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SWJ

Townsend, Tennessee

Member since May 2009

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Reviewed Basil Pesto

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I like to toast the pine nuts before combining all the ingredients. I also like to use asiago cheese instead of pecorino, just for a slightly different flavor. Sometimes I'll go wild and use Parmesan cheese! BTW, once you've made fresh pesto, you'll never go back to buying the preservative filled garbage masquerading as pesto at the groceries!"

Reviewed Basil Pesto

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I like to toast the pine nuts before combining all the ingredients. I also like to use asiago cheese instead of parm, just for a slightly different flavor. BTW, once you've made fresh pesto, you'll never go back to buying the preservative filled garbage masquerading as pesto at the groceries!"

Reviewed Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Apr 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was disappointed. I have to say that it was very bland and did not have the depth of flavor that I expected. I think it was a "dumbed down for Americans with no palate" version. The sauce needed a LOT more spices and heat, despite my following the recipe to the "T". It seemed like it was "young" and the sauce should have been simmered all day in"

Reviewed Creamy Garlic Mashed Potatoes

Nov 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the first Alton Brown recipe I've tried that failed in over 5 years. The consistency was that of potato soup, as in it was drinkable. I had to add over a half cup of potato buds to make it have the consistency of mashed potatoes. The garlic was very raw tasting and completely overwhelmed the flavor of the potatoes. Next time I'll use roa...

Reviewed Pumpkin Pie

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

The pie filling is the best I've ever had. The gingersnap "crust" turned into a nasty soggy paste. My advice: keep the pumpkin filling recipe. Lose the crust recipe down a deep dark hole & fill the hole with cement.

Reviewed Pumpkin Pie

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

The pie filling is the best I've ever had. The gingersnap "crust" turned into a nasty soggy paste. My advice: keep the pumpkin filling recipe. Lose the crust recipe down a deep dark hole & fill the hole with cement.

Reviewed Creamy Garlic Mashed Potatoes

Nov 25, 2010 in Food Network Community Toolbox on Food Network

This is the first Alton Brown recipe I've tried that failed in over 5 years. The consistency was that of potato soup, as in it was drinkable. I had to add over a half cup of potato buds to make it have the consistency of mashed potatoes. The garlic was very raw tasting; next time I'll use roasted garlic cloves for a mellow garlic flavor.

Reviewed Creamy Garlic Mashed Potatoes

Nov 25, 2010 in Food Network Community Toolbox on Food Network

This is the first Alton Brown recipe I've tried that failed in over 5 years. The consistency was that of potato soup, as in it was drinkable. I had to add over a half cup of potato buds to make it have the consistency of mashed potatoes. The garlic was very raw tasting; next time I'll use roasted garlic cloves for a mellow garlic flavor.

Reviewed Squash Soup

Nov 4, 2010 in Food Network Community Toolbox on Food Network

Absolutely delicious soup. Roasting the squash brings out all the sweet flavor of the squash, and is the only way to cook it. Once I tried the original recipe, I've experimented with sprinkling a bit of cayenne powder on top of the squash along with the butter, salt & pepper. I've also added a bay leaf to the pureed mixture and letting it simmer for...

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