My Profile

Joyous56

Member since Jan 2012

Flag This ProfileFlag as Inappropriate

Reviewed ratatouille

9 days ago on FoodNetwork.com

So many different ways to make ratatouille! Each probably appeals to different people. This is a great recipe! All the right ingredients

Some recipes call for roasting everything. Others have you add things one at a time, like this one...then you're done. Others have you do everything up to this point, then cook it in the oven for...

Reviewed lt backyard burger

Jul 14, 2014 on FoodNetwork.com

I'm wondering if we're really supposed to start with a 1/4 inch patty. No way to make a patty that thin, from 7 oz of beef, without it being the size of a dinner plate! After reading other Tourondel burger recipes, I think it's supposed to be 1 1/4 inches thick....which is what I did. The sauce is wonderful! The cognac doesn't stand out, but adds...

Reviewed boiled potatoes

Jun 18, 2014 on FoodNetwork.com

I totally forgot about what my mother called 'parsley buttered potatoes'. Thanks for the reminder, and the twist of using red potatoes. Sometimes I think I should be doing 'complicated', but this is a simple, tasty go-to recipe.

Reviewed baked macaroni and cheese

Jun 9, 2014 on FoodNetwork.com

This is an EXCEPTIONAL recipe for basic, easy, super tasty macaroni & cheese. I seem to lack the ability to follow, to the letter, one single recipe for something like this. However, I looked high and low for easy mac & cheese recipes, and THIS IS IT.

I did add 1 tsp worcestershire sauce, and 1 tsp cayenne pepper. I also...

Reviewed chicken marsala

Jun 5, 2014 on FoodNetwork.com

I have to read a reicpe a felt times, the go to the kitchen and cook it up. I'm not too good with folowing a recipe step-by-step. I applaud you who do this...I'm just not capable. Once i get into the kitchen, I just cook. This recipe really favored my method, and it turned out great! Mashed potatoes, and broccoli florettes for sides. Wonderful re...

Reviewed smothered pork chops

Jun 2, 2014 on FoodNetwork.com

This is a wonderful recipe, and it's pretty flexible! I think the technique and sauce would be just as great with chicken cutlets.

I don't like buying ingredients that come in quantities that I won't be using for the recipe I'm interested in making. Before buying the buttermilk, I looked into freezing it, and found that buttermilk...

Replied to mac and cheese

Apr 9, 2014 on FoodNetwork.com

Adding a suggestion, for people who usually follow a recipe exactly, and want to get a satisfying result.

View each recipe you read as a starting point. Don't be afraid to add spices that you like. or change proportions. For example 6 cups of cheese may be suggested, but it's okay to change the mixture, or proportions of each cheese....

Replied to mac and cheese

Apr 9, 2014 on FoodNetwork.com

In spite of my not following the recipe exactly, we are very pleased with the results! There is a bit of a tang from the mustard powder and the Worcestershire, and some depth from the garlic. The tomatoes on top really added a lot, so it wasn't 'just' macaroni and cheese. Of course, bacon is a wonderful addition to anything - no exception here.&...

Reviewed mac and cheese

Apr 9, 2014 on FoodNetwork.com

Well, I totally whacked up this recipe. It is very clear on what to cook, when to cook it, and when to add everything together.

First, I wanted to cut the recipe in half, but somehow, I grated the same amount of cheese as in the full recipe. Totally my fault. So I added some more milk, so the mixture wouldn't be too thick. Reversed...

Reviewed shirred eggs

Apr 4, 2014 on FoodNetwork.com

I have been experimenting with shirred eggs, but never have had the whites turn out 'firm'...like with fried eggs, and the yolks runny. Tried different times, cold vs room temperature eggs, boiling water bath vs no bath.

I'm beginning to think that my expectations were incorrect, so I've enjoyed all my experiments. The whites are...

Reviewed shirred eggs

Apr 4, 2014 on FoodNetwork.com

I have been experimenting with shirred eggs, but never have had the whites turn out 'firm'...like with fried eggs, and the yolks runny. Tried different times, cold vs room temperature eggs, boiling water bath vs no bath.

I'm beginning to think that my expectations were incorrect, so I've enjoyed all my experiments. The whites are...

Reviewed holy haluski

Mar 30, 2014 on FoodNetwork.com

A little too fancy for what Haluski is about. Pancetta? Capers? Peas? While these might be interesting additions, I think haluski is supposed to be a simple dish. Bacon instead of Pancetta...nix the capers and peas.

Guy, I think you missed the mark here for Haluski, but maybe hit it for something more fancified. I'm sure this would...

