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Kachelle99

United States

Member since Aug 2012

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Reviewed Chicken Bouillabaisse

May 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

One of the few exceptions of not liking one of Ina's recipes. At least now I know no one in my family is a fan of Fennel / Anise / Pernod. Maybe if I cut some of that out we would have enjoyed it. However, the chicken was delicious once we scraped the sauce off. I also had a problem with the rouille... followed directions and it still did not c"

Reviewed Scott's Short Ribs

Feb 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

My entire family thinks this is delish!! I reduce the sauce double the recommended time both after the wine is added, for 20 mins, and then at the end, for 40 mins. That thickens the sauce much more so it's not so soupy but we still enjoy it in a bowl like a stew. I add a ton more carrots, 8 instead of 2, which again helps with the consistency "

Reviewed Chipotle and Rosemary Roasted Nuts

Feb 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

These are just fabulous... my daughter loves loves loves them and it's a great healthy snack. The first time I used cayenne in place of chipotle and both are great.
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Reviewed Rosemary Roasted Cashews

Feb 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Another fantastic recipe from Ina!! Easy and everyone loves. I put a bunch of rosemary in a food processor to chop it all at once and also make her Chipotle Rosemary Roasted Nuts."

Reviewed 1770 House Meatloaf

Sep 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

This meatloaf is fan-tab-u-lous!!! I made exactly as written except used ground turkey instead of veal to save me from having to stop at another grocery. Everything is very flavorful. The sauce is definitely the feature... I recommend to double the sauce but leave the amount of salt the same 1/2 tsp... I love salt but me and my family thought i"

Reviewed Chick-Fil-A Chicken (And Nuggets) Copycat

Aug 29, 2012 in null on Food.com

About 30 mins after I dipped it, I repeated that process right before frying to have a thick crust. Was delish! The pickle juice is key!"

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