My Profile

It's chowtime!

Member since Oct 2009

Flag This ProfileFlag as Inappropriate

Reviewed Caramelized Pineapple Sauce

Dec 23, 2013 on FoodNetwork.com

It was good ~ though it didn't carmelize as much as I thought it would. Still, tasty. And I added a finely chopped habanero pepper. WOW it was hot but once you put it on the ice cream, you only tasted the pepper and felt a slight burn, after eating the spoonful. The habanero pepper is a nice addition to a good recipe.

Reviewed Caramelized Pineapple Sauce

Dec 23, 2013 on FoodNetwork.com

It was good ~ though it didn't carmelize as much as I thought it would. Still, tasty. And I added a finely chopped habanero pepper. WOW it was hot but once you put it on the ice cream, you only tasted the pepper and felt a slight burn, after eating the spoonful. The habanero pepper is a nice addition to a good recipe.

Reviewed Spice-Rubbed Bacon with Fried Eggs and Toast "Soldiers"

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

LOVE THE BACON RECIPE. You must MUST cook it over low-ish heat, as the sugar burns easily. I recall Alex mentioning this during the show and SHE WAS RIGHT!

ONE SUGGESTION: Unless you have a pan that evenly distributes the heat, I suggest you place the bacon on a cookie sheet (foil first, for a super easy clean up) and bake 325...

Reviewed Marinated Grilled Hanger Steak

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

THIS ROCKS! And - this tastes FANTASTIC on CHICKEN, too. I've been marinating chicken in these exact ingredients (except the pinch of chile pepper) and it always gets rave reviews.

Suggestion: PLEASE MARINATE OVERNIGHT if possible. This gives more time for the lemon juice to break down the protein fiber & makes a really...

Reviewed Herbed-Baked Eggs

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic recipe. The SECRET to SUCCESS IS: the correct dish. I searched high and low....I tried several different gratin dishes... .and I found the BEST DISH: it's a medium sized salad plate with a modest lip, at Crate & Barrel. White.

Seriously - this is THE DISH that makes the recipe turn out perfectly. ...

Reviewed Lamb and Veal Meatloaf: Polpettone

Nov 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

My sincerest thanks to Mario for this recipe, and to the divine being who lead me to search for a recipe using ground veal. THIS.RECIPE.ROCKS! It's a keeper. Make it today; you will not be sorry. ""

Reviewed Homemade Hot Giardiniera

Sep 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I liked it a lot. YES it is a bit salty... HOWEVER, if you make it as written, it is meant to be a condiment ~ another layer of the sandwich. So the salt level WORKS when you have the meat plus two pieces of bread. As a bite, it absolutely works. I did use kosher salt as we do not have table salt in the house, and I believe kosher sal...

Reviewed Rosemary-Braised Lamb Shanks with Mascarpone Polenta

Aug 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a standard in my home. I increase the liquid ( + herbs etc.. to keep it all balanced) to be sure we have enough of the "sauce" for the meal, plus more. Leftover sauce can be used in many ways, including as the liquid for rice, or polenta, the next day. Mmmmm! Super flavorful. This is a very simple, straightforward recipe and I.Love.It....

Reviewed Flat Iron Steak with Red Wine Sauce

May 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made the wine sauce - - super easy and tasty. A great "go-to" recipe for beef, when you don't have a lot of time. "

Reviewed Lebanese Meat-Stuffed Pitas (Arayes

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed the recipe the first time and while they were pretty good, the pitas did get a bit soggy in some parts. Next batch I (1) doubled the garam masala, to really taste it, and (2) baked it on a rack. You don't need to turn them over when you bake them on a rack. Still place it over a cookie sheet to catch the bit of liquid that drips out...

Reviewed I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom

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

Because of the comments I read, re: the oven being too high.... I did lower the temperature to 425 degrees. It turned out GREAT ~ I also increased the amounts of herbs... which is something I often do with savory dishes. I especially like this dish because we like the flavor of cardamom and it's tough to find recipes that are not desserts,...

Reviewed Chickpea and Artichoke Masala

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

Winner - Winner - Winner! Excellent flavors and easy to make. I highly recommend this recipe as a side dish, or even a main dish.

Reviewed Chickpea and Artichoke Masala

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Winner - Winner - Winner! Excellent flavors and easy to make. I highly recommend this recipe as a side dish, or even a main dish.

Reviewed Chickpea and Artichoke Masala

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Winner - Winner - Winner! Excellent flavors and easy to make. I highly recommend this recipe as a side dish, or even a main dish.

Not what you're looking for? Try: