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branfordcook

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Replied to Indian Succotash Recipe : Paula Deen : Food Network

Nov 2, 2014 on FoodNetwork.com

Sorry, I forgot to give the substitution: 1 tsp base equals 1 bouillon cube or 8 oz. broth.

Replied to Indian Succotash Recipe : Paula Deen : Food Network

Nov 2, 2014 on FoodNetwork.com

It's a paste rather than bouillon granules or compressed powder cubes. The brand I use is Better Than Bouillon which I buy at Costco, but I do prefer the bouillon cubes although I use both. Base has to be refrigerated, and I find it difficult to scoop out the amount I need. It supposedly has a richer flavor because of the fat ingredient.

Replied to Cheesy Squash Casserole Recipe : Paula Deen : Food Network

Nov 1, 2014 on FoodNetwork.com

Uh, oh. I'm not from the South but like my vegetables cooked till tender, not al dente. Thinking about moving.

Replied to Cheesy Squash Casserole Recipe : Paula Deen : Food Network

Nov 1, 2014 on FoodNetwork.com

As you never made the squash recipe, I'm assuming your 3-star rating is for your hamburger-tomato thingy?

Replied to Pumpkin Cheesecake Recipe : Paula Deen : Food Network

Oct 31, 2014 on FoodNetwork.com

If it's not rich and creamy, you're overbaking. Try a shorter cooking time.
I bake cheesecakes till they're just baked--must be removed from oven while center is still jiggly and you think it's not ready and needs more time.

Replied to Pumpkin Cheesecake Recipe : Paula Deen : Food Network

Oct 31, 2014 on FoodNetwork.com

Please, no water bath for cheesecakes...can throw off the cooking times. A crack merely means overcooked--the top has dried out!! That simple. See my note above--calibrate oven, bake in lower third of oven to avoid the top being in the hottest area, and take out when center jiggles when nudged and you think it might not quite be ready. Biggest...

Replied to Pumpkin Cheesecake Recipe : Paula Deen : Food Network

Oct 31, 2014 on FoodNetwork.com

Water baths are not necessary for cheesecakes, mostly for tenderness when using small dishes, like making creme caramels. That probably slowed the cooking. First, calibrate your oven. Next, bake the cheesecake lower third of the oven without a water bath. And finally, check at minimum time given--center 3-4 inches should not yet be solid, should...

Replied to Barbecued Chinese Chicken Lettuce Wraps Recipe : Rachael Ray : Food Network

Oct 30, 2014 on FoodNetwork.com

Gee, I missed the word authentic in the title of her recipe. I just thought this was her version. Grandchildren loved these and had fun eating them--something a little different for their chicken night dinner.

Replied to saffron risotto with butternut squash

Oct 15, 2014 on FoodNetwork.com

Agree. Also, a reminder....Ina uses Kosher salt, larger grained than regular table salt. Makes a big difference. If you use table salt, cut the amount in half or your end product will be more salty.

Reviewed croque monsieur

Oct 13, 2014 on FoodNetwork.com

Delicious, easy. Followed recipe exactly. This bechamel was excellent. Fav. CM is Robert Irvine style topped w/ Ina's bechamel, shredded cheese then broiled. Love all crogues, esp. gagnet-- gouda and sausage.

Replied to Croque Monsieur Recipe : Ina Garten : Food Network

Oct 11, 2014 on FoodNetwork.com

This is Ina�s version of CM! Please rate based on taste, prep, etc., and omit useless authenticity discourse. Julia Child wrote�who is to say�among the many existing versions, what was the original of CM? She preferred mozzarella instead of Swiss cheese. From my French cookbook purchased in Paris: spread each bread slice with a little mustard�yes,...

Reviewed southern green beans

Aug 5, 2014 on FoodNetwork.com

Sorry, but fair. Thought it would be more like my roommate's down-home green beans (from Raleigh, NC) with a vinegar flavor and a kick. Lacks something.

Reviewed honey-butter baked chicken with mashed sweet potatoes

Aug 5, 2014 on FoodNetwork.com

Potatoes only: Very good; great flavor, not overly sweet. Will make again. Cheated--put all into FP, pulsed to keep texture-y rather than pureed. Sending them along for some sweetness with BBQ ribs to a recuperating friend.

Replied to grilled shrimp scampi

Jul 20, 2014 on FoodNetwork.com

Good eyes! I put the video on pause....two small shallots.

Replied to Berry Trifle Recipe : Tyler Florence : Food Network

Jul 20, 2014 on FoodNetwork.com

A bit harsh.

