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L.A. McKay

West Hartford, Connecticut

Member since Feb 2009

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Reviewed turkey meatloaf

4 days ago on FoodNetwork.com

The recipe is very bland as written. Also very big. I cut down to a manageable 1 pound of ground turkey and cut all the other ingredients to 1/5, as well. But there was very little flavor. So next time around, I doubled (or more) all the flavoring: thyme, Worcestershire sauce, S&P, chicken stock, and paste. I let the stock, etc. reduce down...

Reviewed spaghetti aglio e olio

7 days ago on FoodNetwork.com

Very good, but this recipe can be so much better. Sautee some bite-sized onion and zucchini, add some red and yellow cherry tomatoes cut in half at the time that you add the garlic and pepper flakes. The additions will all give this recipe some extra depth. The tomatoes bring a bright pop of tartness that plays well with the oil.

Reviewed Cranberry-Brie Bites Recipe : Food Network

Dec 3, 2014 on FoodNetwork.com

Didn't really like these because they tasted more fatty and rich than anything. Despite loading the cup with as much cranberry as I could, and cutting back a little on the brie, they didn't have enough of the tart bite to over come the fat in the dough and cheese. Wouldn't make them again.

Reviewed Vegan Pie Dough Recipe : Food Network Kitchen : Food Network

Nov 28, 2014 on FoodNetwork.com

Having a kosher home, I needed a non-dairy crust for Thanksgiving and tried this one. It's really much better than I thought it would be! The cocoanut oil makes it flaky. One guest was even collecting and eating pieces of the browned edge, she like it so much. Wanting a whole wheat crust, I substituted in the whole wheat flour for half the flour...

Reviewed veggie meatloaf with mushrooms and sun-dried tomatoes

Aug 31, 2014 on FoodNetwork.com

Won't make this again. The only good bites were the bits of sundried tomato, and there weren't enough of them. I would double the tomato. The mushroom just mushed up in the food processor and wouldn't allow the bigger pieces at the top to get chopped, so I had to scoop out mush and try to get the bigger pieces sorted out of it to chop; what a mess....

Reviewed mustard-roasted potatoes

Aug 31, 2014 on FoodNetwork.com

These needed more mustard; the flavor was very mild, almost not there. Also, the onions burned into strips of carbon, and the potatoes also had burnt patches where they connected with the onion. I won't bother with this recipe again.

Reviewed fried goat cheese salad with grilled sweet corn

Aug 25, 2014 on FoodNetwork.com

Corn is a brilliant addition to any salad for a sweet crunch. It is very, very important to buy a GOOD goat cheese. Many are tart and chalky, and some are so dry that they crumble and refuse to stay in a ball or disk. Frying them doesn't make it any better. If you have a farmers' market or cheese shop nearby, ask for a taste. A local product...

Reviewed fried green tomatoes

Aug 25, 2014 on FoodNetwork.com

I always wanted to try these and finally did. The tomatoes become softer and taste lemony. The crust makes a perfect counterpoint. Dipping sauce is a great idea.

Reviewed rich roasted tomato soup

Aug 25, 2014 on FoodNetwork.com

Fun and easy to make. Be sure to get LARGE tomatoes because these shrink as they roast, and you want a good ratio of tomato to onion, etc. It's easy to remove the skins if you use two salad forks, one to hold tomato and the other to gently scrape from the edge. The herbes de Provence give a definite lavender flavor to the soup, so you may want...

Reviewed aromatic noodles with lime peanut sauce

Mar 29, 2014 on FoodNetwork.com

I usually love Ellie's recipes, and I adore Thai peanut sauce, but this one didn't win us over. There was something out of proportion maybe, but I found that the ingredients just didn't mesh well -- too much vinegar taste, for one. (Yes, I used rice vinegar.) We ate our share but threw away the rest.

Reviewed couscous with apricots

Mar 29, 2014 on FoodNetwork.com

This recipe is a great base for adding other ingredients. I lightly saut�ed carrot slices, broccoli stem slices, dried currants, chopped apricots, scallions, and mushrooms and added them to the couscous, after I had added the hot chicken stock, so that the couscous had a lot of veggies in it. The sweet currents and apricot bits play off of the salty...

Reviewed chicken cacciatore

Jan 26, 2014 on FoodNetwork.com

First, a health warning. I would not advise tasting for flavor AFTER adding the browned chicken back to the pan. That chicken isn't fully cooked and the juices aren't fully cooked. Taste for seasoning BEFORE you put the chicken back in.

Also, I hate to be critical of Anne Burrell because I think she's one of the best, perhaps...

Reviewed chicken cacciatore

Jan 26, 2014 on FoodNetwork.com

First, a health warning. I would not advise tasting for flavor AFTER adding the browned chicken back to the pan. That chicken isn't fully cooked and the juices aren't fully cooked. Taste for seasoning BEFORE you put the chicken back in.

Also, I hate to be critical of Anne Burrell because I think she's one of the best, perhaps...

Reviewed Chicken with Shallots

Nov 17, 2013 on FoodNetwork.com

I haven't met an Ina Garten recipe yet that didn't need changing. In this recipe, the ingredients were incredibly tart. If I hadn't been warned by other reviewers, it would have been inedible. Three lemons do not give 1/3 cup of juice. Using a citrus reamer, I got nearly a full 1/3 cup from just one medium lemon, so be careful about measuring....

