My Profile

Philogaia

United States

Member since Nov 2010

Flag This ProfileFlag as Inappropriate

Reviewed Lebanese Lentils, Rice and Caramelized Onions (Mujadara

May 31, 2012 in null on FoodNetwork.com

Wonderful hearty flavors and it is even okay for the detox diet I'm on (UltraSimple Diet) as long as I don't use the yogurt garnish. I paid attention to the comments about it being mushy and realized that must be true if you cook the lentils and then cook them for another half hour. Also white rice cooked a half hour? 20 minutes. I used brown ri"

Reviewed Grilled Vegetable Salad with Feta and Mint

May 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was really fabulous and so easy. I needed to make a quick dish for a potluck I was hosting at my home for my co-workers. I had a bunch of zucchini, red and yellow bell pepper, and lovely asparagus left over from purchasing too much for another gathering the previous weekend. With some red onion I just chunked it all up, tossed on some olive o"

Reviewed Huggy Buggy Bread Pudding

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

Not the true Huggy Buggy recipe. Ground ginger should be fresh grated ginger. Figs should be soaked in whiskey ( well, in this case only if whiskey is okay with you) and a bit of the soaking liquid for the figs added to the milk mixture (assuming that was whiskey). At least this one was close to the original. I'm glad to see that the adjustmen"

Reviewed The Ugly Duckling Salad

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

Ummm. I'm sure this version is fine...but I'm a bit taken aback by the changes in the original recipe that have removed all the eclectic elements to this salad I love. There is no more ginger in the dressing (folks, add the ginger!) There is a bag of baby spinach rather than the ribbons of rainbow chard. Apples instead of persimmons and pomegran"

Reviewed Falafel

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

This recipe fascinated me. Soaked but uncooked chickpeas, seasonings, and not much else. Wow. Then I read the reviews. I'm not sure I've ever seen anything so all over the map. So I've been stalking this recipe like a hunter stalks her prey for quite a while. I decided that perhaps the secret is that this requires a precise amount of moisture to "

Reviewed Michael's Tacos with Chicken Taco Filling

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

I cut this down to just doing a single chicken breast to have some tacos for myself for breakfast. I omitted the flour and just reduced the sauce to nearly dry and put it on fresh made corn tortillas with some guacamole. Great Sunday morning breakfast! "

Reviewed Mayonnaise

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

The first time I made this I doubled the recipe. Oh my. I thought my arm would fall off. These days I do just the one egg yolk and using a heavy ceramic mixing bowl it stays stable and is done very quickly. I love the elegant taste of the hand-whipped version. I love playing with some different oils. Today I used 1/4 unprocessed sunflower oil w"

Reviewed Hummus For Real

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

I raise my voice in chorus with all who dubbed this the creamiest best hummus they've ever tasted, much less made. I And thank you BW in Austin for your tip about the slow cooker recipe making TWICE the amount needed for the hummus recipe. Since the former calls for 1 lb of dry chickpeas and the latter for 1 lb of slow cooker peas I might have not"

Reviewed The Oatiest Oatmeal Cookies Ever

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow. I have no idea why they would have crumbled on you. I got very firm crispy cookies. They were VERY delicate coming out of the oven, though, and very soft. They fell apart removing them from the sheet until I set down the pan and used a free hand to scoot the cookie off the turner blade. I couldn't touch them until cool or they would crumble "

Reviewed Kale Gratin with Pancetta

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

This recipe is amazingly delicious. The only caveat is that it is so high in fat it really needs to be reserved for special occasions. I took it to a Thanksgiving gathering and one of the children went back for seconds and the mother asked for the recipe. I got a lot of compliments. Really, the cream sauce is so good you could put shoe leather in...

Not what you're looking for? Try: