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JimBinDC

Washington , District of Columbia

Member since May 2008

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Favorited Cream of Lentil Soup with Chorizo Croutes

Jul 22, 2011 in Recipes on Cooking Channel

Favorited Italian Sausage, Spinach, and Ricotta Cannelloni

Jul 6, 2011 in Recipes on Cooking Channel

Favorited Fresh Pasta Dough

Jul 6, 2011 in Recipes on Cooking Channel

Favorited Fettuccine with Yellow Squash and Parmesan-Lemon Cream Sauce

Jul 6, 2011 in Recipes on Cooking Channel

Favorited Fettuccini with King Oyster Mushrooms

Jul 6, 2011 in Recipes on Cooking Channel

Favorited Lobster Sandwich with Lime Mayonnaise

Jul 6, 2011 in Recipes on Cooking Channel

Favorited The Ultimate Potato Gratin

Jul 6, 2011 in Recipes on Cooking Channel

Favorited Pesto Mac and Goat Cheese

Jul 6, 2011 in Recipes on Cooking Channel

Favorited Veggie Cheese Enchiladas

Jul 6, 2011 in Recipes on Cooking Channel

Favorited Rosti with Bacon, Mushrooms and Onions

Jul 6, 2011 in Recipes on Cooking Channel

Reviewed Peppercorn Steak

Jul 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used to make this with Knorr peppercorn sauce mix but its been discontinued. The Knorr sauce mix called for a a cup of water just like the au jus mix in this recipe. Instead of using water and making a roux to thicken it up I used whole milk and butter with the peppercorn mix and let it simmer until it thickened to almost a gravy. I would als"

Reviewed Peppercorn Steak

Jul 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used to make this with Knorr peppercorn sauce mix but its been discontinued. The Knorr sauce mix called for a a cup of water just like the au jus mix in this recipe. Instead of usig water and making a roux to thicken it up I used whole milk and butter with the peppercorn mix and let it simmer until it thickened to almost a gravy. I would also"

Reviewed "Bawlmer" Crab Cakes

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

We never used bread crumbs but used UNSEASONED cubes of decrusted white bread. With the egg and wet ingredients it keeps the patty together while frying but the blandness of the bread doesn't overpower the taste of the crab. Which is what you want. Placing the mixture into the refridgerator to chill helps the wet ingredients to coagulate and keep "

Reviewed "Bawlmer" Crab Cakes

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

We never used bread crumbs but used UNSEASONED cubes of decrusted white bread. With the egg and wet ingredients it keeps the patty together while frying but the blandness of the bread doesn't overpower the taste of the crab. Which is what you want. Placing the mixture into the refridgerator to chill helps the wet ingredients to coagulate and keep "

Reviewed Fish and Chips

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

This is the best fish and chips recipe ever. The only difference is that I used J.O. seafood seasoning rather than Old Bay. I steamed crabs in a seafood restaurant for 4 years in the late 70's and J.O. is what we used. Although the restaurant was in a rough area people still flew in from around the country just to eat our seafood. Our crabs were...

Reviewed Crab Cakes with Lemon-Dill Sauce

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

Sorry, but I grew up in Maryland and any Crab Cake with any type of filler (any flour based product i.e. bread crumbs, crackers, etc. is not a true Crab Cake. AND using claw meat??? LUMP is the only way to go. If you refrigerate the mixture (no breadcrumbs,crackers etc. the viscosity of the mayonnaise and the raw egg will thicken enough to keep...

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