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MasonCityRoss

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Reviewed hot and sticky noodle bowls with chicken, chiles and green beans

2 days ago on FoodNetwork.com

At what stage of cooking is the browned chicken added back to the mixture?

The last mention of the chicken is "Add the chicken to the hot pan and stir-fry until brown, then remove."

There are 4 staged additions of ingredients after the chicken is removed. When is the chicken added?

Reviewed hot and sticky noodle bowls with chicken, chiles and green beans

2 days ago on FoodNetwork.com

At what stage of cooking is the browned chicken added back to the mixture?

The last mention of the chicken is "Add the chicken to the hot pan and stir-fry until brown, then remove."

There are 4 staged additions of ingredients after the chicken is removed. When is the chicken added?

Reviewed spaghetti with chickpea red sauce

Jul 18, 2014 on FoodNetwork.com

The ingredient list calls for 1 cup passata or tomato puree.
There is no mention of that ingredient in the "Directions"

????

Reviewed corn and poblano lasagna

Jun 24, 2014 on FoodNetwork.com

This is a FAVORITE recipe that we use when we are able to buy Poblano peppers which are hard to come by where we live.

The recipe calls for an 11x8 pan. We use an 11x7 pan. The ingredients mound up over the top of our too small casserole dish.

The amazing thing is that the corn sauce pushes up along the edges...

Replied to chorizo and chickpea sauce with rice pasta

May 18, 2014 on FoodNetwork.com

After making the dish, I suggest substituting "Honey-Garlic" Sausage for the Chorizo and substituting regular rigatoni for the rice product. We will make this recipe again, but modified.

Reviewed chorizo and chickpea sauce with rice pasta

May 14, 2014 on FoodNetwork.com

My wife is near the end of preparing this dish for supper. She called me to the kitchen in a mild panic. She too late realized that she had the cooked chorizo in a small bowl sitting idle after she made the sauce in the Dutch oven.

The recipe says "Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo,...

Reviewed reuben style casserole with pastrami meatballs, sauerkraut and barley

Apr 16, 2014 on FoodNetwork.com

We made the casserole exactly per the recipe. The meatballs were way too spicy hot for our tastes. The rest of the casserole was not bad, but not great either. Maybe a lot less black and cayenne pepper would make the meatballs more palatable. The dressing really helped tame the heat.

Replied to Cinnamon Baked Doughnuts Recipe : Ina Garten : Food Network

Feb 27, 2014 on FoodNetwork.com

Tip from King Arthur Flour to use pastry flour for a lighter doughnut.

4 Oz by weight of pastry flour is the equivalent of 1 cup of all-purpose flour. Pastry flour takes up less volume than all-purpose flour, but weighs the same as all-purpose flour. 1��� Cups Pastry Flour is about 2 Cups of All-Purpose. Weight is a better...

Reviewed chicken poppy seed salad sandwiches

Feb 24, 2014 on FoodNetwork.com

We like this recipe very much, but we used walnuts instead of almonds.
According to Perdue Chicken website, chicken is fully cooked when it registers 180 degrees. (Every cook should have an insertion thermometer)

Perdue recommends poaching uncovered bone-in breast 35-45 minutes, but BONELESS breast 25-35 minutes. This...

Replied to Chicken Parmesan Rollatini

Jan 4, 2014 on FoodNetwork.com

450 degree oven would melt the plastic handles on many skillets. It would take a lot to affect cast iron.

Replied to Chicken Parmesan Rollatini

Jan 4, 2014 on FoodNetwork.com

450 degree oven would melt the plastic handles on many skillets. It would take a lot to affect cast iron.

Reviewed Chicken Mini Empanadas

Dec 17, 2013 on FoodNetwork.com

Sandra Lee's recipe for BEEF empanadas specifies 1/4" dough.

I am surprised only petezaboy, from one year ago, noticed the error in the CHICKEN recipe. The dough should be 1/4 (one quarter) inch thick, not 1 (one) inch thick. No one at Food Network caught this typo nor read petezaboy's review.

This chicken empanada...

Reviewed The Ultimate Lady's Cheesy Mac and Cheese

Jun 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

We made this per the recipe. It was the worst baked macaroni and cheese we ever made.
Instead of being called a baked Mac & Cheese, it should have been called a Macaroni Frittata. Way too scrambled eggy! The flavor was bland. Another reviewer gave it more stars, but only because she used only 1 of the 3 eggs specified in the recipe....

Reviewed Old-Fashioned Meat Loaf- A.K.A 'Basic' Meat Loaf

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

We made the meatloaf according to the recipe. It was much too loose. We will not make this recipe again.

We even removed the formed raw loaf from the pan and baked it directly on a wire rack in a rimmed baking sheet. The rack was covered with perforated aluminum foil.

The additional exposure of the meat to the...

Reviewed Burrito Bowl

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

UPDATE: We made the recipe using a 5 Quart slow cooker for our 3 Lb boneless pork shoulder.

This time we strained and discarded the vegetables from the cooking liquid, let the liquid cool, and then chilled it overnight in the refrigerator. In the morning we removed the hardened fat on the surface.

We then simmered...

Reviewed French Onion Soup

Aug 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

The onions are to carmalize using "medium-LOW heat" per the recipe. It says to crank up the fire to "medium" only after the onions have carmelized and adding the flour.

The recipe says to cover and cook a long period to carmelize the onions. I couldn't help myself; I felt the need to use a flat bottomed wooden spoon to stir the...

Reviewed Braised Country-Style Pork Ribs

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

First of all, I would like to say that we don't miss a single 10 Dollar Dinner show. She is a great host.

I have a question about the polenta. Melissa said on the show and it says in this recipe that corn grits may be substituted for coarse polenta. I thought that grits were made from hominy corn (corn soaked in lye to soften...

Reviewed Roasted Curry Chicken Thighs with Yogurt Cumin Sauce

Dec 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The folks that thought that the chicken was a little underdone and that thighs lacked spiciness probably followed the recipe on the website which said to
1. pat the chicken dry,
2. place directly on a sheet pan, and
3. bake for 30-35 minutes.

In the episode, Claire
1. left the spicy yogurt...

Reviewed Couscous Cakes

Dec 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

We would rate these cakes higher, but they fell apart before getting them into the pan.

Next time we will use the great advice given by HPMSU and we will use chicken broth or other flavored liquid to increase the flavor.
""

Reviewed Claypot Fish and Potatoes

Sep 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with freakmeout's comment about the loudness of the music. I like the music, maybe even buy the tunes, but background music should not compete with the spoken words of the hostess.

I think that music should only be used when the hostess is not speaking.
""

Reviewed Tiny Hamburgers with Onion Relish

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I notice that the recipe has not been amended.
32 ounces of meat divided by 16 burgers would make each patty 2 ounces.

We now make our slider patties with 1.5 oz of meat. We found that 2 oz patties were too much like a full size burger. 1 oz was hard to keep in one piece for us, but they would be more slider like.

Would...

Reviewed Beef and Black Bean Sliders

May 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I like the idea of recipequeentonight_10277295’s suggestion of using an egg white to bind the sliders.

We always add beans to our taco beef filling which really adds flavor. Ground beef and beans is a good combination in almost any configuration.

I also urge Melissa and Food Network to dump the $10 limit...

Reviewed Beef Stroganoff

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think that those that had a problem with sour cream balling or globbing rather than quickly melting into the sauce may blame the brand or type of sour cream used.

A full fat sour cream with fewer artificial thickeners will work just fine. Agar Agar, Cellulose Gum, Xanthan Gum, Guar Gum, & Locust Bean Gum are some of the additives...

Reviewed Weeknight Buttermilk Fried Chicken

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

My wife and I always record/watch “Ten Dollar Dinners”. We sometimes comment to ourselves that she should not be bound by that dollar limit.

Melissa said on the show and in the recipe to use a cooking thermometer to test when the chicken is done to 170 degrees.

Eyeballing a piece of chicken to see if it is...

Reviewed Weeknight Buttermilk Fried Chicken

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

Thank you, shalom2 for the buttermilk tip. As long as the supermarket buttermilk still has live cultures not killed by pasteurization, you can keep making superior buttermilk batches for quite some time.
I suggest that to make the homemade buttermilk as thick as possible to use whole milk rather than skim milk."

Reviewed Green Beans with Roasted Corn and Green Onions

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with maverickguy, someone at foodnetwork should check out this recipe. Green Onions is part of the description/title of this recipe, but is not included in the ingredients or even the garnish. Red not green onions is in the ingredient list. Big difference!

I rate this recipe as "Good". I would rate it higher if it had...

Reviewed Ginger Snaps

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed Mr. Brown’s recipe. These are the best cookies that I have ever tasted – storebought or homemade.

I used the candied ginger recipe. Boy, does that crystallization suddenly appear! Next time I will remove the pot from the heat a few seconds earlier.

I baked the cookies for 13 minutes, but next...

Reviewed Chicken in Pumpkin-Ancho Mole Sauce

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I have not made this recipe. I submit a question. I gave it 5 stars only because I must provide a rating based on how it reads. It sounds good

Sunny roasted the vegetables in a 400-degree oven which is a typical temperature for roasting veggies. She did not change the temperature to braise or bake the chicken. ...

Reviewed Chicken in Pumpkin-Ancho Mole Sauce

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I have not made this recipe. I submit a question. I gave it 5 stars only because I must provide a rating based on how it reads. It sounds good

Sunny roasted the vegetables in a 400-degree oven which is a typical temperature for roasting veggies. She did not change the temperature to braise or bake the chicken. I wonder...

Reviewed Chicken in Pumpkin-Ancho Mole Sauce

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I have not made this recipe. I submit a question. I gave it 5 stars only because I must provide a rating based on how it reads. It sounds good

Sunny roasted the vegetables in a 400-degree oven which is a typical temperature for roasting veggies. She did not change the temperature to braise or bake the chicken. I wonder if...

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