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The Happy Vulcan

New Berlin, Wisconsin

Member since Feb 2009

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Reviewed Warm Macaroni and Mozzarella Salad with Herbs

Sep 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this last night for my boyfriend and me. He loved it, but I found it only so-so. I loved how flavorful the basil and parsley made the dish, and I loved how gooey the mozzarella made it, but I was definitely not impressed with the vinaigrette. To me, it lacked flavor, and was just a bit too acidic with both the red wine vinegar and lemon jui"

Reviewed Honey Vanilla Pound Cake

Jul 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

There's something amiss with this recipe. I made this to the T following the recipe instructions; I had no difficulties doing so. However, something is wrong with either the temperature or the baking time. My oven is set properly but this is the second time I've had issues with this cake. I baked it on convection, but started checking at 40 minute"

Reviewed Citrus Salad

May 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe! I made this for my boyfriend and me and we managed to gobble down the whole bowl. My only complaint is that a single batch does NOT make enough! The combination of flavors is unusual and surprisingly good. The dressing helps to cut through that bitterness of the fennel. I personally didn't care for all the basil that went i"

Reviewed Lemon-Garlic Shrimp and Grits

Feb 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Quick, very easy to prepare. I loved the hint of Parmesan in the grits - made them very savory and delicious. I did not add more salt after the grits were done cooking as the recipe instructs, as the teaspoon of salt plus the cheese made them salty enough. I lightly salted the shrimp and did not add salt at the end, so everything turned out wonde...

Reviewed Chicken Parmesan

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

This was the first time I've ever made chicken parm, and I plan to use Ellie's recipe as my permanent one. It was so flavorful and rich, despite using reduced fat and other healthy ingredients. I used whole grain store-bought bread crumbs [Gia Russa brand] instead of making my own and it turned out just fine. My only problem was that I think 15 m...

Reviewed Turkey Burger

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

Just made these tonight for dinner and they were excellent. However, there's a few issues with this recipe. For one, 1/4 cup soy sauce is WAY too much. I used reduced sodium gluten free tamari and will be cutting that back to 1/8 cup. You also do NOT need to add extra water; the mixture becomes too loose; one of the burgers broke apart on me when...

Reviewed Uncle Bob's Fresh Apple Cake

Oct 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Assisted my mother in making this just last night...we could barely wait for it to cool down before digging in. This cake is fabulous - despite having 2 cups of sugar in it, it doesn't taste overly sweet...it's delightfully moist and spicy from the cinnamon. We used Spartan apples [which are a sweeter apple] since we don't care for Granny Smiths ...

Reviewed Marinated Chicken Breasts

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

I made a few changes based on things I already had on hand. I flattened the breasts into paillards so they would cook quickly and evenly. For the marinade, I used 2 tbsp. of freshly chopped herbs from my basil, oregano and thyme plants. I added 1 tbsp. of chopped garlic and finely minced a small shallot I had to use up. I used balsamic vinegar and"

Reviewed Orzo with Roasted Vegetables

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

Made this just last night for my boyfriend and me, and we dug a huge path through it. The roasted vegetables are so incredibly delicious, especially the red onion [do NOT substitute with another type of onion, trust me]. I used far less salt than the recipe called for, omitted the feta, substituted the eggplant with zucchini, used slivered almonds"

Reviewed Portuguese-Style Fish Stew

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

A good base recipe - but it needs a bit of work. I made this last night using tilapia and it held up well and was super tasty. Added 4 cloves of garlic instead of 1, used a can of no salt added diced tomatoes and used all fish stock which REALLY helped the flavor. I didn't bother toasting any bread - just used a nice crusty artisan loaf and served"

Reviewed Moroccan Couscous

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

Absolutely delicious, although I did make a few changes off the bat because of budget constraints. For starters, you don't need all that butter in which to sauté the shallots - I used 2 tbsp. extra virgin olive oil and that was more than enough. I also added 4 cloves of minced garlic, because I put garlic in just about everything. Pignoli nuts are"

Reviewed Frozen Key Lime Pie

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

Magnificent recipe! I did not make the crust according to the directions; I made a vegan graham cracker crust to cut down on the saturated fat. I also didn't bother with the topping, since honestly, who really needs all the extra fat and calories from it? I used Reddi-Whip instead and it was just as tasty. Super simple to make and it's so rewardin"

Reviewed Lemon Yogurt Cake

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

I've made lots of cakes very similar to this one - for those having a problem with the density - if your cake is turning out too dense, you've probably overmixed your batter. You need to mix JUST UNTIL the dry ingredients disappear. Also, for those having a problem with the oiliness - don't follow the instructions in the recipe. I beat all the...

