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capitdan

United States

Member since Jan 2013

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Reviewed the fungal saute

Apr 25, 2014 on FoodNetwork.com

It was really good, and I don't even like mushrooms. I had to learn how to make clarified butter for this (because regular would burn at the temperature required for this recipe), but the results were fantastic. I put it on a steak (AB style), and it was the best steak I ever had.

Reviewed Who Loves Ya Baby-Back?

Nov 24, 2013 on FoodNetwork.com

Honestly, best ribs I've ever tasted. I added smoked paprika and they were even more phenomenal. Definitely worth the time, and they really don't require that much effort. So there is no excuse.

Reviewed Meat Sauce and Spaghetti

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

This recipe is fantastic, and as an AB fan, I know he often gives leeway to be innovative with his recipes. I stuck to his recipe; however, I left out the cloves and mushrooms because I didn't have them, and I substituted red wine and white wine vinegar for the white wine and sherry vinegar for the same reasons. The recipe still was probably the b"

Reviewed Hot Spinach and Artichoke Dip

Jun 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! I used canned artichoke hearts (drained and rinsed) because my grocery store didn't have frozen. I eliminated the salt, since there was enough in the can. I also used neuchatel cream cheese and low fat sour cream to reduce calories. I also left out the mayo for the same reason. Either way, it is very tasty!"

Reviewed Chicken and Broccoli Stir-fry

May 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was very tasty. I used one whole scallion instead of just the whites, because I love onions. And I also replaced the chicken with tofu since that was what I had. However, next time I will definitely try it with chicken. This recipe was very tasty!"

Reviewed Fillet O'Fu

May 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I did two hours of de-watering, and replaced the Worcestershire, sherry vinegar, and hot sauce with sesame oil, rice wine vinegar, and soy sauce because I made a stir-fry with those sauces along with it. I only give it four stars because it didn't make me love tofu. I'm a big texture person, and tofu is just one of those things I don't think I can"

Reviewed Pantry Friendly Tomato Sauce

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

I love this recipe! First time I made it, it was way too spicy for my taste. So I took out the red pepper flakes the second time. Next time I might cut most of the sugar too though. It is pretty sweet. But otherwise, this is amazing and completely adjustable to your personal preferences with sauce :]"

Reviewed Chocolate Ice Cream

Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I added crumbled heath pieces to mine. It's definitely premium ice cream."

Reviewed Cheesy Mushroom and Broccoli Casserole

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

Very good, I used brown rice instead of white. The cayenne gave it a good amount of heat, so if you don't like spicy maybe cut back on it. I also used plain old white caps, because that's all I had. Still good though! "

Reviewed Baked Brown Rice

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

Rice was perfect. Never had a better way to cook brown rice. Next time I might replace the water with chicken stock. "

Reviewed Mashers

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

Very good! I had to do this a couple times to get it how I liked it. The buttermilk mixture kept curdling on me as well, so to get around that I toasted the garlic in a tablespoon of butter over medium-low (if you like garlic a lot then mince it up, as soon as it starts browning, take it off and let it cool for a minute. THEN add the milk mixture "

Reviewed Grilled Portobello Burger

Feb 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

Just made these and they were delicious! I don't have a grill, so I used my cast iron skillet on med/med-high. To fix the moisture problem, it helps to do the following: take a dinner place and lay a smaller dessert plate upside-down on top to create a little dome. Lay the mushrooms (gills down) on top after cooking and let drain for a couple minu"

Reviewed Lemon Poppy Seed Muffins with Raspberry Butter

Feb 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! The buttermilk gives it that twang that goes excellent with lemon. I might add a little more lemon zest next time though to make it more lemony. If you can't make the raspberry sauce, plain honey is also delicious on top."

Reviewed School's Out Scalloped Potatoes

Feb 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wayy more milk than called for. I might just use less flour next time as well. But other than that, it was quite tasty. "

Reviewed Carrot Cake

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

I made this cake twice in one week! Depending on what pan you decide to cook it in, I would check it periodically in the last 20 min with a thermometer just to make sure it isn't overcooking. Overall, this is a cake I will make whenever I have extra carrots. Not too heavy, but wonderfully delicious. "

Reviewed Chips and Fish

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

Awesome. I don't even like fish, but whenever tilapia is on sale I like to make this. If only making the fish, I use only half the oil though just to save some money.

The potatoes can be a bit tricky, maybe it's because I had to cut them by hand. But still overall delicious. "

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