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Leviathan

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Member since Nov 2010

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Reviewed Chicken Parmesan

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

make sure you cook the chicken on high heat. mine wasnt hot enough at first, and i had to leave it extra long to brown, making it thick and chewy (Tasted EXACTLY like shrimp!!)
the chicken just fried in parsley+ s&p was surprisingly flavorful.make sure the marinara is tasty, and go easy on the parmesan (its strong.) also, add very LITTLE...

Reviewed Chicken Parmesan

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

by the way, the hot oil sputters! next time for sure i'll wear long sleeves, so my arms dont get pricked with hot oil while im trying to flip the chicken cutlets. be really careful

Reviewed Chicken Parmesan

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

by the way, the hot oil sputters! next time for sure i'll wear long sleeves, so my arms dont get pricked with hot oil while im trying to flip the chicken cutlets. be really careful

Reviewed Chicken Parmesan

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

make sure you cook the chicken on high heat. mine wasnt hot enough at first, and i had to leave it extra long to brown, making it thick and chewy (Tasted EXACTLY like shrimp!!)
the chicken just fried in parsley+ s&p was surprisingly flavorful.make sure the marinara is tasty, and go easy on the parmesan (its strong.) also, add very LITTLE...

Reviewed Sugar Cookies

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Ok ok I take back the bad things I said. Yes rolling the dough was hell, and at first bite they tasted terrible, but I let them sit in the cookie jar for a few days and they're not that bad. They're actually tasting like those fancy sugar cookies you buy in the round tin box for Christmas. Just make sure you leave the cookies fat, otherwise they get...

Reviewed Sugar Cookies

Nov 23, 2010 in Food Network Community Toolbox on Food Network

Ok ok I take back the bad things I said. Yes rolling the dough was hell, and at first bite they tasted terrible, but I let them sit in the cookie jar for a few days and they're not that bad. They're actually tasting like those fancy sugar cookies you buy in the round tin box for Christmas. Just make sure you leave the cookies fat, otherwise they get...

Reviewed Grilled California Pizzas

Nov 21, 2010 in Food Network Community Toolbox on Food Network

jratliff3- wow i agree. the first time she kissed him was weird enough (they're FLIRTY) and the second time when she held his face was really really gross. if that isn't her husband or boyfriend it seems a little much. she does flaunt herself to guys too much but hey im here for the recipes :)

Reviewed Fiery Cajun Shrimp

Nov 20, 2010 in Food Network Community Toolbox on Food Network

you guys.....where's the cajun?

Reviewed Roasted Shrimp Cocktail

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Hi guys! I'm eager to try the recipe but I have a QUESTION.
I'm not a huge fan of anything that is way too spicy. My most would be some cajun and jarred peppers. When I heard her say 'add horseradish' I got a little nervous about the recipe.

Is it very very spicy? Do you think if I nix the horseradish...

Reviewed Roasted Shrimp Cocktail

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Hi guys! I'm eager to try the recipe but I have a QUESTION.
I'm not a huge fan of anything that is way too spicy. My most would be some cajun and jarred peppers. When I heard her say 'add horseradish' I got a little nervous about the recipe.

Is it very very spicy? Do you think if I nix the horseradish I'll lose flavor,...

Reviewed Roasted Shrimp Cocktail

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Hi guys! I'm eager to try the recipe but I have a QUESTION.
I'm not a huge fan of anything that is way too spicy. My most would be some cajun and jarred peppers. When I heard her say 'add horseradish' I got a little nervous about the recipe.

Is it very very spicy? Do you think if I nix the horseradish I'll lose flavor,...

Reviewed Savannah Cheesecake Cookies

Nov 16, 2010 in Food Network Community Toolbox on Food Network

I followed the recipe to a T. I was able to fit the crust to the pan, but I did have to pound it out and it became quite thin. The cheesecake stayed soft even after the baking time but the edges started burning so I left it in extra on lower heat for about 10 minutes.My mom likes it, and says it tastes great. It's good but the cooking time needs to...

Reviewed Sugar Cookies

Nov 9, 2010 in Food Network Community Toolbox on Food Network

I love Alton! But you guys! THESE ARE THE WORST COOKIES EVER!!!
I followed the recipe exactly.Rolling the dough was HELL. It kept breaking and getting stuck to the roller, so I added some water and had to triple up on the powdered sugar.When I cooked the cookies they didn't brown, they stayed white, and started burning. So now they're a little...

Reviewed Savannah Cheesecake Cookies

Nov 9, 2010 in Food Network Community Toolbox on Food Network

I followed the recipe to a T. I was able to fit the crust to the pan, but I did have to pound it out and it became quite thin. I just finished baking it and haven't tried cutting it yet.

The cheesecake stayed soft even after the baking time but the edges started burning so I left it in extra on lower heat for about 10 minutes. It's...

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