Reviewed Radiance Fruit Salad

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I served this as dessert after a dinner party where we had spaghetti as the main course. It was an excellent palate cleanser and the dressing is absolutely out of this world. Sweet, delicious, minty - so refreshing. Our guests were thoroughly impressed with it and I handed over the recipe since it was so thoroughly enjoyed. To save time and money,...

Reviewed Radiance Fruit Salad

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I served this as dessert after a dinner party where we had spaghetti as the main course. It was an excellent palate cleanser and the dressing is absolutely out of this world. Sweet, delicious, minty - so refreshing. Our guests were thoroughly impressed with it and I handed over the recipe since it was so thoroughly enjoyed. To save time and money,...

Reviewed Chocolate Cracked Earth (Flourless Chocolate Cake

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

Have not made this yet but I am intrigued by it, so it's on my culinary "to do" list. I wanted to comment, mostly, on some things other posters here said. To the people who said it needed salt: flourless chocolate cakes almost ALWAYS never have salt in them, (I cross-referenced a lot of recipes to confirm this), so if you thought it was bland,...

Reviewed Parmesan and Thyme Crackers

Jan 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

WARNING: This recipe is NOT the same as the Parmesan and Thyme cracker recipe from Ina's "Back to Basics" cookbook! That being said, I just made a batch of these to take to a football party and they're delicious! I had to adjust the recipe a little because if you do not add any water to the dough, it will NEVER form a cohesive dough ball. I had...

Reviewed Ultimate Ginger Cookie

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

UPDATE: I bit the bullet and made these right before Thanksgiving, so I'm weighing in with my results. I couldn't get the crystallized ginger from my local store, so I made them without. I didn't like the preparation for forming the cookies, so I formed them like you do for peanut butter criss-cross cookies. Taste-wise, they were nothing but an...

Reviewed Ultimate Ginger Cookie

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

UPDATE: I bit the bullet and made these right before Thanksgiving, so I'm weighing in with my results. I couldn't get the crystallized ginger from my local store, so I made them without. I didn't like the preparation for forming the cookies, so I formed them like you do for peanut butter criss-cross cookies. Taste-wise, they were nothing but an...

Reviewed Ultimate Ginger Cookie

Nov 23, 2010 in Food Network Community Toolbox on Food Network

I haven't made these yet because I'm almost positive there's a typo in this recipe. Why, in a GINGER cookie recipe, would the cloves get the greatest measurement at 1 1/2 tsp.? That seems like way too much, since cloves usually, like nutmeg, act as "background spices." Shouldn't the ginger have the 1 1/2 tsp. measurement? Has anybody else noticed...

Reviewed Chive Biscuits

Nov 8, 2010 in Food Network Community Toolbox on Food Network

I made these last night to accompany a roasted salmon dish and they were delicious, but the recipe needs to be tweaked a little. 1/2 cup chives did NOT yield a very pronounced flavor - next time I make them I will add 1 cup of chives OR 1/2 cup of other mixed flavorful herbs. They would be great as just plain, buttery and flaky biscuits. I made...

Reviewed Linguine with Shrimp Scampi

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

This meal is remarkably delicious. I made this last night for my boyfriend and I and there wasn't anything left! The combination of flavors works really well - it's not too lemony, but you definitely know it's there, and the red pepper flakes give it just the right amount of zip. I made a full pound of linguine and discovered that it makes four...

Reviewed Chicken with Tabbouleh

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

Just finished making this for tonight's dinner and it is simply DELICIOUS! I can't get bone-in, skin-on chicken breasts at my grocery store so I made a substitution with Italian-seasoned, marinated boneless skinless chicken breasts. That gave it a fantastic flavor boost, but the combination of all the ingredients is amazing. As a note, this makes...

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