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atlcook

Alpharetta, Georgia

Member since Sep 2004

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Reviewed Lemon-Butter Green Beans with Pine nuts

Apr 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was looking for another way to make green beans, other than my go to standard - almondine. This hit the mark. I did boil the green beans for 4 minutes, then reheated about 1 minute. I like them fairly crisp. The shallots,pine nuts and lemon were great."

Reviewed Lemon-Butter Green Beans with Pine nuts

Apr 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was looking for another way to make green beans, other than my go to standard - almondine. This hit the mark. I did boil the green beans for 4 minutes then reheated about 1 minute. I like them fairly. The shallots/pine nuts and lemon were great."

Reviewed Hazelnut Tea Cookies

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've been making this recipe for a few years now. I make them using pecans. I think one of the keys to this recipe is not only having the butter softened but grinding the nuts FINELY as the recipe says. LOVE IT. Only complaint is I want them to remain more of a ball shape then flat on the bottom. I did notice in the video that her's are also "

Reviewed Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Nov 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Voted best ever pumpkin pie by my family. This recipe has now been flagged as the only pumpkin pie i'll ever make. Layered complexity of flavors. Not just another one note boring pumpkin pie. Yes, it's that good. OK now that I've gushed about it, I'll tell you that I was afraid that the 1/4 tsp of cloves would be too much. I used half that. "

Reviewed Emeril's Chicken Stir-Fry with Green Beans

Aug 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

We really liked the flavor of this recipe. I will definitely be making this again. I changed very little. First, 6 oz of chicken to feed 4 people? Really only possible if 2 aren't eating. I used 1 1/2 LBS of chicken and doubled the sauce. Watch the heat if doubling. You might not want to put in twice the hot pepper and pepper sauce. I d...

Reviewed Thai Chicken Soup

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

Restaurant quality recipe. I had green curry powder not paste. After some internet Q & A decided I could substitute. It is good quality curry powder.
A favorite Thai restaurant has a dish that adds cubed potatoes and cashews in it. I added the potatoes to the onion saute part. I added the cashews with the cilantro. Recipe is perfect...

Reviewed Thai Chicken Soup

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

Restaurant quality recipe. I had green curry powder not paste. After some internet Q & A decided I could substitute. It is good quality curry powder.
A favorite Thai restaurant has a dish that adds cubed potatoes and cashews in it. I added the potatoes to the onion saute part. I added the cashews with the cilantro. Recipe is perfect...

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