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Schmitty2456

HOUTON, Texas

Member since Jul 2008

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Reviewed Kale-llaloo

Oct 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've eaten kale a lot and this is one of my favorite ways to have it. I didn't have bacon so I used butter and coconut oil. The sweetness of the coconut milk works really well with the bitterness of the kale. I used tuscan kale. ""

Reviewed Kheema: Indian Ground Beef with Peas

Oct 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I call this Indian Sloppy Joe. I made several substitutions but it was still good and I'll make again. Didn't have ground coriander, cayanne, garam masala or tomatoes so I used coriander seeds, cracked chilies, curry powder and a can of crushed tomatoes. I was great, next time I'll try it with ground buffalo. ""

Reviewed Aromatic Lamb Meatballs

Jul 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

These spices go really well with the flavor of the lamb. But I did make a few changes. I used panko instead of semolina because that's what I had. I didn't have an egg. I didn't bother letting it sit 30 minutes. And I browned them in 1T olive oil, they still got a nice crisp. I then used the drippings as a start for a hearty vegetable soup (onion,"

Reviewed Chopped Nicoise Salad

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was okay, but not great. I had to add a lot of salt and more lemon juice because it was lacking in flavor. If I make it again I might add some toasted nuts or something. "

Reviewed Yellow Squash Casserole

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

I made several alterations and it turned out fantastic. I don't steam or boil veggies because I never waste an opportunity to caramelize vegetables & develop that layer of flavor. Sauteed squash uncovered until I got some nice color, then added onion & covered until very soft. Swapped 1T butter for olive oil. No carrot. Added 1t brown sugar. 1.5c "

Reviewed Yellow Squash Casserole

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

I made several alterations and it turned out fantastic. I never steam or boil veggies because I never waste an opportunity to caramelize vegetables & develop that layer of flavor. Sauteed squash uncovered until I got some nice color, then added onion & covered until very soft. Swapped 1T butter for olive oil. No carrot. Added 1t brown sugar. 1.5c "

Reviewed Winter Panzanella

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe has problems. There aren’t enough measurements. For the beets, a weight would be nice. How much goat cheese? This is a strong flavor, and logs come in different sizes. How much pancetta? Thick or thin cut, both are common? And Italian loafs come in several sizes, baguette or ciabatta. At lastly, I hate it when chefs say "handful" espec"

Reviewed Leek Potato Soup

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

When I go to the farmers market I like to get something I've never cooked with before. This time I found some elephant garlic (It kind of looks like a leek but tastes like clean floral garlic). I used three stalks of elephant garlic and 1 medium yellow onion in place of the leeks. The other change I made was that I hate buying buttermilk because I...

Reviewed Orecchiette with Broccoli and Chickpeas

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

A decent quick pantry and freezer meal but not something I'd eat when there are other options. I upped the portions to make four servings. I added a little extra flavor by pan toasting the bread crumbs with salt, garlic and melted anchovies; if not for this, the meal wouldn't be worth mentioning. It needs lots of kosher salt to give it flavor. Also,...

Reviewed Orecchiette with Broccoli and Chickpeas

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

A decent quick pantry and freezer (broccoli) meal but not something I'd eat when there are other options. I upped the portions to make four servings. I added a little extra flavor by pan toasting the bread crumbs with salt, garlic and melted anchovies; if not for this, the meal wouldn't be worth mentioning. It needs lots of kosher salt to give it...

Reviewed Orecchiette with Broccoli and Chickpeas

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

A decent quick pantry and freezer (broccoli) meal but not something I'd eat when there are other options. I upped the portions to make four servings. I added a little extra flavor by pan toasting the bread crumbs with salt, garlic and melted anchovies; if not for this, the meal wouldn't be worth mentioning. It needs lots of kosher salt to give it...

Reviewed Tortilla, Bean and Cheese Casserole ("Enfrijoladas"

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow! This was so good I'm going to quadruple the recipe and serve it at a big family function. I can't imagine it's as good with canned beans. The pot of beans was so easy and we'll be eating them all week. The only changes I made were to use low fat cheese and then sour cream and homemade pickled onions on top. Next time I'll make the sauce ahead...

Reviewed Tortilla, Bean and Cheese Casserole ("Enfrijoladas"

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow! This was so good I'm going to quadruple the recipe and serve it at a big family function. I can't imagine it's as good with canned beans. The pot of beans were so easy and we'll be eating them all week. The only changes I made were to use low fat cheese and then sour cream and homemade pickled onions on top. Next time I'll make the sauce ahead...