Replied to orange pound cake

Jul 12, 2014 on FoodNetwork.com

I agree with the "extra large egg" thing. That's my gripe with Ina's recipes; I'm a baker and always have large eggs on hand which are traditional for baking. I growl when I have to adjust amounts.

Reviewed blueberry buttermilk bundt cake

Jul 2, 2014 on FoodNetwork.com

We didn't care for this fluffy cake....so many other recipes out there with more impact. Yes, the berries had great flavor, but the cake itself did not.

Replied to Honey-Mustard Pork Roast with Bacon Recipe : Giada De Laurentiis : Food Network

Jun 18, 2014 on FoodNetwork.com

You might want to calibrate your oven. Cooking time was spot on--perfect. Did you have the correct cut of meat and weight?

Reviewed grilled andouille sausage with shrimp, clams, mussels and garlic with grilled country bread with anchovy butter

Jun 12, 2014 on FoodNetwork.com

Terrific! Outstanding! Orzo or other pasta would add nothing--the grilled bread slices were better (we used ciabatta) to soak up the addictive sauce, but be prepared to eat several dunked slices. I added some Cajun andouille as well.

Replied to Charleston Cheese Dip Recipe : Trisha Yearwood : Food Network

May 10, 2014 on FoodNetwork.com

I agree. Made it accd'g to directions, and we felt it needed a little something--Frank's Hot Sauce perhaps? Something. Going to use leftovers--quite a bit--for twice baked potatoes.

Reviewed chunky chicken and chorizo chili

Feb 12, 2014 on FoodNetwork.com

I am puzzled....followed recipe exactly increasing by 1/2 & measuring everything accurately--having 8 people. I have ended up with a mess...looks nothing like chile or picture. I'm an accomplished cook of 40 years and have made chile too many times to count. There is not enough tomato in my final result. I'm panicked...don't know what to do...

Reviewed texas bbq pot roast

Jan 30, 2014 on FoodNetwork.com

Made exactly as written....very flavorful, easy prep, fall-apart tender. Made a day early, strained sauce into a container, refrigerated both. Next day, removed fat from sauce, then reheated meat and sauce tog., shredded meat and tossed w/sauce to serve on rolls w/more sauce. Yum.

Reviewed texas bbq pot roast

Jan 30, 2014 on FoodNetwork.com

Made exactly as written....very flavorful, easy prep, fall-apart tender. Made a day early, strained sauce into a container, refrigerated both. Next day, removed fat from sauce, then reheated meat and sauce tog., shredded meat and tossed w/sauce to serve on rolls w/more sauce. Yum.

Reviewed The Fort's Refried Anasazi (Cliff Dweller's) Beans

Jan 14, 2014 on FoodNetwork.com

Just okay. Had to keep adding Frank's hot sauce to the finished dish to boost the flavor. Husband was not a fan. Will freeze in 1 lb amounts to use in recipes calling for refried beans. I will say they are the prettiest beans ever and deserve to be on display in a jar.

Replied to Creamy Polenta

Jan 7, 2014 on FoodNetwork.com

Very helpful ideas. Also, as a retired English teacher, I applaud you for such a well-written review! Rare these days.

Replied to Shepherds Pie with Scallion-Cheese Crust

Jan 5, 2014 on FoodNetwork.com

Hear, hear!

Replied to Brussels Sprouts with Balsamic and Cranberries

Dec 18, 2013 on FoodNetwork.com

Thanks, Ashley. Checked out the website recipe and discovered FN confused the two amounts for sugar and vinegar!!

Reviewed The Lady and Son's Smoked Boston Butt Roast

Aug 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Family approved--easy and delicious. Liquid smoke--great idea! Followed exactly, covering as in video. Very flavorful. Correction to julieannep's correction re ratio for house seasoning...recipe is correct as written here--bef. prepping, checked her cookbook and other of her FN recipes.
"

Reviewed Turkey Lasagna

Jul 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wanted to love this, but did not. I've been making lasagna for 45 years and found to ensure neat portion cuttings, the lasagna should bake--lower temp than here--for an hour to bake and dry out slightly the ricotta mixture which should be really beaten at the onset. Dish then sits for 30 min. before cutting. For meat sauce, we like 1 lb chicken"

Reviewed Fried Chicken

Jul 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent. Easy. Close to the best fried chicken I ever had. Will up the cayenne next time to equal the best I ever had. Couldn't stop picking off crunchy bits. Husband LOVED this recipe--had 3 crackling-crisp pieces. Didn't have buttermilk so added little lemon juice to regular milk. Didn't deep fry, used 1-2" melted Crisco in chicken fryer "

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