasted potatoes. I served this with mimosas, sourdough rolls, coffee of course, and a dessert of blueberries and raspberries with a touch of framboise. Excellent!""

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