My Profile

The Llama

Chester, New Jersey

Member since Dec 2008

Flag This ProfileFlag as Inappropriate

Reviewed oven-roasted cauliflower with garlic, olive oil and lemon juice

Mar 18, 2014 on FoodNetwork.com

I made a small batch (for 2) so I halved the ingredients. Mixed everything in a bowl then poured into a small shallow casserole dish. Baked for 35 minutes, , pulled it out after 25 minutes and stirred everything up and sprinkled the parm over for the last ten minutes. Served with grilled chicken and sweet Italian sausage. Low carb and fab-o!

Reviewed Cauliflower-Goat Cheese Gratin

Jan 6, 2014 on FoodNetwork.com

Aha! I found the solution to the runny problem (and completely by accident). I forgot to add the cream to the mix, and about 20 minutes into the baking time went "OMG!". Poured enough of the heavy cream to barely cover (maybe 1 cup), and it soaked in. Best batch EVER!

Reviewed Warm Mushroom Salad

Nov 17, 2013 on FoodNetwork.com

I've made this salad a few times to rave reviews. A few changes I've made that have made a great salad even better:

1) Substitute fried pancetta for the prosciutto. Fry the pancetta and set aside, saute the mushrooms as directed but in the pancetta grease with extra butter as needed.
2) Add 2 tbsp toasted pine nuts.
3) I...

Reviewed Linguine with Butter, Pecorino, Arugula and Black Pepper

Jul 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Tried it as a main course and it's definitely a side dish meant to compliment a meat. Having said that, peppery arugula would go brilliantly with anything from grilled veal chops to broiled scallops. Will definitely make again and will re-post with results. I think grilled sweet Italian sausages are calling me..."

Reviewed Cauliflower-Goat Cheese Gratin

Feb 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very simple trick to this recipe (which I've probably made half a dozen times to rave reviews). You have to use a very shallow and wide porcelain dish. I have one that's about an inch deep and 9" around. Bake until you have a nice light brown crust and everything is bubbly. Make sure you let it rest for 10 minutes after taking it out of the over t"

Reviewed Rib Dry Rub

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

One trick a buddy of mine taught me. Rub down your ribs BEFORE you freeze them. Flavor soaks in like you wouldn't believe!""

Reviewed Nonna Luna's Rice

May 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is phenomenal recipe that I've made probably a dozen times since seeing it on the show. BUT the transcribers really screwed up; here's the two main things that aren't in the recipe (what Giada's mom did on the the show:

1 You have to take 2-3 cloves of garlic and crush (not chop them with a flat knife and lightly brown them...

Reviewed Nonna Luna's Rice

May 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is phenomenal recipe that I've made probably a dozen times since seeing it on the show. BUT the transcribers really screwed up; here's the two main things that aren't in the recipe (what Giada's mom did on the the show):

1) You have to take 2-3 cloves of garlic and crush (not chop) them with a flat knife and lightly brown...

Reviewed Mixed Berry Cheesecake

Dec 24, 2010 in Food Network Community Toolbox on FoodNetwork.com

Some day the dolts transcribing from the video will get it right...But all is not lost. The 450 method works fine, but you have to use one of the lower racks in your oven. I'm making this recipe for the second time and using the rack one notch over halfway has given a much darker top than last time (2nd rack from bottom). I'm guessing the heat from...

Reviewed Mixed Berry Cheesecake

Dec 18, 2010 in Food Network Community Toolbox on FoodNetwork.com

Christy:

Did you leave the over door open? A little browning is normal (and delicious, all that caramelized cheese), but the top shouldn't be dark brown or crunchy.

Reviewed Pancakes

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

Had always used Bisquik but ran out this morning so tried this. Terrific flavor but as another reviewer mentioned they came out more like crepes than American style pancakes. I'd add another 1/4 cup of flour next time.

Reviewed Mixed Berry Cheesecake

Dec 4, 2010 in Food Network Community Toolbox on FoodNetwork.com

Foolproof if you follow the recipe and instructions exactly. My wife hates cheesecake. Not any more. Unbelievable. One caveat, it makes a BIG cheesecake. After Thanksgiving dinner (4 adults, 2 teenagers) about half was left over. No problem, I brought it into the office on Monday, gone in an hour.

Not what you're looking for? Try: