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bradpow1030

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Reviewed Pear Cranberry Pie

Apr 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

The crust is stellar! My mother tried it and said, "This is better than my crust, and I never thought I'd say that."

Alton uses the same recipe with a tart pan and pie bird for his popular apple pie, the difference being the liquid; he changes it depending on the type of pie he's baking. I just used water and it worked out fine.

As...

Reviewed Easter Pie

Apr 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this pie for Easter at my Italian in-laws' house. THE GOOD: It's easy, looks lovely, and travels exceptionally well. THE BAD: It's expensive and bland -- and I say that as someone who followed the recipe to its last detail. Phyllo? Pine nuts? Ricotta? Great ingredient list. It just came together in an utterly forgettable way.

The...

Reviewed Sugar Cookies

Mar 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made these with a shamrock cookie cutter for St. Patty's day and they tasted great. The only alteration I made was to add 1/2 TBSP vanilla extract, which imparted a lot of flavor to the cookie and is necessary imho.

Also, I rolled the cookies out a little thicker than 1/4 inch... I like my sugar cookies that way. They came out...

Reviewed Swedish Meatballs

Feb 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made these for a party and kept them warm in a crockpot rather than a chafing dish. I liked them o.k. -- they're better than Ikea's, but no match for Mom's -- but my guests gobbled them up like mad, so clearly they were a hit.

The meatballs themselves were really quite good, but the sauce was missing a tang and thickness that...

Reviewed Peanut Butter Fudge

Feb 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good lord, I cannot leave this fudge alone. It's the second AB candy recipe I've made and this one is a cinch compared to his dark salty caramels.

Oh, and did I mention this fudge is EXCELLENT. No hidden tricks here. No fancy tips. Just follow the recipe's directions and you'll have creamy and smooth fudge in no time -- way better...

Reviewed Southern Biscuits

Jan 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

I was so proud of these biscuits. They were perfect. It's funny, because I took a recreational cooking class earlier in the week and the biscuits I made there didn't turn out nearly so well. This recipe was far superior. You've got to love Good Eats.""

Reviewed Refrigerator Pie

Jan 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a no-fail recipe! I made the pie with ham, onions, red pepper, and cheddar cheese, and I served it with sour cream on the side.

Simple and delicious. ""

Reviewed Rice Pilaf

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

I followed this recipe exactly and the rice cooked perfectly and looked beautiful. I think the pistachios and raisins were particularly nice touches in the finished dish.

So, why not give this recipe 5 stars? Because the pilaf only tastes "pretty good" and you spend a lot in time and ingredients for that to be the result... That's...

Reviewed Roast Duck with Oyster Dressing

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

I'm glad I made this recipe and learned how to butterfly poultry, but this was way too salty. I followed Alton's "one tablespoon of kosher salt per pound of duck" rule, I dried the duck in the fridge for three days, and I brushed off all visible salt before I put it in the oven. The result was not entirely inedible, but near to it. I would not fo...

Reviewed Dark Salty Caramels

Jan 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I got a candy thermometer for Christmas and today was my first occasion to use it. Having never made candy before, I was pleasantly surprised by how easy and fun this recipe is.

I followed the recipe to the letter with solid results. The finished caramels are very different from your run-of-the-mill plastic-wrapped cubes. They are...

Reviewed Parmesan Smashed Potatoes

Dec 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is truly excellent. Not only does it dress-up my normal mashed potatoes, but actually saves work -- No peeling and no chopping! I normally don't care for skin-on mashed potatoes, but Ina has changed my mind; there's a nice look and texture to this dish.""

Reviewed Eggnog

Dec 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

So nice. I made the raw version and added 1 1/2 ounces each of frangelico & amarettto with an extra splash of rum in place of the bourbon, and it was delicious. Bravo, Alton.

I don't think this recipe will blow you away if you don't already like eggnog, but if you're on the fence, I think this could make you a convert. It's way...

Reviewed Eggnog-Panettone Bread Pudding

Dec 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was my first time making a Rachel Ray recipe, and let me tell you, it is a keeper. I used a 2.5 lb panettone and doubled the recipe. I also replaced the half & half with store-bought eggnog and skipped the booze entirely. The bread puddings were DELICIOUS and they looked so beautiful as individual servings -- you just have to be delicate whe...

Reviewed French Apple Tart

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made for Thanksgiving as an alternative to the various pies we had, and I'm glad I did inasmuch as the light tart was a nice alternative to pie after the heavy meal and this recipe really did look beautiful--5 Stars for presentation!

But taste-wise? I wasn't such a fan. I'm not sure if it was the granny smith apples or the sieved...

Reviewed Good Eats Roast Turkey

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Simply outstanding.

I only deviated from the recipe by using ground ginger and allspice in the brine, and that had no negative effect. Otherwise, I stuck to Alton's example and I'm glad I did; the results were great.""

Reviewed Spaghetti alla Carbonara

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious!

I've noticed that there's a sliding scale in Carbonara recipes for the egg-to-pasta-water (or Chicken Broth) ratio; all recipes use more of one ingredient than the other to determine the consistency of the sauce, and so you've got some leeway in altering the recipe according to your taste. I actually decided...

Reviewed Macaroni and Cheese

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe makes a lot of roux, so if you skimp on cheese or use only a mild cheddar, your mac n' cheese will have a nice consistency, but taste bland.

To make this this recipe turn out delicious, buy two 10 oz bars of extra sharp cheddar and grate it yourself. Pre-shredded cheese is often drier and less flavorful than the alternative....

Reviewed Free Range Fruitcake

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made six of these last year in my favorite bundt pan, and though I got some questioning looks when I handed folks a fruitcake for Christmas, this recipe changed hearts and minds. It. Is. Just. Excellent.

I did deviate a little from the recipe: I used rum for macerating the fruit, but I didn't baste the cakes with brandy; I used...

Reviewed Fig and Almond Tart

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe for Thanksgiving using a mix of dried calimyrna & mission figs. The tart looked beautiful initially, but the pieces of apricot in my preserves diminished its presentation. I should've sieved them out.

Flavor-wise, this recipe is good but not outstanding. I'd actually like more of the almond-mascarpone filling;...

Reviewed Free Range Fruitcake

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

I made six of these last year in my favorite bundt pan, and though I got some questioning looks when I handed folks a fruitcake for Christmas, this recipe changed hearts and minds. It. Is. Just. Excellent.

I did deviate a little from the recipe: I used rum for macerating the fruit, but I didn't baste the cakes with brandy; I used...

Reviewed Sausage and Herb Stuffing

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

I made the stuffing according to the recipe, adding only sage and thyme. The flavor was nice, but salty; I'd cut that amount in half.

What I really didn't care for was the consistency of the bread. I used a french boule, as Ina suggested in the video. I cut it into 1" cubes. Toasted it. Everything was great, and then I mixed in...

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