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Kaisachi

United States

Member since Dec 2010

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Reviewed roasted tomato soup

4 days ago on FoodNetwork.com

I gave this 4 stars, with reservation. Everything was pretty good until I added the cream. That totally detracted from the tomato flavor, and I only added 1/8 cup. I did add a little crushed pepper while it was simmering - good touch, whoever suggested that. In the end, sitting down to my bowl of tomato soup, it was a splash of dry sherry that...

Reviewed Shrimp and Grits

Jan 22, 2014 on FoodNetwork.com

Can't imagine how anyone could like this. The grits were pretty good, that's what the one star is for. The spice was over the edge horrible, the sauce was too thick (too much flour), I threw the whole batch out. Too salty to eat.

Reviewed Shrimp and Grits

Jan 19, 2014 on FoodNetwork.com

Can't imagine how anyone could like this. The grits were pretty good, that's what the one star is for. The spice was over the edge horrible, the sauce was too thick (too much flour), I threw the whole batch out. Too salty to eat.

Reviewed Fall River Clam Chowder

Dec 13, 2013 on FoodNetwork.com

Made this last night, almost to the T. Only thing I added was three cloves of chopped garlic, and 1/2 cup of chicken broth (for depth of flavor). I agree with reviewers who said it tasted better the next day. All the flavors intensified, the soup acquired a wonderful texture, and my picky husband had three HUGE double servings. Definitely a k...

Reviewed Jambasta

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was pretty bad. Tasted like Campbell's tomato soup. I had to doctor it up with creole seasoning, chili powder, smoked paprika and worcestorshire sauce. WAY too much pasta, too little sausage, chicken and shrimp. And whoever heard of putting flour and cream in jambalya?"

Reviewed Naan: Indian Oven-Baked Flat Bread

Jul 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Having never baked bread before, I had no idea what the dough texture should be like. I really thought I was in for a disaster. It was SO sticky and gooey, I couldn't get it off my fingers. What a mess! Nevertheless, I left it to rise for 2 hours, during which I tried a different recipe, which dough came together much better. I let that rise "

Reviewed Naan: Indian Oven-Baked Flat Bread

Jul 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

I really thought I was in for a disaster. The dough was SO sticky and gooey, it was sticking to my fingers, I couldn't get it off. What a mess! Nevertheless, I left it to rise for 2 hours, during which I tried a different recipe, which dough came together much better. I let that rise for 2 hours as well. Then I floured my hands really well (w"

Reviewed Crook's Corner Shrimp and Grits

Mar 3, 2013 in null on Food.com

We had this for dinner tonight. It was delicious! Only changed a couple of things: I added andouille sausage; and instead of salt and peppering the shrimp before dredging in flour, I sprinkled the shrimp with creole seasoning. I also threw in several sprigs of fresh thyme while sauteing the mushrooms and shrimp, which gave it extra depth of fl...

Reviewed Nona's Japanese Creamy Sesame Salad Dressing

Jan 25, 2013 in null on Food.com

Excellent, with a few minor adjustments: used 1/2 tsp kosher salt, no MSG, and added 1/8 C kyoto miso (added depth). Added a little splash of water (miso thickened it a bit). Used on tofu salad (tofu chunks, bean sprouts, romaine lettuce, julienned cucumber and red bell pepper, sthredded carrot, and furikake). Delicious! Would be great on Chinese...

Reviewed Pork Loin with Fig and Port Sauce

Nov 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this tonight and it was fantastic. I did the rub on the pork the night before, wrapped it in plastic and foil to marinate overnight. The pork was perfection in its moistness and tenderness. The au jus was SO easy to make and so delicious. And the port and fig sauce was very good too. I actually preferred it without the port sauce, just ...

Reviewed Lentil Soup

Oct 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

The recipe as shown is a very good one. However, I doubled the amount of cumin and the coriander, added 2 bay leaves and 3 cloves of garlic chopped, used 2 large ribs of celery and 2 large carrots, chopped. I did not have the grains of paradise, but had some chat masala on hand, so I used that and freshly ground tellichery black pepper instead....

Reviewed Lentil Soup

Oct 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

The recipe as shown is a very good one. However, I doubled the amount of cumin and the coriander, added 2 bay leaves and 3 cloves of garlic chopped, used 2 large ribs of celery and 2 large carrots, chopped. I did not have the grains of paradise, but had some chat masala on hand, so I used that instead. The result was absolutely delicious. I'v...

Reviewed Tuscan Bean Soup

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! At first, I made it with the Italian sausage, as suggested by some of the reviewers. It was definitely "lacking" something. So I sent hubby to the store for the pancetta, crisped it up on the side and added to the soup, and that made it 5 stars. Hubby hates kidney beans, so I substituted two Yukon Gold potatoes, diced, while keepin...

Reviewed Good Eats Meatloaf

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

The first time I made this recipe, I followed the instructions to a T. I was very disappointed, given all the rave reviews. The meat loaf itself was so bland and boring. I gave it only 2 stars. I tried it again tonight, making a few changes. I upped the oven temp to 350 degrees (325 degrees took over 1.75 hours to get to 155 degrees internal...

Reviewed Good Eats Meatloaf

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

The first time I made this recipe, I followed the instructions to a T. I was very disappointed, given all the rave reviews. The meat loaf itself was so bland and boring. I gave it only 2 stars. I tried it again tonight, making a few changes. I upped the oven temp to 350 degrees (325 degrees took over 1.75 hours to get to 155 degrees internal...

Reviewed Good Eats Meatloaf

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

The first time I made this recipe, I followed the instructions to a T. I was very disappointed, given all the rave reviews. The meat loaf itself was so bland and boring. I gave it only 2 stars. I tried it again tonight, making a few changes. I doubled the amount of all the spices and veggies, and used 2 tsp of sea salt instead of kosher salt...

Reviewed Good Eats Meatloaf

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

The first time I made this recipe, I followed the instructions to a T. I was very disappointed, given all the rave reviews. The meat loaf itself was so bland and boring. I gave it only 2 stars. I tried it again tonight, making a few changes. I doubled the amount of all the spices and veggies, and used 2 tsp of sea salt instead of kosher salt...

Reviewed Good Eats Meatloaf

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

The first time I made this recipe, I followed the instructions to a T. I was very disappointed, given all the rave reviews. The meat loaf itself was so bland and boring. I gave it only 2 stars. I tried it again tonight, making a few changes. I doubled the amount of all the spices and veggies, and used 2 tsp of sea salt instead of kosher salt...

Reviewed Good Eats Meatloaf

Jun 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had high hopes for this, given all the great reviews. I was very disappointed with the blandness of the meatloaf itself. The only saving grace was the glaze. I doubled the amount, per other reviewers' suggestion, and served on the side with the meatloaf. Apart from the blandness, the meatloaf was very moist. I may attempt this again, and in"

Reviewed Chicken Cacciatore

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

Simple, elegant and delicious. The capers really make a huge difference! I only had half the amount called for, and considered leaving them out altogether. At the last minute, I sent my husband to the store for a new bottle. The difference in taste before and after capers was astounding, even though I added them towards the end. It was my sis"

Reviewed Spinach & Cheese Casserole

Mar 22, 2011 in null on Food.com

Good recipe, but high in cholesterol. In an effort to cut down on that, I used 5 eggs instead of 6, but I thi..."

Reviewed Beef Bourguignon

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

Quite disappointing. I followed the advice of other reviewers and braised in the oven for 2.5 hours. The meat was tender, but the taste was lackluster, with no oomph. I had added two bay leaves as well, searching for that depth of flavor. There was also too much of a carrot-y taste. I let it sit overnight, hoping the flavors would improve, but...

Reviewed Beef Bourguignon

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

Quite disappointing. I followed the advice of other reviewers and braised in the oven for 2.5 hours. It was lackluster, with no oomph. There was too much of a carrot-y taste. I let it sit overnight, hoping the flavors would improve, but it was still very plain, kind of like grandma's stew and not the classic French dish. Nothing wrong with grandma's...

Reviewed Beef Bourguignon

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

Quite disappointing. I followed the advice of other reviewers and braised in the oven for 2.5 hours. It was lackluster, with no oomph. There was too much of a carrot-y taste. I let it sit overnight, hoping the flavors would improve, but it was still very plain, kind of like grandma's stew and not the classic French dish. Nothing wrong with grandma's...

Reviewed Beef Bourguignon

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

Quite disappointing. I followed the advice of other reviewers and braised in the oven for 2.5 hours. It was lackluster, with no oomph. There was too much of a carrot-y taste. I let it sit overnight, hoping the flavors would improve, but it was still very plain, kind of like grandma's stew and not the classic French dish. Nothing wrong with grandma's...

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