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agoodman5_523727

ann arbor, Michigan

Member since Jun 2004

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Reviewed curry chicken pot pie

Apr 12, 2014 on FoodNetwork.com

Love, love, love this recipe. I've made it twice. I doubled the sauce recipe as some had recommended, and it was perfect. I also threw in twice as much chicken just because I had it around. I substituted biscuits for the puff pastry. I baked the mixture until it was bubbly, then placed the biscuits on top and baked for another 10 to 12 minutes....

Reviewed barbecued chinese chicken lettuce wraps

Jan 25, 2014 on FoodNetwork.com

Followed the recipe exactly. I thought it was a little bland. The lettuce fell apart as I was eating. Might be better over rice.

Reviewed Chicken Noodle Soup

Dec 25, 2013 on FoodNetwork.com

This is my go to chicken soup recipe. The flavors of the lemon and cinnamon make the soup warm and comforting. I love the addition of the beans to add even more protein to the soup. The first day the soup is made the flavors are pretty pronounced, but they continue to mellow the next day and the next. If I'm using small pasta (or rice), I just...

Reviewed Crispy Lavash Squares

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I could only find Joseph's Flax, Oat Bran & Whole Wheat Lavash , but I'm glad I did, because it was fabulous -- very Wheat Thin-like. They will be perfect with the HG Hot Couple salsa. Unbelievable that this tasty duo can be made in under 10 minutes. This recipe is a keeper! ""

Reviewed Indonesian Ginger Chicken

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

Wonderfully easy recipe that yields fabulous results. I would suggest putting a little bit of the sauce in the pan before adding the chicken pieces -- and then continuing to pour the majority of the sauce over the chicken. I used only chicken thighs. Despite having loads of fresh ginger and garlic, the chicken had a nice subtle flavor. Even my...

Reviewed Indonesian Ginger Chicken

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

Wonderfully easy recipes that yielded fabulous results. I would suggest putting a little bit of the sauce in the pan before adding the chicken pieces -- and then continuing to pour the majority of the sauce over the chicken pieces. I used only chicken thighs. Despite having loads of fresh ginger and garlic, the chicken had a nice subtle flavor....

Reviewed Linguine with Shrimp Scampi

Jan 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fast, easy and absolutely delicious. I made it exactly as written. Next time (and there will be many next times) I'm going to leave out the thinly sliced pieces of lemon. I was eating in low light which made it difficult to distinguish between the linguini and the lemony rinds. I can't wait to have company over so I can WOW them with this...

Reviewed Linguine with Shrimp Scampi

Jan 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fast, easy and absolutely delicious. I made it exactly as written. Next time (and there will be many next times) I'm going to leave out the thinly sliced pieces of lemon. I was eating in low light which made it difficult to distinguish between the linguini and the lemony rinds. I can't wait to have company over so I can WOW them with this...

Reviewed Linguine with Shrimp Scampi

Jan 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fast, easy and absolutely delicious. I made it exactly as written. Next time (and there will be many next times) I'm going to leave out the thinly sliced pieces of lemon. I was eating in low light which made it difficult to distinguish between the linguini and the lemony rinds. I can't wait to have company over so I can WOW them with...

Reviewed Linguine with Shrimp Scampi

Jan 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fast, easy and absolutely delicious. I made it exactly as written. Next time (and there will be many next times) I'm going to leave out the thinly sliced pieces of lemon. I was eating in low light which made it difficult to distinguish between the linguini and the lemony rinds. I can't wait to have company over so I can WOW them with...

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