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KimCooper929

United States

Member since Feb 2011

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Reviewed coconut shrimp with peanut sauce

Mar 21, 2014 on FoodNetwork.com

Looking for a GF coconut shrimp recipe and this is the BOMB! I prefer a pina colada dipping sauce: equal parts creme de coconut and fresh pineapple, sambal oelek to taste, add coconut water until the consistency you like and finish with a bit of fresh chopped cilantro or parsley. Delicious!

Reviewed coconut shrimp with peanut sauce

Mar 21, 2014 on FoodNetwork.com

Looking for a GF coconut shrimp recipe and this is the BOMB! I prefer a pina colada dipping sauce: equal parts creme de coconut and fresh pineapple, sambal oelek to taste, add coconut water until the consistency you like and finish with a bit of fresh chopped cilantro or parsley. Delicious!

Reviewed Cheesy Spaghetti Pie

Jan 6, 2014 on FoodNetwork.com

Thanks to all who left comments regarding spicing this recipe up a bit. I used parmesan and pepper jack as well as some leftovers from a cheese platter: smoked cheddar, camembert & herbed brie (the last 2 in the middle rather than American, which we never buy/eat). I was careful not to cook it too long on each side (light brown and crispy but...

Reviewed Spiced Pecans

Dec 3, 2013 on FoodNetwork.com

A BIG hit at Thanksgiving! Will definitely make again and again. And a full pound, not a halved recipe as I did this time. A+ Alton!!

Reviewed Refried Beans

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

These refried beans tasted AMAZING! I am so happy to find a delicious, low-fat recipe for refried beans that isn't missing any component - they are tasty, good texture and color, not hard to make nor requiring any special ingredients. I also used my immersion blender after reading other reviews. A+!!"

Reviewed Fresh Blueberry Tart

Jun 7, 2012 in Recipes on Cooking Channel

I used plenty of flour on my work surface & rolling pin so I had no trouble in the respect that others have mentioned. However, the trouble I had with the crust was getting it to cook completely. I put it in after removing the beans again and again before it was finally golden and fully baked. The blueberry topping was DIVINE!! Such a great way to"

Reviewed Braised Napa Cabbage with Bacon, Red Wine Vinegar, and Mint

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

So delicious - I substituted apple cider vinegar and left out the mint. I removed the cover and cooked for an extra 20-25 mins to concentrate the broth. Killer with pork tenderloin & potatoes of your choice."

Reviewed Southern Biscuits

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

Simple, delicious homemade biscuits! My husband & I enjoyed them with sausage gravy, the kids with butter and honey. I used the suggestion below of cutting my dough into wedges & then gently shaping into rounds to cut down on waste and keep up tenderness. Definitely printing this recipe out for my cookbook - there is no better biscuit recipe!""

Reviewed Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

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

The first time I made this, I found it too tart. This time I made it, I substituted roasted red pepper for the sun-dried tomatoes and it was fabulous! I found the filling a bit oily, so drained it before stuffing the chicken and used the excess oil for cooking the chicken!""

Reviewed Quick Croque Madames

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

I enjoyed this more than I expected to! I was in a hurry and had no time to make a traditional cream/dijon sauce, and was happily surprised with the sour cream-based substitute. Had no trouble quartering the recipe for one. I had no swiss or white, so I substituted a combo of shredded cheddar and mozzarella mixed with a few drops of vermouth. It t"

Reviewed Arroz Con Pollo

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

ABSOLUTELY Yum-O!! Altho I used boneless skinless breasts and added 1/2C more stock. Definitely a keeper!"

Reviewed Arroz Con Pollo

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

ABSOLUTELY Yum-O!! Altho I used boneless skinless breasts and added 1/2C more stock. Definitely a keeper!"

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