Reviewed Grandma Jean's Potato Salad

Jul 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was surprised when I saw how much mustard was called for, but it all works well together! The extra vinegar in the Miracle Whip (in comparison to mayo) helps to balance out the sweetness from the sugar and relish. I had never made a sweet dressing for potato salad before, but I am hooked on it now. My only complaint is that the salad wasn't n"

Reviewed Star Puffs

May 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe needs some corrections and better instructions. First, don't just "sprinkle" these with cheese; be much bolder. They need lots of cheese and pepper or all you will taste is the rich dough. Other, zesty spices would also work well. Second, the cooking time is too long. I cut back the time to 12 minutes when I started, and even that"

Reviewed Lasagna

May 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

This lasagna isn't too different from the classic recipe found on many lasagna noodle boxes: ground meat, ricotta, eggs, parmesan, mozzarella, basil, mushrooms -- all the same. The main ingredient difference is adding in the zucchini, and you'll probably want two of those. The BIG thing that makes this lasagna better than others is using Anne's"

Reviewed Welsh Rarebit

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

You can make a really great dinner by spooning this over a baked potato and some steamed broccoli. Add a salad of mixed citrus fruits or maybe a thin-sliced fennel and grapefruit vinaigrette to balance out the rich cheese. Oh, yum!"

Reviewed Hotlanta Style Chicken and Waffle "Sandwiches" with Spicy Maple Mayonnaise

Jul 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This sauce is brilliant!!! After trying this sandwich the first time, I became so crazed for more that I took shortcuts, like using a high quality pre-made waffle in the deli section and a high quality frozen breaded chicken breast because I simply couldn't wait to get my fix. But now I have plans to experiment with using the sauce in other ways"

Reviewed Gazpacho

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

A very nice American-style gazpacho. Not quite as good as a Spanish gazpacho with bread crumbs, but very pleasant. I cut some of the peel off of the cucumber as it was too tough. I used only 1/4 of a red onion as others suggested. Also used half balsamic and half champagne vinegar -- very good. Warning: this makes a lot of soup! Also, I fel"

Reviewed American Macaroni Salad

Jun 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great for dieters! You don't really need to drench this salad with dressing. I needed only 4 teasp. of dressing for a big plateful of pasta. Just wait until shortly before eating to dress it lightly. I also used low-fat sour cream, used a little less sugar and a little more vinegar for zip -- it was perfect and only a couple calories per servi"

Reviewed Moroccan Chicken Tajine

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I expected something more delicious and exotic that this actually was. I followed the recipe exactly with the exception that I cut the salt in half, as recommended. The dish tasted somewhat like Italian chicken piccata, but the flavors were much darker and muddier, not light and fresh like piccata. The heavy muddiness of the flavors left us sa...

Reviewed Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was an excellent soup, but being accustomed to a slightly sweeter soup, I don't think that I would again make this recipe as printed. The potato in this soup helped to make it more savory; I like squash soup with a little apple in it, making it slightly sweet. Other than that, the taste was fresh and clean and delicious. I put out several...

Reviewed Apricot Couscous

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

Absolutely wonderful. I used this as our main entree, instead of traditional pasta, and got three servings. The play of the onions opposite the apricots is really delightful. The lemon is the crowning touch. I couldn't find my bag of couscous, so I used a box of Near East Toasted Pine Nut Couscous instead, and it was just fine."

Reviewed Cherry Pie

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

Horrible! The cherries didn't cook fully, there were still white bits of quick-cook tapioca in them, and the crust burned and fell apart. I followed instructions to the t, and I used an oven thermometer. It makes me angry because this was a waste of expensive fresh cherries and a waste of the large amount of time that it took to hand pit them."

Reviewed Raspberry Sauce

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really disappointed. I cut the sugar back to 3/8 cup and I cut the jam back to a scant 1/2 cup, but the sauce was still cloyingly sweet, and the sugar and jam overwhelmed the fresh fruit. All I could taste was melted jam. I used a high quality jam, but that's not the flavor I wanted -- I wanted fruit. I'd just go with fruit and a little sugar "

Reviewed Honey Vanilla Fromage Blanc

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I usually like Ina's recipes, but not this one. Far too much sugar and honey, even though I cut back on both. It was cloyingly sweet. And the sauce recipe also too sweet. After trying a few bites, we pitched it all in the garbage."

Reviewed Lemon Spaghetti

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Haleesierra1, in your store's dairy case you will probably see small containers of heavy cream, but it's often called whipping cream."

Reviewed Lemon Spaghetti

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband, who just can't get enough pasta, didn't like this. And at first, I wasn't sure that I did, either. But after a few bites, I was hooked. I ended up craving this dish for days."

Reviewed Tomato Feta Pasta Salad

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really satisfying. I used a fresh, crumbled goat cheese, instead of feta, for a less salty salad. Four ounces was the perfect amount to make this a rich, creamy treat. Kept sneaking extra spoonfuls, it was so good. I also doubled the dressing amount so that the leftover salad wouldn't get dry by the next day."

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