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Lijemtu

United States

Member since Jan 2011

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Reviewed Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad

Nov 1, 2014 in Recipes on Cooking Channel

Kelsey, I don't think I've ever made a recipe of yours that I didn't love. I used skirt steak and just arugala. It was great. Having your cassoulet again tomorrow"

Reviewed grilled salmon steak with hoisin bbq sauce

Aug 8, 2014 on FoodNetwork.com

I've been trying to eat more salmon and looking for recipes to give me a little variety. This was delicious. I used a skin-on filet instead of a steak. For sure a keeper.

Reviewed goan beef curry with vinegar: beef vindaloo

Apr 18, 2014 on FoodNetwork.com

Aarti is my go to recipe for chicken tikka masala. I know a lot of people who really like vindaloo, so I thought I'd try this. First of all, I should have realized you can't tenderize beef in 30-40 minutes. I even bought NY strip which was on sale instead of sirloin. Maybe I should have checked it at 10 minutes. By 20 minutes it was tough and at 45...

Reviewed apple-raisin cole slaw

Apr 13, 2014 on FoodNetwork.com

Made this with ribs today. Couldn't find savoy, so used nappa cabbage. Delicious. Nice blend of sweet and tangy. Next time I may add another apple and cut the apple in a dice rather than shred it.

Reviewed salmon fillets over couscous

Apr 6, 2014 on FoodNetwork.com

I made this recipe as a side dish for Rachel Khoo's fish in brown butter sauce. Make sure you use the capers. It made for a great Mediterranean pairing.

Reviewed Fish with Lemon and Brown Butter Sauce

Apr 6, 2014 in Recipes on Cooking Channel

I used catfish, which was the best white fish available here. Used capers, maybe a little extra. Paired it with Bobby Deen's couscous from his salmon and couscous recipe for a great Mediteranean meal. "

Reviewed mushroom fricassee with creamy polenta

Mar 10, 2014 on FoodNetwork.com

I made the polenta only without the mushrooms as a side dish for osso buco. I thought it starting looking too dry after about and hour and added a little more milk and cream. It finally got wetter and let off some oil. It was the best polenta I've ever had. I didn't even add the cheese because it was salty and creamy enough.

Reviewed 4-Hour Lamb

Jan 11, 2014 on FoodNetwork.com

I had a 2 lb. boneless leg of lamb in the freezer I wanted to use. Used about half the amount of wine and made up the difference with chicken stock. Ended up "falling off the bone" texture. Boiled down the sauce to thicken it. The meat wasn't real dry but did need the moisture of the sauce. Not enough sauce left over for the leftovers. It was very...

Reviewed Caesar-Roasted Fish

Jan 3, 2014 on FoodNetwork.com

I used salmon and it was delicious

Commented on Lamb Shank Ragu with Cheesy Gnudi

Dec 14, 2013 in Recipes on Cooking Channel

Reviewed Grilled Butterflied Trout with Lemon-Parsley Butter

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

Easy and delicious, and I'm not a big trout fan. Made it for my wife, who is, and she loved it"

Reviewed Perfect Summer Basil Burger

Jun 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow, this was super. The basil sauce was outstanding, assuming you like basil and garlic."

Reviewed "Please Don't Tell My Rabbi" Eggs Benedict

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'd have probably given it a 4.5, but my son and dtr-in-law loved it, so I give it a 5. My granddaughter had a latke yesterday at a local restaurant, and rated this one better, on a par with grandma's."

Reviewed Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint

Jun 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made a few changes. First, as some others have suggested, I used chicken thighs. And to maximize the flavor from the marinade, I cut the raw chicken into strips and marinated the strips for about 3 hours. Then I the cooked the chicken in a wok. I found the carrots to be a little too sweet. Next time I'll cut the sugar. Served it as a taco. Great"

Reviewed Weekday Cassoulet

May 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe, Melissa. I threw out about half the grease after reading the other reviews. I've made Kelsey's cassoulet with sausage and duck confit, which was also excellent, From the "weekday" in the name I thought this would take less time than hers, but it really doesn't. Both are keepers."

