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Left Coast

Riverside, California

Member since Apr 2011

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Reviewed Puttanesca Sauce

Nov 20, 2013 on

I was craving puttanesca and was in the grocery store without a complete memory of my recipe (had been a couple years since I made it). I found this from a search on my phone and followed this recipe to the letter and although very good, I found it too heavy with tomato (my recipe has no paste and much more of the olives, capers and anchovies) and...

Reviewed Peas in Three-Cheese Sauce

Jan 17, 2013 in Food Network Community Toolbox on

A very good recipe. My rule of thumb for "new" recipes is to make it exactly as the author intended the first time. I haven't felt the need to change anything. This recipe needs no tinkering. Good balance of flavors and easy to put together. Once, in an area without access to white cheddar I substituted cream cheese and it was still solid."

Reviewed Filipino Chicken Adobo

Aug 15, 2012 in Food Network Community Toolbox on

The basis for the marinade is perfect. Since I always par-boil raw chicken before I do anything with it, I proceeded that way first. Chicken in a large pot covered with cool water and over a medium flame/temp for 35 - 40 minutes. Off with the heat, let it sit another 10 minutes or so, drain. My next step is a tip of the hat to my perpetually dieti"

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