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PuffyShoes

buckeye, Arizona

Member since May 2010

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Reviewed saffron roasted cauliflower

Jan 14, 2015 on FoodNetwork.com

I think I cooked mine too long on the cooktop, so it was a touch too soft after the oven. Mine had quite a nice hue, but the color comes from the yellowing of the water, not the oil. So must add the water and toss to coat as instructed. Flavor was fine, but not special or particularly interesting.

Replied to tomato soup

Dec 31, 2014 on FoodNetwork.com

...and although I attacked it with the stick blender, the herbs I added were a little toothsome, so I pressed it through a sieve for a very smooth consistency. Awesome...

Reviewed tomato soup

Dec 31, 2014 on FoodNetwork.com

I madly love this soup! Full disclosure: I didn't follow the recipe precisely because I used some frozen chopped tomatoes from my garden instead of canned, and I subbed sundried tomato pesto (very tomato-y) instead of fire roasted canned. Bottom line is that this is a fantastic jumping off point for whatever tweaking suits the chef. I used 1/2c half...

Reviewed spicy roasted chicken legs

Dec 4, 2014 on FoodNetwork.com

I made some mods based on previous comments. I made 16 legs, brined for a few hours (not sure it did much) in a honey and salt brine. I made a half recipe of the butter mixture, except with about 6 garlic cloves, almost 1tsp each cayenne and black pepper, and lemon zest only instead of lemon juice. I skipped the lemon juice because it's probably what...

Reviewed shortbread cookies

Dec 4, 2014 on FoodNetwork.com

My dough turned out perfectly, and so did the cookies. Butter was cool room temp, I added the sugar gradually over about a minute, using a handheld mixer, blending these a bit longer until a bit light and fluffy. I measured the flour per the scoop and sweep method, and sifted afterwards (my flour is lumpy). I added flour until I felt like I was working...

Replied to mocha brownies

Dec 3, 2014 on FoodNetwork.com

I just watched the video and then read the recipe. The recipe is, indeed, half of what the video shows. No problem.

Replied to shortbread cookies

Dec 3, 2014 on FoodNetwork.com

4oz is half a cup. So 12oz is 1 1/2 cups, not 3/4 cup.

Reviewed vanilla birthday cake with chocolate frosting

Jul 15, 2014 on FoodNetwork.com

I just used the frosting recipe, which was a bit overwhelming when taste-tested alone. Paired with a good vanilla cake, it worked perfectly. Take it slow on adding the milk, though, as mine was just a tad softer than i'd have liked.

Reviewed Gumbo

Dec 8, 2013 on FoodNetwork.com

Flavor was good. We made no changes to the ingredients and liked it pretty well. Reading through the steps though, I think they could be streamlined. There's no need for this to take 2+ hours to make. I suggest you dice, cook, remove the chicken, then brown the sausage and veggies altogether. Remove sausage/veggies, and cook the roux 5-10min (usual...

Reviewed Chicken Lettuce Wraps

Nov 6, 2013 on FoodNetwork.com

I've made this 3 times now, and followed other reviewers' advice to add more of the flavorings. Still, I find it somewhat average in flavor intensity. I like the flavor, just need more of it. Even the plum sauce seems sort of meh. I've tried the mixture over rice instead of in lettuce, too, which i like more. The lettuce (i've tried butter and iceberg)...

Reviewed Carnitas

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

Absolutely delicious! Versatile enough for soft tacos or pulled pork sandwiches with bbq sauce. I also used the crock pot til it was fork tender (ridiculously juicy too), and reduced the seasoned salt by about half. Someone commented that in the full episode video (route 66 episode), many other spices were added, that the recipe here is not the t...

Reviewed Grown Up Mac and Cheese

Feb 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Simply fabulous! Delish, creamy, rich. Slight diversions from recipe: no bacon, used smoked gruyere (smokey bacon flavor was perfect), used medium cheddar and added extra to make up for no blue cheese. Used half the salt (recipe seemed salty once before). Utterly creamy. I wonder if those who found it not creamy enough might have left the heat on...

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