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KRickey

Redondo Beach, California

Member since Aug 2009

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Reviewed pulled chicken with bourbon bbq

Sep 6, 2014 on FoodNetwork.com

I used a Rotisserie chicken but I made the BBQ sauce and the slaw. I made sweet potato fries on the side. I didn't have any bourbon. I added a little adobo sauce. Delish.

Reviewed Stove Top Mac-n-Cheese Recipe : Alton Brown : Food Network

May 6, 2014 on FoodNetwork.com

I made this again today adjusting the mustard to 1/2 tsp and using extra sharp cheddar. I mixed the cheese in very slowly and the texture was much better and the flavor was good. I used a few dashes of tabasco--maybe 1/4 tsp. It does balance the flavor, I think. Anyway 2nd time around was very tasty and came together in about 15 minute. I would...

Reviewed 1770 house meatloaf

Feb 22, 2014 on FoodNetwork.com

I gave 4 stars because I did not follow the recipe exactly. That said, it was a great base recipe to work from. I used half 80/20 ground beef and ground pork. I made my own breadcrumbs and I did not use the fresh herbs--I used dried thyme, used 2 TSP of kosher salt and two eggs and it was really, really good. It makes a lot of meatloaf BTW.

Reviewed 1770 house meatloaf

Feb 22, 2014 on FoodNetwork.com

I gave 4 stars because I did not follow the recipe exactly. That said, it was a great base recipe to work from. I used half 80/20 ground beef and ground pork. I made my own breadcrumbs and I did not use the fresh herbs--I used dried thyme, used 2 TSP of kosher salt and two eggs and it was really, really good. It makes a lot of meatloaf BTW.

Reviewed Macaroni and Cheese

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

I made this recipe exactly as written. I did bake it in a 13 X 9 for 20 minutes and then rested it for 10. It was not creamy at all. The flavor was very good but it was not creamy--it was dry. For those who say it was really creamy--did you bake it? Did you use a 13 X 9? I am not sure what I did wrong."

Reviewed Mustard Aioli Grilled Potatoes with Fine Herbs

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this Aioli and the potatoes, but I added fresh dill to the Aioli and I used it as the sauce for some grilled salmon as well as on the potatoes after cooking. I did the grilled potatoes with just olive oil and seasoning salt. Everyone loved it."

Reviewed Quick Chicken Piccata

Mar 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is one of my favorite "go-to" recipes. I have been making this for about 10 years now and I can't believe I never posted a review. I omit the paprika from the flour and substitute dried thyme. I also add 1 minced clove of garlic with the shallot. This makes restaurant quality Chicken Piccata."

Reviewed Easy As Can Be Pasticcio

Feb 9, 2013 in Food Network Community Toolbox on FoodNetwork.com


This was really good. I used ground beef instead of the turkey and pork because I wanted a beef casserole. I also subbed fat free half and half for the milk because I had some I wanted to use up. It was very good. My hubby had thirds. Mine bubbled over so I would recommend putting a cookie sheet under the casserole dish. Served it...

Reviewed Garden Risotto

Jan 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was a pretty good risotto. I thought that it was a little too "pea-tasting" but then I don't care that much for peas. Everyone else was happy with the peas. I also thought it could have benefited from some brightness, either some lemon zest or some fresh green onion garnish. "

Reviewed Garden Risotto

Jan 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was a pretty good risotto. I thought that it was a little to "pea-tasting" but then I don't care that much for peas. Everyone else was happy with the peas. I also thought it could have benefited from some brightness, either some lemon zest or some fresh green onion garnish. "

Reviewed Long Live The Chicken a la King!

Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

After reading all many of the critiques i did this: poached the chicken in the broth, wine, bay leaf plus 1.5 cups diced baby carrots, 4 ribs celery diced, 1/4 cup onion diced, 1/4 tsp salt, cracked black pepper, 1/4 tsp garlic powder, 2 sprigs fresh thyme. Followed the recipe from there but strained the veggies from the broth. I knew I should "

Reviewed Olive Garden Pasta E Fagioli

Dec 31, 2012 in on Food.com

This tastes exactly like Olive Garden and I am a harsh critic as this is the only thing I eat if I am sick, but, I made two changes--I used Mezzetta Arrabbiata pasta sauce instead of regular pasta sauce and Tabasco and I used ground turkey instead of beef (you can't tell). I halved this recipe and then weighed out the portions and half of the re...

Reviewed Foolproof Standing Rib Roast

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

A-maze-ing! My husband was a doubter; he did not think it would cook through at this low temp. Perfectly medium rare. We did a 4 lb roast and it was just perfect. We used a garlic rub mix that we bought in Paso Robles along with some Kosher Salt--the best crust ever. You cannot mess up this recipe, I promise. We also aged our beef for 5 days"

Reviewed Potato-Leek Soup With Bacon

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Everybody loved this soup, even my husband who generally hates soup for dinner. I made a couple of minor tweaks: after putting the leeks and garlic in the bacon fat/butter, I deglazed with a glug of chardonnay. I also added the smoked paprika to the soup since I did not make the croutons. I also used fat free half and half and only used 4 cups"

Reviewed Boozy Braised Collard Greens

Sep 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are some of the best collard greens I have ever had. I can't see making them any other way."

Reviewed Salisbury Steak With Mushrooms

Jul 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was pretty good but needs a little tweaking. The patties totally fell apart while cooking but the flavors were good. I grated the onion on a cheese grater since I wasn't baking it and I don't like raw onion. I omitted the sage in the patties, but put it in the gravy. Definitely used beef stock for the gravy. This will remain in the rotat"

Reviewed Tomatillo Salsa

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I had this salsa at their restaurant Border Grill. It is so delicious. It is a RAW salsa, it is not supposed to be cooked. Our waiter told us that it included garlic (which we believed we tasted also) so I added a clove of garlic and it was just like the restaurant--delicious. I made my own chips and had this with Sangria Margaritas. It is a "

Reviewed Fried Tortilla Chips

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

So much better than the store bought chips and really not that much more effort. I paired them with the Tomatillo Salsa from Susan Fineger and Mary Sue Millican (Border Grill) and sangria for appetizers. Delish."

Reviewed Herbed Basmati Rice

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

OK--like everyone else said, I could not believe that something this simple would be that good, but this rice is amazing. The only thing I did different was added the butter after the rice was cooked, everyone loved this. I served this with Salmon Piccata and steamed zuccini with carrots. ""

Reviewed Salmon with Lemon, Capers, and Rosemary

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was some of the best salmon I have ever had. And the fact that I made it myself was amazing. I used lemons and rosemary from my garden, I added a little dried thyme, garlic flavored olive oil and everything else as the recipe called for. I did bake it at 375 for 25 minutes in the oven. Giada hit it out of the park with this one.""

Reviewed Hazelnut Pumpkin Pie

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

My daughter, who does not like Pumpkin Pie, asks me to make this every year. I do not always use the Hazelnut creamer but it is a great cream cheese pie with or without the Hazelnut. I do find that it takes longer than 35 minutes to cook--more like 50. Really, really good and very easy to make.""

Reviewed Brussels Sprouts Gratin

Dec 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

OK, I totally hate when people review a recipe and the say they changed it. So, here I am falling on my sword. I used this as a base recipe and changed it a bit. I have a potato gratin recipe that I love and I basically did that long with this one. I added shallots, garlic and nutmeg to the cream and used cheddar and gruyere, 1 cup total. Oth...

Reviewed Tandoori Chicken

Dec 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fantastic. I used all of the fresh spices except I could not get the Fenugreek seeds at Penzey's so I used ground. We grilled this on an outdoor grill along with some Naan.
Served with her recipe for Aloo Gobi (easy and delicious) and a fun variation of Alton's Waldorf Salad using yogurt in place of mayo and 1/2 an English cucumber...

Reviewed Cauliflower and Potatoes: "Aloo Gobi"

Dec 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved this. Served with her Tandoori Chicken and a twist on Alton Brown's Waldorf Salad using yogurt in place of mayo and 1/2 an English cucumber in place of one apple. I was nervous that it would not cook in the illustrated time, but it was perfect. I used jarred ginger and garlic in place of the paste but it seemed to work fine.""

Reviewed Crispy Potato Rajas Tacos

Dec 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband and I ate lunch at the Border Grille in Las Vegas on 11/22 and I vaguely remembered this dish from one of the food shows staring Susan Fineger but I couldn't remember on which show it appeared. These were absolutely delicious at the restaurant. Everything works together to provide the most delicious bites. I would caution not to omi...

Reviewed Four-Cheese Scalloped Potatoes

Nov 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the flavor of these potatoes was very good, but mine were not done in 25 minutes. More like 45 minutes and I did no think the sere as creamy as the could have been. I used a 4 cheese Italian blend and it seemed like the cheese was lumpy. I would totally make these again but I think I would incorporate the cheese into the cream sauce...

Reviewed Stove Top Mac-n-Cheese

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

Darn. I really wanted to love this recipe. There is just something not right. I watched the video and then made the mac and cheese per the recipe. It looked delicious, however the texture was grainy and the flavor was just a little off--I think it was the dry mustard. This was the first time in my life that I did not finish a dish of mac and...

Reviewed Red Potatoes and Thyme

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

A great way to have "roasted potatoes" without turning on the oven. Crispy outside, tender inside. These were a nice change from my regular baked or mashed potatoes. I finished them with parsley.""

Reviewed Spicy Broccoli Saute

Oct 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a really nice change from plain old steamed broccoli with butter. I added a little diced shallot and I had a small amount of beef stock left over form another meal, Used that instead of the chicken stock and it was great. This side was paired with blackened tilapia and cheese grits.""

Reviewed French White Burgundy Chicken and Egg Noodles

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was OK. I have made many of Rachael's recipes and some are great, others are meh. I admit I did not see the episode so I made have not done it exactly right. I think I should have either 1) cut the veggies much, much smaller or 2) used bone in chicken and cooked much longer. That said, the flavor was very good. This is a keeper to work ...

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