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MrBadabing

Everett, Washington

Member since Mar 2010

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Favorited Classic Shrimp Laksa with Rice Noodles

Aug 4, 2012 in Recipes on Cooking Channel

Reviewed Chicken Marsala

Jul 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Was tasty... I added a bit less butter, and some cream and cornstarch and thickened it at the end."

Reviewed White Bean Dip with Pita Chips

Jul 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very tasty, but it seems like it's missing "something"... so I'm letting it sit in the fridge overnight and I'll zest some lemon over the top of it right before serving..."

Reviewed Texas Oven-Roasted Beef Brisket

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

VERY tender, tasty... and now I'm working on changing the recipe a bit- adding ground coffee an hour or so before putting in on the heat, and maybe using some smoking chips in the oven..."

Favorited Beef with Broccoli

Apr 1, 2012 in Recipes on Cooking Channel

Reviewed Lentil Quinoa Salad

Jan 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very tasty... I added a rib of diced celery for crunch... ""

Favorited Kicked Up Wings

Nov 3, 2011 in Recipes on Cooking Channel

Favorited Crabcakes with Remoulade Sauce

Oct 29, 2011 in Recipes on Cooking Channel

Favorited Salmon Cakes with Creamy Ginger-Sesame Sauce

Oct 29, 2011 in Recipes on Cooking Channel

Favorited Cauliflower with Sweet Potatoes

Oct 29, 2011 in Recipes on Cooking Channel

Favorited Indian Spiced Sweet Potatoes

Oct 29, 2011 in Recipes on Cooking Channel

Favorited Yangzhou Fried Rice

Oct 27, 2011 in Recipes on Cooking Channel

Reviewed Candied Ginger

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

I took my time after adding the sugar, so it took me much longer to evaporate the water. However, as it starts to foam, it goes VERY QUICKLY- you have to hover over the pan for a bit until it's done, stirring constantly, to prevent it from burning. I also had my sheet pan and rack on the stove, near the burner I was cooking on, so I could transfer...

Reviewed Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli

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

I couldn't get my aioli to take more than the two cups of olive oil. Should have read the recipe to the end- that's a lot of aioli. Anyways- sandwiches were great. Have to work on making the aioli, as I had scrambled eggs in the bottom of my blender. I got to a point that the mayo/aioli just got too thick to turn. Any tips, anyone???

Reviewed Pasta and Beans: Pasta e Fagioli

Oct 13, 2010 in Food Network Community Toolbox on Food Network

Well, tI didn't think 1 C of tomatoes was enough. I used a 15 oz can of tomatoes and a small can of paste- worked ok. Also, you should let the soup sit for about 10 minutes before serving, so the pasta can get large and the whole thing gets really thick- just my opinion, and how I remember it from being a kid. I also had to use dried herbs, and found...

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