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Wiley-P

San Ignacio, New Mexico

Member since Nov 2004

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Reviewed restaurant-style smashed potatoes

Jun 20, 2014 on FoodNetwork.com

I made this recipe as written, using about 4 pounds of red potatoes. If anything, the end result was even better than it looked on TV. This will be a standard side dish for cook-outs and pot luck dinners. Thanks for yet another really fine recipe!

Reviewed chocolate chocolate white chocolate chip cookies

Apr 19, 2014 on FoodNetwork.com

Thanks, RD for yet another really well done recipe. In order to give a valid review of the recipe, I made it per-zactly as written. Everyone lucky enough to get their hands on one of them agreed that these cookies are kick-butt delicious! Comments ranged from a low of "OMG these are good" to "These are the best cookies I have ever tasted...EVER!"...

Reviewed chocolate devils

Feb 21, 2014 on FoodNetwork.com

As has been mentioned, this is a bit labor intensive, but no part of it is difficult and the effort is put to very good use! As written, the amount of filling is twice the amount needed and the same goes for the ganache. Actually, if you use the amount of ganache shown in the picture, you need about one-third the amount the recipe calls for. The reason...

Reviewed chocolate devils

Feb 21, 2014 on FoodNetwork.com

As has been mentioned, this is a bit labor intensive, but no part of it is difficult and the effort is put to very good use! As written, the amount of filling is twice the amount needed and the same goes for the ganache. Actually, if you use the amount of ganache shown in the picture, you need about one-third the amount the recipe calls for. The reason...

Added Recipe Photo to Blue and Red Berry Smoothie

Feb 7, 2014 on Food.com

Reviewed Blue and Red Berry Smoothie

Feb 7, 2014 in null on Food.com

What a great way to get the day started! Taking some advice from the folks below, I blended the yogurt, orange juice and oats (I used quick oats) to chop the oats into a fine grain, then added the rest of the ingredients. The result was a fresh, fruity, thick and delicious smoothie. Thanks so much, Ms Sally! I';ll be doing this a few times ev...

Reviewed Perfect Potato Salad

Aug 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Watched your show today and you made this potato salad. I have been thinking about a good creamy mustard potato salad for some time, so your timing was spot on! I made a half-recipe this evening, using a standard potato masher. I left the texture just shy of being totally smooth, as I wanted just a little texture left. (I do that with my mashed po"

Reviewed Perfect Potato Salad

Aug 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Watched your show today and you made this potato salad. I have been thinking about a good creamy mustard potato salad for some time, so your timing was spot on! I made a half-recipe this evening, using a standard potato masher. I left the texture just shy of being totally smooth, as I wanted just a little texture left. (I do that with my mashed po"

Reviewed BBQ Cheese Straws

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've made these delicious straws twice now. Both times, the dough seemed a bit dry and crumbly, but rolled out fairly well. I cut the individual straws with a pizza cutter which gave fine results. Once cut, the straws were very fragile. They baked nicely, but since they are somewhat brown to begin with, they were done before they browned further. "

Reviewed Sour Cream Noodle Bake

Jul 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Here Ms. Drummond has finally proved herself to be human. As witnessed by our numerous other glowing reviews of her masterful works, we have been in awe of her culinarily Mensa-level mind. We were quite surprised to find a run-of-the-mill rather bland weekday quickie in her repertoire. Now, nothing is wrong with a weekday quickie - Lord knows we d"

Added Recipe Photo to Amish Oven-Fried Chicken

May 13, 2013 on Food.com

Reviewed Amish Oven-Fried Chicken

May 10, 2013 in null on Food.com

As with others here, I was intrigued with the possibility of finally finding a baked chicken to rival fried chicken but with less of a mess to clean up. The process is easy enough and the flour coating stuck nicely to the oil-butter coated pieces. I was full of hope when I flipped the pieces and started the last portion of the baking, but alas - ...

Reviewed Jennifer Mclagan's Simple Strawberry Ice Cream with Brandy Snaps

Apr 13, 2013 in Recipes on Cooking Channel

I just made this recipe, at least I made it with the quantities of ingredients used on the episode: 4 cups sliced strawberries, 1 cup sugar, 2 Tablespoons lemon juice, 1/8 teaspoon salt, 2 cups heavy creaman and an additional 2 cups of diced strawberries. Total strawberries was about 2 pounds. Total volume of the recipe came out at about 5-6 cups "

Reviewed Kittencal's Lemon Shrimp Scampi With Angel Hair Pasta

Mar 27, 2013 in null on Food.com

This scampi has a wonderful flavor, with its spark of lemon juice, earthiness of parsley and rustic pepper undertones. Looks like I';ve found my house scampi! Thanks, Kittencalskitchen!"

Added Recipe Photo to P. F. Chang's Mongolian Beef

Feb 25, 2013 on Food.com

Added Recipe Photo to P. F. Chang's Mongolian Beef

Feb 25, 2013 on Food.com

Reviewed P. F. Chang's Mongolian Beef

Feb 25, 2013 in null on Food.com

Having never eaten at P.F. Chang's, I feel a little guilty even rating this recipe. Thing is, it really is quite good! Not great, mind you, but very good. I will make it again and most probably make some of the adjustments suggested by reviewers. Thanks for this recipe, Tish!"

Reviewed Wine Jelly with Grapes

Aug 3, 2012 in Recipes on Cooking Channel

This was served last evening to eight members of the San Ignacio Supper Club. I used relatively inexpensive Fetzer brand Gewurztraminer for its fruity, spicy flavor. The flavor translated to the jelly very nicely and was very mild in comparison to the raw wine. All eight gave it a thumbs-up, with comments like "This is just fabulous," "unbelievabl"

Reviewed Sesame Chicken

Dec 13, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very good batter, very good sauce. For us "kitchen mechanics", it might be nice to point out something about making the sauce, though: Once you saute the garlic and ginger, take the pan off the heat and let it cool a little before even "gently" adding the rest of the ingredients. If the vinegar and soy sauce hits the 300°+ oil in the pan, both the...

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