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amcgarigle_11898659

San Clemente, California

Member since Jun 2009

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Replied to grilled smashed potatoes with toasted cumin vinaigrette

Sep 24, 2014 on FoodNetwork.com

I put the potatos on a large cutting board after they had cooled slightly, and used an old fashioned potato masher to gently press down and smash them.

Reviewed corn and scallion salad with cilantro-mint dressing

Aug 29, 2014 on FoodNetwork.com

Really tasty! I also made it with BBQ chicken, a nice change from potato salad.

Reviewed strawberry-rhubarb greek yogurt fool

Aug 28, 2014 on FoodNetwork.com

Really good. My tweaks- I added the strawberries to the rhubarb mixture after it was off the heat and had cooled a bit. Otherwise-yum! Thinking of using a cooled version to make "homemade" yogurt or ice cream ....

Reviewed ratatouille panzanella salad with herb-parmesan dressing

Aug 28, 2014 on FoodNetwork.com

Took a bit longer to prep the various vegetables, but it was well worth the wait- no leftovers, everyone loved it !! I've made it twice since.

Reviewed grilled smashed potatoes with toasted cumin vinaigrette

Aug 28, 2014 on FoodNetwork.com

Sooo good ! I boiled the potatoes the previous evening, and made this dish with the leftovers last night. After I smashed them and tossed with the canola oil and salt and pepper, I let them sit for about 30 minutes while I prepped another dish, so that they were closer to room temp when they hit the grill. The dressing is super easy and tasty, and...

Reviewed Chocolate Cassis Cake

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for a going away dinner party for my daughter and her friends before they left for college...it was a big hit ! It did fall apart a bit when cut, so I think next time I will cook it about 5 minutes longer. I also cut way back on the cassis and sugar in the berry mixture ( used 2 TB cassis and 1 Tb sugar) and it tasted just fine. Added "

Reviewed Chicken with Wild Mushrooms

Jan 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Thanks to the previous posters, I only used 1 cup of the chicken stock, and the sauce thickened quite nicely. We are somewhat fat conscious , so I only used 1/4 cup of olive oil to brown the chicken, and it was just fine. I also skipped the butter to make the roux. Instead, I added about a 1/2 cup of the liquid from the pot to the 1/4 cup flour in"

Reviewed Chicken with Tarragon and White Wine

May 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really good ! I used bone in chicken breasts only. Reduced salt by half. Otherwise, scrumptious !"

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