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Reviewed crab strudel

Jan 4, 2015 on

Oh yes! This was awesome! I actually added some Swiss cheese and subbed panko for bread crumbs and cilantro for parsley...but man....this recipe is delish.

Hubby and I have already thought up different variations for this winner. Phyllo dough is intimidating for some people. I am used to working with it (making Baklava) but my...

Reviewed 5-minute individual potato gratins

Jan 4, 2015 on

Well this was a FAIL. The potatoes were not done when I served this dish on Christmas day. I followed the recipe to a T. Moreover, the taste was not that great. It needs more spices and stuff. Maybe add bacon bits and saute onions with some seasonings? I don't know... I usually love all of the recipes on this site BUT this is one of the few which...

Reviewed sauteed chilean sea bass

Oct 6, 2014 on

My husband hates fish. My husband now LOVES fish. This is awesome! I had a fresh caught Chilean Sea Bass so that's part of the reason why this was so good.

I made two additions: added two tsp minced garlic and 2 sliced scallion bulbs to the pan after deglazing.

HINT: saute some minced garlic in another large...

Reviewed pork and ginger pot stickers

Sep 17, 2014 on

I have the actual cookbook by Tsai and he does not list chicken stock as an item. Also, the Napa cabbage is four cups. Everything else is correct.

I was in a hurry and purchased the potsticker wrappers. I also used leftover cooked pork chops and finely diced them up. This was a 5-star recipe. Great when you have leftover chops!

Reviewed kinda sorta sours

Aug 2, 2014 on

OK, so here's the deal... I LOVE pickles. And I thought, what the heck, make these! I adjusted the recipe based on other's comments. Reduced sugar by half and added some fresh dill.

Yup...these are good. My husband was skeptical but he tasted one chip and pronounced it "excellent."

I couldn't find champagne...

Reviewed kinda sorta sours

Aug 2, 2014 on

OK, so here's the deal... I LOVE pickles. And I thought, what the heck, make these! I adjusted the recipe based on other's comments. Reduced sugar by half and added some fresh dill.

Yup...these are good. My husband was skeptical but he tasted one chip and pronounced it "excellent."

I couldn't find champagne...

Replied to Grilled Chicken Breasts with Spicy Peach Glaze Recipe : Bobby Flay : Food Network

Jul 10, 2014 on

Frenched chicken breasts have wing bone attached

Reviewed super sloppy joes

Jun 18, 2014 on

I was making Sloppy Joes and realized I didn't have the prerequisite Manwich can of Sloppy Joes sauce. Voila! Rachel to the rescue!I Subbed 1 cup ketchup for 2 cups of tomato sauce and halved the brown sugar due to personal turned out to be a very, very good sauce. Will definitely make again!

Reviewed stuffed shells with arrabbiata sauce

May 30, 2014 on

This was easy to make BUT... it lacked the usual punch Giada's recipes have. I thought using the diced pancetta in the sauce was a total waste. Most of those little morsels didn't get on the plates. They just stayed in the baking dish.

In any case, this was a great basic recipe but I would add the pancetta to the filling so you...

Reviewed coconut curry thai chicken

May 27, 2014 on

This was excellent! I used Pad Thai noodles instead of pasta and added broccoli and mushrooms. I also added salted peanuts as a garnish. Family LOVED this! Don't skip the cilantro and mint-- these herbs are a must for Thai food lovers. Will definitely make again.

Replied to linguine with shrimp scampi

May 1, 2014 on

It's the icon below the top one (printer) to the left of the comments...looks like a bookmark. click it and it auto saves for you.

Reviewed creamy baked fettuccine with asiago and thyme

Apr 30, 2014 on

I don't understand people who review recipes complaining about the calories. What is wrong with you? Read the ingredients. If it looks fattening, it probably is. If you want healthy stuff, then go to the healthy section. This is so ridiculous. Giada creates all types of recipes and to rip her because the recipe is not healthy is self-absorbent and...

Reviewed baked lemon chicken

Apr 30, 2014 on

I thought this was good, but not fantastic. Maybe more rosemary is needed. And wine and capers? It tasted a little on the boring side for a dish so highly rated, in my opinion.

Reviewed salmon with lemon, capers, and rosemary

Apr 17, 2014 on

My husband hates fish. Guess what? He gave this a BIG thumbs up. WINNER! I followed the instructions exactly except I didn't grill the salmon due to cold weather. So I fired up the oven to 400 and cooked for about 18 mins. PERFECT. This is a keeper.

Reviewed ambrosia

Apr 14, 2014 on

I used nothing but fresh fruit except for the cherries, of course. Bought the fresh coconut from Whole Foods so I wouldn't have to deal with that whole process. Only thing I didn't make from scratch was the homemade marshmallows. This was fantastic! NO leftovers. I was transported back to the 1960s!

Reviewed pork carnitas tacos

Apr 10, 2014 on

Real good! I added a small can of diced chiles and some cumin to bring home that Mexican flavor. Definitely a great recipe to use when you have leftover pork roast, like I did. Even though my pork loin was already cooked, I threw it in the crock pot on low and let it simmer all day. Perfect!

Reviewed spaghetti alla carbonara

Apr 7, 2014 on

I actually did a fist pump after I made this! First time I ever had this was in Italy....Tyler recreated it just like I remember. SO DECADENT! Like the Italians, I added some cream to the cheese egg mixture. Other than that slight change, this is perfect.

My kids said this is their new favorite dish and they love Thai. That's saying...

Replied to Tahitian Ice Cream Recipe : Giada De Laurentiis : Food Network

Mar 25, 2014 on

Uh, no, it's not obvious.

For most homemade ice creams, you cook a custard before you start freezing it. This recipe even starts out with you cooking some elements of the recipe. I was expecting the rum to be included.

Most recipes that use rum usually call for the rum to be heated so that the alcohol cooks...

Reviewed roman-style chicken

Mar 25, 2014 on

I had Pollo alla Romana at Tre Scalini Ristorante in Rome and it was fabulous. I was hoping this recipe was similar and it was except for one major exception�in Rome, the peppers are quartered, NOT sliced. So I did it the way a famous 5-star restaurant in Rome did it by quartering the peppers and also made a few minor edits.

I doubled...

Reviewed chicken satay stir-fry with orange scented jasmine rice

Mar 2, 2014 on

I've never had an issue with adding the sauce to stir fry meat/veggies in the wok before, but I did here. Sauce came out VERY watery which is too bad because I tasted it before I added it and was pretty good, but lacking a kick.

This is why you should take meat/veggie mixture out of wok and THEN add sauce. Overall, this was good...

Reviewed lobster spring rolls with a citrus-chili dipping sauce

Feb 17, 2014 on

This was a BLAST to make! Hubby and I drank a bunch of wine and made these and they were great. Two notes:

1- Two minutes cooking time makes these more like taquitos than spring rolls. We flash fried these at just under a minute and they were PERFECT.

2- The cabbage takes longer to wilt than you think. I ended...

Reviewed beef goulash

Jan 30, 2014 on

WOW! This was fantastic! I followed the directions as written and it was PERFECT. I noticed I didn't have Hungarian sweet paprika on hand but did have Spanish smoked paprika in the cupboard. I recommend the smoked paprika because it gives the goulash a nice, earthy flavor.

Also, after pouring in 4 cups of beef stock I thought 2...

Reviewed Scalloped Potatoes

Dec 29, 2013 on

I substituted 2 cups half n half and 2 cups of heavy cream for the 4 cups heavy cream. Also added sliced onions, some sprigs of fresh thyme and fresh nutmeg in the potatoes while they were being parboiled. I used Jarlsberg and Parmesan cheese instead and this was sooo good!

This is a keeper!

Reviewed Rich Beef Barley Soup

Dec 27, 2013 on

I doubled the recipe and since the butcher only had 2 lbs of oxtails, I added 2 lbs of beef short ribs. I also used LOW SODIUM beef broth--12 cans--so I could control the saltiness myself.

My goodness this was sooooooo good! I allowed the soup to simmer for 2 hours to get the oxtails nice and tender. I then removed the ribs and...

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2013 on

I didn't age the meat and it still turned out wonderful. By the way, this sage jus was off-the-charts good. Everyone wanted the recipe! The wine makes it so unique and the flavor pairs perfectly with the prime rib.

Next time I'll age the meat, although it's hard to imagine this tasting even better. Slow-cooking the meat AND THEN...

Reviewed Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter

Dec 17, 2013 on

Oh my goodness! I'm not a pepper freak and was concerned over the amount of pepper���I should have known to doubt Bobby Flay. This was OUTSTANDING. Not too peppery at all and I really put a thick crust of pepper on the steaks!

Kids loved it. Husband loved it. I loved it! Do NOT skip the ancho gives the meat a nice smoke...

Reviewed Seven Flavor Beef

Dec 8, 2013 on

Wow! This was really good! I was concerned about the lack of marinade so I doubled recipe but the flavors in this are outstanding. I stir-fried onions, bell peppers and zucchinis before cooking the meat and then added them in at the end. My kids RAVED over this. Really good!

Reviewed Luxurious Turkey Tetrazzini

Nov 29, 2013 on

This is a good basic recipe to start with....adding a few other ingredients makes it a 4-star recipe. I added a 1/2 cup chopped onion to the mushrooms and then 2 cloves of garlic minced at the last second to give it a little more Italian flavor.

Add some fresh tarragon mixed into the bechamel sauce to give it a wonderful flavor....

Reviewed Sourdough, Wild Mushroom, and Bacon Dressing

Nov 29, 2013 on

My family loves sourdough, bacon and mushrooms. This looked like a winner. But I thought it was very bland. Really disappointed how it tasted after the labor involved cutting sourdough into cubes and removing crusts. My family said the stuffing was OK, but they missed the our stuffing recipe handed down from generations, which takes more time but...

Reviewed Filet of Beef Bourguignon

Oct 24, 2013 on

I used two pounds of top sirloin instead of three pounds of filet to cost the cost. It was fabulous. TWO THINGS I WOULD CHANGE... after the veggies had simmered for 30 minutes I noticed the one-inch thick carrots were still not done. I also noticed the sauce had reduced to a wonderful flavor but there was not enough.

I added an...

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