Reviewed Round 2 Recipe - Spinach and Mushroom Pasta

Mar 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This one is better than the primary recipe (spinach pasta pie). I did make some changes though. Mainly at the end I added a cup of greek yogurt mixed with some olive oil. This was a quick, simple recipe that only dirtied one dish! "

Reviewed Moussaka

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

The only changes I made was that I added a pinch of allspice and bay leaf to the béchamel sauce and I only had diced tomatoes not crushed. Maybe it was the tomatoes, but mine turned out to be VERY watery. The flavor was great, but the wateriness was a problem. Tip, save the pieces of eggplant from the smaller end for the dip, they're denser and don't...

Reviewed Spinach and Pasta Pie

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

Not impressive. It just didn't taste that good and took a long time to make. I followed the recipe to the letter, but the onions were too crunchy and the pie was watery. Plus it dirtied a lot of dishes. Bottom line, the taste wasn't worth the time or effort. "

Reviewed Spinach and Pasta Pie

Mar 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not impressive. It just didn't taste that good and took a long time to make. I followed the recipe to the letter, but the onions were too crunchy and the pie was watery. Plus it has way more calories than I thought it would. I didn't calculate it until after I made it, but if I had known it was over 800 calories a serving I wouldn't have made it....

Reviewed Fried Vermicelli and Green Onions

Mar 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

This isn't a true rating because I made so many flavor changes but I thought I'd share them anyway. To flavor the oil I used garlic and lemon grass. I added jalapeno to the green onions. Used rice noodles instead of regular. I topped it with soy sauce and a runny egg (no basil). The hardest part was knowing how long to let them fry. It took about...

Reviewed Baked Eggplant: Melanzane al Forno

Feb 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious and easy. I served it as a side dish for dinner and then the next day I put it on top of piece of toast with olive oil, balsami vinegar and parm. It was so good that way, that's how I'm serving it from now on. Note, don't slice the garlic too thin or else it's too flimsy to force into the eggplant. The other thing I love about this recipe...

Reviewed Garlic Spaghetti

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

WOW. Insanely good. I followed the directions exactly except for adding a little red pepper flake, used tomato sauce instead of crushed tomatoes, and added the butter and tomato to the oil pot instead of dirtying another pot. I would totally serve this to guests and I love that it has so few ingredients. Cooking the garlic low and slow like that really...

Reviewed Smokey Red Beans and Rice

Nov 3, 2010 in Food Network Community Toolbox on Food Network

I used adzuki beans and added a few seeded jalapenos. Next time I'll leave in the seeds so it will be spicier. It was so good we didn't even add the sausage.

Reviewed Eggplant Stew with Honey and Golden Raisin Polenta

Nov 1, 2010 in Food Network Community Toolbox on Food Network

The stew gets three stars and the polenta gets five stars. I had an extra serving of the polenta for dessert because it's seriously THAT good. I don't do cow diary so the only subs I made were goat milk, duck fat, and pecorino.

Reviewed Red Onions Roasted With Balsamic and Honey

Oct 29, 2010 in Food Network Community Toolbox on Food Network

Disappointing. Still not a true side dish, more of a condiment. Needs more than 40 mins or a higher oven temp.

Reviewed Venetian Carrot Cake

Oct 28, 2010 in Food Network Community Toolbox on Food Network

This looked so good that I finally bought a spring form pan specifically for this. I liked the idea of a gluten and dairy free cake that's low in saturated fat. I also used 1/2 cup regular sugar instead of 3/4 superfine because we don't like things very sweet and it was a perfect amount. I was pleasantly surprised by how crispy the edges got but the...

Reviewed Venison and Wild Mushroom Stew

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

This was an annoying recipe that has several things wrong with the directions. First, when rendering bacon fat, don't cook it on "high" in a heavy stock pot, it will burn. Second, an entire cup of red wine to deglaze was way too much. It never evaporated enough to allow my veggies to caramelize. Instead they softened in a wine slurry and never developed...

Reviewed Calf's Liver with Bacon, Caramelized Onions and Sherry

Oct 20, 2010 in Food Network Community Toolbox on Food Network

I followed the recipe to the T, but I didn't like it. It was my first time having liver and onions so it's probably just that I don't like liver and onions. Also, there was zero sauce for some reason. Not a repeat.

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