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alkumar

Alpharetta, Georgia

Member since Mar 2006

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Reviewed cast-iron carrots with curry

Mar 30, 2014 on FoodNetwork.com

This will be a mainstay at my house. So simple yet so tasty. Loved it!

Reviewed cast-iron carrots with curry

Mar 30, 2014 on FoodNetwork.com

This will be a mainstay at my house. So simple yet so tasty. Loved it!

Reviewed Chocolate Chip Cookie Dough Brownies

Aug 20, 2012 in Recipes on Cooking Channel

These are ridiculously delicious. Don't plan on eating a lot yourself--they are super rich. But take them to a party, and they'll be GONE. "

Reviewed My Big, Fat Chocolate Chip Cookies

Nov 11, 2011 in Recipes on Cooking Channel

Delicious. I added 2 tsp. of grand marnier and 1 tsp. of instant coffee powder too to bring out the flavors. Superb! I also had to bake it for a lot longer than 15 minutes. At least 30. I guess it depends on your oven. ""

Favorited The World-Famous Tarte Tatin

Nov 1, 2011 in Recipes on Cooking Channel

Reviewed Butter Bean Salad

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

Other than butter beans, salt, pepper, garlic, cumin, and EVOO, I used completely different ingredients. I put in sweet peppers, spring onions, capers, lime, and cilantro. My olive oil also had red chili flavor. I think you can add whatever you want to the basic recipe and it would be delicious..within reason obviously. Boiled-then-cooled potatoe...

Reviewed Killer Chocolate Mousse

Oct 30, 2011 in Recipes on Cooking Channel

Yes. The answer is yes.

This is truly "killer mousse." It makes a boat load, so if it's just you +1, you'll have a whole week's worth left over. I used grand marnier and coffee liqueurs rather than amaretto, but it was still amazing. Holy wow. ""

Reviewed Tres Leches Cake

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

The recipe is super sweet. If you're not a fan of extra sweet, then I would try to find unsweetened condensed milk if it's out there, and then add your own powdered sugar to the leches soaking liquid to taste. Also, I added 1/2 tbsp. of ground cardamom to the batter, which was a huge hit. Combined with the cinnamon, it gives the cake a chai flavo...

Reviewed Grandmother Paula's Red Velvet Cake

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

The cake is incredibly moist. I added the baking soda separately from the vinegar and I thought that was better. It didn't sink or get too heavy. I also added less vinegar (1.5 tsp., and used apple cider vinegar, which I added at the end.

What I did not like about this recipe is the melted marshmallows in the icing. It gives it...

Reviewed Grandmother Paula's Red Velvet Cake

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

The cake is incredibly moist. I added the baking soda separately from the vinegar and I thought that was better. It didn't sink or get too heavy. I also added less vinegar (1.5 tsp.), and used apple cider vinegar, which I added at the end. The main thing is to add the baking soda as close to the time you put the batter into the oven as possible, b"

Reviewed Corn and Poblano Lasagna

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

Delicious! I added about a tablespoon of chipotle peppers in adobo sauce to the corn mixture, and it was perfect. My mom tried it without the chipotle peppers and said it was really bland. I think it's a good recipe as-is if you're making it for kids or you can't handle any spice. If you're making it for adults/older kids who enjoy spice, then I w"

Reviewed Corn and Poblano Lasagna

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

Delicious! I added about a tablespoon of chipotle peppers in adobo sauce to the corn mixture, and it was perfect. My mom tried it without the chipotle peppers and said it was really bland. I think it's a good recipe as-is if you're making it for kids or you can't handle any spice. If you're making it for adults/older kids who enjoy spice, then I w"

Reviewed Corn and Poblano Lasagna

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I added about a tablespoon of chipotle peppers in adobo sauce to the corn mixture, and it was perfect. Awesome flavor. Definitely more labor intensive than I expected--it took me at least 2 hours to do this, but it was worth it. I also used frozen corn, which I microwaved to thaw. Flavor was still great."

Reviewed Chocolate-Ricotta Pie

Apr 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a great dish. I used hazelnuts instead of pinenuts and used fat free ricotta and cream cheese. It still turned out really tasty. The only semi-complaint I had is that the chocolate filling looked a little grainy--not smooth chocolate. Not sure why, but the taste was really smooth. Also, don't wait for the pie crust to look golden brown during...

Reviewed Chocolate Stuffed Eclairs

Jan 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

The dough is DEFINITELY too eggy. You can smell it before you take a bite. Mine rose beautifully and looked fine. I think the funneling through the pastry scoop makes a big difference. Once beaten, if you can master the thickness with which to squeeze it out of the pastry bag, they rise well and look good. Still, the egginess ruined the taste of the...

Reviewed Chocolate Stuffed Eclairs

Jan 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

The dough is DEFINITELY too eggy. You can smell it before you take a bite. Mine rose beautifully and looked fine. I think the funneling through the pastry scoop makes a big difference. Once beaten, if you can master the thickness with which to squeeze it out of the pastry bag, they rise well and look good. Still, the egginess ruined the taste of the...

Reviewed Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Nov 12, 2010 in Food Network Community Toolbox on Food Network

I threw a ripe half lemon into this marinade after juicing, rather than using zest. It was so, so, so delicious. When you're grilling, let the balsamic caramelize really well on both sides. Keep salt/peppering each time you flip over the pieces. The pepper really adds something. It was de-lic-ious. I used boneless, skinless breasts chopped into pieces...

Reviewed Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Nov 12, 2010 in Food Network Community Toolbox on Food Network

I threw a ripe half lemon into this marinade after juicing, rather than using zest. It was so, so, so delicious. When you're grilling, let the balsamic caramelize really well on both sides. Keep salt/peppering each time you flip over the pieces. The pepper really adds something. It was de-lic-ious.
I used boneless, skinless breasts chopped...

Reviewed Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Nov 12, 2010 in Food Network Community Toolbox on Food Network

I threw a ripe half lemon into this marinade after juicing, rather than using zest. It was so, so, so delicious. When you're grilling, let the balsamic caramelize really well on both sides. Keep salt/peppering each time you flip over the pieces. The pepper really adds something. It was de-lic-ious.

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