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Replied to Rich Chicken Stock Recipe : Bobby Flay : Food Network

Jan 7, 2015 on

Dogma? Really? Healthy food prep is dogma? I'll freeze the stock for extra shelf life and keep the flexibility.

Reviewed Rich Chicken Stock

Aug 3, 2013 in Food Network Community Toolbox on

Excellent stock and less work than most other recipes. Whatever you do, do NOT add salt as one reviewer suggested. Any chef worth his salt will tell you that unsalted stock gives you maximum flexibility when preparing any dish as you can taste first, then add salt if needed, or as needed. But the stock itself should be salt-free. Otherwise, ju"

Reviewed Arborio Rice Pudding

Jul 20, 2013 in Food Network Community Toolbox on

Excellent recipe. If I had one bit of advice for those about to make this dish for the first time ...make it as written and then decide if you want to modify the next time. I followed many previous suggestions to reduce the sugar so only used 3 T instead of 4T. I wish I had left it alone as I found it not sweet enough and I'm not a crazy swee"

Reviewed Eggless Caesar Salad

May 21, 2012 in Food Network Community Toolbox on

Didn't care for the dressing much. I used half the amount of the Dijon mustard after reading other reviews but still tasted of way too much mustard and not enough lemon. I added more lemon juice to dilute the mustard taste which helped but it still wasn't a great tasting dressing. Also didn't care for the anchovies. It did add saltiness which "

Reviewed Chicken Pot Pie

Jan 23, 2012 in Food Network Community Toolbox on

Loved the flavor & the crust was divine. The filling was a bit on the dry side though as all the liquid seemed to be absorbed by the ingredients. So next time I will use less fillings than recipe calls for to get more "gravy". This did make a lot of filling too - easily enough for 10 - 4oz ramekins.""

Saved Recipe Fish Vinaigrette by echo echo

Jan 8, 2012 on

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