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PepperX

Gaithersburg, Maryland

Member since Jun 2004

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Reviewed Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Nov 20, 2013 on FoodNetwork.com

Tasty unique dish. I don't care for raw shallot in dressings so I sauteed those in olive oil and stirred in the spices to warm through. Only had pistachios on hand and those worked great.

Reviewed Thankful Shepherd's Pie

Nov 18, 2013 on FoodNetwork.com

This was everything you would expect it to be. Tender roast turkey with sweet vegetables, gravy, all topped with parm-crusted potatoes......Comfort food at it's best!

Reviewed Sticky Rice with Chicken

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

Came out much sweeter than I would have expected which initially dominated the flavor of the dish. I had to add red curry paste and some siracha to even it out. It's certainly a unique dish and worth a try if you like these flavors...I would cut back on the brown sugar initially..you can always taste and add more at the end if you want the full s"

Reviewed Classic Italian Turkey Meatballs

Sep 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow...was not expecting these to be so good! I was afraid they would taste like mini-meatloaf balls. I did omit the breadcrumbs, ketchup and milk....flavor was just so good....pan fried was very juicy...oven-baked a bit less but would definitely loosen-up simmered in a sauce. Hands down best turkey meatball I've ever had."

Reviewed Garlic-Roasted Chicken and Root Vegetables

Jan 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

A solid roasted chicken dish. I cut the butter back to two tablespoons. "

Reviewed Curried Chicken and Apple Wraps

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

I didn't have mint...which I could see how it would brighten the flavors. Still, was looking for a bit more acidity. Added some white wine vinegar and a bit more lime juice. Just need to adjust the flavors to suit your tastes. As is, I could see why this dish would appeal to kids because of the sweetness. I omitted the raisins and garbanzo beans "

Reviewed Curried Chicken and Apple Wraps

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

I didn't have mint...which I could see how it would brighten the flavors. Still, was looking for a bit more acidity. Added some white wine vinegar and a bit more lime juice. Just need to adjust the flavors to suit your tastes. As is, I could see why this dish would appeal to kids because of the sweetness. I omitted the raisins as no extra sweetne"

Reviewed Curried Chicken and Apple Wraps

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

I didn't have mint...which I could see how it would brighten the flavors. Still, was looking for a bit more acidity. Added some white wine vinegar and a bit more lime juice. Just need to adjust the flavors to suit your tastes. As is, I could see why this dish would appeal to kids because of the sweetness. I omitted the raisins as no extra sweetne"

Reviewed Beef Bourguignon

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

So rich and flavorful - will make repeatedly. Cooking time for the beef was 3 hours till it was tender. I removed the carrots for the last hour of cooking so they wouldn't turn to mush. Used cipollini onions caramelized on the stove in butter, fresh thyme and beef broth and added those along with the cooked bacon back in at the end."

Reviewed Lentil Soup

Aug 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Hold back on the salt and it will turn out great. I started with 1/2 teaspoon and maybe added a quarter more. I used canned diced tomatoes. A really tasty solid lentil soup. Simple flavor that highlights the lentils. Combined black pepper and cardamon in place of grains of paradise. After tasting in its original form I added some smoked chipotle"

Reviewed Maple-Fig Ice Cream

Jul 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is beyond tasty. So rich and creamy. I halved the amount of white sugar based on one reviewer's comment the ice cream was overly sweet. Came out perfect. Would rate higher than 5 stars!"

Reviewed Shrimp and Avocado Salad with Frico Chips

Jul 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved, loved, loved it! The zucchini comes out great as long as you use garden fresh and don't over-cook. All the flavor melded so well together. Made the frico chips with freshly grated Stravecchio parmigiano Will definitely use the shrimp marinade for other shrimp recipes."

Reviewed Chicken and Crunchy Slaw in Endive Leaves

Jul 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very light and definitely on the sweeter side. "

Reviewed Prosecco and Scotch Whiskey Julep

Jul 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very refreshing for a whiskey cocktail with the addition of the prosecco. I recommend halving the amount of simple syrup unless you like very sweet drinks."

Reviewed Calabrese Fried Eggplant

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Followed exactly and batter seemed a bit too soft...browned up in a minutes but middle was not cooked. Terrible. Had to throw it out."