Reviewed holy haluski

Mar 30, 2014 on FoodNetwork.com

A little too fancy for what Haluski is about. Pancetta? Capers? Peas? While these might be interesting additions, I think haluski is supposed to be a simple dish. Bacon instead of Pancetta...nix the capers and peas.

Guy, I think you missed the mark here for Haluski, but maybe hit it for something more fancified. I'm sure this would...

Reviewed spaghetti aglio e olio

Mar 25, 2014 on FoodNetwork.com

This is a great start. But it's just a start. My Italian girlfriend/neighbor got me started on this....but she added onions and red pepper. I've taken it a few steps further....sauteing the onions and garlic first, adding ground italian sausage 'til browned....then tossing in some broccoli florettes, chopped red pepper and mushrooms. And because there...

Reviewed venison chili

Mar 24, 2014 on FoodNetwork.com

Good basic recipe. I liked the idea of browning the venison, then adding it back at the end, because otherwise, it could get too tough and chewy. I would double the garlic and dry spices, given the volume of meat. Make sure to taste the sauce as it cooks, and add more chili powder and cayenne pepper to give it the heat you're looking for.

I...

Reviewed turkey-hummus sliders

Mar 12, 2014 on FoodNetwork.com

I'm making these for dinner tonite. My son had a choice between stuffed peppers and these, and he immediately chose these. I will leave out the mint. While it may sound good to others, IMO mint is for toothpaste! I think the rest of the flavors will more than make up for the mint. Thanks for this recipe.

Reviewed mustard-maple roasted salmon

Mar 3, 2014 on FoodNetwork.com

This was very good, and very easy. I liked the addition of cilantro, which gave it a 'fresh' flavor (not a soapy flavor, as some people taste cilantro that way). Fortunately, the suggestion of using dill or parsley will probably work just as well. I used frozen salmon, which can sometimes be a challenge to prepare in a tasty way. I'll bet fresh salmon...

Reviewed sauerbraten

Mar 2, 2014 on FoodNetwork.com

We are eating this right now. It's. Absolutely. Wunderbar! Served with spaetzle, pickled red cabbage, and sauerkraut.

All I changed from the recipe is browning the meat after marinating, and adding the (pulverized, in mini prep food processor) ginger snaps, to taste. The amount of liquid left only required about 8 gingersnaps. And...

Reviewed King Ranch Chicken Casserole

Feb 4, 2014 in null on Food.com

I read the reviews with much anticipation. But now that I';ve made it, I don';t know what all the fuss is about. I followed the recipe....even added a pulverized jalapeno pepper....but found this bland.

Sorry to say, i won';t make this again."

Reviewed sauteed green beans with tomatoes and basil served with parmesan crisps

Jan 27, 2014 on FoodNetwork.com

I was introduced to green beans in sauce by a lebanese friend of mine, but this recipe rounded it out. I used frozen, flat romano beans (like my lebanese friend used), and Muir Glen Fire Roasted Diced tomatoes. Didn't boil the beans first, just tossed them into the onion, garlic, tomato mix, once it was simmering. This is kind of addictive.....

Reviewed Raffy's Turkey Sausage and Chestnut Stuffing

Dec 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Totally delicious; this was the recipe I was looking for. We had thanksgiving this weekend, and between Alton Brown's brined bird and this dressing, we are totally satisfied x 10."

Reviewed Good Eats Roast Turkey

Dec 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was perfect. We went out for actual thanksgiving, so had no leftovers, and I HAD to try this, and planned it for today. Brined for 36 hours, my 12 lb turkey was cooked in 1 3/4 hours after the initial 30 minutes at 475....crispy skin, juicy meat. Served with mashed potatoes and dressing made with chestnuts, dried cranberries and sausage.

I...

Reviewed Pan Seared T-Bone Steak

Oct 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was an excellent method. One consideration not mentioned is the thickness of the steak, which affects the pan searing time as well as the oven time. Four minutes on each side for searing and 6 minutes in the oven would have made great shoe leather!

I was cooking this steak for my son, and I'm glad he intervened. Maybe a thicker...

Reviewed Pan Seared T-Bone Steak

Oct 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was an excellent method. One consideration not mentioned is the thickness of the steak, which affects the pan searing time as well as the oven time. My steak was 1 inch thick, and I seared it for 1.5 minutes on both sides, then 4 minutes in the oven...at 400 degrees. Four minutes on each side for searing and 6 minutes in the oven would have m"

Not what you're looking for? Try: