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Velvet 1230

Surrey

Member since Aug 2008

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Reviewed Braised Lamb Shanks

Jan 1, 2014 on FoodNetwork.com

This is delicious! Took me longer than the stated times, but it is good. Browning definitely the key to both the lamb shanks and veggies, adds the next depth of flavour! Used half the tomato paste as stated and whizzed the veggies in my Vitamix in seconds. Thanks for the great recipe.

Reviewed Tuscan Bean Soup (America's Test Kitchen)

Mar 18, 2013 in null on Food.com

Oh my goodness! This is one of the best soups I';ve ever had. The first time I made it I didn';t salt the water. Thereafter I had to salt the soup every time I reheated. The second time I made it I followed the directions and salted the soaking water. What a difference! I didn';t have to do anything else to the soup, but enjoy. Obvi...

Reviewed Wild Mushroom Risotto

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

All I can say is "Wow!" The flavour is enormous. Having said that, you do have to like mushrooms, or at least be open to trying them. The Porcini paste adds such depth to the dish. This was the first time I made risotto, it does take time, but it was worth every minute. And the leftovers were just as good, just added a bit more chicken stock...

Reviewed Wild Mushroom Risotto

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

All I can say is "Wow!" The flavour is enormous. Having said that, you do have to like mushrooms, or at least be open to trying them. The Porcini paste adds such depth to the dish. This was the first time I made risotto, it does take time, but it was worth every minute. And the leftovers were just as good, just added a bit more chicken stock...

Reviewed Wild Mushroom Risotto

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

All I can say is "Wow!" The flavour is enormous. Having said that, you do have to like mushrooms, or at least be open to trying them. The Porcini paste adds such depth to the dish. This was the first time I made risotto, it does take time, but it was worth every minute. And the leftovers were just as good, just added a bit more chicken stock...

Reviewed Beer Can Chicken with Cola Barbecue Sauce

Oct 5, 2010 in Food Network Community Toolbox on Food Network

I made both the chicken and the sauce; excellent! The chicken skin was crispy and a nice colour, and the sauce to me, was outstanding. It's all I use now. I also added the cumin, chili powder, Dijon and some cayenne, as I like a bit of heat; adds nice depth to the sauce. It tastes very good on ribs as well. Very versatile BBQ sauce.
...

Reviewed Beer Can Chicken with Cola Barbecue Sauce

Oct 5, 2010 in Food Network Community Toolbox on Food Network

I made both the chicken and the sauce; excellent! The chicken skin was crispy and a nice colour, and the sauce to me, was outstanding. It's all I use now. I also added the cumin, chili powder, Dijon and some cayenne, as I like a bit of heat; adds nice depth to the sauce. It tastes very good on ribs as well. Very versatile BBQ sauce.
...

Reviewed Beer Can Chicken with Cola Barbecue Sauce

Oct 5, 2010 in Food Network Community Toolbox on Food Network

I made both the chicken and the sauce; excellent! The chicken skin was crispy and a nice colour, and the sauce to me, was outstanding. It's all I use now. It's also very good on ribs. I also added the cumin, chili powder, Dijon and some cayenne, as I like a bit of heat; adds nice depth to the sauce. Very versatile BBQ sauce.

Reviewed Beer Can Chicken with Cola Barbecue Sauce

Oct 5, 2010 in Food Network Community Toolbox on Food Network

I made both the chicken and the sauce; excellent! The chicken skin was crispy and a nice colour, and the sauce, to me was outstanding. It's all I use now. It is also very good on ribs. I also added the cumin, chili powder, Dijon and some cayenne as I like a bit of heat; adds nice depth to the sauce. Very versatile BBQ sauce.

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