Reviewed Citrus Couscous Cups

Feb 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

The flavors are not developed. I am a Giada fan and usually enjoy a good percentage of her dishes with minor modifications on my part. The couscous mixture needs to be developed to have more complex flavor. Perhaps some green onion, garlic...it just doesn't work.""

Reviewed Polenta Half-Moons with Whipped Goat Cheese

Dec 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

The polenta lacked flavor and any pleasing texture even when broiled. It seemed to be just a delivery vehicle for the goat cheese which is of course flavorful on its own. This is very easy to make and is a great "go-to" if you are pressed for time..but otherwise not worth repeating.""

Reviewed Rustic Vegetable and Polenta Soup

Aug 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fresh-tasting yet comforting soup. At the end I added spicy italian poultry sausage I had browned separately and topped with pecorino romano. I did not add butter.""

Reviewed Fusilli with Pecorino Romano and Black Pepper

Aug 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Too much salt in the original recipe so make sure to start out with less and adjust to your taste. A solid dish.""

Reviewed Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette

Aug 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

My dining companion liked this dish as it conjured thoughts of sour cream and baked potato....I felt it fell short of any reason to make it again. It's just "ok' but nothing special.""

Reviewed Spicy Zabaglione with Strawberries and Chocolate

Aug 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Went together very easily. Flavors were as expected and enjoyed the subtle spice of the zabaglione.""

Reviewed Ravioli with Spicy Sage Butter

Aug 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Overall the flavor was really quite nice with fresh homemade ravioli. Felt just a drizzle over the ravioli was plenty...would be too oily/greasy if completely coated.""

Reviewed Meatballs a la Pizzaiola

Aug 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great flavor...and very filling.""

Reviewed Cherry Tomato and Chile Gazpacho

Aug 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! Heat and flavor was spot on in our opinion. Frying the polenta...found it best to do small batches (5-6 cubes at a time and I had my oil hotter..around 400-425). The cubes did want to stick to the stainless steel bottom of my pan but I just jiggled them loose. Would be inclined to try cornbread croutons for a bit of crunch/flavor vs. d...

Reviewed Cherry Tomato and Chile Gazpacho

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

Fantastic! Used jalepeno/serrano from my garden and local veggies for remainder of dish. Heat and flavor was spot on in our opinion and ours came out quite spicy (and we love heat. Frying the polenta...found it best to do small batches (5-6 cubes at a time and I had my oil hotter..around 400-425. The cubes did want to stick to the stainless steel...

Reviewed White Bean and Roasted Eggplant Hummus

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fresh citrus and seasonal garden eggplant with creamy white beans - yum! I like it as written and with the addition of tahini...would go well with Giada's oregano pita crisps from her White Bean Dip recipe...."

Reviewed Vegetable Meatloaf with Balsamic Glaze

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

This is now in the rotation. Hands down this is the best turkey meatloaf I've ever eaten. For my preparation I did exclude the thyme and parsley and used 1/2 tsp of dried basil. Gives it a sweeter taste vs the woodsiness you would get from the thyme. Also only used 1 pound of turkey and used 1/4 cup quick oats instead of panko, may increase that...

Reviewed Bacon and Pancetta Potatoes

Dec 1, 2010 in Food Network Community Toolbox on FoodNetwork.com

Absolutely a fantastic potato side dish. For frying the potatoes, I only used about a tablespoon of the pork fat left from the pancetta and bacon and then added about a tablespoon of olive oil to suit my tastes. Potatoes came out crisp, crunchy on the outside and creamy on the inside.

Reviewed Turkey Milanese

Dec 1, 2010 in Food Network Community Toolbox on FoodNetwork.com

Love cooking meat milanese-style and using turkey has now become my favorite. The entire dish works so well together. Made the Pancetta potatoes as well from the episode and they were fantastic.

Reviewed Baked Panzanella Caprese

Oct 26, 2010 in Food Network Community Toolbox on Food Network

Giada's Baked Panzanella Caprese takes some of the best flavors of summer and transitions them into a warm, comfort dish. The tomatoes I used did give off some juice, but that did not negatively affect the overall flavor of the recipe. When you scoop out a serving, simply use a slotted spoon or spatula so the juice stays behind in the baking dish....

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