Reviewed Michael's Tacos with Chicken Taco Filling

May 10, 2013 in Recipes on Cooking Channel

Excellent. I made about 1/4 of the recipe for 2 people. Used almost a whole jalapeno instead to the serrano, but left the seeds and membrane. Nice heat for me. I think Michael is a great chef, I just don't find enough of his recipes that I want to try. Glad I did this one. "

Reviewed Mu Shu Chicken

May 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

My wife is the big Mu Shu fan in the family so I made this for her tonight. I strayed from the recipe a little. I left out the Savoy cabbage and bamboo shoots, and added a can of bean sprouts. I also used 1 1/2 lbs chicken. And I used Costco uncooked tortillas instead of the crepes. I found the chicken was overwhelmed by the vegetables even at a "

Reviewed Three Cup Chicken with Garlic Spinach

Apr 15, 2013 in Recipes on Cooking Channel

Delicious. I used toasted sesame oil, but still had to add more brown sugar and cornstarch to get it to thicken."

Reviewed Emeril's Best Beef Stew

Mar 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

I usually have beef stew with potatoes and carrots, but we're big parsnip fans and the turnips and collard greens were good also. Nice to do it so quickly in the pressure cooker. A keeper."

Reviewed Sausage (Sazeeg and Peppers

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

Very good. Just felt like something was missing. Back in NY we often made sausage and peppers with a red sauce. I've got some of today's left over, so tomorrow I'll throw some sauce in and see how that is. Also, I added onion to cook with the sausage like we always used to do.
OK, it's a day later and I made some of Giada's basic tomato...

Reviewed Sausage (Sazeeg and Peppers

Mar 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good. Just felt like something was missing. Back in NY we often made sausage and peppers with a red sauce. I've got some of today's left over, so tomorrow I'll throw some sauce in and see how that is. Also, I added onion to cook with the sausage like we always used to do."

Reviewed Thai-Style Halibut with Coconut-Curry Broth

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

My adult kids seemed to really like it, my wife and I thought it was ordinary"

Reviewed Corned Beef and Cabbage

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

We've always made corned beef in a slow cooker and then boiled cabbage and potatoes. I was intrigued by sauteing the cabbage in this recipe. I used a slow cooker for everything. I didn't feel that the beer and stock made the beef taste any better than water did. I also didn't think the vegetables (parsnips, carrots, onions) brought anything to the"

Reviewed Irish Soda Bread

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I read the reviews about this not being authentic, etc. Having never had Irish soda bread before, I have nothing to compare it to. All I can say is this was delicious."

Reviewed Pasta Primavera

Mar 16, 2013 in Recipes on Cooking Channel

Kelsey never disappoints. I diced the vegetables on the large side to keep it chunky and I'll add even more vegetables next time so it's not too heavy on the pasta side. Delicious and very easy to make."

Reviewed Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

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

I usually love Anne's recipes. I picked this tonight because it was simple and quick. I liked it, but I thought the flavor was just average. With just a little garlic and red pepper, how bold could it be? I'll have to find a way to give it a little more kick to make it again. "

Reviewed Asian Braised Pork Shoulder

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

This was really delicious. Just served it with white rice. It was a little hot for my wife, so I'll probably cut the sambal in half next time. I'm at high altitude and things may cook a little slower. I cooked mine for closer to 3 and a half hours, most the first day, then I let it meld overnight and cooked another hour today."

Reviewed Guacamole

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

Very similar to the guac I make. I halve the avodaco and cross-cut in the skin, then scoop it out with a spoon. Seems easier than cutting it in the bowl with a knife."

Reviewed Seared Duck Breast with Fig Sauce

Jan 26, 2013 in Recipes on Cooking Channel

Great dish, Kelsey. I wasn't able to find fig jam in Ogden, so I used orange marmalade instead. It was very good, but I'll keep looking for figs. It also took much longer than 7 minutes to reduce the sauce, and the duck got kink of cold. Next time I'll make the sauce in advance with some reserved duck fat I've got. Also, I hate instant read thermo"

Reviewed Butternut Squash and Pork Lasagna

Jan 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Anne, you da bomb. I made the full recipe for my wife and myself. We finished about 20%, lol. My dtr and her gluten free husband, and my mostly vegetarian grandson are coming to visit in about 3 weeks, so I'm hoping the rest freezes well for them. I made parts of this over 3 days, but it was well worth the effort. You should have been this year's...

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